Trisha Yearwood’s recipe for fried apple fritters
|Toronto Star 13 Oct 2021 at 15:08|
1. In a small sauté pan, melt the butter over medium heat. Add the apples, cinnamon, nutmeg, ginger, brown sugar, salt, and 1/4 cup water, stir, and cover to bring to a simmer, 5 to 7 minutes, then cook, uncovered, until the apples are slightly softened, about 4 minutes.
2. In a small bowl, stir together the cornstarch and 1 tablespoon water until combined and pourable. Stream the cornstarch slurry into the apple filling and cook on a low simmer for 2 minutes more, or until the liquid has thickened.
3. Pour the apple mixture into a shallow bowl (a pie plate works great) and cool in the fridge, stirring occasionally, for 25 minutes.
4. Put the lard or vegetable oil in a deep Dutch oven. Clip a deep-fry thermometer to its side and heat the lard over high heat to 360°F.
5. Lay out both rounds of pie dough and use a 4 1/2-inch round cookie cutter to cut four circles from each of them. Gather the scraps, roll out again, and cut out 2 more circles.
6. Fill each round of dough with a heaping tablespoon of the apple filling, then, using a little water on your fingers, wet the edge of the dough and press together into a half-moon. Crimp the edges with the tines of a fork to seal.
7. When all the pies are assembled and the oil is to temperature, fry 3 or 4 pies at a time for 4 to 5 minutes. Transfer the pies to a paper towel–lined tray to drain and cool slightly, then repeat to fry the remaining pies, letting the oil come back up to 360°F between batches. Enjoy warm.
Trisha’s Tip: The apple filling can be made the day before and stored in the refrigerator until ready to use.