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Apple Fritters

| October 10, 2013

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OPEN KITCHEN with NATHAN SCOTT

Apple Fritters

 

These Apple Fritters may also be cooked in a tabletop deep-fryer set to 375°F, if you prefer.

Ingredients

 

Makes about 3 dozen

    Vegetable oil, for frying  
  1 cup milk  
  1 large egg, lightly beaten  
  2 tablespoons granulated sugar  
  1 teaspoon ground cinnamon  
  1 teaspoon pure almond extract  
  ¾ teaspoon kosher salt  
  cups all-purpose flour  
  teaspoons baking powder  
  3 Gala apples, peeled, cored, and cut crosswise into ¼-inch thick rings  
    Confectioner’s sugar, for garnish  

 

Directions

Pour about 1½ inches of vegetable oil in a large, deep skillet.  Line a baking sheet with paper towel and set aside.  Heat the oil until it registers 375°F on a deep-frying thermometer.  In a shallow baking dish, whisk together the milk, egg, sugar, cinnamon, almond extract, and salt until well combined.  Add 1 cup of flour and the baking powder and continue to whisk until the dry ingredients are incorporated into the batter.  (The batter will still have small lumps.)

  1. Place the remaining ½ cup flour in a separate baking dish.  Working in batches, dredge some of the apple slices in the flour, coating both sides of the apples in a light dusting of flour.  Shake off any excess flour and then dip the apple slices in the batter.  Remove the apple slices from the batter and allow any excess batter to drip off.
  2. Fry the apple fritters in the hot oil, flipping halfway through cooking, until the apples are tender and the fritters are golden brown, about 1 to 2 minutes per side.  Remove the fritters from the oil and transfer them to the prepared baking sheet to drain of excess grease.  Cool slightly before dusting with confectioner’s sugar and serving.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

Follow his blog at:  http://thetrialstribulationsofawannabeauthor.blogspot.com/

Copyright © 2013 by Nathan Scott.  All rights reserved.

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Category: From Nathan's Kitchen

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