Trisha Yearwood’s Recipe for Fried Apple Fritters – NBC 5 Dallas-Fort Worth
My father, Jack, always remembered little baked apple fritters that his mother Elizabeth made for him as a child. Of course, like many traditional family recipes, this was nowhere written down, so mom got to work trying to figure out how to make them just like mom. This is never an easy task as our childhood memories often make it impossible to reproduce these original flavors. Beth and I remember those pre-made dumplings that were on the kitchen counter and Mom fried them in a cast iron pan. We also remember how happy Daddy was with the result. We’re not surprised she got it right! Grandma Yearwood is always fried with lard, but if that scares you, vegetable oil is perfectly fine!
JACK’S FRIED PIES
Makes 10 cakes
INGREDIENTS
1 tablespoon unsalted butter
2 Granny Smith apples, peeled, pitted, and diced into ½ inch pieces
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground ginger
½ cup of light brown sugar
½ teaspoon of kosher salt
1 tablespoon of cornstarch
2 pounds of lard or
1½ liters of vegetable oil for frying
1 box (2 crusts) of chilled pie crusts (I like Pillsbury)
Special equipment:
4½-inch round cookie cutter
As American families sit down for their Thanksgiving meals, many of them will feature dishes that reflect the different cultures that immigrants have brought to our nation. NBCLX spoke to people from Indian, Puerto Rican, and Jamaican families about the local recipes that were incorporated into their Thanksgiving celebrations.
DIRECTIONS
1. In a small frying pan, melt the butter over medium heat. Add apples, cinnamon, nutmeg, ginger, brown sugar, salt, and 1/4 cup water, stir and simmer covered for 5 to 7 minutes, then cook uncovered until apples are slightly tender, about 4 minutes.
2. In a small bowl, stir the cornstarch and 1 tablespoon of water until they are mixed and pourable. Pour the cornstarch slurry into the apple filling and simmer on low for another 2 minutes, or until the liquid has thickened.
3. Pour the apple mixture into a shallow bowl (a pie plate works great) and chill in the refrigerator for 25 minutes, stirring occasionally.
4. Put the lard or vegetable oil in a deep Dutch oven. Attach a deep-frying thermometer to his side and heat the lard to 360 ° F over high heat.
5. Lay out both cake dough rounds and use a 4 1/2-inch round cookie cutter to cut four circles out of each of them. Collect the leftovers, roll out again and cut out 2 more circles.
6. Fill each round of dough with a heaping tablespoon of the apple filling, then moisten the edge of the dough with your fingers with a little water and press together to form a crescent. Crimp the edges with the tines of a fork to seal them.
7. When all the cakes are assembled and the oil has reached temperature, fry 3 or 4 cakes at a time for 4 to 5 minutes. Transfer the cakes to a paper towel-lined tray to drain and cool slightly. Then repeat to fry the remaining cakes, allowing the oil to come back to 360 ° F between batches. Enjoy warm.
Trisha’s tip: The apple filling can be prepared the day before and stored in the refrigerator until needed.
Excerpt from “Trisha’s Kitchen: Easy Comfort Food for Friends and Family” (Copyright) 2021 by Trisha Yearwood with Beth Yearwood Bernard. Reproduced with permission from Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
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