Buckwheat Apple Pan Fritters Recipes

APPLE FRITTERS

Steps:

• Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
• In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
• Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

CHEF JOHN'S APPLE FRITTERS

Steps:

• Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.
• Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
• Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.
• Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.
• Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.

NO FRY APPLE FRITTERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix white sugar and cinnamon together in a large resealable bag; add biscuits and seal. Shake bag until biscuits are coated in cinnamon-sugar.
• Arrange half the apples and half the pecans in a round formation in an 8x8-inch pan; top with half the coated biscuits. Arrange half the remaining apples and pecans in a second layer and top with coated biscuits.
• Melt butter in a saucepan over medium heat; dissolve brown sugar and vanilla extract in the melted butter. Pour butter-sugar mixture over biscuit mixture.
• Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Cool fritters in pan for 10 minutes before serving.

APPLE PAN GOODY RECIPE

Steps:

• In a large skillet, saute the apples, cranberries, brown sugar and 3/4 teaspoon cinnamon in butter until apples begin to soften, about 6 minutes. Transfer to a greased 13x9-in. baking dish.
• In a blender, combine the eggs, orange juice, flour and salt; cover and process until smooth. Pour over apple mixture. Sprinkle with sugar and remaining cinnamon.
• Bake, uncovered, at 425° for 20-25 minutes or until a knife inserted near the center comes out clean. Serve with syrup if desired.

BUCKWHEAT APPLE PAN FRITTERS

Steps:

• Using a mandoline, slice each apple into even, thin rings (I suggest no more than 4-5mm thick). Place into a bowl of lemon water to stop browning while preparing the batter.
• In a bowl, whisk together flour, baking powder, nutmeg, cinnamon and flaxseed.
• Add the apple cider and maple syrup and whisk to make a smooth batter.
• Heat a large, heavy-bottomed frying pan over medium-low heat and add the oil.
• Pat apple slices dry and dip in the batter, evenly coating both sides.
• Add to the hot pan and cook until batter is crisp on the underside and the apple is halfway cooked, about 5 minutes.
• Flip slices and cook on the other side until the batter is crispy and the apple is fork-tender.
• Serve immediately with a drizzle of syrup if desired.