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Fried Apple Fritters

16

A sugar-dusted alternative to homemade doughnuts -- often served during Hanukkah -- these battered and fried apple slices evoke the Jewish story of oil miraculously lasting for eight nights.

  • Yield: Makes 1 1/2 dozen

Source: Martha Stewart Living, December 2006

Ingredients

  • 1 1/4 cups all-purpose flour, plus more for dredging
  • 1/2 cup fine yellow cornmeal
  • 1/4 cup packed light-brown sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons coarse salt
  • 1 cup buttermilk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • Vegetable oil, for frying
  • 2 Gala apples, peeled, cored, and cut into 1/4-inch-thick rings
  • Confectioners' sugar, for dusting

Directions

  1. Whisk together flour, cornmeal, brown sugar, baking soda, and salt in a large bowl. Whisk together buttermilk, egg, vanilla, and 3/4 cup water in another bowl. Add buttermilk mixture to flour mixture; stir to combine (batter will be lumpy).

  2. Heat about 4 inches oil in a medium cast-iron or heavy stockpot until it registers 360 degrees on a deep-fry thermometer. Dredge apple rings into flour, shaking off excess; then dip into batter. Working in small batches, fry, flipping once, until dark golden brown, about 2 minutes per side. Transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Dust with confectioners' sugar before serving.

Reviews Add a comment

  • sonyapiredda
    18 JAN, 2008
    I have just made a batch of these delectable fritters. They are amazing piping hot, and they did not last long in my house. My mother and sister insisted on take home containers. The batter is so crisp and the apples inside still retain their integrity and structure, and the tartness of the apples is countered by the sweetness of the dredging in sugar. My four year old daughter and two year old neice both commented that they looked like doughnuts, so they were also more than happy to try one!
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