Gamma Bettys Apple Fritters Recipes

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MOM'S APPLE FRITTERS



Mom's Apple Fritters image

My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. Warm, crisp, and sweet, a perfect fall treat.

Provided by ABBY9

Categories     Bread     Quick Bread Recipes

Time 35m

Yield 24

Number Of Ingredients 10

1 quart vegetable oil for deep-frying
1 ½ cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
½ teaspoon salt
⅔ cup milk
2 eggs, beaten
1 tablespoon vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar

Steps:

  • Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
  • In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
  • Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 17.4 g, Cholesterol 16 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 98.1 mg, Sugar 2.5 g

GLAZED APPLE FRITTERS



Glazed Apple Fritters image

Thanks to a yeasted dough and a blend of flours, these glazed apple fritters strike the perfect balance between crisp and doughy, and are a decadent way to start the day or end a meal. Giving diced Granny Smith apples a quick sauté in butter before incorporating into the dough benefits the recipe in two ways: it avoids extra moisture from seeping into the dough when frying (which causes gumminess), and it ensures a fritter with a concentrated apple flavor in every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h15m

Yield Makes about 20

Number Of Ingredients 20

1 packet active dry yeast or 0.6 ounces cake yeast
2/3 cup whole milk
2 1/4 cups pastry flour, plus more for dusting
4 extra-large egg yolks
1/2 cup sugar
1/3 cup sparkling cider
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons bread flour
2 quarts canola oil, plus more for bowl
White Glaze
1 vanilla bean, split lengthwise
4 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes, yielding 7 cups
1/2 teaspoon ground cinnamon
1/4 cup sugar
1/4 cup apple-cider vinegar
1 cup sparkling apple cider

Steps:

  • Filling: Using a paring knife, scrape out the vanilla seeds. Place half of the pod, half of the seeds, and 2 tablespoons butter in a 12-inch skillet; set over medium-high heat. Cook until butter is bubbling. Add half of the apples; toss to coat. Add 1/4 teaspoon cinnamon and 2 tablespoons sugar; saute, stirring occasionally, until apples begin to soften, about 5 minutes. Add 2 tablespoons vinegar and 1/2 cup cider; increase heat to high. Cook until liquid has been absorbed and apples start to brown, about 8 minutes. Remove from heat. Remove and discard pod. Transfer apples to a baking sheet. Wash skillet, and repeat with the remaining ingredients.
  • Dough: Place yeast in the bowl of an electric mixer. Heat milk in a pan over medium heat until warm to the touch. Pour milk over yeast; sprinkle 2 cups pastry flour on top. Set aside until flour begins to crack, 15 to 20 minutes.
  • Place the egg yolks and sugar in a medium bowl; whisk to combine. Add the cider, butter, salt, cinnamon, vanilla extract, the remaining 1/4 cup pastry flour, and 1 cup bread flour; whisk to combine.
  • Add flour mixture to the yeast mixture. Using the dough-hook attachment, mix on low speed 30 seconds. (The dough should look very soft but still have structure; if it appears liquidy, add remaining 2 tablespoons bread flour.) Increase speed to medium and mix dough 3 to 4 minutes.
  • Lightly oil a large bowl. Sift an even layer of pastry flour onto a clean work surface, and lightly flour your hands. Turn out dough, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
  • Lightly dust a baking pan with flour, and line a second one with paper towels. Set both pans aside.
  • Turn out dough onto a lightly floured work surface. Using your hands, stretch the dough into a 10-by-15-inch rectangle, about 1/2 inch thick. Spread half of the reserved apple mixture over dough, and fold dough, like a letter, into thirds. Pat down with your hand, forming another 10-by-15-inch rectangle. Spread the remaining apples over the dough, and fold into thirds again; the apples will be evenly distributed throughout the dough. Gather the dough into a ball, and return dough to oiled bowl. Re-cover, and set aside in a warm place until doubled in size again, about 30 minutes.
  • Turn out dough onto a lightly floured work surface; pat into a 10-by-15-inch rectangle, about 1 inch thick. Using a 2 1/2-inch round cutter, cut out fritters as close together as possible, dipping cutter in flour before each cut. Transfer fritters to floured baking pan. Set aside to rest 10 minutes, but not longer.
  • While dough rests, heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375°F.
  • Flour your hands. Lift a fritter, pulling the ends to make a 4-inch oval; carefully drop into oil. Repeat with two more pieces of dough. Cook until fritters begin to brown, about 2 minutes. Using a slotted spoon, turn fritters over; cook until evenly browned, 2 minutes more. Transfer fritters to lined pan. Repeat with remaining dough.
  • Coat fritters with white glaze. Transfer to a wire rack, and let glaze set. Serve warm or at room temperature.

APPLE CINNAMON FRITTERS



Apple Cinnamon Fritters image

How easy are these apple cinnamon fritters? Impossibly! Thanks to your trusty box of Bisquick, these crispy treats are ready in just 25 minutes. Chopped Granny Smiths are a great apple to use since they'll add a pop of tartness to the sweet fritter dough. Just before serving, dust fritters with powdered sugar for a final touch.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 22

Number Of Ingredients 8

Vegetable oil for deep frying
2 cups Original Bisquick™ mix
1/2 cup cold water
1 egg
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)
1/4 cup powdered sugar

Steps:

  • In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.
  • In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.
  • Before serving, sprinkle fritters with powdered sugar.

Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Fritter, Sodium 135 mg, Sugar 5 g, TransFat 0 g

GAMMA BETTY'S APPLE FRITTERS



Gamma Betty's Apple Fritters image

Good stuff. We love apples obviously. This is Gamma Betty's recipe from a scrap of paper that is nearly see through from everything spilled on it. I asked Gamma for the recipe and she looked at me like I was crazy. Gamma is an 'eye-ball it' kinda gal. I assure you though, these are wonderful.

Provided by LilPinkieJ

Categories     Breads

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 egg, separated
1/2 cup water
1 tablespoon vegetable oil
1 teaspoon salt
2/3 cup flour, sifted
3 granny smith apples
confectioners' sugar, for dusting
vegetable oil, for frying

Steps:

  • Beat egg yolk with water, oil and salt.
  • Add flour and beat until smooth.
  • Let stand at room temperature for about an hour.
  • Preheat oil in deep-fryer to 375°F.
  • Peel and core apples, then cut into 1/4-inch rings. Add into batter.
  • Beat egg white until stiff; fold into batter.
  • Deep-fry, turning once, until golden brown.
  • Drain on paper bags or paper towel.
  • Dust with confectioners sugar before serving.

Nutrition Facts : Calories 178.1, Fat 5, SaturatedFat 0.9, Cholesterol 52.9, Sodium 600.9, Carbohydrate 30.3, Fiber 3, Sugar 10.9, Protein 4

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