Apple Fritters Made With Fresh Milled Flour
Apple fritters made with fresh milled flour are the perfect go to quick treat! Meaning, no rise time necessary! Also, these are perfectly balanced with sugar & spice, then paired with the wholesome goodness of freshly milled wheat. This makes them a perfect match for some fresh-picked apples. So, I like to think of them as little pillowy apple dumplings.
Equipment
- 1 Large cast Iron Skillet I used my 12 inch cast iron skillet, you could use any heavy duty deep bottom pan for frying, or even a deep fryer. (frying times may vary for a deep fryer)
- 1 High heat digital thermometer This will help ensure the cooking oil is at the correct temperature before frying and between batches.
Ingredients
Fritter Batter Ingredients
- 1&1/2 cup fresh milled flour 180g I like to use my AP flour blend, you can find that special blend. *see notes
- 1/4 cup sugar 50g
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/3 cup whole milk 80g
- 2 eggs
- 3 TBSP applesauce 46g
- 2 Large or 4 very small apples peeled and diced 235g (use any apple you desire, I recommend a crunchy variety like Honeycrisp, Granny Smith, Fuji, or Gala)
- Oil for frying We used about 1.5 L of Peanut oil in our 12 inch cast Iron Pan.
Ingredients To Make The Glaze
- 2 cups powdered sugar 240g
- 1/4 cup milk 60g
- 1/2 tsp vanilla
Instructions
- Firstly, mill the wheat to get your freshly milled flour.
- Also, get your pan preheated with the oil ready. We used enough peanut oil to fill the pan about 1&1/2 to 2 inches high. Then, preheated it to 375*F. This can take up to 20 minutes to preheat, so get it started early in the process.
- Then, add the sugar, baking powder, salt, and cinnamon to the bowl of freshly milled flour. Stir to combine.
- In a separate small bowl, add the milk, eggs, and applesauce. Stir to combine.
- Pour the wet ingredients into the dry ingredients, and mix just until combined. Then, fold the peeled & diced apples into the batter.
- Prepare a baking sheet with some paper towels. (This is where the fritters will go to drain after frying.)
- Using a high heat digital thermometer, check the oil and make sure it is up to temperature before frying the fritters. (If the oil is too hot, it will burn the outside before the inside is cooked, if the oil is too cold, it will make the fritters very oily and odd textured.)
- Once the oil is up to temperature, drop about 1/4 cup of batter into the oil, and lightly press to flatten a bit. (I like to use a metal measuring cup, so it can touch the oil.)
- Cook each side until golden brown, about 2 minutes per side. Make sure not to overcrowd the pan, because that will drop your oil temperature resulting in an uneven cook.
- Remove fritter from the oil onto some paper towels to drain. Let the oil come back up to temperature, and repeat with the rest of the apple fritters until gone.
- Make the glaze. So, add milk to the powdered sugar in a clean bowl. Whisk together, then add vanilla and whisk that in. You may need to add more milk if the glaze is too thick, or more powdered sugar if it is too thin. You are looking for the glaze to coat the back of the spoon, but still drizzle excess off.
- Let the fritters cool a few minutes, then while still a bit warm dunk each side of the fritter into the glaze. I like to place a cooling rack over my paper towel lined baking sheet for an easier glaze cleanup.
- Once both sides of the fritter are coated, let the excess drain off, then place on the cooling rack. More glaze should drizzle off.
- Let the apple fritters cool and dry completely, the glaze will harder as it dries.
Video
Notes
*My AP Blend is 1/3 of each kamut, soft white, and hard white. You can sub other like grains. (But, if making with all soft white wheat, you will need to increase the flour by 1/4 cup 30g)
*Although these apple fritters made with fresh milled flour are best enjoyed right after making, if you have any left, you can store them in a paper bag for 1-2 days. For longer storage, I recommend you let them cool completely then the same day they are made, put them in a freezer safe bag or container, and freeze for up to 3 months. To thaw allow to sit at room temperature for 1-2 hours.