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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Drizzle hot fritters with glaze; let stand until glaze is slightly set. Drizzle with glaze again. Serve warm.
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