Pumpkin Spice, Maple Glazed Apple Fritters

Need a lacto ovo vegetarian hor d'oeuvre? Pumpkin Spice, Maple Glazed Apple Fritters could be an excellent recipe to try. This recipe serves 16. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 203 calories. For 70 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1942 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by Half Baked Harvest. Head to the store and pick up brown sugar, brown sugar, butter, and a few other things to make it today. With a spoonacular score of 27%, this dish is not so excellent. If you like this recipe, you might also like recipes such as Maple Glazed Drop Apple Fritters, Maple-Glazed Pumpkin Spice Cake, and Pumpkin Spice Pancakes with Maple Apple Topping.

Servings: 16

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsIn a large mixing bowl (I like to use my stand mixer), combine the warm cider with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread. To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour, the salt, cinnamon, nutmeg and pepper. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining 1/2 cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place while you work on the filling, but at least 30 minutes.To make the filling, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar and cinnamon, cook, stirring occasionally for about 5 minutes. Add the cider and continue to cook the apples until they are caramelized, about 5 minutes more. During the last minute add the vanilla and cook another minute or until the apples are all the liquid has evaporated. Remove from heat and set aside to cool.When the dough is ready, lightly flour your work surface and scoop the dough out of the bowl and onto your surface. Roll the dough out into a large rectangle about 1/4 inch thick. Spread about 3/4 of the apples over half of the dough. Fold one half of the dough over the apple and press the edges together to seal lightly.Use your rolling pin to gently roll the dough back out into a rectangle just a little smaller than the original rectangle. Spread the remaining apples over one half of the dough and fold the other half over the edges. Press the edges together to seal. Now roll the dough out one more time, gently into a rectangle about an inch thick. Using a sharp knife, cut the dough into 16-18 squares. Use your hands to pull the four corners of each square towards the center, sealing the fritters into a rough ball. Don't worry about any apples falling out or if they are exposed.Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap. Let rise for about 15 minutes or until the fritters puff and almost double in size.Meanwhile, heat a large pot of oil to 350-375 degrees F. Place a wire rack on a large rimmed baking sheetCarefully lower 3 to 4 fritters into the hot oil. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown. Remove fritters from the oil with a spider or slotted spoon. Drain on the prepared wire rack. Repeat with the remaining fritters.To make the glaze, whisk together the maple syrup, powdered sugar, vanilla and instant coffee.Drizzle the glaze over the warm fritters and EAT!

 

Step by step:

1. In a large mixing bowl (I like to use my stand mixer), combine the warm cider with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread. To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour, the salt, cinnamon, nutmeg and pepper. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining 1/2 cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place while you work on the filling, but at least 30 minutes.To make the filling, heat a medium size skillet over medium heat, add the butter.

2. Add the apples, brown sugar and cinnamon, cook, stirring occasionally for about 5 minutes.

3. Add the cider and continue to cook the apples until they are caramelized, about 5 minutes more. During the last minute add the vanilla and cook another minute or until the apples are all the liquid has evaporated.

4. Remove from heat and set aside to cool.When the dough is ready, lightly flour your work surface and scoop the dough out of the bowl and onto your surface.

5. Roll the dough out into a large rectangle about 1/4 inch thick.

6. Spread about 3/4 of the apples over half of the dough. Fold one half of the dough over the apple and press the edges together to seal lightly.Use your rolling pin to gently roll the dough back out into a rectangle just a little smaller than the original rectangle.

7. Spread the remaining apples over one half of the dough and fold the other half over the edges. Press the edges together to seal. Now roll the dough out one more time, gently into a rectangle about an inch thick. Using a sharp knife, cut the dough into 16-18 squares. Use your hands to pull the four corners of each square towards the center, sealing the fritters into a rough ball. Don't worry about any apples falling out or if they are exposed.

8. Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap.

9. Let rise for about 15 minutes or until the fritters puff and almost double in size.Meanwhile, heat a large pot of oil to 350-375 degrees F.

10. Place a wire rack on a large rimmed baking sheet

11. Carefully lower 3 to 4 fritters into the hot oil. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown.

12. Remove fritters from the oil with a spider or slotted spoon.

13. Drain on the prepared wire rack. Repeat with the remaining fritters.To make the glaze, whisk together the maple syrup, powdered sugar, vanilla and instant coffee.

14. Drizzle the glaze over the warm fritters and EAT!

Nutrition Information:

covered percent of daily need