Admittedly I’m running a bit behind seeing as how the last candles were lit weeks ago. Unfortunately my exams coincided with the holiday and my posts have been lagging ever since. Now that the fall semester is over, I’m no longer glued to my desk studying and writing essays so you can expect lots of new recipes!
During the Festival of Light, which is celebrated over eight days, it is customary to cook with oil. Typically, Jews make potato pancakes called latkes. Growing up, my sisters and I had picky palates and latkes just didn’t measure up to our sugar-rush standards. Instead of the traditional potato pancakes, my parents would make us apple fritters. They would cut the apples into thick slices, dunk them in batter, fry them, and we’d roll them in sugar.
This year I decided to try Anna Olson’s recipe for apple fritter doughnuts which she made on her show “Bake.” They turned out to be a delicious alternative to my family’s typical apple fritters. You can whisk everything by hand, there’s no need for a fancy stand mixer. These doughnuts have a crispy golden exterior and a soft center. The great flavours need to be amped up though. The two apples are too subtle in this recipe for my taste. I’ll use more apples next time.
Recipe adapted from Anna Olson
Yields 18 portions
2 medium tart apples, peeled and coarsely grated
1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons sugar
1 pinch ground cinnamon
2/3 cup sour cream (full fat)
1/2 cup + 2 Tbsp sugar
2 large eggs, separated
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter, melted
vegetable oil, for frying
icing sugar, for dusting
1) Mix the grated apples, the lemon zest and juice, and the cinnamon together in a bowl and set aside so that the apples can soften.
2) In a large bowl, whisk the egg yolks, sour cream, and 1/2 cup of the sugar.
3) Add the apple mixture to the large bowl.
4) Sift the flour, baking powder, cinnamon, nutmeg, and salt together in another bowl.
5) Fold the flour mixture into the large bowl.
6) Pour the melted butter into the large bowl and combine.
7) Whip the egg whites until they are foamy. Sprinkle 2 tablespoons of sugar over the egg whites and continue whipping until they hold a soft peak.
8) Fold the egg whites into the batter and use right away.
9) Pour 3 inches of vegetable oil into a large, deep pot and heat it to 350F. A candy thermometer is needed.
10) Line a baking tray with paper towels and place a wire rack over it.
11) Scoop the batter and carefully drop it into the oil. Anna recommends using a small ice cream scoop, but I simply used a spoon. Leave enough room between each scoop to make sure they cook evenly.
12) Cook the fritters for about 3 minutes on each side.
13) Remove the apple fritter doughnuts from the pot with a slotted spoon and place them on the wire rack. Once they have cooled for at least 10 minutes, dust them with icing sugar.
The apple fritter doughnuts are best enjoyed the day they are cooked, either warm or at room temperature.