Mom's Apple Fritters
My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. They warm, crisp, and sweet, a perfect fall treat.
Chef John cooks the apples first for more flavor and a softer texture, and he uses sparkling apple cider for a lighter-tasting apple fritter.
Apple rings battered with a hint of nutmeg, deep-fried, and dusted with confectioners' sugar.
These came out perfectly for me, crispy on the outside and fluffy and moist on the inside. The only things I changed were to toss my apples in a bit of lemon juice and I added about 1/4t of cinnamon to the batter. I dropped in about a tablespoon of batter per fritter. My apples had a slight bite to them when they were cooked, which I like but if you don't make sure to dice the apples really finely. They are loaded with apple to the point that every bite has some in it, so if you don't like that much then maybe don't make an apple fritter just do plain doughnut style fritters.
The fritters themselves were OK. I even added a little cinnamon to them to try to spice them up but they were still a little on the bland side. Biggest problem I had was that apparently using a deep fryer with a gridded basket was not taken into account. Every batch that I fried got stuck in the holes of the basket, thereby ripping the bottoms off of every fritter. Would never be able to make them in a deep fryer again
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This recipe is great. It is super easy and totally yummy. I also tried it with chopped mango instead of apple but that did not turn out as well (meaning I didn't like the taste as much) so I will definitely stick with the apples.
These were great! I switched sour cream for the milk whitch made them fluffy and moist.