Author: Spoon Fork Bacon
This is one of my favorite doughnut situations we have ever posted. I am very excited about it because it is what I have always wanted in an apple fritter. Let me start off first by saying that apple fritters are one of my favorite things to get at the doughnut shop. I especially flip over them if they have just been made and are still warm.
3 Sweet Tango apples, cut into 1/4 inch rings and cored
juice of 1 lemon
1 1/2 cups cake flour, divded
2 tablespoons superfine sugar (granulated is fine)
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, lightly beaten
1/3 cup whole milk
1/4 cup all natural (no sugar added) applesauce
3 tablespoons melted butter, cooled
vanilla bean glaze:
3 1/2 cups powdered sugar
1/4 cup whole milk
2 teaspoons light corn syrup
1/4 teaspoon salt
caviar from 1 vanilla bean
1/3 cup plus 2 tablespoons hot water
peanut oil for frying
Preheat oil to 350˚F.
Toss together apple slices and lemon juice in a large bowl. Set aside.
In a large bowl whisk together 1 cup flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add egg, milk, applesauce, and butter and whisk together.
Toss apple rings into remaining flour until full coated. Dip each apple ring into batter, shaking off any excess before carefully dropping into oil.
Fry fritters for 3 to 4 minutes. Flip and continue to fry for an additional 3 to 4 minutes. Remove from oil, drain onto paper towels and allow fritters to cool.
For glaze: Place all ingredients into a small bowl and stir together with a fork until fully incorporated and no lumps remain.
To assemble: Once fritters have cooled, fully dip each into the glaze, shake off any excess icing and set onto a cooling rack or parchment paper until glaze dries. Serve.
Serves: 8 to 12