These Apple Fritters are a speedy version of a doughnut with apples in it. The fact it is not a yeast dough makes this come together really quickly with a bowl and a whisk. I divided the batter into two bowls and used Gala apples in one and Granny Smith in the other. The testers (my husband and myself!) decided the Granny Smiths gave the most apple punch to the Apple Fritters for your money. The liquid used can be milk, water or beer. I like to use beer because it gives a bit more lift to the batter. There is no perceptible taste of beer – which can be good or bad, depending upon your opinion of beer!
Nutmeg, cinnamon, allspice, ginger can all be used to flavor the batter for the Apple Fritters. I used nutmeg because I love it, but use anything or nothing as you choose.
To keep from using a lot of oil to fry the Apple Fritters, I chose a smaller pot and filled it with about an inch of oil – just enough to half cover the fritters. The oil should be about 350 degrees. The batter should be fairly loose. Just drop it off of a heaping soup spoon and let it fry to a golden brown. Turn it over and fry the other side. Drain on paper towels and immediately roll in granulated sugar. Try to wait until they are all fried before diving in the Apple Fritters!
I recently ran across one of the most interesting in depth articles on the health benefits of apples I have seen. 34 Science Backed Health Benefits of Apples lists 34 apples and their best uses. In the last few years I have noticed more and more varieties of apples in the stores. I found this helpful in helping me determine what apple works best where. Americans have a love affair with apples and this article demonstrates exactly why.
Apple Fritters 2 cups diced apples, unpeeled
1 1/3 cup beer, water or milk
1 teaspoon vanilla
1 3/4 cup flour (245 grams or 8 1/2 ounces)
1/4 cup sugar (50 grams or 1 3/4 ounce)
1 tablespoon baking powder
1/2 teaspoon nutmeg, cinnamon, allspice or ginger or a combination, optional
1/4 teaspoon salt
Granulated sugar for coating
Cut the apple in about 1/3 inch dice. Set aside.
In the meantime heat about 1 to 1/2 inch of oil to 350 degrees. Drop the batter by heaping tablespoons and fry to a medium brown. Turn and fry the second side. Drain on paper towels and immediately roll in granulated sugar.
Yield: Approximately 24 depending upon size.