Apple Cider Fritters
Apple cider is always great. Fall or summer, alcoholic or not, there's really never a bad time for it. It's even better when you can make pastries that taste like it. And I challenge you to find me a person who doesn't like both apple cider and apple fritters. Allergies don't count.
Ingredients
The Actual Fritters
- 2 c. about 8 1/2 oz. all-purpose flour
- 2/3 c. granulated sugar
- 2 tsp. baking powder
- 1 tsp. table salt
- 1 tsp. ground cinnamon
- 1 tsp. apple pie spice
- 3/4 c. apple cider ex: Zeigler’s
- 2 large eggs lightly beaten
- 3 tbsp. 1 1/2 oz. salted butter, melted and cooled
- 1 tsp. vanilla extract
- 2 c. diced peeled apples About 3 apples. Any kind is fine.
The Tasty Glaze
- 3 c. about 12 oz. powdered sugar
- 1/2 c. apple cider Try to use the same brand you used for the fritters.
- 1/2 tsp. table salt
- 1/2 tsp. vanilla extract
Extra Stuff
- Canola oil
Instructions
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Let's roll. Whisk together flour, granulated sugar, baking powder, salt, cinnamon, and apple pie spice in a large bowl. Stir together the apple cider, eggs, butter, and vanilla in a separate small bowl. Add the apple cider mixture to the flour mixture, and stir until just combined. Gently fold the diced apples into the resulting mixture.
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Now for the glaze. This part's easy; just whisk together all of the Glaze ingredients in a medium bowl until smooth. Boom, done.
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Pour the canola oil into a Dutch oven to a depth of 3 inches. Heat over medium to 360°F to 370°F. In batches, drop tablespoonfuls of batter into the heated oil. Fry 1 to 2 minutes per side until golden brown. Transfer fritters to a plate lined with paper towels to drain.
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And now, the fun part. Dip the fritters in the glaze, and place on a wire rack on a baking sheet to catch drips. Serve warm or at room temperature. Now there's a smell I wish I could bottle.
