Amish Apple Fritters

Amish Apple Fritters

Amish apple fritters recipe

Looking back at the photos and writing about Philadelphia’s Reading Terminal Market made me want to do one thing. Hold on, make that two things. To go back to Philly and eat more of the food at the market, but more realistically, recreate those incredible Amish apple fritters that had me swooning.

Nobbly doughnut-like fritters flecked with apple and finished with an apple cider glaze. They’d win no awards for good looks but in terms of flavour and texture, they get a gold star from me. You get a slight crunch as you sink your teeth into them, then it gives way to a moist, sweet and soft centre that sends jolts of pleasure to all the right places. Yes, that was me having a Meg Ryan moment in the middle of Reading Terminal Market.

There are many variations of these apple fritters online, but many of them are like your regular slice of apple dunked in batter and fried. Not that there’s anything wrong with those. I needed to see a recipe that produced what I had in Pennsylvania; and I found something pretty close.

These are meant to be eaten the same day they’re made as the following day they firm up and lose that beautifully soft texture they have when freshly glazed. Not that you’d have left-overs, anyway.

recipe adapted from here

Amish apple fritters recipe

Amish apple fritters recipe

Amish apple fritters recipe

Amish apple fritters recipe

 

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Amish Apple Fritters
Sinfully delicious, these Amish apple fritters are sure to satisfy your sugar craving.
Amish apple fritters recipe
Course Dessert, Snacks
Cuisine American
Servings
fritters
Ingredients
Dough
Apples
Fritters
Glaze
Course Dessert, Snacks
Cuisine American
Servings
fritters
Ingredients
Dough
Apples
Fritters
Glaze
Amish apple fritters recipe
Instructions
Dough
  1. Mix 1 teaspoon of the flour and 1 teaspoon of the sugar into the milk, and then the yeast. Set aside in a warm place for 5-10 minutes to proof.
  2. Place the flour into a mixing bowl and whisk to aerate it.
  3. In a separate bowl whisk the egg yolks and caster sugar for about 30 seconds, until creamy, Whisk in the melted butter, apple juice and vanilla. Add this to the flour, followed by the yeast mixture. Stir well with a wooden spoon. The result will be a very sticky dough. Transfer this to an oiled bowl, cover with plastic and allow to rest in a warm place until doubled in size. 1-1½ hours.
  4. Meanwhile, make the apples.
Apples
  1. Heat a medium saucepan over a medium flame. Melt the butter and add the apples, vanilla, sugar and cinnamon. Stir well and allow to cook for 6-7 minutes, stirring occasionally. Add the juice and continue cooking up to 15 minutes, stirring occasionally, until the apples are soft and the liquid had cooked away. The apples still need to hold their shape. Set aside to cool completely.
Fritters
  1. Liberally dust your work surface with flour. Scrape the risen dough onto the floured work surface and shape into a rough 2½-3 cm thick rectangle using your finger tips. Scatter half of the cooled apples over one half of the dough. Fold the other half over and press down with your finger tips. Dust a little more flour if things become too sticky. Press the dough to 2½ cm thickness and then scatter the remaining apple over one half of the dough again. Fold over to cover the apples again and place the dough back into the bowl, cover with plastic, and allow to rest in a warm place and double in size for 20-30 minutes.
  2. Place the dough onto the floured surface again and spread to a 2 cm thick rectangle, using your fingers. Cut the dough into rough squares approximately 5cm x 5cm. Allow to sit as you heat the oil.
  3. Heat the peanut oil in a large saucepan over medium-low flame to 180°C. Very carefully drop 3-4 squares of the dough into the hot oil, frying until golden on one side. Flip over and cook on the other side until golden. Carefully remove the fritters from the oil and allow to drain on paper kitchen towels. Continue cooking the dough until they're all cooked.
Glaze
  1. Combine the icing sugar and juice, stirring to dissolve. Brush the glaze over the fritters while they are still warm. Allow to cool completely, then brush the glaze over again. Dust lightly with icing sugar when it's time to serve.
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  • Mirna

    I have finally gotten around to making the fritters, only to be stumped by the assembling of it all…
    You write “shape into a rough 21/2-3cm rectangle … scatter half of the cooled apples over one half of the dough…”
    And again in point 2. your instructions are to shape a 2cm rectangle… Is it a typo or is it me??

    • Hi Mirna, I’m so sorry to make it so puzzling. You “shape into a rough 2½-3 cm thick rectangle using your finger tips”. Somehow I left out “thick”. Same applies in point 2.

      I’ve fixed the error, and again, apologies!

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