Best 2 Glazed Apple Fritters Recipes

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Glazed apple fritters are a delectable pastry that combines the flavors of sweet, tart apples with a crispy, glazed coating. This classic dessert is often enjoyed as a breakfast treat or as an afternoon snack. With its tender interior and golden brown exterior, glazed apple fritters are a delicious indulgence that can be easily made at home with the right recipe and ingredients. This article will provide you with the best recipe to cook up a batch of these irresistibly delicious glazed apple fritters, so you can enjoy them anytime you crave this sweet treat.

Let's cook with our recipes!

GLAZED APPLE FRITTERS



Glazed Apple Fritters image

Thanks to a yeasted dough and a blend of flours, these glazed apple fritters strike the perfect balance between crisp and doughy, and are a decadent way to start the day or end a meal. Giving diced Granny Smith apples a quick sauté in butter before incorporating into the dough benefits the recipe in two ways: it avoids extra moisture from seeping into the dough when frying (which causes gumminess), and it ensures a fritter with a concentrated apple flavor in every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h15m

Yield Makes about 20

Number Of Ingredients 20

1 packet active dry yeast or 0.6 ounces cake yeast
2/3 cup whole milk
2 1/4 cups pastry flour, plus more for dusting
4 extra-large egg yolks
1/2 cup sugar
1/3 cup sparkling cider
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons bread flour
2 quarts canola oil, plus more for bowl
White Glaze
1 vanilla bean, split lengthwise
4 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes, yielding 7 cups
1/2 teaspoon ground cinnamon
1/4 cup sugar
1/4 cup apple-cider vinegar
1 cup sparkling apple cider

Steps:

  • Filling: Using a paring knife, scrape out the vanilla seeds. Place half of the pod, half of the seeds, and 2 tablespoons butter in a 12-inch skillet; set over medium-high heat. Cook until butter is bubbling. Add half of the apples; toss to coat. Add 1/4 teaspoon cinnamon and 2 tablespoons sugar; saute, stirring occasionally, until apples begin to soften, about 5 minutes. Add 2 tablespoons vinegar and 1/2 cup cider; increase heat to high. Cook until liquid has been absorbed and apples start to brown, about 8 minutes. Remove from heat. Remove and discard pod. Transfer apples to a baking sheet. Wash skillet, and repeat with the remaining ingredients.
  • Dough: Place yeast in the bowl of an electric mixer. Heat milk in a pan over medium heat until warm to the touch. Pour milk over yeast; sprinkle 2 cups pastry flour on top. Set aside until flour begins to crack, 15 to 20 minutes.
  • Place the egg yolks and sugar in a medium bowl; whisk to combine. Add the cider, butter, salt, cinnamon, vanilla extract, the remaining 1/4 cup pastry flour, and 1 cup bread flour; whisk to combine.
  • Add flour mixture to the yeast mixture. Using the dough-hook attachment, mix on low speed 30 seconds. (The dough should look very soft but still have structure; if it appears liquidy, add remaining 2 tablespoons bread flour.) Increase speed to medium and mix dough 3 to 4 minutes.
  • Lightly oil a large bowl. Sift an even layer of pastry flour onto a clean work surface, and lightly flour your hands. Turn out dough, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
  • Lightly dust a baking pan with flour, and line a second one with paper towels. Set both pans aside.
  • Turn out dough onto a lightly floured work surface. Using your hands, stretch the dough into a 10-by-15-inch rectangle, about 1/2 inch thick. Spread half of the reserved apple mixture over dough, and fold dough, like a letter, into thirds. Pat down with your hand, forming another 10-by-15-inch rectangle. Spread the remaining apples over the dough, and fold into thirds again; the apples will be evenly distributed throughout the dough. Gather the dough into a ball, and return dough to oiled bowl. Re-cover, and set aside in a warm place until doubled in size again, about 30 minutes.
  • Turn out dough onto a lightly floured work surface; pat into a 10-by-15-inch rectangle, about 1 inch thick. Using a 2 1/2-inch round cutter, cut out fritters as close together as possible, dipping cutter in flour before each cut. Transfer fritters to floured baking pan. Set aside to rest 10 minutes, but not longer.
  • While dough rests, heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375°F.
  • Flour your hands. Lift a fritter, pulling the ends to make a 4-inch oval; carefully drop into oil. Repeat with two more pieces of dough. Cook until fritters begin to brown, about 2 minutes. Using a slotted spoon, turn fritters over; cook until evenly browned, 2 minutes more. Transfer fritters to lined pan. Repeat with remaining dough.
  • Coat fritters with white glaze. Transfer to a wire rack, and let glaze set. Serve warm or at room temperature.

APPLE CIDER-GLAZED CHICKEN THIGHS WITH BUTTERNUT SQUASH FRITTERS



Apple Cider-Glazed Chicken Thighs with Butternut Squash Fritters image

Well, if this dish doesn't scream FALL, then I don't know what does! These crispy fritters are similar to potato latkes, with a sweet and spicy flavor that perfectly complements the rich apple cider glaze on the chicken thighs. It's my idea of a truly comforting meal for a cozy evening at home!

Provided by Carla Hall

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

2 cups grated butternut squash, squeezed dry, liquid reserved
1 cup grated apple (preferably tart, like a Granny Smith), squeezed dry, liquid reserved
2 tablespoons grated fresh ginger
1 large egg, lightly whisked
1/4 cup dry breadcrumbs, finely ground
1 teaspoon dried sage
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
2 tablespoons olive oil, plus more as needed
8 boneless, skinless chicken thighs (about 2 pounds)
Kosher salt or sea salt and freshly ground black pepper
1 yellow onion, thinly sliced
4 sprigs fresh thyme
1 cup apple cider
1 tablespoon apple cider vinegar
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons unsalted butter, softened

Steps:

  • For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
  • Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
  • For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
  • Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
  • Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
  • Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.

Tips:

  • Use fresh apples for the best flavor and texture.
  • Peel and core the apples before slicing them.
  • Cut the apples into uniform slices so that they cook evenly.
  • Use a sharp knife to cut the apples so that they don't bruise.
  • Toss the apples with lemon juice to prevent them from browning.
  • Make sure the oil is hot enough before frying the fritters.
  • Don't overcrowd the pan when frying the fritters.
  • Fry the fritters until they are golden brown and cooked through.
  • Drain the fritters on paper towels before serving.
  • Serve the fritters warm with your favorite toppings.

Conclusion:

Glazed apple fritters are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. With just a few simple ingredients, you can create a batch of these fluffy, flavorful fritters that are sure to be a hit with your family and friends. So next time you're looking for a special treat, give glazed apple fritters a try. You won't be disappointed!

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