honeycrisp apple fritters

About once every weekend, I announce “I need to bake something. What sounds good?” to my family. There’s rarely a shortage of suggestions and for the past month or so, my husband has been repeatedly requesting apple fritters. I would briefly consider his suggestion, but then dismiss it because it just seemed like too much work. Until this weekend. The poor guy had been sick all week and finally got his appetite back. So when he asked for apple fritters for the 5th time, I complied.

I’m not going to lie, fritters are a little more work than your average baked good. And while I am a fan of baked donuts, the name “fritter” implies frying, so I wasn’t about to try some sort of baked apple fritter (maybe another day).

As I’ve mentioned in previous posts, I, like many of you, LOVE honeycrisp apples. One of the finest treats to be enjoyed in the fall, in my humble opinion. So I decided to incorporate honeycrisps into another fall treat – these apple fritters. Only thing better would be if I were eating them in Vermont. Here’s the recipe. Enjoy.

Honeycrisp Apple Fritters
Note: I make a relatively small batch because I don’t like waste, nor do I want to over-indulge (or have my family overindulge). This recipe makes about 12 2-3″ fritters. Double/triple based on your crowd. 

Ingredients

1 1/2 cup flour
1 1/2 tsp yeast
1/2 tsp salt
3 tbsp sugar
1 tsp cinnamon
1/4 cup whole milk
1 egg
2 tbsp melted butter, slightly cooled

1 tbsp butter
3/4 cup of chopped, peeled honeycrisp apples
1 tbsp brown sugar
1/2 tsp cinnamon

for the glaze
1/2 cup powdered sugar
1/2 tsp vanilla
1 tbsp half and half

vegetable oil for frying

Directions

Using a stand mixer (or by hand, if that’s your thing), mix together all dry ingredients.

 

Add milk and egg, and, using dough hook, mix until incorporated. Add melted butter and mix until incorporated. Turn out dough into greased bowl, cover with tea towel and allow to rise for about an hour.

Start on your apples. Heat butter in small saucepan. Add apples, sugar and cinnamon and cook until just slightly soft. Set aside to cool.

When dough is done its rise, incorporate apple mixture into dough using your hands. Once incorporated, form small, rustic balls of dough (2 inches or so in diameter). Set aside to allow to rise for 20-30 minutes.

About 10 minutes before second rise is complete, make the glaze.

Heat your oil to about 350-360 degrees. I lost the little handle that holds the thermometer to the pan, which made it a little annoying to keep tabs on the temperature. I’ve since ordered this thermometer from Amazon.

Once temperature is stable, drop balls into oil (a couple at a time).

Allow to cook for about 1 minute on the first side and about another minute on the other side. Judge done-ness by color – you are looking for golden brown.

Using tongs, pull out cooked fritter to drain on paper towel lined drain rack. Repeat to cook the remaining fritters.

While fritters are still warm, apply glaze to fritter.

Serve warm!