Apple Fritters from America’s Test Kitchen
Anyone who’s followed my work for any length of time knows my allegiance to America’s Test Kitchen, the kitchen/laboratory attached to my favorite cooking periodical, Cooks Illustrated. My experience is that any recipe they post, if followed to the letter, produces the best product in any food class. I feature stuff from America’s Test Kitchen a lot, because I have come to trust their effort and their results. I have several recipes here in Jeff’s Kitchen that are ATK-tested and recommended, and a couple of notes about stuff that is not.
Today, we’re featuring ATK’s apple fritters. I’ve scoured the Internet and looked at hundreds of apple fritter recipes, and I can say, without worrying about the recommendation, that these are the best ones I’ve come across. There are some pretty good fritter recipes out there, including one that includes fresh orange zest (I may feature that one down the road), but in terms of foolproof, great-tasting, great-looking, these are the ones to try. If I have one quibble with this recipe (and I usually have no quibble with ATK), it is that I like to mix up a sweet apple with a tart apple, so I make mine with a mixture of Granny Smith and HoneyCrisp apples (when the HoneyCrisps are in season), or Gala apples when they’re not.
- 2 Granny Smith apples , peeled, cored, and cut into 1/4-inch pieces
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon Salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup apple cider
- 2 large eggs , lightly beaten
- 2 tablespoons unsalted butter , melted
- 3 cups peanut or vegetable oil
- 2 cups confectioners’ sugar
- 1/4 cup apple cider
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1. Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
- 2. Heat oil in Dutch oven over medium-high heat to 350 degrees. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
- 3. Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.
Posted on September 22, 2012, in Desserts, Finger Foods. Bookmark the permalink. Leave a comment.
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