Mom's Apple Fritters
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.
I used slightly less apple than called for, as this is what I had on hand and it was plenty. (used approx 2 1/2 cups, finely diced apple) Next time I would grate the apple, to avoid the 'chunky' look of the fritter. I added approx 1 t cinnamon to the batter and 1/4 t nutmeg. I agree that 350 is hot enough for the oil. They must get quite brown to be fully cooked. I had a few that were not fully cooked in center. This recipe makes a LOT of batter. After frying about 1/2 the batter, I had 18 fritters. I took the other 1/2 of the batter and made 6 quick muffins. Just put the extra batter into muffin papers and baked at 400 for about 22 minutes. Next time I'll make only a 1/2 recipe of the batter and maybe even cut back the apple portion to 2 cups.
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These came out perfectly for me, crispy on the outside and fluffy and moist on the inside. The only things I changed were to toss my apples in a bit of lemon juice and I added about 1/4t of cinnamon to the batter. I dropped in about a tablespoon of batter per fritter. My apples had a slight bite to them when they were cooked, which I like but if you don't make sure to dice the apples really finely. They are loaded with apple to the point that every bite has some in it, so if you don't like that much then maybe don't make an apple fritter just do plain doughnut style fritters.
The best apple fritter recipe I know of. (I've tried a lot) I changed nothing it was perfect. They came out nice and fluffy with crisp outside. This is a traditional fritter recipe if you want it to look like the apple fritter doughnuts at the bakery use a funnle. To people complaining about this recipe having a dumpling consistency " your over stirring " stir until the dry ingredients are mixed in, then add apples. I strongly suggest making the recipe as is, before changing. Thank you Abby for sharing your families recipe. My family, friends, and coworkers love it. I see this becoming a traditional recipe for my family also.
This recipe is great. It is super easy and totally yummy. I also tried it with chopped mango instead of apple but that did not turn out as well (meaning I didn't like the taste as much) so I will definitely stick with the apples.
These were really good. I added 1t. of vanilla and 3T. of sugar. If you want them a little more lighter and airier let the batter sit for 30 minutes. They will be light and not so dense. I also used a cookie scoop instead of spoon, just makes them more uniform puffy balls.
My family's favorite. I coat them at the end with powdered sugar!