Wednesday, August 3, 2011

recipe: apple fritters

I'm making this recipe tomorrow, fulfilling my part of a bargain that took place at youth camp last week (it's amazing how food can help people see things your way : ). I've made these one other time so I'm still working on mastering the recipe. I've yet to make the glaze that can go with the fritters but sprinkling them with powdered sugar worked quite well. This recipe comes from the Pioneer Woman who, as I've said before, I love because of her step-by-step photo instructions. I'd love to take credit for the picture but that's the Pioneer Woman's as well - my mouth is watering just looking at it : )

■2 cups all-purpose flour
■1/2 cup sugar
■3 tablespoons sugar
■2-1/4 teaspoons baking powder
■1-1/4 teaspoon salt
■2 teaspoons ground cinnamon
■2 whole large eggs
■3/4 cups whole milk
■2 teaspoons vanilla extract
■2 tablespoons melted butter
■2 whole granny smith apples, peeled and diced
■powdered sugar (optional, for dusting)

GLAZE (optional)
■1-1/2 cup powdered sugar
■1/4 teaspoon salt
■1/4 teaspoon vanilla
■1/4 cup milk

"In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.

In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.

Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!

Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.

Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total.

Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters)."

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