Whip up a batch of these apple fritters for merienda! Deep-fried desserts are fuss-free and easy to make (no oven required!). You can have these apple fritters plain or with a light sugar glaze on top.
Apple Fritters Recipe
Apple Fritters Ingredients
- 2 tablespoons Butter
- 3 Fuji apples peeled, cored, and chopped
- 1 teaspoon apple cider vinegar sprinkled over peeled apples
- 1/4 Cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 Cup milk
- 1/4 Cup sugar
- 2 eggs
- 1/2 Cup Butter melted
- 4 cups all-purpose flour
- 2 teaspoon instant dry yeast
- 1/4 teaspoon Salt
- canola oil for frying
- 1 1/2 Cup icing sugar
- 1/4 Cup warm water
- 1 teaspoon vanilla
- In a medium saucepan over low heat, melt butter. Add apples with vinegar, sugar, vanilla, and cinnamon. Stir to coat apples, then let simmer until softened and liquid is absorbed. Chill until ready to use.
- In another saucepan over low heat, dissolve sugar into milk, stirring until just warm. Let cool then whisk in eggs and melted butter.
- Mix flour, salt, and yeast together in a mixer bowl. Make a well; pour in milk mixture. Mix on low until just combined then increase speed to med. to knead dough until smooth, about 5 minutes. The dough will be sticky. Transfer to an oiled bowl. Cover; let sit in a warm place 2 hours, or chill overnight.
- Turn out dough on a floured surface. Roll out dough using floured rolling pin into a rectangle about 1/4-inch thick. Spread apple chunks over the center of the dough. Fold sides of the dough over the apple chunks towards the middle, and press sides closed. Use your hands to press dough out into a rectangle again; fold sides over towards the middle. Press down again to seal folds. Cut into small squares and transfer to a baking sheet with lightly floured parchment paper.
- Heat oil to 375?F in a deep sauté pan. Place doughnuts into the hot oil, 2-3 at a time. Using a slotted spoon, flip fritters to brown on both sides. Drain on paper towels.
- Make the glaze: Mix ingredients in medium bowl until smooth. Coat doughnuts with glaze, and let drip on a rack over a baking sheet. Let dry before serving. Recipe originally published in the October 2014 issue of Good Housekeeping Philippines.