Apple fritters are more than a fall treat for me. They’re more than a donut. More than a dessert. They’re my test at donut shops. (One of) My sweetest weaknesses. Since I’m in full-blown apple mode this week, missing fall in the States, and have a team of ready and willing taste-testers around me, it seemed like the perfect time to give these apple fritters a try. In addition to a tasty recipe and some deep-frying tips, there are some handy process pictures to help you along the way.
I’m not a big fan of glaze, so this recipe calls for a caramel sauce on the donut instead. The caramel sauce is a variation from my Boozy Skillet Cookie. Feel free to change this up if you’re a glaze person!
Caramel Apple Fritters
Caramel Apple Fritters have everything you need in an autumn dessert - cinnamon, cloves, nutmeg, Granny Smith apples, and homemade caramel. These little fried dumplings are the perfect morning treat.
- 1 envelope active dry yeast
- 420 grams all-purpose flour
- 65 grams sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 cup milk scalded
- 2.7 ounces unsalted butter melted
- 2 large eggs
- Coconut, grapeseed, or other oil for frying
- 2 lbs Granny Smith apples peeled and chopped
- 2 teaspoons orange juice
- 3 tablespoons unsalted butter
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon allspice seasoning
- 1/4 cup apple cider vinegar
- 55 grams sugar
- 200 grams sugar
- 2 ounces water
- 4 ounces heavy cream warmed
- 2 ounces unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Being with the fritter dough. In a large bowl or the bowl of a stand mixer, combine yeast, flour, sugar, spices, and salt. Once combined, mix warm milk into the dry mixture using the back of a wooden spoon or in a stand mixer with the dough hook attachment. Make sure the milk is not too hot here, too hot will kill the yeast.
Once milk is incorporated, crack eggs into dough one a time and continue mixing. Begin adding butter about a tablespoon at a time. Once all the butter has been added, knead dough with hands for 5 - 8 minutes until the dough is smooth and sticky.
Grease bottom and sides of a deep bowl and transfer fritter dough to greased bowl. Roll dough quickly around to coat, then flip the ball of dough over so that all sides of the dough are well-greased. Cover with clean kitchen towel or cling form and place in a warm, dry place. Let dough rise for 2 hours.
Make the apple filling while the dough is rising. Add diced apples, orange juice, butter, spices, sugar, and vinegar to a heavy-bottomed saucepan. Stir until the butter has melted and the mixture is beginning to bubble. Boil until the sauce is reduced by half. Remove from heat and set aside until ready for use.
Follow Step 7 in the Boozy Caramel Skillet Cookie, replacing bourbon with vanilla or preferred liqueur. Set aside until fritters are ready for dipping.
Once the dough has finished rising, carefully remove dough from the bowl and place onto a well-floured surface. Press into a rectangle of about 12x4-inches. Scoop prepared apple filling onto one half of the dough, leaving enough room to fold the dough over top of the apple filling.
Fold the dough over the apple filling, covering the apples completely, Crimp the edges of the dough closed to keep filling contained.
Use a bench scraper or a sharp knife to make straight cuts every 1/2-inch of the dough.
Once the straight cuts have been made, start at one corner of the dough and make diagonal cuts at 1/2-inch intervals. No need to worry about any apple filling poking out at this point.
Before forming the individual fritters, line two baking sheets with Reynolds wrap or cling form and dust well with flour. Sprinkle the top of the dough and coat your hands well with flour. It's about to get a little messy.
Slip one hand beneath the dough and turn the dough over onto itself. Flatten the dough out and repeat, this time turning the opposite side of the dough onto itself. Flatten the dough into a log, adding additional flour if necessary.
Divide dough into 20 - 24 strips using hands or bench scraper. Once divided, flatten each strip into a small disc and place on prepared baking sheet. Repeat with remaining dough until all mini fritters are pattied together.
Cover fritters and let rest for 30 minutes.
While fritters rest, heat frying oil to 350F.
After the 30 minutes have passed, fry fritters 4 - 5 at a time, leaving enough room in the deep fryer or pot for the fritters to float at the top without touching. Fry for 2 - 3 minutes on one side, until just golden, then flip and fry the other side for 2 - 3 minutes. Remove with slotted spoon and place on cooling rack with paper towels beneath to catch the oil. Repeat with all fritters.
Once fritters are cool enough to touch but still warm, dip the top of each fritter into the caramel sauce. Serve warm.