For the most part, (words you don't normally associate with following a recipe)
we followed the recipe found on Ree Drummond's site. She has much better photos- if you plan to make this, I highly advise checking her coverage out.
What follows is really just a documentation of our attempt to re-create tasty apple fritters- not a "how-to".
We had to scrap our deep fryer as the inside coating was beginning to flake. I knew you could fill a pot with oil as a makeshift fryer but I had never been brave enough to try it until I saw Ree's photo coverage. It was less daunting to see that not only had someone else successfully made fritters in a pot of boiling oil, but that they had done so without burning down their kitchen.
Heat the oil on Medium... a test drop of batter will let you know if the oil is too hot or not hot enough baed on shade and speed of browning.
We halved the batter but not the fruit. So 3 apples went into half the batter. To the other half we added bananas.
I used a small ice cream scoop- because the oil was not deep enough for the fritters to float and roll, I flipped them with a spatula.
I removed the fritters when they were an appetizing golden brown.
The fritters were then drained on paper towels before dunking in glaze.
We opted for glaze over powdered sugar.
All fritters made & glazed- waiting to be served for breakfast.
Test Bite
The banana fritters reminded all of us of a crispier banana pancake.
Cut-A-Way of our deep fried healthy breakfast fritters (they DID have fruit in them!)
REE's RECIPE
FRITTERS
- 2 cups All-purpose Flour
- 1/2 cup Sugar
- 3 Tablespoons Sugar
- 2-1/4 teaspoons Baking Powder
- 1-1/4 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 2 whole Large Eggs
- 3/4 cups Whole Milk
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Melted Butter
- 2 whole Granny Smith Apples, Peeled And Diced
- Powdered Sugar (optional, For Dusting)
GLAZE (optional)
- 1-1/2 cup Powdered Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Vanilla
- 1/4 cup Milk
Preparation Instructions
In a mixing bowl, combine 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 overmix.) Fold in 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 over medium to medium-low heat. When it gets hot, 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 teaspoons 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.
Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).
Serve warm!
**May be heated up the next day in a 350 degree oven for 8 minutes.