Name: Apple Fritters
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 40 doughnuts
Ingredients: 1 cup (250 ml) sugar; 1/2 teaspoon (2.5 ml) cinnamon; 11/4 cups (310 ml) unbleached all-purpose flour; 1/4 cup (60 ml) cornstarch; 2 tablespoons (30 ml) sugar; 2 teaspoons (10 ml) baking powder; 1/4 teaspoon (1 ml) salt; 2 eggs; 1/2 cup (125 ml) sparkling cider; 2 tablespoons (30 ml) melted butter, cooled; 2 cups (500 ml) Cortland apples, peeled and grated; Canola oil, for frying

Ingredients

Coating

1 cup (250 ml) sugar
1/2 teaspoon (2.5 ml) cinnamon

Doughnuts

11/4 cups (310 ml) unbleached all-purpose flour
1/4 cup (60 ml) cornstarch
2 tablespoons (30 ml) sugar
2 teaspoons (10 ml) baking powder
1/4 teaspoon (1 ml) salt
2 eggs
1/2 cup (125 ml) sparkling cider
2 tablespoons (30 ml) melted butter, cooled
2 cups (500 ml) Cortland apples, peeled and grated

Canola oil, for frying

Preparation

Coating

In a bowl, combine sugar and cinnamon. Set aside.

Doughnuts

Preheat oil in the deep fryer to 180 °C (350 °F). Line a baking sheet with two layers of paper towels.
In a large bowl, combine flour, cornstarch, sugar, baking powder and salt. Stir in remaining ingredients and combine until smooth.
With a 15 ml (1 tablespoon) ice cream scoop, spoon ten balls of dough at a time into hot oil and fry for 6 to 7 minutes, turning halfway through, until doughnuts are golden brown. Drain on paper towel.
Let cool and roll in sugar and cinnamon mixture. Serve or freeze.

Note from Ricardo

You can keep fritters in an airtight container for about two days or you can freeze them as is, rolled in sugar. Let thaw to room temperature.

Apple Fritters

Categories

Ingredients

Coating

Doughnuts

Preparation

Coating

Doughnuts

Note from Ricardo

Personal Note