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Makes: 15 fritters
pounds Honeycrisp apples, peeled and diced
Zest and juice of 1 lemon
cup brown sugar
Oil, as needed for frying
recipe Yeast Doughnuts (https://food52.com/recipes...)
Cinnamon sugar, as needed for finishing
- Make the filling: In a large sauté pan, melt the butter over medium heat. Add the apples and sauté until just beginning to become tender, 3 to 4 minutes.
- Add the lemon zest, lemon juice, brown sugar, and cinnamon, and sauté for 1 minute more.
- Remove the mixture from the pot and cool to room temperature.
- Make the fritters: Heat 3 to 4 inches of oil over medium-high heat until it reads around 350°F on a thermometer (or throw a scrap piece of dough in as a tester—if the dough bubbles and rises to the surface, the oil is good to go).
- While the oil heats, roll out the doughnut dough on a lightly floured surface to 1/4 inch thick—no need to be precise in size or shape, as rustic is the name of the game here.
- Scatter the cooled apple filling in an even layer over the dough. Roll the dough up into a log, then use a rolling pin to roll the log flat—no more than 1 inch thick.
- Cut the dough into squares (about 3 x 3 inches). Let the fritters rise, covered, on a lightly floured surface for 30 minutes to 1 hour. When the oil is hot, gently add the doughnuts to the pot in batches, frying until they’re golden brown on both sides, 3 to 4 minutes. (Note: Some of the fruit may fall out—that’s okay! If you’re frying multiple kinds of doughnuts, fry these last, as escaped filling may color/flavor the oil.)
- Drain the doughnuts on several layers of absorbent paper towels. Let cool for 5 minutes, then toss in cinnamon sugar to coat. Serve immediately.
- This recipe is a Community Pick!