Maple Apple Fritters
Covered in maple cream glaze and ewwy gooey goodness. What's not to love?
1 1⁄2 cups a-purpose flour
1⁄4 cup Wood's Maple Sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1⁄3 cup milk
- 2 eggs 3 tablespoons applesauce
- 2 large Granny Smith or Honey Crisp apples peeled, cored, and diced
- Crisco oil for frying
GLAZE with Wood's Maple Cream — Traditional or Cinnamon
Whisk together our, sugar, baking powder, salt, and cinnamon in a medium bowl.
Make a well in the center and add 1⁄3 cup milk, eggs, and applesauce. Stir just to combine. Fold in apples.
Heat 1 1⁄2 inches of oil in a heavy skillet, dutch oven, or deep fryer to 375° F.
Drop about 1⁄4 cup of batter per frier into hot oil; spreading it out as you drop.
Cook each side until golden brown; approximately 2 minutes per side.
Remove to paper towels to drain.
Warm the maple cream in the microwave for about 30 sec.
Drizzle fritters on both sides until coated. Place on wire racks to drip dry.
Don’t over-mix the batter as it may make the friers tough. Don’t overcrowd the pan when frying so the donuts cook beer and the oil temperature is easier to maintain. Try to maintain a constant temperature of 375° F. Use a candy thermometer to track the temperature of the oil. A dutch oven or heavy pot helps the oil hold its temperature. When you add the batter the temperature wi drop so you must increase the heat a tad. Likewise, when you remove the friers from the oil the temperature will increase so you need to turn the heat down a tad. Remove the fried fritters to paper towels to drain. Store the cooled cooked friers wrapped loosely in paper towels in a brown paper bag.
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