Aspiring Elephant

Some folks would call these little friend apple circles fritters, and they essentially are; however, since they are donut shaped, I prefer to call them donuts. And since we are using Granny Smith apples for this recipe – they shall be called Granny Smith Donuts. They are delicious, fun to make, and not to mention, they took me a total of 30 minutes to throw together. Here’s how I make these heavenly little circles of fried apples! If you just can’t get enough apple recipes, also check out my article on how to make Apple Galettes!

What are Granny Smith Donuts?

Granny Smith Donuts are thinly sliced apples that are dipped in a batter then deep-fried until crispy, then tossed in a cinnamon/Sugar mixture. If you love apples and donuts, then you are in the right place.

Ingredients

The great thing about these is that they require no special ingredients or equipment, and when I say special, I mean things that you wouldn’t normally already have in your kitchen. Here’s what you’ll need:

• apples
• flour
• sugar
• baking powder
• lemons
• butter
• milk
• salt
• eggs
• canola, peanut, or avocado oil

Equipment

• a sharp pairing knife
• 2 1/2 qt pot for oil
• candy thermometer
• whisk
• tongs

How to Make:

We’ll start with the apples. These are called Granny Smith Donuts because, obviously, I used Granny Smith Apples, but you can use any type of apple that you like, or just happen to have on hand. I do prefer the Granny Smith’s because of their sharp, slightly sour flavor.

I do prefer to peel the apples but feel free to leave the skins on. Start by slicing the skin off using a pairing knife or peeler, of if you are really fancy, an apple slicer. Try to get as much of the skin off as you can with out taking too much apple with it. Once your apple is naked, slice them in half horizontally. This will allow easier access to the core. Using a pairing knife, carefully slice down through the core, in a circular fashion. This should allow you to eventually push out the core of the apple. Repeat the same process for the other half. Once the cores have been removed. Using a sharp chef’s knife, hold the apples on their side, and proceed to make 1/8 – 1/4 inch apple slices. You should be able to produce 6-10 slices, per apple, depending on the width of your slices. I love William’s Sonoma’s 8” Shun Hikari Chef’s Knife, by the way!

Place the apple slices into a bowl then squeeze the juice of one to two lemons. Toss to combine. The lemon juice will help the apples avoid turning brown while you prepare the batter, also provide some citrusy flavor.

Next, we’ll want to prepare the batter. In a large bowl, combine 1 1/4 cup all purpose flour, 2 1/2 tbsp of granulated sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, and (optional) 1/2 tsp cinnamon. Mix with a fork or whisk until evenly combined. Then add 2/3 cup milk, 1 1/2 tbsp of melted butter, and one egg yolk. Mix to combine.

In a separate bowl, whisk together two egg whites until stiff peaks form then add to large bowl. Mix together until you have a smooth batter.

Fill your pot with roughly 3 inches of oil. The ideal oil temperature for frying donuts is about 375°F. This temperature allows the insides to thoroughly cook without burning the outside. It is best to use a candy thermometer to gauge the temperature. Dip each ring into the batter, letting any excess batter drip off, and carefully place each one into the oil. Fry for 2 – 2.5 minutes on each side, using tongs to flip. Remove from pot and place on a paper towel covered rack.

For the topping, I prefer to use either powdered sugar, or a mixture of cinnamon and sugar. For the cinnamon/sugar mixture, combine 1 cup of sugar with a 1 tsp of cinnamon, then mix to combine. Rub each donut in the mixture. I like to sprinkle some on top to make sure it really gets covered. It is best to coat each donut shortly after they come out of the oil as that will help the sugar better adhere.