Amish Apple Fritters Recipe 415

AMISH APPLE FRITTERS

Steps:

• I work quickly, so I like to get my oil in the pan and then start the fritters. Then when the batter is done, the oil is hot. So, pour the oil into your saucepan and heat over medium heat. Place a cooling rack over a sheet pan.
• In a small bowl, combine all the dry ingredients. In a medium-sized bowl, combine the dry ingredients. Make your glaze and set it aside. You can add more powdered sugar or milk, depending on how thick or thin you like you glaze.
• Next, chop your apples. Combine the wet and dry ingredients and mix only until they just come together. Don't over mix or they will be tough. Last in is the apples. Again, only mixing to combine.
• If the oil is hot, about 375 degrees, scoop in the batter. Mine were about 1/3 cup. Don't overcrowd the pan too. This will cool down your oil too much. Once it is golden, carefully flip it over and cook on the other side.
• Once both sides are a deep golden brown, remove and place them on the cooling rack. do a test run first to make sure the fritters are cooked all the way through.
• Continue to cook until they are all fried. Next, Dip or brush with the glaze to cover.
• That is it! They are done and ready to go. You are going to love these!

AMISH APPLE FRITTERS RECIPE - (4.1/5)

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.