Apple Funnel FrittersApple Funnel Fritters
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You don't need to attend a fair for sweet, delicious, and surprisingly easy to make, apple fritters.
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2 Granny Smith apples, peeled
1/2 cup favorite pancake mix
1 cup applesauce (cinnamon flavored if you like)
Oil, for frying
Powdered sugar for dusting
Using a spiralizer with the appropriate blade, cut the apples so they create 2 mounds of long, curly, thick, noodles. Pat them dry with paper towels to help remove the excess water.
In a large mixing bowl, combine the pancake mix and applesauce. The consistency of the batter should be a little runny but thicker than a crepe batter. Add more applesauce if the batter is too thick and more pancake mix if it's too thin.
Have a lined sheet tray nearby. Dip the ribboned apples into the batter to coat them. Drain away excess and transfer onto the lined sheet tray, arranging the apples in a round mound so they have holes throughout like a funnel cake. Freeze the apples until hardened, about 4 hours.
When you're ready, heat the fryer, and drop the apple bundles into the hot oil. Cook until golden brown, about 4 to 6 minutes. Remove from the fryer, drain over paper towels, allow to cool slightly and harden, then dust with powdered sugar. Serve.
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- Apples, applesauce and pancake batter. I'm about to turn these three things into your new favorite dessert. Watch me do it. All right, I'm starting off with a couple of Granny Smith apples which are the tart apples that are really firm. So they're gonna stand up once I fry them. So I'm just going ahead and peeling them just to remove the bitter skin. All right perfect, so now we can just get rid of these peels and then we can go ahead and spiralize our apples. So I'm just gonna put the little booty of the apple on this end and then just going to secure it by kinda stabbing the other side with the prongs. And then I'm just gonna put a little bit of pressure and then turn the wheel. And it's gonna make these nice, pretty, thick ribbons. And you wanna try to apply pressure the entire time so that way you get long ribbons that don't break off. All right so once your apple is spiralized, I'm just gonna grab some napkins to just blot off the extra moisture that's in them and then I can get started on my batter. All right so I have some pancake batter. Any kind of your favorite pancake or waffle batter is gonna work. And then I have some applesauce. The pectin in the apple is actually gonna act as a binder; so we don't need eggs, we don't need oil, we don't need water. Grab my apples, kinda just toss them in there. And then once they're coated in the batter then we can start arranging them on our sheet. Try to leave some gaps in the middle, because if you just throw it all onto the sheet pan, once you fry it, the batter is just gonna get so clumpy that it's gonna actually make it a soggy funnel cake and that's the last thing that you want. You want it to be really crispy, like a funnel cake. So now that I'm done arranging my apples on the sheet tray I'm going to get it into the freezer to freeze for about four hours, just enough to harden the outside so as soon as it hits the oil it crisps up without making it soggy. Okay I just pulled my apple funnel cakes out of the freezer. So I'm just gonna lift them off my parchment paper and drop them into my hot oil. I'm using peanut oil right now which has a really high smoke point. You just wanna cook it 'til it gets golden, 'cause I don't wanna cook the apples too much. Next I'm gonna go ahead and remove it from my oil and then I have a cooling rack so that all of that oil can kinda drip away. As these funnel cakes sit they're gonna crisp up even more. They smell really good. It smells like apple pie in here. I'm just gonna sift on a little bit of powdered sugar. All right, beautiful. Apple funnel fritters or apple funnel cake. It smells like apple pie, tastes like apple pie. I feel like I'm a little kid at a fair again. This recipe is amazing and it's only three ingredients. It's incredible!