This morning, I didn’t want to do anything in the world but make Apple Fritters. Sweet, golden-fried pillows bursting with chunks of Granny Smith apple, with craggy edges that are just right for catching that sweet cider glaze.
The sort of thing you make purely for pleasure.
I didn’t even wait to get dressed, which was good, because it turns out that making fritters in your PJs while the rest of the world is mowing their lawns only improves the experience.
So does music.
There’s nothing like padding around in the kitchen, barefoot in your PJs, listening to Sharon Jones and the Dap-Kings while you chop the apples, whisk the cider into the glaze and catch that first whiff of cinnamon and nutmeg breathing life into the batter.
I know some of you, maybe most of you, are thinking that maybe you’ll make these for some holiday breakfast or the weekend your sister comes to visit, but you should really make them now, while the apples are good and you have a half-hour to spend in the kitchen, just listening to the radio and watching the glaze set.
Don’t postpone the pleasure.
Adapted from “Cook’s Country”(February/March 2011)
Makes about 10 fritters
- 2 Granny Smith apples, peeled, cored, and diced into 1/4-inch pieces
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup apple cider
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 3 cups peanut or vegetable oil, for frying
- 2 cups confectioners’ sugar
- 1/4 cup apple cider
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Line a baking sheet with paper towels. Spread the apple chunks in a single layer on the sheet, and pat them completely dry with more paper towels. Set aside.
- In a large bowl, whisk the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, whisk the cider, eggs and melted butter.
- Stir the apples into the flour mixture. Add the cider mixture, and stir until incorporated.
- Heat the oil in an electric skillet or Dutch oven over medium-high heat to 350 degrees F.
- Using a 1/3-cup measure, scoop 5 portions of batter into the oil. Press the batter lightly with the back of a spoon to flatten. (The flatter the fritters are, the more evenly they will cook.)
- Fry the fritters until deep golden brown, about 3 minutes per side.
- In the meantime, line a rimmed baking sheet with paper towels, and place a wire rack inside. As the fritters finish, place them on the wire rack to drain.
- Bring the oil back to 350 degrees F, and repeat with the remaining batter. Let the fritters cool for 5 minutes before glazing.
- To Make the Glaze: Place the confectioners’ sugar, cider, cinnamon and nutmeg in a bowl, and whisk until smooth. Spoon about 1 tablespoon of glaze on top of each fritter, and let it set for 10 minutes before serving.