December 27, 2007
I love apple fritters. And have been wanting to try my hand at a donut recipe. I found one for plain dumpling shaped fritters in a Donna Hay magazine and decided to convert it to an apple fritter recipe. I was happy with the results. Instead of most of the apple fritter recipes I found that dipped the apples in a light batter these were about equal parts dough to apple. Resulting in sort of a caramelized apple stuffed donut.
Here is the recipe adapted from a Donna Hay sugar and cinnamon fritter recipe:
3 granny smith apples, peeled, cored and sliced
1 tbsp light brown sugar
3 tbsp butter
1 cup caster sugar
1/2 tsp ground cinnamon
1 cup milk
1/2 cup caster sugar
2 cups flour
1 tsp baking powder
safflower or vegetable oil for frying
Combine first 3 ingredients in a saucepan and sauteed on med high until the apples start to brown but are still crisp. Pour into a bowl lined with a paper towel to drain and set aside.
Combine next 2 ingredients in a bowl and set aside to use for dipping.
Heat the oil in a large saucepan until hot. While your waiting for the oil to heat up, whisk the eggs, milk and 1/2 cup of caster sugar until sugar dissolves. Then whisk the flour and baking powder. Add the flour mixture to the egg mixture and whisk just until lumps disappear. Fold in the apples. Drop batter by 1/3 cup size scoops into hot oil and fry turning once until golden all over. Drain on a rack over paper towel and immediately toss in sugar cinnamon mixture. Makes about 12.