Amish Apple Fritter

Delicious crunchy fried doughnuts made easily from scratch with a simple batter containing fresh apple chunks and cinnamon, and covered with a sweet glaze.

Equipment

• large bowl
• stand mixer
• deep-fry thermometer
• electric skillet
• slotted spoon
• paper-towel lined plate
• small bowl
• pastry brush
• wire rack

Ingredients

• 2 Tablespoons granulated sugar
• 2 large eggs
• 1 cup all-purpose flour
• 2 tsp. baking powder
• ½ tsp. cinnamon
• ½ tsp. salt
• ¼ cup milk
• 2 tsp. fresh lemon juice
• 2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
• Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
• 1¼ cups powdered sugar
• ¼ tsp. vanilla
• 3-4 tsp. warm water (thin enough to make the glaze “paintable”)

Instructions

1. In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
2. To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
3. In a separate bowl, mix the chopped apples with the lemon juice.
4. Using a spoon, add the apple mixture to the batter and stir well, to combine.
5. Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control).
6. Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter and carefully and gently slide the fritter into the hot oil.
7. When they get to a true golden brown color, carefully turn the fritters over to the other side and continue cooking (approx. 2-3 minutes on each side).
8. When the fritters become brown on both sides, using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined plate to drain and cool.
9. To make a glaze, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice “paintable” glaze.
10. Using a pastry brush, brush this glaze over the entire top of the fritter.
11. Let glaze harden slightly, turn it over and “paint” the glaze on the bottom.
12. Place glazed fritters on wire rack; let glaze harden, then serve.

Notes

It is very important to make sure the temperature is hot enough to fry the fritters correctly. You might have to flip the fritters over again to make sure both sides are brown.