Sourdough Apple Fritters

Okay guys. So, my husband loves apple fritters… personally, I’m indifferent to them, but I wanted to make them for him. So I started searching for recipes online. I found several, but they were all so wildly different I couldn’t decide which one to use… so I just decided to make up my own recipe. I’ll get right into the recipe, and I’ll give my critiques at the end on how I would tweak it.

Ingredients:
Batter:
1/3 cup of melted butter (cooled to room temperature)
1 cup of milk
1 cup of sourdough starter
2 teaspoons of yeast
1/3 cup of sugar
1 teaspoon of salt
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 eggs (room temperature)
3 tablespoons of apple sauce (room temperature)
2 1/2 cups of flour
2 cups of apples (diced)

Glaze:
3 cups of powdered sugar
1/2 cup of hot water
1 teaspoon of vanilla
2 tablespoons of maple syrup
pinch of salt

oil for frying

Instructions:
Combine butter, milk, sourdough starter, yeast and sugar in stand mixer with dough hook. After combining let sit for five minutes. Add eggs and apple sauce, mix until smooth. Add salt, cinnamon, nutmeg, mix until smooth. Add flour. Once combined and smooth add apples. Let dough sit covered for 30 minutes. The dough is VERY sticky!

While dough is resting mix glaze ingredients in a bowl until smooth.

Heat oil (I don’t have a candy thermometer — a fact I regret every time I have to fry something or make caramel — so I can’t tell you what temperature to fry the dough at, but I’ve seen 375F on other recipes). You want to make sure the oil is hot enough, if it’s too cool the dough will soak up too much oil. I used a cast iron skillet, but you could probably use something else.

I used a 1/3 cup to scoop the dough into the oil. For the temperature I got my oil to, I cooked the fritters for 2.5 minutes per side. After frying, place fritters on a paper towel-lined cooling rack. Allow to cool for a couple of minutes. I was able to cook two fritters at a time without cooling the oil too much. After cooling about 10 minutes dip the fritters in the glaze and place on a cool rack to set. This recipe made about a dozen fritters.

Things I would tweak:
2 teaspoons of salt instead of 1
2 teaspoons of cinnamon instead of 1
1/2 teaspoon of nutmeg instead of 1/4
3 tablespoons of maple syrup instead of 2

Despite needing these tweaks, they came out pretty good. My husband loved them at least. Let me know if you try them out and how you like them if you do!

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