Chef John's Apple Fritters
Chef John cooks the apples first for more flavor and a softer texture, and he uses sparkling apple cider for a lighter-tasting apple fritter.
My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. They warm, crisp, and sweet, a perfect fall treat.
Flavor was okay but WOW these are greasy. This dough is basically a thick pancake batter and it absorbs the oil like a sponge. Could not even eat these little grease balls
Chef John is right on about cooking up the apples before hand; they were delicious and didn't make the batter too wet like can happen sometimes. I will be incorporating this step into other apple recipes like apple blondies. As for the rest of the fritter, well, it was an utter disaster. they were too airy so that I could barely flip them without them falling apart. So, I added more flour which helped a little but they were still too airy and the flavor was dulled a bit because of it. I have to blame that on the baking powder. For some reason the listed amount was too much. Does it have to do with altitude? (I'm in a high altitude area) I don't know, but it never effected any of my other recipes this way. Regardless, I love apple fritters so, I will try again with less baking powder next time. My husband, the guinea pig, said the flavor was good and we will salvage the crispy bits to eat with vanilla ice cream. :0)
Yes, I didn't have sparkling apple juice so I substituted with prosecco and it was quite delicious in both the fritter and icing. Thank you Chef John for another great recipe!
I doubled the recipe and it worked great. Since frying isn't one of my favorite things, I fried the all the fritters on both sides (but not fully), drained them and then put them in a 350 F oven for about 10 minutes to finish the dough in the center. It made it easier for me dealing with twice as many fritters. My son and husband loved them.