The New York Times Cooking section’s apple fritters and the Pioneer Woman’s apple fritters are two recipes for this classic fried doughnut. The first offers a simple recipe, while the latter includes added spice and flavor.
To make the New York Times’ apple fritters combine 1 cup flour, 1 egg and 1/3 cup ice-cold water and whisk rapidly. Once the mixture is smooth, add another 2/3 cup of ice water and mix till combined. Cut 1 pound of any variety of apple into 1/2-inch thick vertical slices, avoiding the core. Stack the slices and cut into 1/2-inch wide sticks. Stir the apple pieces into the batter. In a heavy skillet, heat 1 and 1/2 cup of canola oil to 375 degrees. Pour about 1/3 cup of the batter at a time into the hot oil and spread the batter to a 1/2-inch thickness. Frying four to five fritters at a time, cook for three minutes on each side until brown and crisp. Drain any excess oil and sprinkle with sugar.
Alternatively, the batter for the Pioneer Woman’s apple fritters is made using 2 cups flour, 1/2 cup sugar, 2 and 1/4 teaspoons baking powder, 1 and 1/4 teaspoons salt and 2 teaspoons cinnamon, mixed with 2 eggs, 3/4 cups whole milk, 2 teaspoons vanilla and 2 tablespoons melted butter. Add two chopped Granny Smith apples to the batter, and then drop by rounded spoonful into the oil to fry. Serve the fritters either dusted with powdered sugar or with a sweet glaze.