I’m easing into our thirty days of apples with a simple recipe using ingredients I always have around my house. You’ll notice there are no actual apples in this recipe–just applesauce–but I think you’ll find that the spices evoke all the sweetness of fall without requiring any peeling or chopping. This recipe is easy enough, you can accomplish it before your first cup of coffee.
For an even more apple-licious outcome, substitute apple cider mix (that dry, orange-y powder you mix with water for instant fall feels) for the cinnamon-spice mix to toss the finished fritters in after frying. Add maple syrup and heavy cream to your coffee for a deliciously indulgent fall morning.
Easy as Apple Pie Fritters
for the dough:
4 oz unsweetened applesauce (one kids’ cup)
one large egg
1/2 cup milk
1 tsp ground cinnamon
1/4 tsp nutmeg
2 cup flour
1 tsp baking powder
for the coating:
1 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
vegetable oil, for frying
In a small bowl, whisk together your wet ingredients (applesauce, egg, milk). In a medium bowl, whisk together your dry ingredients (cinnamon, nutmeg, flour, baking powder). Dump the wet into the dry and mix until it just comes together as a dough. (It will be too soft and sticky to handle, but much thicker than pancake or muffin batter.) Set aside.
In a deep frying pan or skillet, heat about one inch of vegetable oil or shortening. Use your candy thermometer to take it to “donut” heat (which will be marked) or use a small amount of dough as a tester (toss it in when you think the oil is ready: if it the oil bubbles and fries right away, your oil is ready. Otherwise, wait until it starts to fry nicely to know when the oil is hot enough. I recommend letting this fritter cook all on its own, just in case the oil is too hot–if it burns before it’s cooked inside, the oil is too hot.)
While the oil is heating, mix together your sugar and spice in a bowl big enough to toss your finished fritters (or just dump some apple cider mix and break up any clumps).
When the oil is ready, scoop your batter by the tablespoon into the oil, making sure not to overcrowd the pan, lest your oil get too cool. Fry them one or two minutes per side, until they’ve puffed up and turned a lovely, deep golden brown. When they’re done, use a slotted spoon to remove them from the oil into the sugar mix and toss to coat.
Let them cool to room temperature–if you can wait!