Amish Apple Fritters

I have two little secrets…I am a “Morning Person” and Amish Apple Fritters are my favorite doughnuts!Amish Apple Fritters / The Grateful Girl Cooks!
For over 20 years, I had to be up at 5:30 A.M. every workday to leave by 6:30 to be in my office at 7:00 A.M., ready for a day’s work. These days I find myself in a different season of life…no children at home to get up and out of bed before leaving…AND my commute to the office these days is no more than walking upstairs to my home office, where I work for my husband’s company.  My world has changed drastically!

My” new normal” is… instead of grabbing a large mug of coffee and shoving toast in my mouth while heading out the door as I did while working full-time, I now seem to revert to “boring” breakfasts such as oatmeal or toast and eggs…BUT… I do love a great doughnut or pastry occasionally. I mean, really, who doesn’t??? (if we’re truth-telling here).

I love to try new recipes and learn new cooking techniques in the kitchen, AND my favorite doughnut of all time is the humble, yet glorious Apple Fritter. One day, while looking at recipes on Pinterest,  I saw one for Amish Apple Fritters, written by a great-grandmother named Polly. I could tell I would like this easy recipe from the very beginning (aren’t ALL recipes written by great-grandmothers wonderful?)…and sure enough…these apple fritters were amazing! Sometimes, a warm apple fritter and a strong cup of coffee are exactly what this old girl wants…(notice I did not say what this old girl needs… now THAT’S another story…) Hope you enjoy them…occasionally (wink wink)!

Amish Apple Fritters / The Grateful Girl Cooks!
Here’s how easy they are to make…you’ll be a doughnut maker in no time:
Amish Apple Fritters / The Grateful Girl Cooks!

Mix up the batter…

In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer. To this, add the flour, baking powder, cinnamon, salt and  milk. Mix these ingredients well.

Amish Apple Fritters / The Grateful Girl Cooks!

Add the chopped apples to the batter; mix well.

In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.

Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.

Amish Apple Fritters / The Grateful Girl Cooks!

Large spoonfuls of dough are carefully put into hot oil…

Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get ’em!) and carefully and gently slide the fritter into the hot oil.

Amish Apple Fritters / The Grateful Girl Cooks!

Fritters are beginning to brown… they are cooked on both sides.

See in the photo above how they are starting to turn golden brown? This is a GOOD thing. When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).

Amish Apple Fritters / The Grateful Girl Cooks!

Deep brown color… fritters are carefully turned to other side to continue cooking.

When the fritters become brown (see photo above) on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through. Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool. Mix up the glaze, and paint it onto both surfaces of the cooled fritters. Let icing harden, then serve and enjoy!

Amish Apple Fritters / The Grateful Girl Cooks!

Fritters are drained, then covered with glaze.

Amish Apple Fritters / The Grateful Girl Cooks!

Pour yourself a hot cup of coffee, and take a big bite of that beautiful apple fritter!

Amish Apple Fritters / The Grateful Girl Cooks!

Slightly crunchy on the outside, and full of apple goodness on the inside!

Amish Apple Fritters / The Grateful Girl Cooks!Recipe Adapted From: http://www.angelsinmygarden.blogspot.com/2011/06/amish-apple-fritters.html

Amish Apple Fritters
 
Prep time
Cook time
Total time
 
Nothing like a good old-fashioned apple fritter and a cup of coffee to start a day with....Yum!
As Prepared By:
Recipe type: Breakfast
Cuisine: American
Serves: 5-6
Ingredients
For fritters:
  • 2 Tablespoons granulated sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • ¼ cup milk
  • 2 tsp. fresh lemon juice
  • 2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
  • Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
For glaze:
  • 1¼ cups powdered sugar
  • ¼ tsp. vanilla
  • 3-4 tsp. warm water (thin enough to make the glaze "paintable")
Directions
  1. In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
  2. To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
  3. In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
  4. Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
  5. Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil.
  6. When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
  7. When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
  8. Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
  9. To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze.
  10. Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.
Notes
If you do not like glaze on your fritters, the author of this recipe also suggests sprinkling the hot "right out of the fryer" fritters with powdered sugar and cinnamon. For mine, I used the glaze option and they were perfect.
Tip #1: These apple fritters are at their very best the first day you make them!
Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe.
Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch!

Here’s one more to pin on your Pinterest boards!Amish Apple Fritters / The Grateful Girl Cooks!

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27 Comments on Amish Apple Fritters

  1. Beverly Topper
    February 17, 2017 at 3:44 PM (6 months ago)

    can you use canned pie filling instead of the chopped apples.

    Reply
    • jb
      February 17, 2017 at 5:08 PM (6 months ago)

      Hi, Beverly! To be truthful, I am not really sure. I have only used raw chopped apples when I have made the fritters. My only concern would be that using pie filling (while really yummy) might make the dough too moist for best results. If you make these and they turn out fine using canned pie filling, please let me know. I would be very interested to find this out, too! Have a good evening, and thank you for writing.

      Reply
      • Marjorie
        May 20, 2017 at 5:51 PM (3 months ago)

        Can these be baked in the oven thank you

        Reply
        • jb
          May 20, 2017 at 8:30 PM (3 months ago)

          Hello, Marjorie. I really don’t know the answer to your question. I have ONLY prepared them by deep frying them as in the recipe posted. The crispness in the nooks and crannies are enhanced by frying them in hot oil. Sorry to not be much more help in this. Have a good evening.

          Reply
  2. KarenB
    January 21, 2017 at 11:43 PM (7 months ago)

    These were delicious and EASY! JUST what I wanted. An easy apple fritter recipe that didn’t take all day waiting for the yeast dough to rise.

    Reply
    • jb
      January 22, 2017 at 10:48 AM (7 months ago)

      Thanks for taking time to write me a note about your experience! I am happy you enjoyed them! Have a wonderful day.

      Reply
      • KarenB
        May 7, 2017 at 7:30 PM (3 months ago)

        I am so happy I decided to read the comments. Been searching all day for this recipe as I knew I wanted to use the one I used last time. Then I found my comment. So, here we go again!

        Reply
        • jb
          May 8, 2017 at 8:45 AM (3 months ago)

          Glad you finally found the recipe, Karen! Hope you have a wonderful day!

          Reply
  3. JEANNE mahan
    August 30, 2016 at 9:33 AM (12 months ago)

    I have a pan from my great grandmother that my mom said it was for making these it has 7 round holes it is made of iron and if I remember right my mom said my great grandmother came from Denmark do you know if these pan is for making them and how it would be done.

    Reply
    • jb
      August 30, 2016 at 10:03 AM (12 months ago)

      Good morning, Jeanne! Thanks for writing. Unfortunately I do not know how to use an iron pan like that for making Apple Fritters. Perhaps your Great Grandmother baked them in it? Really sorry I don’t have an answer for you… perhaps others that see your comment in the future could shed some light on your question. I DO think you are so very fortunate to have that family heirloom… what a priceless treasure! Have a fantastic day.

      Reply
      • Beth
        August 31, 2016 at 6:16 AM (12 months ago)

        The pan is for making Aebleskiver, a round Danish pancake. It is used on top of the stove.

        Reply
        • jb
          August 31, 2016 at 8:32 AM (12 months ago)

          Thank you, Beth! I wondered if it was for Aebleskivers (love them), but wasn’t sure there if there was some other “apple fritter” antique skillet of some sort out there! Appreciate your help on this! Have a great day.

          Reply
  4. Stefany
    July 3, 2016 at 6:32 AM (1 year ago)

    Made these this morning and they were amazing! Perfect nostalgic treat for my husband. I’d never had them before, but I’m hooked now! I skipped the lemon juice and the apples were fine. Thank you for sharing this recipe.

    Reply
    • jb
      July 3, 2016 at 10:20 AM (1 year ago)

      I’m so glad you enjoyed them, Stefany! Thanks for taking time to let me know you tried them. Have a fantastic day… and a fantastic Fourth of July, too!

      Reply
  5. domcomm
    March 18, 2016 at 5:04 PM (1 year ago)

    Instead of lemon juice, you can keep them covered with water until you’re ready to use them, then strain the water off before using.

    Don’t limit yourself to apple fritters – you can use all kinds of fruit. I once lived where a local family bakery made apple, pineapple (my favorite), cherry, strawberry, blueberry, and several other kinds of fritters. They had 8 flavors in all.

    Reply
    • jb
      March 19, 2016 at 12:31 PM (1 year ago)

      Yes… there are so many fruit flavored fritters available nowadays. I’ve had pineapple and blueberry fritters before…yum! Have a great day, and thanks for taking time to write!

      Reply
  6. Connie
    March 14, 2016 at 11:59 AM (1 year ago)

    I can’t wait to try these! Tomorrow…yum!

    Reply
    • jb
      March 14, 2016 at 7:02 PM (1 year ago)

      I sincerely hope you enjoy them, Connie! Thanks for taking the time to write!

      Reply
  7. Mary
    September 30, 2015 at 2:00 PM (2 years ago)

    Do you have to use lemon juice in the recipe? I am out of that and dont want that to stand in my way of making these!

    Reply
    • jb
      October 1, 2015 at 10:22 AM (2 years ago)

      Good morning, Mary! The lemon juice is what prevents the apples from turning brown. It really won’t affect the taste of the fritters if you don’t use it, but the apples would be discolored. If you can handle that… then go for it! Hope you enjoy them, and thank you for taking time to comment.

      Reply
  8. Susan
    October 16, 2016 at 10:18 AM (10 months ago)

    Just made these for breakfast – great flavor but I had an issue cooking them through. I think initially the oil was too hot and my scoops were too big. Any suggestions on making them flatter, mine were more ball shaped. Thank you – can’t wait to try again.

    Reply
  9. jb
    October 17, 2016 at 6:07 AM (10 months ago)

    Good morning, Susan! Sorry you had “an issue” cooking them through. The temperature of the oil is key… if too hot, they WILL brown too fast on the outside, giving the impression they are cooked through, before they really are! As far as the size of the scoops go… the suggestion I wold have (although I’ve never had to do it before) would be to lightly grease or butter your fingers (s batter won’t stick as much) and “smoosh” the heaping spoonful down into a slightly flatter shape, rather than a ball shape just before placing it into the hot oil. That might help as well. Wishing you a smoother go of it next time… and thanks for taking time to write! Have a fantastic day.

    Reply

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