October 3, 2011
I've always enjoyed apple season. We used to go and pick apples at Stephenson's Orchard as a family when I was young. My sister and I would climb the trees to get some of the best apples from the tops. I have fond memories of blue rimmed heart shaped sunglasses during these adventures. Yeah 80's. I don't think you were supposed to climb the trees but we were little and probably light enough it didn't matter. We picked a ton of apples, mostly Jonathan apples, and stored them in a fridge in the garage. I miss the convenience of having an extra fridge or freezer. I don't know if the orchard still exists for picking in the Kansas City area, but the restaurant that had some of the best apple desserts does not. I was always fascinated by their caramel apples, and still am to this day. I'll be making my own soon so don't fret. I also have a special place in my heart for fried dough balls filled with apple chunks.
I picked a variety of recipes for the month of September for the Easy Bake cOven blog but I chose to make the fritters first. I usually get around to making quite a few of the recipes but these were calling me. Michael asked why I bought so many apples at Trader Joe's when we got back from our NYC trip, my response was baking. It's usually baking when I buy an excess of one particular ingredient. Unless butter is on sale...
I don't fry things often. Sometimes Michael and I will make tortilla chips if we're out and have nothing but corn tortillas, but this is the extent. Desserts are excessive to start and I feel worse eating something fried. Doughnuts fall in this category. I love doughnuts but don't have them often. Guilty pleasures. I really enjoyed these little fried dough balls. Simple and quick yet small enough you don't feel bad eating a few.
I halved the recipe and it made about 2 dozen ping pong ball sized fritters.
2 C all purpose flour
1/2 C sugar
3 T sugar
2 1/4 tsp baking powder
1 1/4 tsp salt
2 tsp ground cinnamon
2 large eggs
3/4 C milk
2 tsp vanilla
2 T melted butter
2 whole granny smith apples peeled and diced
powdered sugar for dusting
In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt.
Melt the butter in a large liquid measuring cup and add the milk, egg and vanilla. Whisk to combine. Add the wet ingredients to the dry and stir until little flour remains. Add in the apples and stir to combine.
Heat a couple of inches of canola oil over medium heat. I kept my oil temperature around 325˚F and the fritters took about three minutes each. Using a small cookie scoop, drop a few blobs of dough into the hot oil, don't overcrowd or your oil will not stay consistently hot. Flip them over to insure even golden brown and test your first batch to make sure they are evenly cooked. Drain on a paper towel and sprinkle with powdered sugar for eating.