Growing up in Pennsylvania Dutch country, apple fritters were always a great treat for breakfast or dessert when we headed out to the Amish markets. I’m not sure if people outside the Amish areas of the country have these delicious fried apple treats, but if not you’ve got to try this. It isn’t quite a doughnut, and it isn’t an apple pie, but it combines both for a decadent and delicious way to enjoy fried pastry and apples.
Since we’ve moved to Thailand I have to admit these are several foods I miss from the southeastern PA region. Apple fritters are one for sure. I also miss ring bologna, what we call American cheese back in the good ole’ USA, and Philly style pizza (if you don’t know what it is check out this link – I’m craving it just seeing the picture). I can’t make any of those here in Thailand, but Apple Fritters are well within the realm of possibility.
Truth be told, it wasn’t even me who decided to make these. It seems my Thai wife has gotten herself an addiction for PA Dutch food as well, and she was the one who suggested making these apple fritters, and also the one who developed the recipe. While they aren’t quite the same as the apple fritters back in Berks County, PA I think with some small tweaks we can eventually get there.
- Apple Fritters dough
- 2 cups all-purpose flour, plus a little more for dusting
- ½ cup milk
- ¼ cup caster sugar
- 1 tablespoons baking powder
- ½ tablespoon ground cinnamon
- ⅛ ounce dry active yeast
- 1-2 Drops Vanilla extract
- ¼ cup peeled and diced granny smith apples
- Apple Fritter Glaze
- ¼ cup caster sugar
- ½ cup maple syrup
- ½ tablespoon lemon juice
- ½ teaspoon lemon zest
- Vegetable oil for frying
- ¼ cup icing sugar, for dusting
- In the mixing bowl, add in all purpose flour, milk, caster sugar, baking powder, ground cinnamon, active yeast and vanilla extract. Mix all ingredients by hand until they well combined. Fold them and flip them around until they incorporated.
- Add diced apples, mix them by hand thoroughly again, and then cover the dough with a damp towel and let the dough to rest for 30 minutes.
- While the dough is resting, prepare the glaze by whisking together caster sugar, maple syrup, and lemon juice. Once it's mixed add in lemon zest and stir well.
- Place a deep pan with oil over medium heat and heat to 350 degrees.
- While waiting until the oil is hot (plus once the dough is done resting). Dust the counter with extra all-purpose flour, put the dough on dusting flour and portion out the dough into small balls about 2 ounces. Flatten each ball into ½ inch thick fritters.
- Once the oil is hot fry the dough until golden brown; flip them during frying to make sure the dough is cooked evenly (takes about 5 minutes max). Scoop them out and place on the paper towel to drain.
- Finish with the glaze, dust with icing sugar, and then serve.