Prep Time: 90 minutes
Cook Time: 40 minutes
Ready In: minutes
Yields or Serves: Makes About 12 Fritters
When my favorite bakery closes for the season I make my own delicious apple fritters. I use Granny Smith apples, but you may use another sweet-tart variety (Pippin, Rome Beauty, Jonagold). If you decide not to glaze your fritters then dust them with powdered sugar.
- 1 Cup Warm Whole Milk
- 2 1/4 Teaspoons Active Dry Yeast
- 3 Tablespoons Vegetable Shortening (Melted And Slightly Cooled)
- 1 Egg
- 1/4 Cup Sugar
- 2 Teaspoons Kosher Salt
- 3 Cups Unbleached Flour (Plus More For Work Surface)
- Canola Oil (For Frying)
- 2 Granny Smith Apples (Peeled, Cored, Diced)
- 1 Teaspoon Fresh Lemon Juice
- 1 1/2 Teaspoons Unsalted Butter
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1 Tablespoon Cornstarch
- 2 Cups Powdered Sugar
- 1/2 Cup Plus 1 Tablespoon Apple Juice
- 1/4 Teaspoon Kosher Salt
- In small-size bowl add warm milk and sprinkle yeast on top. Gently stir. Let sit 10 minutes until foamy. Make sure your milk is not hot or it will kill the yeast. Transfer yeast mixture to large-size bowl. Add shortening, egg, sugar, kosher salt, and 1 1/2 cups flour. Beat on low speed until combined. Add remaining 1 1/2 cups flour. Beat until incorporated.
- Transfer to well-oiled bowl. Cover with plastic wrap or kitchen towel. Let dough rise in warm spot 60 minutes until dough has doubled in size.
- While dough is rising make filling. In Medium-size saucepan combine apples, lemon juice, butter, cinnamon, and kosher salt. Cook over a medium-high heat, stirring occasionally, about 5 minutes until apples are tender. Remove from heat and stir in cornstarch. Place in refrigerator until cooled.
- Make the glaze by whisking together powdered sugar, apple juice, and kosher salt in medium-size bowl. Set aside.
- Punch down dough and turn it out onto a well-floured work surface. Roll out into a large rectangle (14x10 inch) and about 1/2 inch thick. Scatter 3/4 of apples over dough and roll into a long log. Flatten log slightly and scatter remaining apples on top. Starting with one side roll log up into large ball. Using rolling pin, roll out into a large rectangle (7 1/2 x 10 inch) and about 1/2 inch thick. If any apple pieces fall out just place them back into the dough when shaping the fritters.
- Cut dough into 12 squares (2 1/2 inch). Pull corners of each square toward the center. Place on baking sheet lined with parchment paper. Let rise in warm spot, covered, about 30 minutes until almost doubled in size.
- For frying, set wire rack or baking sheet lined with paper towels near your work area. Fill large-size deep pot halfway with oil. Heat over a medium-high heat until oil register 325 degrees. Working in small batches, carefully place fritters in oil. Fry, turning once, 7 to 9 minutes per side until lightly golden brown and cooked through. You might want to cut one open to test it. Remove from oil, using a slotted spoon, and transfer to wire rack or prepared baking sheet.
- Let cool 5 minutes. Toss fritters in glaze and serve warm.
- Makes About 12 Fritters
- Prep Time: 90 Minutes Cook Time: 40 Minutes Total Time: 130 Minutes
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