Maple Apple Fritters

Yield: 36 fritters

 

Ingredients:

 

1½ cups all purpose flour

 

2 teaspoons baking powder

 

½ teaspoon salt

 

1½ teaspoons cinnamon

 

2 eggs, at room temperature

 

¼ cup maple syrup

 

¼ cup milk

 

4 cups peeled, cored and diced Johnathan, McIntosh, and/or Northern Spy apples

 

2 tablespoons strained lemon juice

 

1 tablespoon lemon zest

 

Grapeseed oil for frying

 

 

Stages:

 

Set a metal rack over a sheet pan.

 

After dicing the apple and placing in a large mixing bowl, sprinkle diced apple with the lemon juice and zest and gently stir to distribute the juice evenly over the pieces to prevent browning.

 

Sift together flour, baking powder, salt, and cinnamon in medium bowl.

 

Make a well in the center of the dry ingredients.

 

In a separate bowl, whisk eggs, maple syrup and milk until uniform in color and frothy.

 

Pour wet ingredients into the well in the dry ingredients. Stir gently to combine. Do not overmix.

 

Fold in diced apples.

 

Heat 1 1/2 “ of oil in a heavy skillet to 375° F.

 

Drop roughly a tablespoon of batter per fritter into the hot oil.

 

When the bottom is golden, turn with tongs. Be careful not to flip the fritter as this may cause the oil to spatter.

 

Fry the second side until golden.

 

Use tongs to place the fried fritter on the rack to drain.

 

Allow the fritters to drain.

 

Determine the presentation: plain, showered with powdered sugar, or glazed.

 

To dust with powdered sugar, place a tablespoon of powdered sugar in a fine mesh strainer. Plate a layer of fritters. Hold the strainer over the fritters and tap the side of the strainer with a spoon. Rotate the strainer, continuously until the layer is given the desired dusting of powdered sugar. Repeat the process with each successive layer of fritters until plated.

 

 

 

 

 

 

 

 

 

 

Glaze

 

Ingredients:

 

1 cups powdered sugar

 

2 tablespoons milk

 

1/2 teaspoon maple syrup

 

 

Stages:

 

Whisk the glaze ingredients together until smooth.

 

Use the tongs again to dip the top of each fritter in the glaze, .

 

Place back on the wire rack to drip.

 

When the glaze has solidified, plate and serve.

 

 

Plated fritters are best served fresh and warm.