Cast Iron Apple Fritters

SERVES Makes 10 fritters

TIME 55 minutes

WHY THIS RECIPE WORKS

Apple fritters should be crisp on the outside and moist within, and their primary flavor should be pure apple. In order to achieve these goals, we had to overcome the problems caused by the amount of liquid in the fruit. We found that the best solution was to dry the apples with paper towels before mixing them with the dry ingredients. This removed the moisture that would otherwise have leached out during frying, ensuring that the final fritters were light and fluffy but still fully cooked. The cast-iron skillet's deep, straight sides were helpful for shallow-frying the fritters. Flattening the fritters as they fried ensured that the insides were cooked through by the time the exteriors had browned. Apple cider in both the batter and the glaze added to the strong apple flavor. Apple fritters should be crisp on the outside and moist within, and their primary flavor should be pure apple. In order to achieve these goals, we had to overcome the problems caused by the amount of liquid in the fruit. We found that the best solution was to dry the apples with paper towels before mixing them with the dry ingredients. This removed the moisture that would otherwise have leached out during frying, ensuring that the final fritters were light and fluffy but still fully cooked. The cast-iron skillet's deep, straight sides were helpful for shallow-frying the fritters. Flattening the fritters as they fried ensured that the insides were cooked through by the time the exteriors had browned. Apple cider in both the batter and the glaze added to the strong apple flavor.

INGREDIENTS

2 Granny Smith apples (6 ½ ounces each), peeled, cored, halved, and cut into ¼-inch pieces

2 cups (10 ounces) all-purpose flour

⅓ cup (2 ⅓ ounces) granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 ½ teaspoons ground cinnamon, divided

½ teaspoon ground nutmeg, divided

1 cup apple cider

2 large eggs

2 tablespoons unsalted butter, melted and cooled

4 cups peanut or vegetable oil, for frying

2 cups (8 ounces) confectioners' sugar

note: BEFORE YOU BEGIN

We like the tart flavor of Granny Smith apples in these fritters, but you can also use Empires or Cortlands.

Directions at americastestkitchen.com

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