Old Fashioned Apple Fritters (like the cocktail)
A classic, Old Fashioned Apple Fritter, given the “Old Fashioned” treatment with a little bourbon and some bitters. That part, of course, if optional. Delicious, but optional. These sweet, golden brown, and crunchy fritters are truly incredible with or without the whiskey business.
- Yield: Amount varies, depending on size
- Category: Breakfast
Ingredients
Units
Scale
- 1.5 cups all-purpose flour
- 1/3 cup brown sugar (light or dark)
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon cinnamon
- 1/3 to 1/2 cup milk
- 2 eggs, beaten
- 1/4 cup apple butter (apple sauce is fine)
- 2 teaspoons vanilla
- 1 ounce bourbon (optional)
- A couple dashes of Angostura bitters (optional)
- 2 large apples of your choice, peeled if you want, cored, and diced into 1/2-inch pieces (I use RubyFrost)
- Canola or vegetable oil, for frying
For the Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 2 to 3 teaspoons vanilla extract or a shot of bourbon (for adults only!)
- A couple dashes of Angostura bitters (optional)
Instructions
- Position a baking/cooling rack over a large baking sheet.
- In a large mixing bowl, combine the flour, brown sugar, salt, and cinnamon. Stir to mix evenly. Create a “well” in the center and add the milk, beaten eggs, apple butter, vanilla, bourbon, bitters, and apples. Stir and fold just until combined and no dry clumps of flour remain.
- Add oil to a depth of 2 inches to a large pot set over medium-high heat. Bring the oil to a temperature of about 360 degrees F. If you don’t have a thermometer, you can wait until it’s essentially shimmering, and then test a very small drop of the batter. If it sizzles right away and begins to turn golden brown (i.e. not burn), the oil is hot enough. You may need to adjust the heat as you cook your fritters, as it will vary depending on how many are cooking at any given time. Just use your instincts.
- Working in batches (don’t crowd the pan) drop about ¼ cup of batter into the hot oil (this is my preferred fritter size, but you can vary it). I find two spoons to be a perfect way to do this, one to scoop and the other to help ease and sort of spread the apple-filled batter into the oil (it will be very sticky).
- Let the fritters cook and brown deeply, turning them once halfway through the cook time; it should take a total of about 4 to 5 minutes. The key is to get the batter fully cooked inside, while not burning the outsides – but dark brown is good. That means they’re crunchy. The bigger the fritter, the longer the cook time, just keep that in mind.
- Transfer the fritters to the baking rack to drip/drain and cool a bit while you prepare the rest.
- Combine the glaze ingredients in a bowl and, when they’re cool enough to handle, dip/drag the fritters through the glaze to coat, allowing any excess to drip back into the bowl. You can make more glaze if needed. Let the glaze set and harden (if you can wait) before enjoying.
Notes
I don’t bother peeling my apples almost ever, because I don’t care much for the tedium of the task and I also happen to like pops of color. The peels tenderize so much when they cook, that they won’t affect your fritter enjoyment whatsoever. But of course, peel away if you like.