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.Print
The Old Mill Apple Cider Fritters
- Prep Time: 35 mins
- Cook Time: 4 mins
- Total Time: 39 mins
- Yield: 20 1x
- Category: Biscuits & Breads
- 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
- Place the eggs, apple cider, milk, melted butter, and vanilla in large bowl and whisk to combine. Whisk in the sugar, and set aside.
- 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.
- 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.