Description
No-fuss apple fritters are the best treat for a lazy Sunday morning. The batter can be made the night before, ready for frying in the morning.
Ingredients
- FOR THE BATTER:
- 3 Tablespoons Butter
- 1 whole Free Range Egg
- 2 cups Organic Milk
- 2 teaspoons Vanilla Extract
- 1 whole Lemon, Zested
- 2 cups Flour
- 2 Tablespoons Baking Powder
- 2 teaspoons Cinnamon
- 2 Tablespoons Sugar
- 1 pinch Salt
- 1 whole Granny Smith Apple
- 1-½ cup Peanut Oil For Frying
- FOR THE CINNAMON SUGAR COATING:
- ½ cups Sugar
- 2 teaspoons Cinnamon
- FOR THE BATTER:
- 3 Tablespoons Butter
- 1 whole Free Range Egg
- 2 cups Organic Milk
- 2 teaspoons Vanilla Extract
- 1 whole Lemon, Zested
- 2 cups Flour
- 2 Tablespoons Baking Powder
- 2 teaspoons Cinnamon
- 2 Tablespoons Sugar
- 1 pinch Salt
- 1 whole Granny Smith Apple
- 1-½ cup Peanut Oil For Frying
- FOR THE CINNAMON SUGAR COATING:
- ½ cups Sugar
- 2 teaspoons Cinnamon
Preparation
Heat the butter in the microwave or in a small saucepan, just until melted. Remove from heat and set aside.
Beat egg and milk together in a medium sized bowl. Add vanilla, lemon zest and melted butter.
Sift flour, baking powder, cinnamon, sugar and salt into a big bowl. Gently stir egg mixture into dry ingredients. Wash and peel apple. Cut into small, 1/2-inch cubes. Add the apple to the batter and stir until just combined. Let the batter rest for a few minutes.
In the meantime, pour peanut oil into a deep, heavy-bottomed pot and set it on low heat.
Line a dish with a couple sheets of paper towels and set it next to the stove. Mix the cinnamon-sugar coating ingredients in a small, shallow dish and set aside near the stove.
Test oil with a drop of batter. It should float to the top and bubble when the oil is ready. Drop heaping tablespoons of batter carefully into the hot oil, maybe 3 or 4 at a time. Do not crowd the pot as it will bring the temperature of the oil down too much. Once the first side turns a nice golden brown, use a kitchen spider to flip dumplings gently so they cook on the other side. When they are done, remove them from the oil using the kitchen spider and set onto paper towels to drain.
Toss them into the cinnamon-sugar and coat well. Enjoy with your morning coffee or a tall glass of ice-cold milk.
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