Apple Fritters

I recently bought a deep fryer after years of saying I never would.  My husband read an article that said fried foods aren't necessarily that bad for you, as long as they are fried at the correct temperature.  This made sense to me, the few times I have tried to make doughnuts I found it really hard to control and maintain the temperature and the doughnuts always ended up quite greasy.

If this problem sounds familiar, get thee a deep fryer, stat!  The first thing I made were these apple fritters, and they were close to being the best I have ever had.  Crisp on the outside, moist and tender on the inside.  Yum yum yum.  These are so easy to throw together, if you're an apple fritter lover like I am you'll adore these.

Apple Fitters
from The Picky Apple 

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple
Glaze: (I adapted this part)

2 cups powdered sugar
1 1/2 tablespoons half and half or heavy cream
1 teaspoon vanilla


Directions:   Combine flour, sugar, salt, baking powder, cinnamon.  Stir in milk and egg until just combined.  Fold in apple.  Pour oil into skillet so that it is approximately 1 1/2 deep (or use a deep fryer according to manufacturer's instructions).  Heat oil on high.  Oil is ready when dough floats to top.  Carefully add dough to oil in heaping teaspoons.  Cook until brown, about 2 minutes, then flip.  Cook another 1-2 minutes, until both sides are browned.  Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.  Make glaze by stirring milk and powdered sugar together in a small bowl.  Drizzle over apple fritters.  Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.  Best served warm.


Linked to:
Melt in Your Mouth Monday

Buttermilk Sour Cream Doughnuts

I have been craving doughnuts for weeks, but I can't find a good doughnut shop where I live.  They all have that greasy taste, you know like when they've been using the same oil for months.  I've wanted to try making my own but I'm really nervous around hot oil, I don't think I've literally ever fried anything, and I like fried things.  Luckily my Mom is in town, so she took over frying duties and I was able to keep a safe distance.

These doughnuts are delightful.  Super crispy on the outside and soft and pillowy on the inside.  They're not too sweet, and the cinnamon and nutmeg add a delicious flavor.  The chocolate topping is glorious, not sweet but intensely chocolate.  I don't know that I would make these too often since we got about 15 large doughnuts out of the recipe plus the doughnut holes which is a lot of doughnuts to eat, even for four doughnut lovers.  But if you've got a hungry crew who likes doughnuts, this is a great recipe to try!

Farm Stand Buttermilk Doughnuts
from Baked Explorations

The Doughnuts

3 1/2 cups all purpose flour
3/4 cup granulated sugar
1/2-teaspoon baking soda
2 teaspoons baking power
1-teaspoon salt
1 teaspoon freshly grated nutmeg
1-teaspoon cinnamon
2 large eggs
3/4-cup buttermilk
1/4-cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted and slightly browned and cooled
Vegetable oil for frying

Chocolate Dip

4 ounces good-quality dark chocolate (60-70%), coarsely chopped
1/2-cup heavy cream
2 tablespoons unsalted butter
Sprinkles to decorate


Make the Doughnuts

Line one baking sheet with parchment paper and another baking sheet with two layers on paper towels.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.

In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined. Add the melted, cooled butter and whisk again.

Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold the flour into the liquid center until the mixture form a sticky dough.

Turn the dough out onto a work surface slightly dusted with flour. Sprinkle the top of the dough with flour and pat it out until it is about 1/2 inch thick.

Use two round cutters (3 1/2 inch and 1 1/2 inch for large doughnuts; 2 1/2 inch and 1 inch for smaller doughnuts). Dip the large cutter in flour and press out the rounds.

Dip the smaller cutter in the flour and cut out the center of ach dough round. Arrange both doughnuts and doughnut holes on the parchment-lined baking sheet, pat the dough scraps back together, and use them to make as many more doughnuts and doughnut holes as possible. Chill the dough while you heat the oil.

Pour enough oil into a deep skillet to make layer approximately 1 inch to 1 1/2 inches deep. Slowly heat the oil over medium-high heat until it id 365 to 370 degrees F.

While you are waiting for the oil to reach temperature, make the toppings.

Make the Chocolate Dip

Place the chopped chocolate in a medium wide-mouthed bowl. In a small saucepan, heat the cream until it is about to boil. Pour the cream over the chocolate ad wait a minute. Whisk until smooth. Whisk in the butter. Keep the mixture warm.

Fry the Doughnuts

Once the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the skillet – make no more than 3 doughnuts at a time. Once they have browned on one side (this takes 2-3 minutes), turn them over with tongs or a slotted spoon and continue to cook for another minute or just until browned (they can overcook or burn rather quickly). Using a slotted spoon, transfer the doughnuts to the paper towel- lined baking sheet and continue o fry the rest of the dough until finished. The doughnut holes will cook faster and can be made in two or three batches after the doughnuts are done.

Assemble the Doughnuts

Once you have finished frying, work quickly to dip the doughnuts in the chocolate with sprinkles. Serve immediately.

Linked to:
Sweet Tooth Friday
Sweets for a Saturday 
Melt in Your Mouth Monday