Granny’s Golden Apple Fritters with Honey Glaze
It has been said that Americans will deep fry just about anything. But I really don’t know anyone who wants to deep fry anything. The words deep fry, to me, are synonymous with calories and a messy stove top. However, in an effort to use up the entire bushel of apples we picked this year at Fairmount Fruit Farm, I decided to try a few fried apple recipes from Granny’s recipe stash. As an exercise of patriotism, I give you Granny’s Golden Apple Fritters with Honey Glaze.
Frying anything on my stove top has always been such a turn off. Aside from the calories and mess, it just seems like an ordeal. Come to find out, it is not. Heat some oil, drop in some apple-filled batter, and a few bubbles later, you’ve got yourself some Golden Apple Fritters. They are not very greasy or messy at all. The only mess is the (TOTALLY WORTH IT) stickiness of the honey glaze. So dip them if you want more control of the stickiness. Dipped or drizzled, these little fritters taste like a glazed donut packed with bursts of cinnamony apple.
These old fashioned Golden Apple Fritters taste just like glazed donuts packed with juicy apple bursts. Overcome your fear of deep frying with this awesome recipe!
- 1 1/4 c all purpose flour
- additional 2 T all purpose flour
- 2 t baking powder
- 1/2 t salt
- 2 T sugar
- 1 t cinnamon
- 2 eggs, beaten
- 1/2 c coconut milk (original recipe calls for regular milk)
- 1 T oil
- 2 c finely chopped apple (at least two med sized apples)
- 1/2 c raisins (I omitted. Matter of preferance)
- vegetable oil for deep frying
- 1 T butter
- 2 T honey
- 1/2 c powdered sugar
- 4 t coconut milk (or regular milk)
In a medium sized mixing bowl, combine flour, baking powder, salt, sugar, and cinnamon.
In a large mixing bowl, combine eggs, milk, and oil. Add apples (and raisins). If your batter isn't thickly packed with apples, chop and add some more.
Add dry ingredients to the apple mixture and mix until thoroughly moistened.
Heat enough oil to cover the fritters in a deep pot. Use a candy thermometer to make sure the oil does not go above 375 degrees. Drop by heaping tablespoonfuls into the oil. Fry, turning a few times, until golden brown.
Drain on paper towels or brown paper. Serve immediately with honey glaze drizzled over the fritters or as a dipping sauce.
With stove on medium heat, soften the butter. Add the honey and coconut milk. Slowly pour in powdered sugar and whisk vigorously until the glaze is smooth. Add more milk if you would like a thinner glaze. Keep warm until ready to serve because glaze will become stiff when cool.
These are best served immediately. They do become a little bit soft when stored so we pop them in the toaster oven for a few minutes to lightly crisp them up again. In the event that we are out of honey glaze, we use regular old honey.