I finally got all of my holiday presents out. Thank god. I’m usually really on the ball with these kinds of things, but this year I fell really far behind. I’m kind of wiped. Womp womp. Now that the shopping is done and work should slow down a little bit next week, with any luck, I’ll be able to get the rest of my life together. I’ve got a list of things to do at work, and I also have a ton of stuff that I need to do in my personal life. AND they canceled The Interview? AND AND Serial is over? Blerg. My apartment feels like it’s a mess, I still need to book a hotel for our trip to Tokyo, I want to plan something for our five year wedding anniversary, and I need to start easing back into not eating like an insane monster person (but that can wait until after the new year, obviously). I guess I can go with the whole well at least I’m healthy and have a roof over my head, yadda yadda. Be thankful, ’tis the season. All in all, life is pretty sweet, and I’m just ready to start 2015 and wipe the slate clean and pick up new projects for the new year.
My friend Jessie had left a big jug of apple cider in my fridge from Thanksgiving, so I was staring at it for a couple of weeks every morning trying to decide what to do with it. Cookies? Bread? Doughnuts. Definitely doughnuts. But I didn’t have the energy to roll out dough, cut it out, etc. So fritters it was. O figured I’d be able to add real pieces of apple with the fritters, too, which was an awesome bonus. The dough came together easily, and after a few minutes in the fryer, a drizzle of glaze, they were ready to be consumed. I am a little embarrassed to admit that Kramer and I probably ate 2 or 3 of these each before I sealed them up to bring them into my office. They will last well for at least another day, so go ahead and make them the day before. They are absolutely heavenly when dipped into a cup of coffee, trust me. If you’re afraid of frying, don’t be because I promise that these are foolproof. I know you’re all nuts for cider and apples right now, so bust out the ingredients and get to it!
Your ingredients. Thanks again for the cider, Jessie!
Get your flour ingredients together and set aside.
Chop up your apple and toss it with a little lemon zest and, if you’re feeling feisty, some freshly grated ginger.
You can tell here that I started rolling out the dough, then thought to myself, “Screw this,” and put it back in the bowl to make into fritters.
Now it’s time to fry ’em up!
Then toss them in that sweet, sweet glaze.
Oh yeah. Victory.
I loved the little bits of real apple in every bite.
- 4 tablespoons unsalted butter, cubed
- 1 cup granulated sugar
- 2 eggs
- 3¾ cup all-purpose flour
- 2½ teaspoon baking powder
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup whole milk
- ⅓ cup apple cider
- 1 apple, cut into 1-inch sized pieces
- zest and juice of ½ a lemon
- 1-inch piece of ginger, grated (optional)
- vegetable or canola oil, for frying
- 2½ cups powdered sugar
- ⅓ cup apple cider
- Get your vegetable oil heating while you make the dough. Fill a large, heavy bottomed, preferably high-sided (to prevent splatter) pot with enough oil to reach 3-4 inches up the side of the pot. Set to medium-high heat and bring the temperature up to 350 degrees F. Continue to check on this temperature - if it rises too fast, reduce the heat.
- In the bowl of your mixer, beat together the butter and sugar until well creamed, about 3 minutes. Add in the eggs, one at a time, scraping down the sides of the bowl as necessary. Whisk together the flour, baking powder, baking soda, cinnamon and salt. Add in ⅓ of your flour mixture, then add in your milk, again scraping down the sides as necessary. Add in another ⅓ of the flour mixture, followed by the apple cider, then the remaining flour mixture, scraping down the sides of the bowl. Chop up your apple, toss with the lemon juice, zest and ginger (if you're using it) and fold it into your batter (I didn't peel my apple, but you can do that if you like).
- Prepare two or three baking sheets lined with paper towels to drain the oil from the fritters.
- Once your oil is at 350 degrees F, drop in tablespoon sized balls of dough into your hot oil, about 4 or 5 at a time, depending on how big your pot is, making sure that the temperature remains at about 350 degrees F (you may need to increase the heat). Fry each fritter for 3-5 minutes each, depending on how powerful your burners are and how hot your oil actually is, until the fritters are a deep golden brown and completely cooked through. I recommend doing one test fritter to see how quickly the fritters will cook, as each burner is different.
- While the fritters fry, whisk together your powdered sugar and apple cider to make your glaze. When the fritters are done, place them on a baking sheet lined with paper towels to drain for a bit, then toss with the cider glaze and place on a piece of parchment or foil to dry. Continue until you run out of dough. Let the fritters cool slightly, then serve warm or store at room temperature, lightly covered, for up to 24 hours.