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Jun 11, 2011 11:50 AM

Apple Fritters

I'm trying to made some apple fritters - they all seem to be too heavy...I've tried both deep fried and baked....does anyone have any great recipes or advice...Thanks..

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  1. it would be helpful to see the recipe you've been using - easier to troubleshoot that way.

    1. When you deep fry, how hot is your oil?
      Are you precooking the apples and cooling them before mixing into the batter?
      Are you mixing liquid ingredients first, the adding apples and blending?
      Are you covering the finished batter and allowing it to rest under refrigeration for several hours?
      Are you blending the batter with stiffly beaten egg whites before exposing them to the fry pan?
      Are you cooking the fritters completely (usually takes 3 - 4 minutes) before removing from the heat and draining?

      2 Replies
      1. re: todao

        Thank you "goodhealthgourmet & todao" for coming back to me....I used the following recipe - using the bread machine to mix the dough. I then put it into a lightly greaded bowl over night - and baked them in the morning....not happy with the taste of these. I just noticed a recipe on the internet that has the stiffly beaten egg white - and I think I should try this. I also did a deep fried one last week - oil at 375...don't think I cooked them long enough as the middle was not completely cooked but they were getting very brown on the outside.....

        1/4 cup warm water
        3/4 cup milk, scalded
        1/4 cup margarine
        1 egg
        3 1/2 cups (about) flour
        1/4 cup granulated sugar
        1/2 teaspoon salt
        1 tsp. nutmeg
        2 teaspoons cinnamon
        3 tsp. dry yeast
        2 cups peeled, chopped apples

        1 cup powdered sugar
        2 tablespoons hot water


        Combine hot milk, margarine, sugar and salt in a large mixer bowl; let stand until margarine melts. Beat in 1 cup flour. Add yeast mixture, cinnamon and egg, beating until combined. If using a heavy-duty mixer, beat in remaining flour to make a sticky dough. If using a hand mixer, stir in remaining flour with a spoon.

        Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic, adding additional flour if necessary. Place dough in a greased bowl and turn to grease top. Cover and let rise about 1 1/2 hours, until doubled in bulk; or cover and let rise overnight in the refrigerator. Bring dough to room temperature before continuing.

        Punch down dough and divide into thirds. Shape one-third of dough into a flat disc. Chop roughly with a sharp knife. Toss with one-third of the apples. Arrange apples and dough in six mounds on a greased baking sheet. Repeat with remaining dough and apples. Cover and let rise at room temperature until doubled in bulk, about 1 hour.

        Uncover and bake at 350 degrees F for about 15 minutes, or until golden. While still warm, drizzle with glaze made by stirring together powdered sugar and water. When cool, store in plastic bags.

        1. re: eaglelake

          First problem I see with the recipe is "hot milk". Hot milk and yeast don't go well together. If your milk/margarine/sugar/sale mixture is too hot when adding the yeast mixture the yeast has little chance of surviving the experience. If you try the recipe again, use an instant read thermometer and check to make sure the hot milk + ingredients aren't over 105 degrees. I know, others will probably remind me that yeast can survive an environment above that temperature. But let's not split hairs here. Better safe than sorry.
          Other possible problem here is that you're not actually making "fritters" with this recipe. You're making something closer to a sweet apple bread. You might want to wait only long enough for the yeasted dough to rise by 80% instead of "double in bulk". Double in bulk is difficult to gauge and often leads to over proofing the dough.
          If you have a clear glass container large enough to monitor the development of the dough you can measure/mark the container and monitor it to make a better determination about the doubling in bulk, but even that can be iffy.

      2. todao beat me to it - all good advice/observations. and yes, technically yours isn't a recipe for fritters, it's a recipe for fritter bread...if you want to make actual individual fritters, you should use a different recipe altogether that's intended for deep-frying.

        here are a few to look at:

        or for fritter bread:

        1. i'm stuck too on the apple fritter thing, the ones I'm seeing are not what I'm seeking. I want something a little larger, with chunks of apple. I'm not sure if there's yeast in the dough, or not or if it's necessary... searching. Pioneer Woman's is not it, looking for something like Starbucks.

          13 Replies
          1. re: chef chicklet

            chef chicket...I am glad to see this topic raised agian....I still have not found the "perfect" recipe yet....perhaps someone will post a good one. I hav not tasted the Starbucks one - but the Tim Hortons one in Canda is more the one I am looking for - but with visual apple chunks.

            1. re: eaglelake

              that southern plate recipe looks like classic fritter to me. you can always customize, by making the apple chunks bigger or adding more than the recipe calls for.

              as for the first one you posted, run, don't walk, away from any confection recipe that uses margarine. yuk. it doers seem a stingy amount of apples for all that dough too.

              1. re: hotoynoodle

                I have to disagree with respect, you know a lot of the Southern & Midwestern passed down recipes used margarine, or oleo. Shortening too, I really think it depends on the recipe. I'm seeing the same thing though, 1 apple for all that batter? I can't wrap my head around that. I want big apple fritters too, and I want the lovely glaze that sort of cracks. Now I have to figure out how to make that also!

                1. re: chef chicklet

                  i understand things like margarine and crisco have a traditional place in baking, but i find them awful.

                  1. re: hotoynoodle

                    I know I've eaten happily, many a cookie made by my mom where she used both. But then who knew? : )

                    But just want to add, that I make the best sugar cookies that everyone LOVES and they're made with crisco. I have used the same recipe with butter, but everyone wants to know why I changed it, so I use crisco for that particular one.
                    In fact, if I can't find my fritter recipe I'm forced to make apple pie, and all the recipes that are said to have flakey crust, use a combo of butter and shortening. Do you have an excellent recipe other than a pate brisee, I really want pie dough this time. You must bake more than me, I'm still learning.

                    1. re: chef chicklet

                      i actually don't much care for pie, so never make pie dough, sorry. we are more into crisps and crumbles, that sort of thing.


                      have you tried this?

                      also, if ever i could find real-leaf lard, i'd be up for experimenting, but sadly can never find it. my understanding is that part lard/part butter actually makes the best dough.

                      1. re: hotoynoodle

                        Well no I haven't thanks! I have never made a successful apple pie. I make pecan, and sweet potato, but never apple (I can't seem to get the apples to cook right), I've only use a pate brisee pastry (with butter). Yes that does photo of the pie dough looks rather enticing, thanks! Since I recently made peach cobbler, I was hoping to expand my baking skills. LOL!

                        1. re: chef chicklet

                          noodling on-line, smittenkitchen blog also has a butter pie dough recipe that might work.

                          1. re: hotoynoodle

                            Thanks for searching recipes for me, I'd forgotten about her blog! That is one beautiful pie. Amazing how simple pie dough recipes can be and one of the trickiest substances to turn out right. I probably need to practice, practice, practice.

                          2. re: chef chicklet

                            just chop 'em up, throw in some sugar (i use 2/3 cup), a dash of lemon, and 3 tbsp tapioca. Cook as normal. I swear -- it really is that easy! Never a soppy pie, sometimes a touch dry.

                2. re: eaglelake

                  I've not taste SB's either, just saw photos, and also, I'm probably picturing something in my mind that doesn't exist. But I too want to see the chunks, not a doughnut ball. Sort of like the Japanese shrimp fritters I made, only the batter will certainly be different... but here's a visual.
                  It's gotta have texture, and be lumpy, cinnamonny,.... hmmm.

                3. re: chef chicklet

                  I saw a program on the Food Network the other day that featured an AMAZING looking apple fritter - one that might be a clue to what you're looking for. It was one of those "best of XYZ" shows, so there was no recipe given, but basically what this place did was take the scraps of dough from its yeast doughnuts (which seemed fairly light in style) and sort of smushed them together with apple chunks, just enough for them to form a cohesive mass. This way, when they were fried, there were still semi-individual pieces of dough creating all those awesomely crunchy, greasy nooks and crannies. If you have a favorite yeast doughnut dough, it might be worth a shot.

                  ETA: Here is a recipe that calls for yeast - might be a good jumping off point, but I really do think you have to do something like what I described above to get the proper number of nooks and crannies.

                  1. re: biondanonima

                    OH biondanonima I hear ya! It's 12 midnight and I'm still am searching and then I remembered I have an old Amy Vanderbilt cookbook (amazingly I guess she cooked!) you know those old cook books are great for things like fritters, doughnuts etc. and how to treat your help. ;) Well, exactly thinking the way you are, I found a recipe for a yeast doughnut (with milk), and with a couple of minor changes cutting the recipe in half, I think that's the one I'm going to start with. And you're right, all the recipes are using a teensy bit of apple, I want apple chunks, and cinnamon. Size wise, about 4 inches and 3 deep, then a light crackly glaze. I think cooking the apples just a little bit with lemon and zest, or orange even. Maybe a tad bit of grand marnier or another liquor .
                    And thank you for the link, that looks amazing! I wonder if I saw that show I watch tv late at night, and that's one of my favorite programs, maybe they were looping it. hmmmm..........

                4. I make Nigella's recipe for apple latkes. It uses grated apple but you could probably replace that with part-cooked apple chunks. They end up looking quite a lot like the shrimp ones you posted! No yeast though, and I've never seen the SB ones so not sure if it's what you're looking for.

                  3 Replies
                  1. re: gembellina

                    really? I'll check that recipe out, I take it its some where on food network's site? There's no yeast in the shrimp fritters (obviously) either, you can get that puffiness with hot oil, and just the right about of ingredients (bubble water). I think it has baking powder in it, and it's regular ap flour.... but anyway, thank you! You just made my day! I have no idea why I am so stuck on this fritter thing, I know I don't care for the smooth ball like ones (for this application anyway).:)

                    1. re: chef chicklet

                      I've got in one of her books but this seems to be the same thing. I dont' always have yoghurt so use whatever souring dairy i have lurking at the back of the fridge...


                      good luck!

                      1. re: gembellina

                        thank you, I know me too, I'll make do with the dairy stuff. These look pretty good!