Apple fritters (take 3) — the real deal

The weather continues to be cold and grey in Dublin. After a couple of disappointing results trying to make apple fritters in the air fryer, I decide today to go all out and do them right by following a classic recipe that uses yeast-risen dough and deep frying in oil. It takes 4 hours (!) from start to finish, due in large part to the 2 risings for the dough. However, the pauses work well for cleaning up as I go. And the end result is totally worth it.


Proofing the yeast with warm water and sugar, then adding egg and shortening before incorporating into flour, baking powder, salt, and nutmeg:

It’s a slow process to mix and then knead the dough by hand, adding flour one tablespoon at a time to reach the right consistency — moist but not sticky. A stand mixer with a dough hook would have definitely made this easier! Then when the dough is just right, cover and let rise for 1 hour until it doubles:

While the dough is rising, I work on the filling — apples cooked until tender in some lemon juice and sugar:



Now that the dough is ready, roll it out to a square, add filling on one side, sprinkle with cinnamon and flour, then fold over:


To form the fritters first cut lengthwise and crosswise into 1/2 inch bits, then gather them up, cut a few more times in different directions, and finally form the bits into a roll and slice into discs about 1 inch thick; cover and let the dough rise again for 30-45 minutes: 

In the meantime, prepare the glaze — a cup of powdered (icing) sugar, a pinch of salt, and a little bit of corn syrup and vanilla, whisked together with some regular sugar dissolved in boiling water:

After the second rising, it’s time to fry! Heat the oil up to 370 F. The oil was a little too hot with the first fritter, so it came out dark/burned… although still tasty (I left it out of the photos). I learned my lesson and made sure to keep the temperature of the oil right around 370 F for the rest of them. Let cook for 1.5 minutes on one side, then flip and cook for another 1.5 minutes on the other side. Remove to cooling rack to drain off excess oil, then dip in the glaze and place back on rack to cool completely.



The moment of truth arrives… I brew up another latte (using the coffee pod machine), and take a bite — the texture and taste is perfect! Despite the time they took, they’re worth it.

Other than the donuts, I don’t have much to show for the day. I finish another load of laundry, fold everything up and put it away.  Throughout the day I’ve been texting with friends for some company and to pass the time. It’s SuperBowl Sunday, but kickoff isn’t until 11:30 PM Dublin time, so I don’t think I’m going to stay up to watch it… plus I’d probably have to sign up for a special app to stream it anyway.

Tomorrow I start my CMA prep programme in earnest. It will be good to have something more structured to keep me busy. I’ve come to realise how exhausting it is to overcome inertia day after day through self-motivation alone, as compared to when there’s an externally imposed routine such as work, school, regular social meetups, etc. It helps that I have a few friends here in Dublin, although lately I haven’t been meeting up with them as often. With a few rare exceptions, my social activity is limited to meeting up with a friend outdoors for coffee and/or a walk. The cold and rainy weather certainly hasn’t helped with that.

Until next time….

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By Hugh