“Indulge in the taste of the city that never sleeps with our mouthwatering Big Apple Fritters. These delectable treats are a nod to the bustling streets of New York, where flavor and excitement collide. Imagine sinking your teeth into a warm, freshly fried fritter that’s bursting with chunks of juicy apple, lovingly spiced to perfection. Each bite offers a harmonious blend of sweet and slightly tart notes, encapsulating the essence of a crisp autumn day in the heart of the city. Whether enjoyed as a delightful dessert, a tempting snack, or a charming twist on a classic favorite, our Big Apple Fritters promise an unforgettable culinary experience that captures the spirit of New York’s irresistible allure.”
BIG APPLE FRITTERS
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/3 cup milk
3 tablespoons applesauce
2 large Granny Smith or Honey Crisp apples peeled, cored, and diced
Canola oil for frying
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla
- Place cooling racks over baking sheets covered in wax paper. Set aside.
- Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl.
- Make a well in the center and add 1/3 cup milk, eggs, and applesauce.
- Stir just to combine.
- Fold in apples.
- Heat 1 ½ – 2 inches of oil in heavy cast iron skillet, Dutch oven, or deep fryer to 375°F.
- Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop.
- Cook each side until golden brown; approximately 2 minutes per side.
- Remove to paper towels to drain.
- Make the Glaze
- In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla.
- Dunk each fritter in the glaze turning over to make sure both sides coated.
- Place on the wire racks to air dry and drip.
- • Be careful not to over-mix the batter as it may make the fritters tough.
- • Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain.
- • Using a candy thermometer to maintain the correct temperature of the oil is important.
- • A Dutch oven or cast-iron skillet helps the oil hold temperature.
- • Try to maintain a constant temperature of 375° F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil the temperature will increase so you will need to turn the heat down a bit.
- • Remove the fried fritters to paper towels to drain excess oil.
- • Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag. This will keep them fresh longer.