The Old Mill Apple Cider Fritters

Apple Cider Fritters | Old Mill

These fritters makes good use of the local apples and cider that come into season in the fall. They’re irresistible warm, with a hot cup of coffee.

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The Old Mill Apple Cider Fritters

Apple Cider Fritters | The Old Mill
  • Author: Anne Byrn for The Old Mill
  • Prep Time: 35 mins
  • Cook Time: 4 mins
  • Total Time: 39 mins
  • Yield: 20 1x
  • Category: Biscuits & Breads
Scale

Ingredients

  • 2 large eggs
  • 1/2 cup apple cider
  • 1/2 cup whole milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 2 cups The Old Mill Self-Rising Flour, divided use
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups finely chopped apples (about 4 medium apples, peeled and cored)
  • Peanut oil for frying
  • 1/2 cup confectioners’ sugar for sifting

Instructions

  1. Place the eggs, apple cider, milk, melted butter, and vanilla in large bowl and whisk to combine. Whisk in the sugar, and set aside.
  2. Measure 1 1/2 cups of the self-rising flour into a small bowl. Stir in the cinnamon and nutmeg. Toss the apples with the remaining 1/2 cup flour. Place the flour mixture in the bowl with the egg mixture and whisk until it is combined and smooth, about 1 minute. Fold in the floured apples until combined.
  3. Place enough peanut oil in a large, deep cast iron skillet or Dutch oven to measure 2 inches. Place the pan over medium-high heat, and bring to 350 to 365 degrees. When the oil is hot, drop generous tablespoons of the batter into the pan, frying about 4 doughnuts at a time. Let the doughnuts fry about 1 1/2 to 2 minutes per side, turn, and continue cooking 1 1/2 to 2 minutes on the other side. Remove to a wire rack set on top of brown paper to drain. Repeat with the remaining batter, giving the oil time to reheat to 350 to 365 degrees before frying. With a slotted spoon or sieve, clean up the oil between frying, removing any burned bits from the oil. Dust the warm, drained doughnuts with confectioners’ sugar and serve.

 

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