Tuesday, October 6, 2009

Apple Fritters

Tutorial Tuesday. I used to make apple fritters every day. Every, every day. I was the female version of the Dunkin' Doughnuts guy...but thin and cute with blond ringlets. I sang while I made the doughnuts. It was probably a very disturbing site. I was one of the morning bakers and it fit my job description to put doughnuts out by the case lot. I'm not proud of my fried apple-dope peddlin' days. I am in fact reformed. However, My son Face was in serious need of some mom Face time. Not just the normal stuff...the creative crazy stuff. So we cast aside all our normal restraints, and decided to make doughnuts. Not just any doughnuts mind you, but the happy deep fried apple fritters of joy and love. I can't remember the last time I made anything deep fried. Bare with me. Despite the deep fry...they were still whole grain and had no refined sugar. Like that makes a huge difference when it's boiled in oil right? They can be baked instead of fried. See...I'm not totally evil. Totally.

For the dough I used:
3 cups whole wheat bread flour
1 1/4 cup water (lukewarm...no hotter than 110 degrees)
2 T honey
2 tsp active dry yeast
1 tsp salt
1 tsp cinnamon
1/2 tsp each nutmeg, cloves and allspice
1T vanilla

Put water, yeast and honey in a 2 quart mixer bowl and combine. Allow to proof 5-10 minutes. Add remaining ingredients, being careful to add the salt last so it doesn't come in contact with the yeast. Mix in a mixer with a dough hook until combined and smooth, 4 minutes on the medium setting. Form into a ball and allow to raise, covered, 45 minutes.

Divide into 12 pieces and spread out on a lightly floured counter top. Peel 1 granny smith or Jonathan apple and cut into 1/2 inch chunks.

Lovingly shove pieces of the apple into the pieces of dough...

Remember that cheek pinch from great Aunt Bertha? Do it again with this dough. Pinch it up around the apples. Yes, once again...the apples have found their happy place. They may be sucking their thumbs at this point. Repeat with all 12 pieces of dough.

Just to make sure the apples feel secure, turn the fritter over and flatten it. The apples will be sealed in the blanket of dough and ready to raise. Well, they will be secure, or dead. May they rest in pieces. Happy little apple chunks. Joy and happiness. Sing a hymn and walk away (like a true freak...). Demented as that sounds, somehow it helps the apple fritters rise. Then again, I may just be as insane as you think I am.

After their un-eternal rest...looking like 35-45 minutes really... (my kitchen was warm. It may take up to an hour if your kitchen is a bit cool)

In a 3 quart dutch oven heat 6-7 cups of oil medium high heat until a tiny piece of dough bubbles like crazy when cast into the inferno... (I keep the kids away at this point since the sputtering balls-o-dough and apple really are not safe for kiddos.) Cook 3-5 minutes on each side then remove to a plate lined with paper towels.

If you choose to bake them, do so at 350 degrees 25-30 minutes until golden and lovely. Be sure to use parchment paper or to grease your sheet pan so they don't stick. Stoneware is, of course, always perfect for this project.

We drizzle ours with honey instead of frosting. Even more evil if you add some chopped hazelnuts or pecans in the fritters with the apples. Ouch. Serve warm.

There you go. Thanks Face!


Nathan and Mareesa said...

Oh, I want to eat some right now! Maybe I will make some, and try them baked. Not sure how I'd go trying to deep fry, I'm such a klutz when it comes to hot oil.

Amy said...

I have been looking for a good apple fritter recipe for a year now! Hallelujah!

Nathan and Mareesa said...

ok I made them, but I'm not sure if I did right. I used quick yeast, and baked them in the oven. They taste like wholewheat bread with apple pieces inside. Is that right? They're not as sweet as I thought.

Shellee said...


I can't wait for the day that I can make things like this again.

I've learned to cope with my cravings by writing them down in a journal and this is going on the page!!!

Chef Tess said...

Hooray! Nathan and Mareesa...not sure which one made the fritters. It sounds like you made them right. I want to mention that if you bake them, they will not be fried donut tasting. If you want more of a fritter effect, you can brush on some oil before you bake them and it will have a fried flavor. Also, it isn't a very sweet dough in that sense. In the fry oil the dough would get really dark if the dough was too sweet(sugars caramelize quickly in fryer oil). Options...frosting or honey over the fritters as well as adding more honey in the dough. I suggest about 2T more for a lightly sweet dough. Thanks for the feedback. Big hugs!

Erin said...

I always drool when I come to your blog.