Wednesday, July 16, 2014

Apple Fritters. Quick and Easy. OH and if there's fruit in it, it's healthy and you can eat it for breakfast.

This is my recipe for  my quick, any day of the week, apple fritters.  I made them this am and am sitting here eating them.  I thought, absolutely, you'd like to make these and have them for yourself. 

Like most of my recipes, it's quick, it's easy and you will rock the fritters, plus, there's fruit so remember, they're healthy!  O_o  

TRACY'S QUICK APPLE FRITTERS

INGREDIENTS

1 cup all purpose flour
1 1/2 tsp baking powder
3-4 Tablespoons of sugar
1/2 tsp salt
(any spice you like with your apples, cinnamon, nutmeg or nothing)
1/4 tsp dry yeast (OPTIONAL!)

1 egg
1/3 cup milk
2 grated (small) apples, I use Gala which are quite small so I use two, if you have giant apples, use one

IF you want to drizzle them, then you need some icing sugar, 1/3 cup? and a dribble of milk.  OR you can just dust them with icing sugar, your call.

some fat to cook them in.  I use 1/2 clear vegetable oil and coconut oil, ya, I went there. 

Quick INSTRUCTIONS

Mix, fry, eat.  

*I got a complaint that my recipes (and blog in general) was too long winded, so I wanted to be sure there were short instructions for ya, sweetie  *hehehehe*

LONG WINDED INSTRUCTIONS WITH PICTURES  

This is seriously a dump, fry, eat experience

IN a bowl, or 4 cup measuring cup like me, combine all the dry ingredients, flip them around with a fork.  In another bowl, mix the milk and egg (add vanilla if you're one of those!)  Combine the wet into the dry into a very thick batter
   
   
Peel and grate one or two apples, depending on their size.  Add them to the batter.
   
Mmmmm, gooey thick and droppy fritter batter.  I throw a towel over it while I get the cooking station ready.   ON the days I use yeast in the batter, I think it makes it slightly poofier if it rests.  On the days I don't use yeast (I don't always) resting makes it lighter as well...  either way, let it sit there while you get the fat ready.
  

Heat some oil, any combination that you like, in a frying pan.  I use cast iron because it keeps a nice heat.  I pour in enough oil to be about 1/2 inch deep, this is a shallow deep fry.  I drop 1/4 tsp water in the fat and turn the heat onto medium.  When the fat spits, or 'speaks' then I know it's the right temperature.  I am SURE there's better ways, like with a thermometer but I don't use them.  I also use the "put a wooden chopstick in the fat and if there's bubbles then it's hot enough" method. 

DO NOT cook these unless the fat is hot, they'll be gross.

When the fat is hot, I coat my spoon, lightly, and scoop out the batter without having any stick to the spoon, cool and chefy!

Since the batter sat and waited, I like it to rest, it may have gotten thinner, if it has, feel free to add a little more flour, this should be thick!

Drop, carefully, by spoonfuls into the fat, not too many at a time and cook till they are brown on the bottom, flip carefully and wait another moment or two till they're cooked through and brown on the bottom too.
   

Mmmm, breakfast!  You can make them bigger or smaller, have at it!
     

Transfer them to a rack with a paper towel underneath to catch any residual fat, there shouldn't be much if your fat is hot enough.  Allow to cool for a while, seriously, as much as I hate to say this, I prefer them room temperature to screaming hot out of the pan.

When they are cool (ish) make a light drizzle with confectioners sugar and a few drops of milk to make a pouring consistency.  You can pour or dunk, again your personal choice.
   

Serve them up to those you love.  I have no idea if they keep or freeze, they never last the day.

Gratuitous beauty food porn shots


1 comment:

  1. MerryChristmas ClausFebruary 26, 2017 at 5:53 PM

    I don;t often cook with cast iron but decided to try these in my cast iron skillet. I followed your recipe to a "T", with the exception of flipping when they are "brown on the bottom". Guess I turned them too late as they were dark brown, like fudge. Anyway, after I lowered the heat and cooked them on a lower temp, they came out perfect. Hubby said, "they were great for a Sunday afternoon snack but they will be awesome for breakfast. Put them in my bag and they will get eaten, even the 'fudgy' parts." LOL. Love this man!

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