AMISH APPLE FRITTERS RECIPE - (4.1/5)

Amish Apple Fritters Recipe - (4.1/5) image

Provided by tomato

Number Of Ingredients 13

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Ingredients

2 tablespoons granulated sugar
2 large eggs
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup milk
2 teaspoon fresh lemon juice
2 1/2 cups peeled, cored and chopped Granny Smith or Gravenstein apples
Vegetable oil for deep-frying (enough to come halfway up sides of pan or skillet)
1 1/4 cups powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoon warm water (thin enough to make the glaze "paintable")

Steps:

In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1 to 2 minutes with a mixer. Add the flour, baking powder, cinnamon, salt and milk to the same bowl. Mix these ingredients well. In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine. Heat vegetable oil to 375°F (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly. Once the oil is at 375°F, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil. When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approximately 2 to 3 minutes on each side). When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through. Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined plate to drain and cool. To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze. Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve. Note: If you do not like glaze on your fritters, you can sprinkle the fritters with powdered sugar and cinnamon as soon as they come out of the oven. For mine, I used the glaze option and they were perfect.