The Atlanta Journal-Constitution
APPLE CIDER FRITTERS
Adapted from sugarhero.com, these fritters are a time-consuming task for even the most dedicated cooks, but the apple-filled treats are worth the effort (and calorie count!). Using a spiced cider reduction amps up apple flavor to the max. Sweet-tart apples with medium starch, like a Mutsu or Winesap, are a good choice for the apple filling. For frying, be sure to have an accurate deep frying/candy thermometer on hand for best results.
For the fritters:
1/2 cup Spiced Apple Cider Reduction,
divided (see recipe)
2 1/4 teaspoons active dry yeast (1
packet)
3/4 cup whole milk, at room
temperature
2 tablespoons unsalted butter, melted, then cooled to room temperature
2 tablespoons shortening
3 egg yolks
2 tablespoons light brown sugar 1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
4 cups all-purpose flour, plus more for
dusting
Canola or frying oil for frying (about 1 gallon)
Place ¼ cup of the apple cider reduction in a small, microwavable bowl and heat to 110 degrees. Sprinkle the yeast over the cider, whisk, and let stand until the yeast begins to foam, about 5 minutes. In the mixing bowl of a standing mixer, add the remaining ¼ cup apple cider reduction, the milk, butter, shortening, egg yolks, sugar, salt, cinnamon, cardamom and nutmeg. Add the cider-yeast liquid and stir well. Add approximately 2 cups of the flour and mix with a dough hook attachment for 3-5 minutes, until very smooth.
Add the remaining flour and mix for another 2 minutes on low to incorporate the flour. Increase the speed to medium and mix for another 5 minutes, until the dough forms a soft, smooth ball and pulls away from the sides of the bowl.
Place the dough into a generously oiled or buttered large bowl, cover loosely, and let rest to rise until double in size, about 1 hour.
While the dough is rising, prepare the apple filling.
For the apple filling:
2 pounds apples (4-5 medium apples) Lemon juice as needed
5 tablespoons unsalted butter
1/4 cup plus 1 tablespoon light brown
sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
Peel, core and chop the apples into bite-sized pieces. Set apples in a nonreactive bowl and toss with lemon juice to prevent oxidization.
In a large saucepan over medium heat, melt the butter. Add the sugar, cinnamon, vanilla extract and apples. Stir to combine. Cook the apples, stirring occasionally, until they are golden and caramelized and almost all of the liquid has evaporated from the pan, about 10-15 minutes. Remove the apples from heat, place them in a shallow pan, and refrigerate until they are room temperature or cooler. (Apples can be made ahead of time and kept in the refrigerator until ready to use.)
For the fritters:
Dust the work surface with flour, punch down the dough, and turn it out onto the work surface. Gently roll the dough into a 10-by-14-inch rectangle about 1/2-inch thick. Spread half of the apples over one half of the dough. Fold the other half of the dough over the apples and press down to seal and evenly distribute the apples into the dough.
Press the dough out into a thin rectangle again, flouring it as necessary to keep it from sticking. Add the rest of the apples on half of the dough, and fold it over itself again. Pat the dough back into a thin rectangle, about 8-by-12 inches. Line two baking sheets with parchment. Using a bench scraper or sharp utility knife, cut the dough into 1-inch squares. Stack 3 squares on top of one another. Press them together into a patty and pinch the edges to seal. (The patties will be rough-edged and some apples may stick out.) Repeat with remaining dough. Place fritters on the baking sheets, cover loosely with a clean kitchen towel and let them rise until nearly doubled, about 30 minutes.
As the fritters are rising, heat the oil by placing it in a large, deep sauce pot on high heat. Insert a deep fry thermometer to check the temperature. When the oil reaches 300 degrees, reduce the heat to medium. Allow the oil to continue heating until it reaches 360 – 375 degrees. Adjust the heat as necessary to ensure that the oil does not exceed 375 degrees. (If the oil is too hot, the fritters will burn before they are done inside; if the oil is too cold, the fritters will absorb the oil during the cooking process.)
Once the fritters have risen and the oil is the right temperature, use a slotted spoon to place 3 to 4 fritters at a time in the oil. Fry them for about 2 minutes per side, until they are puffed and golden brown. Use a slotted spoon to remove them from the oil and place them on a paper-towel lined wire rack to cool. Repeat with the remaining fritters. Let the fritters cool for about 15 minutes before glazing.
For the apple cider glaze:
1/2 cup Spiced Apple Cider Reduction
(see recipe)
3 cups confectioner’s sugar 1 tablespoon bourbon, optional
Whisk together the apple cider reduction with 1 cup of confectioner’s sugar at a time. Whisk in the bourbon, if using. (Add more or less sugar depending on how thick you’d like your glaze to be.) Using a pastry brush, brush the fritters with the glaze and let the glaze set for about 20 minutes before serving. Serve immediately. Makes 15-20 medium-sized fritters. Per fritter: 568 calories (percent of calories from fat, 58), 4 grams protein, 56 grams carbohydrates, 3 grams fiber, 37 grams fat (6 grams saturated), 56 milligrams cholesterol, 207 milligrams sodium.