E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Apple Cider Fritters Anne Byrn | November 4, 2024 This apple fritter recipe comes from Anne Byrn’s beautiful, thoughtful Baking in the American South, a love letter to southern cooks and traditions. The key is to make sure the fritters are small: the dense batter is full of flavorful bits that need to cook through. Serve with a mug of cider and enjoy the beloved flavors of fall. Level Intermediate Prep Time 40 minutes Cook Time 3-4 minutes per batch Serves 20 Cook it With Our Deep Cast Iron Skillets Ingredients 2 large eggs ½ cup apple cider ½ cup whole milk 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract ½ cup (100 grams) granulated sugar 2 cups (240 grams) self-rising flour, divided 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 2½ cups finely chopped apples (about 4 medium apples, peeled and cored) Peanut oil for frying ½ cup confectioners’ sugar for dusting Directions Place the eggs, apple cider, milk, melted butter, and vanilla in a large bowl and whisk to combine. Whisk in the granulated sugar and set aside. Measure 1 ½ cups of the flour into a small bowl. Stir in the cinnamon and nutmeg. In a small bowl, toss the apples with the remaining ½ cup flour. Turn the flour mixture into the egg mixture and whisk until it is smooth, about 1 minute. Fold in the floured apples until combined. Place enough peanut oil into a large deep cast-iron skillet of dutch oven to measure 2 inches. Place the pan over medium-high heat and bring the oil to 350˚F to 365˚F. When the oil is hot, drop generous tablespoons of the batter into the pan, frying about 4 fritters at a time. Let the fritters fry for 1 ½ to 2 minutes on the other side. Remove to a wire rack set on top of brown paper or paper towels to drain. Repeat with the remaining batter, giving the oil time to reheat to 350˚F to 365˚F before frying. With a slotted spoon or sieve, clean up the oil between frying, removing any burnt bits from the oil. Dust the warm, drained fritters with sifted confectioners’ sugar and serve. Contributed By: Anne Byrn Anne Byrn is a New York Times bestselling food writer and cookbook author based in Nashville, Tennessee, where she learned to cook and bake as a child alongside her mother, Bebe. For fifteen years, she was the food editor of The Atlanta Journal-Constitution, and she attended La Varenne École de Cuisine in Paris. She is the author of The Cake Mix Doctor, American Cake, Skillet Love, and Baking in the American South. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Apple Cider Fritters Anne Byrn | November 4, 2024 This apple fritter recipe comes from Anne Byrn’s beautiful, thoughtful Baking in the American South, a love letter to southern cooks and traditions. The key is to make sure the fritters are small: the dense batter is full of flavorful bits that need to cook through. Serve with a mug of cider and enjoy the beloved flavors of fall. Level Intermediate Prep Time 40 minutes Cook Time 3-4 minutes per batch Serves 20 Cook it With Our Deep Cast Iron Skillets Ingredients 2 large eggs ½ cup apple cider ½ cup whole milk 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract ½ cup (100 grams) granulated sugar 2 cups (240 grams) self-rising flour, divided 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 2½ cups finely chopped apples (about 4 medium apples, peeled and cored) Peanut oil for frying ½ cup confectioners’ sugar for dusting Directions Place the eggs, apple cider, milk, melted butter, and vanilla in a large bowl and whisk to combine. Whisk in the granulated sugar and set aside. Measure 1 ½ cups of the flour into a small bowl. Stir in the cinnamon and nutmeg. In a small bowl, toss the apples with the remaining ½ cup flour. Turn the flour mixture into the egg mixture and whisk until it is smooth, about 1 minute. Fold in the floured apples until combined. Place enough peanut oil into a large deep cast-iron skillet of dutch oven to measure 2 inches. Place the pan over medium-high heat and bring the oil to 350˚F to 365˚F. When the oil is hot, drop generous tablespoons of the batter into the pan, frying about 4 fritters at a time. Let the fritters fry for 1 ½ to 2 minutes on the other side. Remove to a wire rack set on top of brown paper or paper towels to drain. Repeat with the remaining batter, giving the oil time to reheat to 350˚F to 365˚F before frying. With a slotted spoon or sieve, clean up the oil between frying, removing any burnt bits from the oil. Dust the warm, drained fritters with sifted confectioners’ sugar and serve. Contributed By: Anne Byrn Anne Byrn is a New York Times bestselling food writer and cookbook author based in Nashville, Tennessee, where she learned to cook and bake as a child alongside her mother, Bebe. For fifteen years, she was the food editor of The Atlanta Journal-Constitution, and she attended La Varenne École de Cuisine in Paris. She is the author of The Cake Mix Doctor, American Cake, Skillet Love, and Baking in the American South. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
