APPLE FRITTERS

“Heaven on a plate!” That describes anything baked, using Rhodes frozen rolls or bread dough. Rhodes gives us the perfect product to create irresistible, elegant and impressive dishes. All it takes is a twist here, a tuck there, a few added ingredients and you have a masterpiece on your hands.

I am thrilled to get the chance to be a guest blogger. I’m even more excited to tell you that their new cookbook . . . Home Baked Family Favorites . . . is Fabulous! I collect cookbooks and have hundreds of them. You could say that I’m a cookbook snob, that isn’t easily impressed. After receiving the cookbook in the mail, I eagerly dove in. Impressive is an understatement. It is full of the most mouth-watering tempting pictures you’ll ever lay your eyes on! I’m always drawn to sweet treats first, and my mind has focused on the Apple Fritters ever since.

I think I’ll tempt you just a bit!

Come on . . . run into your kitchen and we’ll make Apple Fritters together. They’re scrumptious!

You will need: Rhodes Dinner Rolls, tart apples, sugar, cinnamon, nutmeg, one beaten egg, powdered sugar, milk or half & half and some oil for frying.

Start by peeling your apples.  I’m using Granny Smith and Pink Lady. That’s what was lurking in my fridge.

If you have one of these thingamajigs . . . use it!

Dice the apples into small pieces . . . you want them to be small enough that they will soften in the fried fritter.  Don’t you just love that word!

Once they are all diced, prepare the cinnamon, nutmeg and sugar mixture and mix together in a medium size bowl.

Toss, swirl, twirl . . . until it’s all mixed up properly.  At this point, you’ll be very tempted to eat it.  RESIST!

Transfer the mixture into a strainer over the bowl so that the excess juice can drain.  Trust me here . . . don’t skip this part.

Grab 2 Rhodes Dinner rolls.  They should be thawed and at room temperature. Take that egg and beat it good with a fork.  Grab a pastry brush and some cooking spray.  Lightly spray your counter with the non-stick spray.

Roll each roll into about a 6-inch circle.  Brush one circle lightly with the beaten egg.  This will help the apples stay in place.

Sprinkle with about 2 tablespoons of the apple mixture on one circle.  It’s very important that you don’t place the apples near the edges.  If you do . . . you’ll regret it!

Lay the remaining circle over the apple mixture and match up the edges.  Seal thoroughly by pressing the edges together several times.  If the edges aren’t sealed well, all the sugary goodness will run out into your hot oil.  What a mess that would be! Seal & Seal again.

Place the fritters on a cookie sheet lined with parchment paper. Keep them a bit chilled while you assemble all your fritters.

If you read my blog, then you know that I like Mini anything.  I think it’s because I feel like I can indulge with indulging . . . too much.  I decided to take part of the thawed rolls, and combine the dough with some of the apple mixture.  I just kneaded it all together.  Oh . . . just look at those apples peaking through.

Roll the dough out onto a floured surface.  The dough will be sticky!  I rolled my dough to about 1/4″ thick.

Take a pizza cutter, and make some squares.  Place the squares on a parchment lined baking sheet for safe keeping.  You are now ready for the fun part.

Pour oil 2 to 3 inches deep into a small sauce pan or an electric frying pan.  As you can see . . . my electric frying pan has seen better days, but it’ll do the trick.  Heat your oil to 350 degrees.  Line a large plate with paper towels to absorb the grease after the fritters have fried.  Line a cookie sheet with parchment paper and top it with a cooling tray. This is where you will rest your fritters after you glaze them.  Is your mouth watering yet?

It’s time to fry!  Place 2 or 3 fritters in your hot grease very carefully.  Fry until deep golden brown . . . then FLIP.

Golden bread dough encased around cinnamon and sugar apples. Are you getting weak in the knees?

Place the fried fritters on the paper towel lined plate and absorb any leftover grease.  Transfer the fried fritter to a cooling rack for glazing.  Prepare  your glaze:  powdered sugar, milk or half & half.  If your bowl of glaze is wide enough, you can simply dunk the fritters . . . in & out.  If your not into dunking . . . grab a pastry brush and simply brush the glaze over the golden fritters.

Just like this!

If you made little mini fritters . . . You can’t eat yet!

You must keep frying.

Drain the mini Apple Fritters on paper towels.  Grab the leftover glaze and . . . get ready to dunk.

Oh Sweet!

Let the fritters sit quietly on the rack until the glaze sets up. If you like, you can also sprinkle a bit of powdered sugar over the Fritters.  You’ve heard the saying . . . “A little extra sugar makes the world go round!”

. . .There’s only one thing left to do. 

EAT!

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Apple Fritters

Ingredients

20 Rhodes™ Dinner Rolls, thawed to room temperature
3 granny Smith apples, peeled and diced
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 egg, beaten
oil for deep frying

Glaze:
1 cup powdered sugar
1/3 cup milk or half & half

Instructions

Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan, and heat to medium high setting or 350° F. Combine apples, sugar, cinnamon and nutmeg in a bowl. Transfer the mixture into a strainer over the bowl so excess juice can drain. Spray counter lightly with non-stick spray. Roll each of two rolls into a 6-inch circle. Brush one circle lightly with beaten egg. Sprinkle with 2-3 tablespoons of the apple mixture, avoiding the edges. Lay the remaining circle over the apple mixture and match up the edges. Seal thoroughly by pressing the edges together several times. Fry until deep golden brown on both sides. Place on a rack to drain. Repeat with remaining rolls. For glaze, whisk together powdered sugar and milk. Brush warm fritters with glaze and serve when glaze has set.

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  • Rachel - May 10, 2012 - 7:17 pm

    Are there amounts of the ingredients you can post?ReplyCancel

    • Jonna - May 11, 2012 - 11:54 am

      I will post the recipe at the bottom. I’m sorry, the actual recipe is always posted at Rhodes.
      You can print it out from my blog at the bottom of the post.
      Thanks Rachel.

      JonnaReplyCancel