Apple Fritters

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  64 tbsp or 896g

• Flour, All Purpose

  Compliments

  1 ½ cup or 180g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 ½ tsp or 12g

• Salt

  Table

  1 tsp or 6g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  0.02 tbsp or 0.1g

• Lactaid Fat Free

  ¾ 8 oz or 75g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Vanilla

  Yo-Plus - Yoplait

  200g

• Spread

  Brummel and Brown - Freshdirect

  2 tbsp or 28g

• Apples

  With skin

  3 medium or 546g

• Lemon juice

  Raw

  3 tbsp or 45g

• Powdered sugars

  2 cup sifted or 200g

• Lemon juice

  Raw

  2 tbsp or 30g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Add about a quart of vegetable oil into a heavy pot or Dutch oven. Place over medium high heat with a thermometer attached to the side. The oil needs to be heated to about 350F so keep an eye on the thermometer while you prepare the batter and adjust temperature if needed.
2. Peel the apples and cut flesh from core. Chop into roughly half inch pieces. Transfer to a bowl, squeeze the juice of half a lemon over them, toss and set aside.
3. In a large bowl add the flour sugar, cinnamon, nutmeg, salt and baking powder. Whisk together and set aside.
4. In a medium bowl add the eggs, vanilla, and milk. Whisk together well and pour into the dry mixture. Us a spatula to fold the wet into the dry until ALMOST combined.
5. Add the cubed apples and mix together so all the apples are coated.
6. Pour in the melted butter and mix in.
7. Use an ice cream scoop to transfer batched of batter into the oil. I suggest frying about 6 fritters at a time.
8. Once the fritters are golden brown on the bottom us a turn them over with thongs or a spider skimmer and fry until golden brown on other side.
9. Transfer fritters to a plate lined with a few layers of paper towels and continue frying until better is all used up.
10. For the Glaze
11. Sift the sugar into a medium bowl then add the lemon juice and water. Whisk together until completely incorporated and add more water if needed. You want a thin consistency for the fritters.
12. Either dip the fritters in the glaze and allow to set on a wire rack or use a spoon to drizzle the glaze over them.
13. Recipe by: John Kanell (source: https://preppykitchen.com/apple-fritters/)