December 2011, pg. 123
Apple Fritter Rings recipe
The apple fritter rings were a hit! I made them Sunday morning for my parents and P. Everyone was excited about apple fritters, but I had a three sets of eyes staring at the apple rings. “Don’t apple fritters have chopped apple in them?” I must admit, I’ve never seen apple fritter rings before but, I was pretty excited to try them. Yes, they were fried but the dough to fruit ratio was very favorable in my eyes.
I used an apple corer for the first time and it worked like a charm. I also used powdered buttermilk and put a ¼ cup less of water than what the directions called for. I finally learned my lesson with powdered buttermilk: You don’t need as much water as the directions call for.
I recruited P to fry the fritters for us. Hot oil and I don’t get along. In hind sight having two people make the fritters was much easier. I peeled, cut, battered, and put the cinnamon and sugar on the fritters. P fried the fritters. We were an amazing apple fritter ring team!
The fritters were delicious. We each ate 2 or 3 warm fritters. The apples were cooked perfectly inside. We made the center hole larger after the first batch because, there was not a center hole in the apple fritters and the dough in the center wasn’t cooked. The batter was nice and thin around the apples. Again more fruit than batter per bite is better.
We had leftover fritters and tried them cold, and rewarmed later that day. I would highly recommend only making enough apple fritter rings that will be eaten in one sitting within 30 minutes of being fried. The apple fritter rings are amazing fresh but do not make good leftovers. They are a great addition to a brunch or weekend breakfast!