Doughnuts are probably my most favorite sweet treat, as fried is probably my most favorite food group. Fritters are very much a member of the doughnut family, perhaps the smallest, usually the fruitiest, and most crispiest member, and I love them. The batter is easy to throw together (and can be done the night before if you want to wake up and immediately fry fritters in your pajamas) and is shaped into adorable little knobs with a spoon (no rolling out of dough or cookie cutters necessary). These particular ones are not super sweet, are extremely crispy (due to the addition of cornstarch), and will disappear almost as soon as they leave the oil and are dusted with powdered sugar. In other words, if fritters are not on your list of things to consume in January, don’t worry: they won’t be around long enough for the diet police to catch you in the act of eating one.
To take a peek at the original blog post for my apple fritters, and to peruse my collection of original recipes, click here.
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup corn starch
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon table salt
- 1 tablespoon unsalted butter, melted and cooled
- 1/2 cup heavy cream
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 2 1/2 cups peeled and diced apples, from about 2 to 3 apples
- Canola oil for frying
- Confectioners’ sugar for dusting
Line a wire rack with a thick layer of paper towels or 1 or 2 large paper grocery bags and set near the cooktop.
In a medium bowl, whisk together the sugar, flour, cornstarch, baking powder, and salt.
In a large bowl, whisk together the melted butter, heavy cream, egg, yolk, and vanilla until frothy. Fold the dry ingredients into the wet, using a rubber spatula, until just a few streaks of flour remain. Fold in the apples just to combine.
Fill a large, heavy pot with 2 inches of oil. Attach a deep-fat/candy thermometer to the side of the pot and heat the oil on medium-high heat until the temperature reaches 350°F [185°C], or a bit above.
Scoop 1 1/2-tablespoon balls of batter, using a cookie scoop or measuring spoons, and place them in the oil. Fry the fritters for about 2 minutes total, gently flipping them over with wooden chopsticks or any two thin utensils at the halfway point, once one side has browned. Depending on the size of your pot and your patience level, you may fry one fritter at a time or several.
Using a slotted spoon, carefully transfer the fritters to the prepared wire rack. To prevent the fritters from absorbing extra oil, gently pat them with additional paper towels.
Dust with confectioners’ sugar. Apple fritters are best enjoyed warm on the day they are made.