We’re Making Apple Fritters.
- Some Cake Flour
- Baking Powder
- Unsalted Butter
- Some Milk
- Vanilla Extract
- Some Vegetables
You’ll need are very few basic kind of ingredients starting off with some cake flour.I’ve got some cake flours.I’m bringing it a sugar, salt, baking powder in cinnamon diced up apple some unsalted butter that.I’ve melted an egg some milk.I’ve got some vanilla extract and I also have some vegetable oil getting really nice and hot because these are going to be fried and they’re gonna be you ah so good okay I’ve got basically all of my dry ingredients in this bowl now I prefer to use cake flour instead of all-purpose flour because.I find that it gives me a much lighter fritter it’s not as dense and that’s just.
What I prefer but if, you can’t get your hands on cake flour by all means just use all-purpose flour however I do think you should go the extra mile and try to look for cake flour because it gives you just a much better texture in my opinion okay now I’m going to add in my apples to my mixture and this is just a diced Fuji apple simply because I love Fuji apples they’re not too sweet not too do not very tart but you can use whatever Apple your heart desires I’m going to pop that right in there and don’t worry if it’s not mixed up really well it doesn’t matter and now in the bowl.I have my apple in I’m going to add pretty much remaining ingredients. I’m going to go with my milk my egg a little bit of butter.
I’ve melted let it cool a little bit as well and good a splash of vanilla extract you need it. I think it makes a difference anyway not the imitation stuff got to be the real deal and now just whisk it really well until combined pour the wet into the dry and I like to mix everything together using my spatula so that’s what I’m going to do I’m going to give everything a really good mix to make sure it’s all well combined waiting for my oil to color temperature and then we’re ready to fry and now you need it I know I amaze myself too this looks perfect exactly the consistency I’m looking for my oil is up to temperature.
I’ll show you a great way for you to know whether or not your oil is up to temperature without using a thermometer this is how my Nona does it and it works every single time you take a wooden spoon handle down make sure it’s clean and if,you see any bubbles forming around the base of the wooden spoon your oil is nice and hot it should be around 360 degrees or so no lower because I find that if it’s any cooler than that then the apple fritters just become a little bit stir a little bit too oily and then.I just use my small ice cream scoop the equivalent about one tablespoon and make little ones rather than really big ones because then.I feel like it’s just more they’re just yeah a lot more of them and they’re just easier to eat dump them in only cook a few at a time so the temperature of your oil doesn’t drop give them a toss around make sure they’re all browned beautifully they’ll take a few minutes about four minutes or so and then drain them on a paper towel.
I’m just going to keep on working last batch is coming out look how gorgeous they are there really is something so I use the word magical but perhaps that’s probably the wrong word.when you’re frying something there’s such a for me anyway because I’m not into it very often it’s I know it’s a treat I know I’m treating myself my family and my friends and it’s just they’re just something about it that once in a while you just got to do it and these look magnificent look at them.I do drain it on a paper towel lined baking sheet because you want to be able you want make sure everything this or that will get absorbed but they look phenomenal.I’ll just start stacking these up on my beautiful little cake plate of Judean hottest ones first so,that I don’t I don’t serve them I don’t bite on them.
I just love them and I think you will too they’re so perfect for this time of year especially if,you go apple picking and you just have random apples lying around chop them up make a batch of fritters and all will be well with the world.