It shouldn’t come as a surprise to anyone who’s been around this blog for a few years, that I love doughnuts. But more than just doughnuts, I have a special place in my heart (and stomach) for apple fritters. It could be that my mom used to make us fritters on very rare and very special occasions when I was little, cooking them in a shallow fry in the cast iron skillet in the early morning. The scent of apples or peaches and hot oil filling the air, and the inevitable catastrophic mess that ensued after covering the finished little dumplings in icing sugar.
Or it could have been another time in my life, later on, when I lived more at friends houses than my own. Those lazy afternoons in my late teens, the air filled with smoke and the relaxing sounds of Sublime, Mos Def and Blackalicious seared memories into my brain that will always live on. My best friend worked the night shift at the iconic Canadian coffee hole, Tim Horton’s. In the mornings, on her early visits before we woke, she would often leave us left over doughnuts for us to start our day on. If anyone touched those fritters or the sour cream cake doughnut though…well, they paid a price.
So I come by my love of these fried little balls (or rings) of dough naturally. It’s pretty much hard part of my DNA. Like, I’m one with the doughnuts maaaaaaaaaaaaaan…..
But let’s talk about this sweet deep fryer first. This bad boy came to me courtesy of Moulinex who are doing a pretty awesome meal planning challenge that they have dubbed the Get Cooking Challenge. The whole point of the challenge is to get Canadians cooking again while at the same time, saving money and eating fabulous meals. If you sign up for the challenge in the above link, you’ll get weekly meal plans designed by a registered dietician and food expert, custom grocery lists so no food is wasted (you’ll be reusing leftovers) as well as weekly chances to WIN Moulinex Kitchen Appliances. Yay! I know how much you guys love winning things…
So, while deep frying isn’t the healthiest option, it can be if you do it properly and not too often. I choose to use my deep fryer for special occasions and when unquenchable cravings for doughnuts hit.
But seriously…what are you waiting for? Go make Apple Fritter Doughnuts!
One year ago: Top 10 Tips for Going Paleo
Two years ago: Paleo Pear Tart
Three years ago: Autumn Bake
Four years ago: Butternut Squash and Bacon Risotto
Five years ago: Pulled Pork Wraps with Coleslaw
A note on oils: I am very particular about what oils I deep fry in. I choose to never use seed oils such as grapeseed, canola, soy or "vegetable oils" because they are very high in omega-6 fatty acids and I prefer to stay away from those (they are inflammatory to the body). Instead, I chose to deep fry in peanut oil, which is quite expensive, but rice bran oil, lard or coconut oil would also work. You can fill a deep pot and use a thermometer to deep fry if you do not have a deep fryer. Please dispose of your used oil responsibly!
Ingredients
- This recipe is adapted from the Moulinex recipe booklet
- 2 oz butter, room temperature
- 12 1/3oz pastry flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 7oz unrefined natural cane sugar
- 6 1/4 oz plain kéfir
- 1 tsp vanilla extract
- 2 eggs
- 1 apple, peeled, cored and finely diced
- 1 cup icing sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- In a bowl, knead butter until soft and pliable.
- In a separate larger bowl, sift the flour, cinnamon, baking powder, baking soda and salt.
- Mix the sugar into the butter until combined, then add the kéfir, eggs and vanilla. Whisk until combined.
- Scrape the wet ingredients into the dry and stir to combine. The batter will be thick but not doughy.
- Stir in the apples and ready the deep fryer to 356°F.
- Using two large spoons (regular table size large spoons, not serving size), scoop up enough batter to fill one spoon, then using the second spoon, scrape it off into the hot oil. This will create somewhat roundish little balls of awesome. Put only as many balls into the deep fryer as allows for at least an inch of space between doughnuts. Allow balls to cook 1-2 minutes or until golden brown, then gently roll over, using a spoon, and finish cooking for another 1-2 minutes.
- Using a slotted spoon, gently scoop out the fritters and place on paper towels to drain. Brush with icing and allow to cool.
- Fritters are best consumed within 24 hours but can be stored overnight at room temperature in an airtight container.
- In a small bowl, combine all ingredients and whisk to avoid lumps. Brush onto hot doughnuts as they drain.
I didn’t think I would see butter-flour-sugar goods on Guilty Kitchen ever again – and I’m so pleased with this post! Apple Fritters are hard to say no too – especially served with caramel.
Christina recently posted..late summer BBQ chicken burgers
Good food is good food is good food! The evolution of this blog has been a beauty to behold and yet another fun idea has been planted in my brain, whether it be this exact recipe or a variation of my own – thanks as always for the photographs, the stories and the out loud laughs 🙂 Fry that dough girlfriend – fry on!
Thanks lady!
That looks like some serious deliciousness! Thanks for sharing your recipe 🙂
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