Apple fritters are a delight to eat. They are simple and easy to prepare and cook, but many people are unaware of the variations you can try to the basic recipe which makes them very special.
They are easy to make. If you use a high smoke point oil, neutral tasting oils such as rice bran oil, or grape seed oil, the fritters will be crisp and not ruined by an overpowering taste of oil.
Use a kitchen thermometer to ensure the temperature remains at about 345 degrees F (180 degrees C), at all times. This means cooking in small batches to stop the oil temperature dropping when cooking the fritters.
Apple fritters are best served warm straight after being cooked and so prepare the apple fritters just before you need to serve them. See the best ever recipes for apple fritters.
In large bowl, mix together the flour, baking powder, cinnamon, granulated sugar and salt. Add the soda water, butter and egg yolks and mix well. Cover and let stand for 2 hours ( or overnight in the refrigerator).
Using a separate bowl, beat the egg whites until just stiff , and then fold into batter. Place the bowl in the sink immersed in cold icy water about 15 minutes to get the mixture cold. Peel the apples, remove the cores and cut into 1/2-inch (1 cm) cubes. Place the chopped apples in a plastic bag with the rest of the flour and toss to coat the pieces. Then empty the bag into the bowl with the flour and mix well.
Heat the oil in a deep-fryer, or wide deep saucepan. The depth of the oil should be about 2 inches (5 cm) oil. The desired temperature is 345 degrees F (180 degrees C). Using a ladle, add about 1/4 cup of the apple batter mixture to the hot oil. Cook about 4 fritters at a time. Cook for 2 minutes on once side and then flip over and fry on the other side. Drain on a paper towel–lined rack. The fritters should be golden brown and crisp.
Repeat with remaining apple batter, waiting until the temperature returns to 345 degrees F (180 degrees C) before adding each batch. Sprinkle the cooked fritters with icing sugar and serve warm.
Put the flour, yeast, sugar and in the bowl of a stand mixer (or use a hand mixer and a suitable bowl). Beat the mixture on low speed to combine well. Then slowly pour in the water and beat well at higher speed until the mixture is elastic and smooth. Cover and put in a warm place for about 1 hour, to let the yeast develop. The mixture should almost double in size.
Next add the lemon juice and salt. Mix well, then fold in the apple, cranberries and raisins. Set the mixture aside for 15-25 minutes.
Fill a large, deep saucepan or the bowl of a deep-fryer about 1/3 full with oil and heat to 350 degrees F (180 degrees C). Check using a kitchen thermometer. Using two large spoons, scoop out about 1/4 cup dough and using the other spoon carefully transfer the scoop to the hot oil. Cook in batches of three fritters at a time. Fry, turning once, for about 4-5 minutes. Remove the fritters nicely until browned and well-cooked. Drain the cooked fitters on paper towels placed over a wire rack. Cook the remaining fritters and serve warm.
Reduce the cider and cider vinegar by half but heating in a small saucepan. Cook the apples in the butter, salt, sugar and spice mixture until they begin to turn golden brown. Then add the cider liquid to the apples and simmer gently until almost all of the liquid has gone.
For the Dough - put all the dough ingredients into the bowl of a stand-mixer and mix using the dough hook on medium-low speed. You can so use a hand mixer or whisk by hand. Increase the speed and mix for about 5 minutes to develop elasticity in the mixture. The dough should be very soft dough, rather than a liquid batter. Cover the bowl and set aside in a warm place or about 2 hours for the yeast to grow. Then, squeeze the excess gas bubble out of the dough with your hands. Add the apples to the dough in three batches, by making a cavity in the center and folding the apples into the dough with a wooden spoon. Cover the bowl and set aside for about 15-20 minutes.
For the Sugar Topping - place the sugar, baking spice and salt in a large zip top bag. Shake and toss to mix well.
To Fry and Finish - Heat the oil to 350 degrees F (180 degrees C) in a deep fryer or a large saucepan. Prepare a cooling rack by placing several layers of paper on a wire cooling rack. Scoop out about 1/4 cup of the dough mixture at a time add to the hot oil. Fry the fritters in batches of 3-4. Fry for a total time of 5 minutes, turning once. Remove the fritter when golden brown. Wait for the oil temperature to return to 350 degrees F and then cook the next batch. Continue until all the fritters are cooked. Once the fritters have been cooked dust then with sugar by tossing in the bag prepared previously.
Prepare the vanilla sugar by split the vanilla bean done the center and scraping out the seeds. Combine the sugar with the vanilla seeds in a bowl and mix well. Set the sugar aside in a glass jar with the scraped vanilla bean overnight to help flavor the sugar.
Preheat the oil in a deep fryer to 350 degrees F (180 degrees C).
To make the dough, combine the flour, sugar, baking powder, salt, cinnamon and bicarbonate soda in a bowl. Then, whisk in the sparkling water, yogurt and vanilla extract and mix well to make a smooth batter. Set the batter aside for 15-20 minutes.
Peel the apples and pears. Remove the cores and cut each piece into 8 slices or sections. Add the fruit slices to the batter and coat all sides. Fry three slices at a time, checking the oil temperature between batches. Cook each slice for about 2-3 minutes on each side, turning once. The fritters are cooked when they are golden brown and crisp on both sides. Remove from fryer and drain on a paper towels. Cook the rest of the slices. Sprinkle the slices with vanilla sugar and serve straight away while still warm.