Wednesday, December 12, 2012

Homemade Apple Fritters

These are not healthy, but they sure were a treat!
I am a HUGE advocate for allowing all foods into one's diet, even the bad stuff as long as it's in moderation. 
Fats are good for us, 
we just have to be careful how much and what kind.

So just relax, have a few fritters, and enjoy your day!

To be honest I was nervous when it came to the frying part. A sauce pan full of REALLY REALLY hot oil just seemed like an accident waiting to happen. BUT it was SUPER EASY. 

So get your breakfast on  in sweet way

Adapted from

1/4 cup whole wheat flour
3/4 white flour (you can use 1 heaping cup all white flour)
1/3 sugar
1/8 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp vanilla
1 tbs butter, melted
1 egg
1/3 cup milk of choice
1-1/2 cup chopped apples-peanut size

oil for frying....about 3-4 inches in a 2 quart sauce pan (You can recycle the leftover oil afterward by placing it in an empty jar)

1 cup powdered sugar
1tbs milk + more if you want it thinner.


Option 1) The Original
Mix flour, cinnamon, salt, and nutmeg in a small bowl. Whisk egg, vanilla, sugar, milk, and melted butter in another small bowl. Blend dry into wet. 
Gently fold in apples. 

Option 2) What I did...however it made them runny and i should have left out the milk but was able to fix the problem on!

The night before, blend apple pieces, sugar, cinnamon, and nutmeg in a bowl and let sit overnight in the fridge. It will sweeten and juice up--the cause the runny part--but tastes DELICIOUS!
Blend the dry ingredients as above and then fold in the apple mix. Like I said you should probably leave out the milk, because the apple juice created was more than enough liquid. 

Heat 3-4 inches of canola oil in a small sauce pan on medium to medium-high heat

To test if oil is ready for frying, take a small drop of the fritter mixture and plop it in the oil if it bubbles and floats to the top the oil is ready! If it sinks its not hot enough, if it burns its too hot so reduce heat. 

Scoop out golf ball sized dough and plop them in the oil, I used an ice cream scoop and just plopped them in, this created some odd shapes sometimes but still worked. 

let them cook about 35-60 sec each side, or until the dough is nice and golden all around. (mine took awhile longer, I believe because of the wheat flour and the runnyness of the dough)

Remove from oil with tongs and dry on a paper towel to catch oil.
Once warm enough to handle submerge in glace and place on a plate to cool--glaze will harden. 


Now....if you run into the problem of having wonderfully outside cooked fritters but when you cut them open and you notice the inside is not fully cooked--my problem with the runny dough--, HAVE NO FEAR. Just turn your oven to 350 degrees and bake for 10-13 min. Even if you've glazed them-- I did--the glaze won't melt and you'll have crunchy, yummy, fully cooked fritters. 


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