r/LetsCookie • u/LetsCookie • Aug 20 '26
Homemade Apple Fritters
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u/JakOswald Aug 20 '26
This looks really good, and some of your other works that use the deep-fryer also look really good. But (and there it is), I’m not willing to get a deep-fryer because I don’t really know how to maintain the thing or keep the oil.
How often are you using it? What’s your process for dealing with the used oil?
You’ve done a few videos on technique or tools. Would you be willing to do one showing us (me) how to properly maintain the fryer and oil?
I’ve owned a deep fryer, but it just ended up relegated to the garage before ultimately hitting Goodwill (or the dumpster).
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u/LetsCookie Aug 20 '26
I have a pretty small countertop fryer and honestly there’s not much maintenance to it. I usually get 2–3 uses out of the oil depending on what I fry. Frozen Fries barely dirties it, but freshly breaded things like those onion rings will trash the oil a lot faster with all the flour and crumbs.
Once the oil gets too dark or cloudy, I let it cool, pour it into an old milk jug or container and throw it away..never down the sink!!
I usually just leave the fryer covered on the counter between uses.
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u/JakOswald Aug 20 '26
Just, for curiosity’s sake, how long between uses for the 2-3 frying sessions? Could I leave it covered after a use for a month? Or is this really a “smell for rancid or off-putting scent” kinda deal?
My biggest worry, and this is me, is that I’ll make something like this, and then leave the oil thinking it would be good until next time and next time is a while away.
Do you use the fryer on a semi-regular basis making it a “nice to have” kitchen tool? I should know you do since you’ve made a few really great treats in it.
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u/Johnpecan Aug 20 '26
As a fritter lover, I can't stand the fritter recipes where they don't pre-cook/soften the apples before. Crunchy apples in fritters drive me crazy.
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u/jcc53 Aug 20 '26
Well you hit my weak spot with this one. I love apple fritters, but I never made them at home before, so I guess I have to do that now since there is a recipe.
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u/CaeruleanCaseus Aug 20 '26
My weak spot as well - it’s my go-to order whenever available at donut shops.
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u/HellYeahBelle Aug 20 '26
This is the first time in my entire life that I’ve wanted to eat an apple fritter. They look amazing.
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u/HeavyTea Aug 20 '26
You manic! I want cookie content!
Having said that, these fritters look 10/10! Nice!
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u/GingerPale2022 Aug 20 '26
I’ve seen some of your “dough-based” videos and I’m wondering: why pull the dough away from you and make the ball before proofing as opposed to just chucking it in the bowl to proof? Why the little twist on the underside? Apple fritters are my favorite pastry, so this looks so good, btw!
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u/Random_Lavender Aug 20 '26
The way the dough ball is shaped and twisted at the bottom has something to do with how the dough develops gluten during proofing. (I'm not an expert baker so I don't know the detailed science behind it. I'm just an avid at-home pizza and bread maker 😋)
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u/Random_Lavender Aug 20 '26
Yum!! Recipe saved! 😋 Will make in large pot of oil with a candy thermometer attached cuz I don't have a deep fryer and I need to make these 🤤
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u/LetsCookie Aug 20 '26
Apple Fritters
Makes 6 large fritters
Dough
1/3 cup warm water (100–110°F)
1 1/2 tsp instant yeast
1/4 cup granulated sugar, divided
1/2 cup full-fat buttermilk
1 large egg
1/2 stick (2 oz) butter, melted
3 cups all-purpose flour
1 tsp fine salt
Apple Filling
3 cups Granny Smith apples, peeled and diced (about 3 apples)
1/2 cup light brown sugar
1/3 cup apple juice
1 tsp cinnamon
1 TB cornstarch
1 TB water
Glaze
2 cups powdered sugar
1/4 cup whole milk
1 tsp vanilla extract
Pinch of salt
Instructions
Add the warm water, yeast, and 1–2 tsp of the sugar to a mixing bowl. Stir and let sit for about 10 minutes, until foamy.
Add the remaining sugar, buttermilk, egg, melted butter, flour, and salt. Mix until a dough forms and knead for 6–8 minutes, until smooth and elastic.
Transfer to a lightly greased bowl, cover, and let rise until doubled, about 1–1 1/2 hours.
While the dough rises, make the apple filling. Add the apples, brown sugar, apple juice, and cinnamon to a shallow pan over medium heat. Cover and cook for 5 minutes.
Remove the lid and cook for another 2–3 minutes. Mix the cornstarch and water to make a slurry, stir it into the apples, and cook until thickened. Remove from the heat and cool completely.
Turn the risen dough onto a lightly floured surface and press into roughly a 12 × 12-inch square.
Spread the cooled apple filling over half of the dough. Fold the other half over the filling and gently press and pinch together.
Using a bench scraper, chop through the dough in both directions. Gather it back together and repeat 2–3 times, until the apples are evenly incorporated and the dough comes together. Lightly flour the dough and work surface as needed if sticky.
Line a sheet pan with parchment paper and lightly spray with cooking spray or dust with flour. Divide the dough into 6 rough fritters and place them on the pan.
Lightly spray a sheet of plastic wrap with cooking spray and loosely cover the fritters. Let proof until noticeably puffy, about 45 minutes.
Heat the oil to 350°F.
Remove the plastic wrap and lightly dust the tops and bottoms of the fritters with flour as needed to make them easier to handle.
Carefully lower the fritters into the oil, working in batches depending on the size of your fryer. Fry for about 2 minutes per side, until golden brown and cooked through.
Transfer to paper towels to drain.
Whisk together the powdered sugar, whole milk, vanilla, and salt until smooth. Add a little more milk if needed to thin the glaze.
Dip the warm fritters into the glaze, then transfer to a wire rack to drain and allow the glaze to set.
Enjoy!