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Apple Fritter Doughnuts

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 20 fritters
Ingredients Method

Ingredients
  

  • This recipe is adapted from the Moulinex recipe booklet
For the Fritters:
  • 2 oz butter room temperature
  • 12 1/3 oz pastry flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 7 oz unrefined natural cane sugar
  • 6 1/4 oz plain kéfir
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 apple peeled, cored and finely diced
For the Glaze:
  • 1 cup icing sugar
  • 2 tbsp whole milk
  • 1 tsp vanilla extract

Method
 

For the Fritters:
  1. In a bowl, knead butter until soft and pliable.
  2. In a separate larger bowl, sift the flour, cinnamon, baking powder, baking soda and salt.
  3. Mix the sugar into the butter until combined, then add the kéfir, eggs and vanilla. Whisk until combined.
  4. Scrape the wet ingredients into the dry and stir to combine. The batter will be thick but not doughy.
  5. Stir in the apples and ready the deep fryer to 356°F.
  6. 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.
  7. Using a slotted spoon, gently scoop out the fritters and place on paper towels to drain. Brush with icing and allow to cool.
  8. Fritters are best consumed within 24 hours but can be stored overnight at room temperature in an airtight container.
For the Glaze:
  1. In a small bowl, combine all ingredients and whisk to avoid lumps. Brush onto hot doughnuts as they drain.