Apple Fritters

3 September 2016

I can't believe it is September already! Although I love fall, I am never quite prepared or ready for summer to end, but alas no one asks my opinion on these matters. So I figured I would embrace the transition with the first of many fall treats - apple fritters!

Now an apple fritter means different things to different people. In my recipe research, I found there are two main types - a yeast risen donut variety and then more a lighter, beignet style. When it comes to pastries, there are two things I dislike and that is overly sweet or heavy. The yeast risen apple fritters I have had were both, so I opted for the beignet style. Also, the latter form does not require the extra time involved with yeast and proofing.

I did a mashup of a few recipes, based on some tips from one of my go-to cookbooks (thanks to Julia Child), Joy of Cooking. Like most of these recipes, once you start to incorporate the dry ingredients into the wet, mix minimally. Also, adding beer or wine can aid in a lighter dough because both of those lessen gluten, which makes your end product less tough and more tasty. This result was a light, airy pastry, with slightly crisp apple chunks.

Moments (Week in Review)

Mom things...
This week we had to do a last minute flight to visit family, which meant that we had to take Henry on a plane for the first time! We hadn't planned to do this until Thanksgiving, so I was not as prepared as I had wanted to be, but he did great. At 8 months, he did fine on my lap and we gave him about half of his normal bottle on the ascend and descend, so no hurting ears and then he slept through most of the time in air. We are a family that likes to travel, so I was glad it went so well, but it was a flight just under two hours, so I don't know how a longer flight would go. I also need to re-assess our equipment - such as stroller, car seat and coverings. I think the main thing I need investigate is the stroller, especially as he gets older. Any suggestions would be so appreciated!

If you are in need of some inane laughter - this week we revisited, an old favorite - "when the internet names animals" - they're so bad they're good and my husband laughs his hardest, which is always my favorite thing to see.

And thoughts on life this week...
"I am of the opinion that my life belongs to the whole community, and as long as I live it is my privilege to do for it whatever I can. I want to be thoroughly used up when I die, for the harder I work the more I live. I rejoice in life for its own sake. Life is no “brief candle” for me. It is a sort of splendid torch which I have got hold of for the moment, and I want to make it burn as brightly as possible before handing it on to future generations.
-George Bernard Shaw

Apple Fritters

Recipe for apple fritters

Apple Fritters

Prep time: - Cook time: - Total time:
Yield: 6-8S


- Equipment: Cast iron skillet or heavy bottomed pot, cookie sheet with wire rack placed inside, and oil/candy thermometer
- 3 T sugar
- 2 T melted butter
- 2 eggs
- 1 t beer
- 3/4 cup of cream
- 2 cups flour
- 2 1/4 t baking powder
- 1 t cinnamon
- 1/2 t nutmeg
- 1 t salt
- 2 apples, peeled and diced to about 1/2 - 1/4 inch chunks
- 1/2 cup confectioner's sugar
- 3-4 cups high temp oil (vegetable, peanut or safflower)

- Optional - Instead of dusting with sugar, drizzle homemade caramel
- 2 cups white sugar
- 2 T butter
- 3/4 cup cream, warmed


Mix sugar and butter with paddle attachment thoroughly

Add two eggs, milk, and beer and mix until combined

Combine flour, baking powder, cinnamon, nutmeg, and salt together in a bowl.

Add dry ingredients to wet and stir with spatula until just combined.

Mix in apples lightly.

Heat oil in an iron skillet or heavy bottomed pot.

Oil will be about 2-3 inches high and heated to 375 degrees.

Spoon about 1/2 - 3/4 cup of batter into oil and heat each side for about 2 minutes

Place cooked fritter on wire rack to drain

When all fritter are complete you can dust with confectioners sugar or make caramel sauce (next steps)

Caramel Sauce (optional)
Heat and stir frequently, 2 cups of sugar over medium heat, until it starts to melt and turn a golden brown.

(These next steps sends the caramelized sugar, bubbling and steaming so protect your stirring hand!)

Once all sugar has melted, turn heat off and add two tablespoons of butter and whisk until dissolved.

Then add a little warm cream very slowly and completely stir in before adding more.

Once all cream has been incorporated, you can drizzle on fritters!





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