APPLE FRITTER WAFFLE DOUGHNUTS
Servings 16
Ingredients
DOUGHNUTS
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 3/4 cup buttermilk
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla
- 2 cups apples chopped, peels removed
- oil for frying
GLAZE
- 1 1/2 cups confectioners sugar
- 1/4 cup milk whole
- 2 tsp vanilla
Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl whisk together the buttermilk, butter, eggs and vanilla. Add liquids to the flour mixture and mix until just combined. Add the chopped apples and mix only until incorporated.
- Preheat a waffle iron and cook waffles according to manufacturer's instructions. Let cool and cut into segments.
- Pour enough vegetable or canola oil into a heavy bottomed pot so that it's 2 inches deep. Set over medium heat, insert a thermometer, and heat to 360 degrees F.
- Working with the waffles in small batches, fry until golden brown, about 1 minute on each side. Use a slotted spoon to remove doughnuts and transfer to a paper towel lined tray to drain.
- To make the glaze, whisk together the powdered sugar, milk and vanilla extract. Dip the hot doughnuts into the glaze and let sit on a wire rack for 20 minutes before serving.
Notes
TIPS FOR DEEP FRYING
- Make sure your pot is big enough so that there are at least 3 inches between to surface of the oil and the top of your pot so when it bubbles up, it doesn’t bubble over.
- Always use a thermometer to maintain temperature. If the oil is too hot you’ll burn your food, too cold and your food will take on too much oil as it takes longer to cook.
- Don’t overcrowd your pot or your food may stick together and the oil will drop in temperature. Cook in batches as needed.
- Your food is done when it just barely turns golden brown. It’ll darken a bit as it sits, so if you fry it until deeply golden, it will likely be a little burned by the time it cools.
- Use a slotted spoon, tongs, or spider strainer to remove fried food from oil.
- Set fried food on paper towels to drain off excess oil.