Sir Georges Apple Fritters Recipes

APPLE FRITTERS

Steps:

• Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
• In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
• Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

CHEF JOHN'S APPLE FRITTERS

Steps:

• Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.
• Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
• Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.
• Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.
• Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.

AIR FRYER APPLE FRITTERS

Steps:

• Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
• In small bowl, mix sugar and cinnamon. In another small bowl, mix chopped apple and 2 tablespoons of the cinnamon-sugar until well mixed.
• Separate dough into 5 biscuits; separate each biscuit into 2 layers. Press each into 4-inch round. Spoon 1 heaping tablespoonful of the apples into center of each round. Gently fold edges up and over filling; pinch to seal. Brush biscuits on all sides with 2 tablespoons of the melted butter.
• Place 5 of the biscuits, seam sides down, on parchment in air fryer basket. Spray both sides of the second parchment round with cooking spray. Top biscuits in basket with second parchment round, then top with remaining 5 biscuits.
• Set to 325°F; cook 8 minutes. Remove top parchment round; using tongs, carefully turn biscuits, and place in basket in single layer. Cook 4 to 6 minutes longer or until cooked through and apples are tender. Brush biscuits with remaining 1 tablespoon melted butter; roll in remaining cinnamon-sugar.

APPLE FRITTERS

Steps:

• For the dough: Heat the milk in a small saucepan over medium heat just until bubbles form around the edge. Transfer the milk to a small bowl and let it cool to about 110 degrees F.
• Meanwhile, in a large bowl, whisk together the flour, granulated sugar, yeast and salt.
• Add the egg to the milk and whisk to combine. With a wooden spoon, add the milk mixture to the flour mixture and stir it into a ball. Tip the dough onto a lightly floured surface and knead the dough until it is smooth, about 5 minutes. You can add a little bit more flour at this point if necessary.
• Next, knead the butter into the dough piece by piece, using a flexible bench scraper to scrape the butter back into the dough as you knead. The dough will seem sticky and buttery, but don't add more flour. Just keep kneading and stretching the dough until the butter is completely absorbed and the dough is smooth. Pop the dough into a buttered bowl, cover tightly with plastic wrap and refrigerate overnight.
• For the apple mixture: The next day, toss the apples with the cider vinegar in a medium bowl.
• In a large skillet, melt the butter over medium heat. Sprinkle the granulated sugar over the melted butter and cook, stirring, until the sugar turns deep golden brown, 2 to 3 minutes. (The butter and sugar may separate. Don't worry.) Add the apples and toss to combine. Cook until the apples release some of their juice and are just tender but still hold their shape, 1 to 2 minutes. Use a slotted spoon to transfer the apples to a plate. Cook the remaining liquid down until thick and syrupy, about 3 minutes more. Drizzle the caramel over the apples and toss gently to combine. Let cool to room temperature.
• Pull the dough out of the fridge. On a lightly floured surface, roll the dough out into a large rectangle, with the short sides at the bottom and the top, about 1/4 inch thick. Use a slotted spoon to transfer half the apples to the bottom half of the rectangle. Leave most of the apple liquid behind. Fold the top half of the dough over the bottom half. Press the dough down to seal in the apples. Spread the rest of the apples, without too much of that liquid, on the right half of the dough square. Then fold the left half of the dough over the apples and press to seal. Roll this into a ball, transfer it to a buttered bowl, cover lightly and set aside to double, about an hour.
• On a floured surface, tip the doubled dough out and press it into a big square. Use the bench scraper to cut the dough into 12 equal pieces. Shape each piece into a rough ball as best you can. Don't worry if they seem messy or apples pop out. Just smoosh them back together and proceed. Transfer the pieces to well-floured baking sheets. Cover lightly with plastic and let stand until puffed, about an hour.
• Heat 3 inches of oil in a large, heavy-bottomed pot to 360 degrees F. Line a baking sheet with paper towel.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and vanilla in a bowl. Add more milk or a little water if necessary. It should be runny.
• Very carefully transfer a puffed piece of dough to a large spider or spatula and lower it into the oil. Add a few more dough balls, but don't crowd the pan. Cook until they are golden brown and puffed, 2 to 3 minutes, flipping halfway through. Make sure to keep the oil temperature between 350 to 360 degrees F. Lift the fritters out with the spider and set them on the paper towel-lined baking sheet for about 3 minutes.
• Transfer the fritters to a rack and use a pastry brush to cover them in glaze. Serve hot or at room temperature.

AIR-FRYER APPLE FRITTERS

Steps:

• Line air-fryer basket with parchment (cut to fit); spritz with cooking spray. Preheat air fryer to 410°. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, eggs, lemon juice and 1 teaspoon vanilla extract; stir just until moistened. Fold in apples. In batches, drop dough by 1/4 cupfuls 2-in. apart onto air-fryer basket. Spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn fritters; continue to air-fry until golden brown, 1-2 minutes. Melt butter in small saucepan over medium-high heat. Carefully cook until butter starts to brown and foam, 5 minutes. Remove from heat; cool slightly. Add confectioners' sugar, 1 tablespoon milk and remaining 1/2 teaspoon vanilla extract to browned butter; whisk until smooth. Drizzle over fritters before serving.

AIR FRYER APPLE FRITTERS

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C). Place a parchment paper round into the bottom of the air fryer. Spray with nonstick cooking spray.
• Mix flour, 1/4 cup sugar, milk, egg, baking powder, and salt together in a small bowl. Stir until combined.
• Mix 2 tablespoons sugar with cinnamon in another bowl and sprinkle over apples until coated. Mix apples into the flour mixture until combined.
• Drop fritters using a cookie scoop onto the bottom of the air fryer basket.
• Air-fry in the preheated fryer for 5 minutes. Flip fritters and cook until golden, about 5 minutes more.
• Meanwhile, mix confectioners' sugar, milk, caramel extract, and cinnamon together in a bowl. Transfer fritters to a cooling rack and drizzle with glaze.

SLICED APPLE FRITTERS

Steps:

• In a bowl, mix the first six ingredients. In a large skillet, heat oil over medium-high. Drip apples slices into batter and fry until golden brown, 3/4 minutes on each side. Drain on paper towels. Dust with confectioners' sugar. Serve hot.

APPLE FRITTERS

Steps:

• In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
• In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
• Gently fold dry and wet ingredients together until just combined (do not over mix.) Fold in the apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
• Heat a couple of inches of canola oil in a dutch oven over medium heat. When it gets hot (about 350 degrees), drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
• Drop 1 tablespoon of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total. Repeat with the remaining batter. Remove fritters and drain on a paper towel.
• For the glaze (if using): In a medium bowl, whisk together the powdered sugar, salt, vanilla extract and whole milk.
• Dust the fritters very generously with powdered sugar, or dip fritters in the light doughnut glaze. Serve warm!

APPLE FRITTERS

Steps:

• 1. Peel, core and chop two large apples. You will need 2 cups total.
• 2. Grab a large mixing bowl. Add 2 C flour, 1/2 C sugar, 1 1/2 tsp salt, 1 Tb baking powder and 2 tsp cinnamon. Toss them together with a fork to combine.
• 3. Pour 2/3 C milk into a glass measuring cup. Add 2 eggs and 1/2 tsp vanilla and whisk it all together with a fork.
• 4. Add the wet ingredients to the dry and mix just until combined.
• 5. Fold in the apples. Be careful not to over mix.
• 6. Pour about 4 cups of canola or vegetable oil into a deep skillet. You want about 1 1/2 inches of oil to cover the bottom of the pan. Heat it up over medium high heat (closer to high, than to medium). You want to be sure the oil is hot enough for frying before you place the batter into it. You can test it by placing a tiny spoonful of batter into the oil. If the oil bubbles and the dough "floats" the oil is ready.
• 7. Carefully set spoonfuls (about 1/3 C each) of batter into the hot oil. Spread the center of each piece out as much as you can (with your spoon) so they aren't too ball like.
• 8. Allow them to brown on the bottom and then turn them over to cook on the other side. Should only take about 2-3 minutes per side.
• 9. Set the cooked fritters on a large cookie sheet covered with paper towels to cool.
• 10. To make the glaze, place 3 C powdered sugar, 2 Tb melted butter, 1 tsp vanilla, 5 Tb milk and a dash of salt into a medium sized mixing bowl. Whisk it together to combine. Add a bit more milk if it gets too thick.
• 11. Place a wire rack on top of a large cookie sheet. Set the fritters on the rack and drizzle the glaze over the tops. Wait for the glaze to set (should only take 2-3 minutes). Then turn the fritters over and glaze the other side.

SIR GEORGE'S APPLE FRITTERS

Steps:

• Heat the beer to lukewarm.
• Put the yeast in a medium sized bowl and add 1/4 cup of the beer; stir and let sit about 10 minutes.
• Mix in the flour, egg yolks or egg if desired, and salt. add extra beer as needed to make this the consistency of pancake batter.
• Beat the mixture and then cover the bowl.
• Leave in a warm place for about an hour. It should at least double in bulk.
• Peel the apples, core them and cut into wedges or rings.
• Put the apple slices in the batter and stir to.
• coat them.
• Fry quickly in oil or deep fat.
• Sprinkle with sugar and serve.