(Remember, I’m the person who ran out of cinnamon making cinnamon rolls do you actually think I can be counted on to have seventeen things at once?) Put all of that together and you’ll see why I know this bread is a hard sell.īut when I do make it, I kick myself because it’s so ridiculously delicious, shame on me.
It has seventeen ingredients, which also goes far to explain why I don’t make it more often. I’m not sorry, though, because my favorite bread contains perplexing things like chocolate, bran, molasses, shallots and fennel seeds, things that any sane person would know are completely insane to intentionally put in the same place. Way to hold out Deb, right? I mean what were the other breads, just teasers? Well, yes. please do so! They are a late season apple, and come out around November-January.It is ridiculous to think that on a site where I have shared twenty-nine bread recipes that I have yet to tell you about my favorite bread. Both methods were a home run! If you haven’t tried the Cosmic Crisp apple…. The guys at work devoured them! I added a little bit of lemon juice to the glaze for a little tartness, and also tossed some fritters in an cinnamon/sugar mix. this recipe is fabulous and my dough balls turned out perfect. Plus, they are much larger than a Granny Smith/Honecrisp, so it only took 2 apples for a double batch. It maintains a crisp texture during cooking and is sweet and tart at the same time. It was developed/engineered at Washington State University (Go Cougs) and it is the PERFECT apple for cooking. We have a new ‘breed’ of apple in Washington State called the “Cosmic Crisp’ apple. I just monitored very closely and turned frequently to evenly cook. INSANELY easy to do! I did not ‘spread out’ the dough when dropped in to the fryer however, they still turned out amazing. didn’t even test drive a batch at home before diving in. Just made a batch this morning to bring in to work…. Finally dunk the fritters in the glaze turning over to make sure each side is coated. Once they have cooled whisk together the milk, powdered sugar and vanilla. I like to spread the batter a little while I am pouring it so that the fritter does not end up too fat and so it cooks all the way through. Carefully drop about 1/4 cup of batter per fritter into the hot oil. Use a candy thermometer and bring the oil to 375 degrees. Now stir the mixture just until it is combined.įill a dutch oven or large heavy stock pot with about 1 1/2 inches of canola oil. Make a well in the middle and add the milk, egg and applesauce. Whisk it around and get it all mixed together. That way you get a good taste of that sweet apple. Now grab a large bowl and add the flour, sugar, baking powder, salt and cinnamon. I like to dice them somewhere between 1/4-1/2 inch. The fritters can be fried up in a fryer, Dutch oven, or heavy stock pot.įirst peel, core and dice a couple of Granny Smith or Honey Crisp apples.Only wholesome natural ingredients with no artificial colors or preservatives.Homemade warm sweet apple fritters that are better than your local bakery.They are best enjoyed shortly after you cook them, but they will stay up to two days covered loosely with paper towels in a brown paper bag. Your family and friends are going to love them. They can be all yours in about thirty minutes.
Wouldn’t these taste fabulous with a hot cup of coffee? These delectable Apple Fritters are so easy and quick.
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