There’s something wonderfully nostalgic about Amish recipes that transports us back to simpler times, where the warmth of the kitchen and the aroma of freshly baked treats create lasting memories. Today, I’m excited to share with you a delightful recipe that encapsulates this sentiment – the Amish Apple Fritter. Imagine crispy, golden-brown fritters, infused with the sweet-tart essence of Granny Smith or Gravenstein apples, and a touch of cinnamon. Topped with a luscious glaze that adds a hint of sweetness, these fritters are the perfect indulgence for any time of the day. So, let’s dive into how to prepare these irresistible Amish Apple Fritters in your own kitchen.
How to Prepare Amish Apple Fritter
Ingredients for Amish Apple Fritter:
- 2 Tablespoons granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. salt
- ¼ cup milk
- 2 tsp. fresh lemon juice
- 2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
- Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
Directions for Amish Apple Fritter:
- In a large bowl (or the bowl of a stand mixer), cream the sugar and eggs for 1-2 minutes using a mixer.
- Add the flour, baking powder, cinnamon, salt, and milk to the mixture. Mix these ingredients until well combined.
- In a separate bowl, mix the chopped apples with the lemon juice. Stir the apple mixture into the batter using a spoon, ensuring it’s well incorporated.
- Heat vegetable oil to 375 degrees (use a deep-fry thermometer or an electric skillet with temperature control). The correct oil temperature is crucial for perfectly fried fritters.
- Once the oil reaches 375 degrees, scoop out generous tablespoonfuls of the fritter batter and gently slide them into the hot oil.
- Fry the fritters until they achieve a true golden brown color. Carefully turn them over using two spoons, and continue frying for 2-3 minutes on each side.
- When both sides are a rich brown color, remove the fritters with a slotted spoon and place them on a paper-towel lined plate to drain and cool.
- Prepare the glaze by mixing powdered sugar, vanilla, and warm water in a small bowl until you have a “paintable” glaze.
- Using a pastry brush, coat the tops of the fritters with the glaze. Let the glaze slightly harden, then flip the fritters and glaze the bottom. Place glazed fritters on a wire rack to allow the glaze to fully harden before serving.
Notes:
- If you prefer, you can skip the glaze and instead dust the hot fritters with powdered sugar and cinnamon for a different twist.
- For optimal taste, enjoy these apple fritters on the day they’re made.
- If using self-rising flour, omit the baking powder and salt from the recipe.
- Don’t waste the oil – strain and store it in the refrigerator for future batches.
Can I use a different type of apple for this recipe?
Absolutely! While Granny Smith and Gravenstein apples are recommended for their firmness, you can experiment with other apple varieties as well.
Can I bake these fritters instead of deep-frying them?
While the traditional method involves deep-frying, you can try baking the fritters in the oven for a healthier alternative. However, the texture and flavor may differ slightly.
What is the purpose of lemon juice in the batter?
The lemon juice not only adds a tangy flavor but also prevents the apples from browning too quickly, keeping them fresh-looking in the fritters.
How do I know if the oil is at the right temperature for frying?
Using a deep-fry thermometer is the most accurate way. Alternatively, a small piece of bread should turn golden brown in about 60 seconds when dropped into the oil.
Can I freeze these fritters for later?
Yes, you can freeze the cooked fritters. Let them cool completely, then store in an airtight container or freezer-friendly bags. Reheat in the oven or toaster oven.
What makes Amish recipes unique?
Amish recipes are characterized by their simplicity and use of fresh, wholesome ingredients. They often draw from traditional cooking techniques that have been passed down through generations.
Amish Apple Fritter
Ingredients
For fritters:
- 2 Tablespoons granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. salt
- ¼ cup milk
- 2 tsp. fresh lemon juice
- 2-3 cups peeled cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
- Vegetable oil for deep-frying approx. 4-5 cups- enough to come halfway up sides of pan or skillet
For glaze:
- 1¼ cups powdered sugar
- ¼ tsp. vanilla
- 3-4 tsp. warm water thin enough to make the glaze “paintable”
Instructions
- In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
- To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
- In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
- Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
- Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get ’em!) and carefully and gently slide the fritter into the hot oil.
- When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
- When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
- Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
- To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice “paintable” glaze.
- Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and “paint” the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.
Notes
Tip #1: These apple fritters are at their very best the first day you make them!
Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe.
Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch!
