Recipes

Apple Cider Fritters

Granny Smith apples and cinnamon combine in this yeasty deep-fried dessert drizzled with a vanilla glaze.

Makes 12 fritters

Ingredients

  • DOUGH
  • 3 cups all-purpose flour, divided
  • ⅓ cup granulated sugar
  • 2 tsp quick-rise yeast
  • 1 tsp coarse kosher salt
  • 1 tsp ground cinnamon
  • ½ cup warm whole milk (120°F to 130°F)
  • 5 tbsp unsalted butter, softened
  • 2 large eggs, at room temperature; lightly beaten
  • Vegetable oil, for frying
  • APPLE FILLING
  • Cold water
  • 2 tbsp fresh lemon juice
  • 4 Granny Smith apples
  • ¼ cup unsalted butter
  • ¼ cup granulated sugar
  • 2 tsp ground cinnamon
  • ½ tsp coarse kosher salt
  • ¼ cup apple cider vinegar
  • GLAZE
  • 1 ½ cups powdered sugar
  • 3 tbsp whole milk
  • 1 tsp vanilla extract

Directions

  1. For dough, in a large mixing bowl, beat 1 cup flour, sugar, yeast, salt and cinnamon with an electric stand mixer fitted with paddle attachment on low until combined. Gradually beat in warm milk, butter and eggs until combined.
  2. Beat on medium for 3 minutes, scraping sides of bowl occasionally. Slowly beat in remaining 2 cups flour, ½ cup at a time, until combined. Continue beating for 6 to 8 minutes or until a soft dough ball forms.
  3. Spray a large clean bowl with nonstick cooking spray. Place dough in bowl; turn over to grease surface. Cover dough loosely with plastic wrap or clean cloth towel. Let rise in warm place for 2 to 4 hours or until doubled in size.
  4. Meanwhile, for filling, fill a medium bowl with cold water; stir in lemon juice. Peel, core and dice apples into ¼-inch pieces; place in lemon-water mixture.
  5. Drain apples; discard lemon-water mixture. In a large skillet, heat butter over medium-high heat until golden brown. Add apples and sprinkle with sugar, cinnamon and salt; cook for 5 to 7 minutes or until tender, stirring frequently. Stir in vinegar; cook until liquid is reduced by half. Set aside to cool.
  6. Line a baking sheet with parchment paper; set aside. Turn dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a ½-inch-thick rectangle. Sprinkle with two-thirds of the apple mixture. Starting from a short edge, roll up rectangle jelly-roll-style to form a log.
  7. Rotate dough log 90 degrees; roll into a ¾-inch-thick rectangle. Sprinkle with remaining one-third apple mixture; slightly press into dough. Starting from a short edge, roll up rectangle jelly-roll-style. Form the dough log into a coil shape; roll coil to 1½ -inch thickness.
  8. Using a bench scraper or large sharp knife, cut the dough into twelve 2½-inch squares. Place the dough squares on prepared baking sheet; loosely cover with plastic wrap. Let rise for 30 to 60 minutes or until dough squares are almost double in size.
  9. For glaze, in a medium bowl, whisk together powdered sugar, milk and vanilla until smooth; set aside. Line another baking sheet with parchment paper; place wire rack on top and set aside.
  10. Heat oil to 350°F in a deep-fat fryer or Dutch oven. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For Dutch oven, use at least 2 inches of oil.
  11. To fry the fritters, use a fish spatula or slotted spoon to carefully lower 3 to 4 fritters at a time into the hot oil. Fritters will float. Fry on one side for 2 to 3 minutes or until golden brown; turn fritters over and fry for 1 to 2 minutes or until golden brown. Drain fritters on the wire rack on baking sheet. Repeat frying remaining fritters.
  12. Drizzle hot fritters with glaze; let stand until glaze is slightly set. Drizzle with glaze again. Serve warm.

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