He obviously really knows what he’s doing! I personally won’t be doing these since it will take a really long time with the three separate rises! But I like the idea of cooking the apples prior to putting them in the dough. I think I’ll try this with one of the batter dough recipes that do not include yeast but instead have baking powder or baking soda.
Princessi have been making apple fritters for a min never cook the apples if u diced then fine enough u don't need to cook in advance u want to taste a little crunch and I never use yeast my recipe calls for all purpose flour one time ii only had self rising just don't add the baking powder and salt to self rising flour they r so ,so really good,I let mine cool after cooking then dip into confectioner sugar little vanilla Good god from Zion they r good
Our Great Grandmothers, Grandmothers and in my case, my Mother, are in heaven laughing their heads off. 10 minutes to mix batter, peel and chop apples, a hot skillet with a little lard and the fritters are soon ready to eat.
lmao the face Thomas makes after he tries the food is everything!!! Please always include thomas, shira, sarah and lindsay taking a bite of the final product :) i know it sounds soo stupid but it really does make the whole episode better, after seeing the dish made from beginning to end, i am literally waiting to see them try it! :) all of their reactions are awesome :) thanks
You are here insulting someone on a COOKING channel run by Martha Stewart, just because i left a positive comment. You must be a REALLY really unhappy individual. I hope your day (or life) gets better soon
Sorry but just saw you remove the dough from the bowl and then immediately drench your hand in flour and then as you moved the dough on the blanket of four covers each fold with MORE flour and put it into a ball and set it aside to rest. J o s e p h,,, you need to look upon how to work with wet doughs, there is a process in doing so in order to keep the RECIPE true to it purpose. This is not a good reflection or representation of your schooling. Please take this correction as a positive from a baking chef and not a mean blogger I am just trying to help you as a teacher in a baking school would say to his student and they are not patient or sweet and tender but to the point and looking for results, not tempers or attitudes. now work on it.
This was the first video I've seen by Thomas. I appreciate that he discusses the rational behind the techniques he's employing. That kind of information has value for recipes and techniques outside of the scope of apple fritters. He's a good instructor.
I subscribed because I appreciate that Thomas discusses the rationale of the techniques he’s doing. Plus hers a great chef and has a cool calm voice, which I can appreciate. 👍😘. Keep cooking Thomas.
I’m making this recipe right now...waiting on first proof! Actually not as hard as it seems. I didn’t get the different flours (super market is closed!) just used my all purpose, and the dough feels great! My first time making a dough, I’m excited to try it!
Trini M It was actually really good! Baked half the batch and fried the other. The baked half was a little dry but good with glaze on top. (Even better next day microwaved for a few seconds to have with coffee). Fried was great! Crispy, hot, delicious with ice cream. Probably wouldn’t make again, but was fun to make, especially for thanksgiving.
Found it odd to add high protein bread flour to low protein pastry flower. They probably average out to all-purpose mixed. (Reminds me of Gwyneth Paltrow adding lemon to her alkaline water.)
Looks a lot like a NYE treat we have in The Netherlands. It's called 'oliebollen'. they're exactly the same except we like to add beer into the batter and also stuff it with raisins and succade, next to the apple. Topping them with icing sugar and ofcourse, drink it with champagne ;). This looks really good too though! The bread looks really fluffy =D
These are donuts not fritters. He fails to mention the most important reason that pastry flour is so light: it contains baking powder which is what lightens it up (baking powder has cornstarch and baking soda in it) - why would you use yeast AND baking powder? It's redundant. Next, "lightly flour your surface" and he sprinkles a handful of flour... lol... multiple times. Why not just add extra flour to the batter/dough and your dough won't be as sticky and you'll waste less flour on your work surface? This whole recipe screams overkill for simple fritters.
Final product is proof. Original batter was extremely over wet, and needed more flour, which then proofed or raised double. Incorporate apples and raise /proof double again. The first two proofs used added flour, the third and final proof did not. That batter was so wet that to try and work it with a "light dusting of flour" would have left you with an unworkable ball of glue. The recipe as given works because the earlier wet batter expanded twice and needed to be wet originally for proper consistency to accommodate final texture without becoming too dry and tough. The Apple Fritters end up being an extremely tender confection, rather than too chewy. Enjoy.
If I'm going to have these for breakfast there is NO WAY I am waiting around to proof the dough multiple times. That's called brunch - which for me would be around 2 pm - so, dunch? Can this part be done in advance and then fry it later? And if so how long can it be kept for and at what stage? Can I make it all the way to the uncooked fritters and then freeze them, for instance?
LIGHTLY FLOUR ? ? ? ? ? ? NOT! Joesph,,, Lightly is just a mere coating not layers and layers of flour. Why have a recipe of flour and then drench your dough into a bath of flour on the table? Back to kneading and shaping dough 101 sorry I do like your videos, but this is absolutely wrong without question.
oH, now I want some. But yea...3 or 4 hours to make delicious apple fritters...OMG! I better do it on a day I have NOTHING else scheduled! And I have a few extra dollars to throw in for that vanilla bean (sometimes as much as 5.oo a bean!) I know they're worth it but wow...that's a lot of time and work! You better be wanting Apple Fritters for supper....
I enjoy the challenge. Will definately make these. His manner of explaining is superb. Its not complicated...its a process. Cant wait...this week for sure.
Really great apple fritters recipient. Mine..cook apples, vanilla sugar ,butter. Use a biscuit mix flour, brown sugar.vanilla, and cinnamon. With plenty of soft butter and with your fork for a coarse crumbly Consistently over your apples and bake
Yes,I get that,I added cinnamon and spiced rum yum yum yum Drink with warm spiced rum and hot lemon Repeat until you do not care about COVID-or anything else for that matter !
There may be a lot of steps but I have made these once and then had requests for them over and over again. This has been the best recipe I've tried for apple fritters. I don't understand why it calls for so many egg yolks though? I have replaced with whole egg and they come out great but not five eggs 2-3 whole eggs. I usually have to double this recipe because they go fast and I usually make them for bake sales at church. Also the recipe has the ingredients going into the bowl for the dough in a different layer than what he shows in the video.
Well Tom.... I always love apple fritters ....I know the procedures are so intricate but they look yummy.... I am a newest subscriber here on your channel and I will definitely be your loyal subscriber from now on .... and thank you for sharing this yummy recipe.... and you are an eye candy to watch ... too.
I appreciate your detailed instructions and procedures, but I agree with Thomas. Apple fritters in the South were treats made for the children while our grandmothers were working away in the kitchens and snatched some batter , apples, and TIME to fry a treat for the children! If it had taken them two frying pans, a mixer, and 16 bowls, AND A RACK we wouldn't have gotten them. These are usually cooked by 100 year old recipes and are quick. My word, you could have made a mousse in all this time! But I'm sure they are delicious. But you need to call them something fancy.....true apple fritters are DEEP FRIED and take two shoes of a rabbit's tale to make!
It's the multiple proofing breaks and the necessary kneading for a good dough. In all honesty, I probably would have started with a pizza dough, and just folded in butter along with the apples to save 6 hours. Or better yet, filo fritters.
I'm a pastry chef a lot of people don't think it takes a lot of work to make a donut yeah people going there and say they pick out the favorite donut why do you think it got done
@@Fudgeey a great comment! These videos not only inspire folks to try something different, but inspire people to make a recipe their own!!! You don't ALWAYS need to exactly follow every step to accomplish your goal! Great thinking out of the box!
Wow with all that proofing and resting it looked like he forgot he was making fritters and started making bread. Dunkin' Donuts would be out of business if they followed this guy's recipe.
Why you cut rounded? You are stretching them so they are like square !!!!!!! Just cut up with a knife first in little square...you complicated it and waste time ? And you don't have left over doug, coz you cut it in one time, don't have to repeat with the rest of the doug...???? Not hater here but you always complicated things, don't know Why? And another thing, why folding the doug like you do, just rolled the doug a little bit wider and poured all your apples in and roll the doug and then flattened the doug as you need it. One moore thing, 375% for the oil is a bit too much, best t* is 365% ...Too hot, is fritters was like burn , have you see ?
I get what some say about the time and effort to make these delicious treats but, you may be missing the point? A recipe requiring time and effort is something you plan for a rainy afternoon or while you on holidays and can enlist the help of kids, or grandkids.
I have never made apple fritters let alone tasted. I decided to give it a try. I followed this recipe but used an air fryer instead of regular frying. OMG they are soooo goood! Thanks for the recipe and especially the process.
Yeah, for what's really meant to be a recipe for using up your leftovers, this is quite complicated and very time consuming. I'm sure the result is tasty, but completely leaves behind the spirit of the recipe. It honestly left me as not wanting to try it and I sought out a different recipe to try today.
Christine S im glad to watch but i knew i was not going to do all tye steps when i realized the video is 15 min which means in real time this would take a while lol
At the donut shop I work at, we use leftover yeast donut scraps. If you make donuts out of the scraps, they are tougher and don't proof well after being rolled again. But fritters are perfect for this since it doesn't require as much rolling as donuts do. However, in defense of the video, this produces far more lighter and fluffier fritters. It's not as much work as you think because of the rise times. But like anything when using yeast, it's a multi hour commitment that cannot be rushed for the best results.
Your process looks pretty, but I have to agree with everyone else saying it's just not necessary ti work this hard for an apple fritter. There are many, many other recipes that make a superior fritter with HALF the work. More work or a more complicated process does not ALWAYS mean better result. But then, lots of Martha Stewart recipes are like that. I admire her, she's a good brand. I have some of her books and some of the recipes are really great. I must say, though, that her online recipes are faulty. And, after trying over a dozen of them, I have concluded that it is done intentionally (leaving out an ingredient or step here and there, etc). There is no way that the recipes in the books are all very good and the recipes online are consistently wrong. So, I no longer buy her brand. By the way, for those wanting great homemade fritter, try Chef Jon's recipe. Delicious, and way less work.
I've never made apple fritters but I've eaten many of the best-Illinois Street Food Emporium in Indianapolis!!! Look at a variety of fritter recipes and make them however you wish. I do like his sauteing the apples in butter. If you know what you are doing you can just, pretty much, take the ratios from the basic ingredients and ad lib this-and throw stuff together. Use good ingredients and it will turn out well. I plan on doing this this weekend with my grandsons.
The final product looks great but it looks like an extremely involved recipe! And also, wouldn't pastry flour + bread flour = all purpose flour? Couldn't you just use all-purpose flour instead of the 2 different types?
Thi is the best method to make apple fritters. Why? Because all the other recipes show a dough mix that's like pancake batter that you scoop into oil. That dough is so wet, that when you drop that batter into oil, the moisture escapes, and what happens next is the fritter then absorbs oil. making your fritter too oily. Make your fritters with a dough recipe like Thomas Joseph does and you'll be more pleased. So roll out the dough as if you're making cinnamon rolls, and put the cooked apples in a generous layer. Do not include any moisture the cooked apples produce in the pan. Leave it in the pan otherwise you're adding mositure again that would otherwise make the fritters greasy. Good luck.
I enjoy it when a chef takes the extra steps to maximize the flavors. Sometimes the payoff is not there. Will give this a try,always looking for the ultimate. Thanks.
As I commented to someone else, if you really want to kick the flavor up in this recipe, add a couple of teaspoons of fresh ginger, some cardamom and a very little bit of clove powder (it will enhance every flavor in the dish if you add a little, but it will overwhelm if you add too much). Also, grate a bite of both orange and lemon zest to your dough. Life changing!
I always lov when they add vanilla beans. At my grocery store you can buy a jar with two beans for $6.00. Anyone have a cheap yet good source for vanilla beans?
NOW- I like that this recipe uses yeast because, NOW many of the recipes I've seen on here do not. NOW- I'm not going to buy all these different types of flour because NOW, as a typical housewife, I don't have the room for all of them. Think I've made my point; the overuse of NOW is very distracting. There is a Food Network cook who lives on the plains & she was one who loved to start every sentence with NOW. They've finally broken her of the habit & it is much easier to listen to & benefit from the recipes she presents. I don't know if these cooks listen to themselves before they post their blogs but they really should.
Best fritter recipe I’ve seen! Makes sense to prep and precook the apples pieces before incorporating them into the dough, and I liked the ingredients you used in both the liquid and flour mixes!
This man is the best of youtube kitchen's shows. My God he is so neat and organize that it made me an addict to the show .... i trully respect the amazing exhibition skills of Master Thomas 😍
My definition of "lightly floured" and Thomas' are worlds apart. He must use about a half a cup of flour on his bench top where I would use a couple of tablespoons.
Good grief. What a mess to make at home. So much easier to go buy them at a decent bakery, and spare your kitchen (and family) this nightmare. This is just one of those recipes that should be ignored by the home cook, and left for a commercial baking space.
I want to make fritters in ten minuets ,not half a day !! This is not what I expected ! But maybe it's different over on this side of the pond . They do look great but for a quick breakfast dish ???
This looks way too time consuming and too much work. I'm sure they are delicious but I can make delicious fritters in half the time with half the work.
Looks good but I did not see not a "lightly dusted" surface. You put so much flour on the bench and not once did you brush it off. And you did this many times! And you did the same on your hands!! If these these fritters came out perfect at your end, how do I measure the flour for your dusting technique to match what you did? Maybe the recipe needs a correction.
Lovely recipe, can't wait to try it. Two questions. Can vanilla bean paste be used instead of the vanilla bean? Can the dough be frozen and if so, at what point? I was thinking that maybe after the fritter was fried & cooled but before glazing or, at the raw stage, right before frying? Thanks again Thomas for this amazing recipe.
Try Honeycrisp apples instead, keep in mind green apples are mostly acidic and lightly sweet. - as a Chef this is the most time consuming insane recipe I've ever seen! There are a lot of easier recipes out there folks that taste great.
That's how I've seen them made. I think his method is meant as a way to "improve" them by using cooked apples rather than a more sturdy raw apple that wouldn't fall apart when mixed into a batter. By going through all of these steps, he's able to fold in the cooked apples, so they don't become apple sauce when mixed into a typical batter.
When I made them it was a type of thick batter and they were not deep fried but fried in some oil in a cast iron pan. That is how my grandmother made them and she was pretty darn proud of them too. She made the BEST homemade mincemeat hand pies EVER. I never seen them since the 1960s. People would come from all around our area to get her mincemeat hand pies. Great hot or cold.
i made this earlier..but mine was like a donut like texture and very soft but I got short on my apples so mostly it soft fluffy dough, I made extra syrup on my apples just to give my apples some boost...trust me this apple fritters are good with brewed coffee.
It would certainly be nice if you would list the pans and utensils and different kinds of flour and the thermometer you used with links to where you can buy them. I have never used some of those things or seen them for sale anywhere. They must have special names? Those fritters made me very hungry!
Too gourmet for something that's supposed to be a simple country food. I watched my grandmother make apple fritters without special equipment or special flour and hers were to perfection. She also made corn fritters too using traditional and simple methods.
Love this video! Your instructions are so clear and concise, no guessing on our part as to what to do. The fritters look so delicious, great recipe. Thanks so much for sharing!
Oh my goodness! These look scrumptious, but this certtainly looks like a LOT of work... Before I contemplate making these, I'm going to have to think about who I know that is "fritter-worthy" (besides myself, if I'm going to go to all this work!). Thanks for sharing all of your tips and techniques!
I love watching you make this, but there's no way anyone could convince me that it would be worth all of that work compared to just dropping $10 for a dozen delicious apple fritters from my local donut shop. Again, I'm sure all the extra work and high quality ingredients would make these more amazing but, if I'm going to spend 5 hours on a recipe it sure as hell better be a full entree style meal :D
yum. YOu can also roll the dough into a log, then slice it up so that you get a swirl effect. I noticed you didn't use a ton of cinnamon. I used to work in a bakery and I loved making these. We had a much bigger fryer. I'd love to go back to work in a bakery, so much fun!
I thought part of the point of cooking the apples was to get the moisture out. If so, it doesn't follow that you would add the apple cider to it. I would instead add the cider to the dough and leave out the milk. Also there are apple fritter recipes that use baking powder and or baking soda that don't call for yeast and they are a lot quicker/easier to make. There is one that is a "Starbucks Apple Fritter Recipe" You can also make them a lot tastier by adding allspice and or ginger along with the vanilla and the cinnamon.
The milk added to the dough along with the eggs is what's called a "sweet" dough. That's what gives the fritters the soft texture as oppose to a chewy dough.
@@dremy101 Oh. Thanks for the explanation. Well, I'd rather have better flavor than texture. I think the baking powder is all you need to get the fritter to rise during the frying. The milk, yeast and eggs don't do enough from a flavor standpoint for me to bother with. All they do is make the recipe more complicated to make and a lot more difficult to digest which translates to a lot worse for your health. Eggs and cow's milk are notoriously difficult to digest by themselves let alone being mixed in to a refined grain (flour) and sugar mixture.. I'd rather improve the recipe by adding spices and herbs which have health benefits and or apples/apple sauce/apple juice - the fresher the better. For binding, to replace the eggs, my go-to method is a Chia seed and water gel. Carla N. Pennington
He obviously really knows what he’s doing! I personally won’t be doing these since it will take a really long time with the three separate rises! But I like the idea of cooking the apples prior to putting them in the dough. I think I’ll try this with one of the batter dough recipes that do not include yeast but instead have baking powder or baking soda.
Princessi have been making apple fritters for a min never cook the apples if u diced then fine enough u don't need to cook in advance u want to taste a little crunch and I never use yeast my recipe calls for all purpose flour one time ii only had self rising just don't add the baking powder and salt to self rising flour they r so ,so really good,I let mine cool after cooking then dip into confectioner sugar little vanilla Good god from Zion they r good
Life’s a waiting game, why not enjoy some fritters while you dance the dance of life.
Well Thomas, you certainly know how to make fancy fritters. I bet they taste fantastic.
That looks so good!!!!
Awesome thank you
Hi Colleen
apple fritters have always been my favorite
I love apple fritters, i buy them all the time, ❤
Delicious
again flour your surface with a little bit of pastry flour...ahahaha! nice one!
Just asking how do you get the yeast to grow without sugar?
I believe it uses the sugars in the milk.
I've never heard of pastry flour. It it called pastry flour in the store?.
Our Great Grandmothers, Grandmothers and in my case, my Mother, are in heaven laughing
their heads off. 10 minutes to mix batter, peel and chop apples, a hot skillet with a little lard and the fritters are soon ready to eat.
💯. These are easy, quick. Holy moly just seeing the little jars, and the scraping😄. No insult to him, I’m sure they’re great, but….
Does it taste diff w lard then oil?
I’m sure he’s talented but this was wayyyyy too much. Apple fritters from scratch requires minimal time and ingredients. Less is more.
My goodness - complicating a simple recipe is just wrong. It is a sure way to make viewers feel inferior and have them be a continued subscriber.
I'm always impressed with his skill and knowledge. Also now I want donuts.
I love this but I’d probably make the glaze with powdered sugar and boiled apple cider to give it an extra kick. I’ll definitely try this recipe ❤️
(Bourbon or Spiced Rum)
Sure looks yummy.
lmao the face Thomas makes after he tries the food is everything!!! Please always include thomas, shira, sarah and lindsay taking a bite of the final product :) i know it sounds soo stupid but it really does make the whole episode better, after seeing the dish made from beginning to end, i am literally waiting to see them try it! :) all of their reactions are awesome :) thanks
You are right. It does sound so stupid. It is.
You are here insulting someone on a COOKING channel run by Martha Stewart, just because i left a positive comment. You must be a REALLY really unhappy individual. I hope your day (or life) gets better soon
Courtney Pie You're right, watching them take a bite and savoring the results makes it all the better. Mr. Negativity totally missed the mark.
Chris Darris Perhaps you should take your negativity elsewhere. Have a nice day.
Yeah, please do, I enjoyed that frames as well hHahahhhaha
Sorry but just saw you remove the dough from the bowl and then immediately drench your hand in flour and then as you moved the dough on the blanket of four covers each fold with MORE flour and put it into a ball and set it aside to rest. J o s e p h,,, you need to look upon how to work with wet doughs, there is a process in doing so in order to keep the RECIPE true to it purpose. This is not a good reflection or representation of your schooling. Please take this correction as a positive from a baking chef and not a mean blogger I am just trying to help you as a teacher in a baking school would say to his student and they are not patient or sweet and tender but to the point and looking for results, not tempers or attitudes. now work on it.
Wow! Those look delicious!! I've never made apple fritters from scratch, but now I am tempted to give it a try. Great video!
This was the first video I've seen by Thomas. I appreciate that he discusses the rational behind the techniques he's employing. That kind of information has value for recipes and techniques outside of the scope of apple fritters. He's a good instructor.
I subscribed because I appreciate that Thomas discusses the rationale of the techniques he’s doing. Plus hers a great chef and has a cool calm voice, which I can appreciate. 👍😘. Keep cooking Thomas.
]]]])plllllllll)ppppppppppp]]p
That is exactly why i watch and rewatch many times his videos!
I’m making this recipe right now...waiting on first proof! Actually not as hard as it seems. I didn’t get the different flours (super market is closed!) just used my all purpose, and the dough feels great! My first time making a dough, I’m excited to try it!
Stephanie Noel how did it go?
Trini M It was actually really good! Baked half the batch and fried the other. The baked half was a little dry but good with glaze on top. (Even better next day microwaved for a few seconds to have with coffee). Fried was great! Crispy, hot, delicious with ice cream. Probably wouldn’t make again, but was fun to make, especially for thanksgiving.
😍😍😍
Angel Bulldog. I'd say that description is spot-on!👶😸
Found it odd to add high protein bread flour to low protein pastry flower. They probably average out to all-purpose mixed. (Reminds me of Gwyneth Paltrow adding lemon to her alkaline water.)
Looks a lot like a NYE treat we have in The Netherlands. It's called 'oliebollen'. they're exactly the same except we like to add beer into the batter and also stuff it with raisins and succade, next to the apple. Topping them with icing sugar and ofcourse, drink it with champagne ;). This looks really good too though! The bread looks really fluffy =D
These are donuts not fritters. He fails to mention the most important reason that pastry flour is so light: it contains baking powder which is what lightens it up (baking powder has cornstarch and baking soda in it) - why would you use yeast AND baking powder? It's redundant. Next, "lightly flour your surface" and he sprinkles a handful of flour... lol... multiple times. Why not just add extra flour to the batter/dough and your dough won't be as sticky and you'll waste less flour on your work surface? This whole recipe screams overkill for simple fritters.
I love how Thomas always ENCOURAGES us to try out his recipes! I think I may encouraged enough to try this one!
This guy is the best, can we get more of him please?
YES... We want to see and hear and watch more of him...
He’s gorgeous.
Final product is proof. Original batter was extremely over wet, and needed more flour, which then proofed or raised double. Incorporate apples and raise /proof double again. The first two proofs used added flour, the third and final proof did not. That batter was so wet that to try and work it with a "light dusting of flour" would have left you with an unworkable ball of glue. The recipe as given works because the earlier wet batter expanded twice and needed to be wet originally for proper consistency to accommodate final texture without becoming too dry and tough. The Apple Fritters end up being an extremely tender confection, rather than too chewy. Enjoy.
"lightly flour the table..." Throw handfuls of flour on the table, hands, and dough... Got it👍
The dough needed the extra flour it was still to wet.
Hahaha. I was thinking the same thing.
Is that what lightly floured means?
N VG not really...he incorporated like another full cup of flour didn’t he.
@@joannamallory2823 At least a full cup! Way too much flour when rolling these out
i though the same thing he went crazy with the flour dusting .it was no dusting it was a snow storm of flour.
It worked! My lightly floured is obviously not enough.
I was thinking the same😂😂
If I'm going to have these for breakfast there is NO WAY I am waiting around to proof the dough multiple times. That's called brunch - which for me would be around 2 pm - so, dunch?
Can this part be done in advance and then fry it later? And if so how long can it be kept for and at what stage? Can I make it all the way to the uncooked fritters and then freeze them, for instance?
yep, totally appreciate my local baker now
Your spouse? lol
Actually alot of this is unnecessary. Try Chef John recipe.
@@supercooled 9
@@marilynholt3678 .
LIGHTLY FLOUR ? ? ? ? ? ? NOT! Joesph,,, Lightly is just a mere coating not layers and layers of flour. Why have a recipe of flour and then drench your dough into a bath of flour on the table? Back to kneading and shaping dough 101 sorry I do like your videos, but this is absolutely wrong without question.
Thomas Joseph needs his own channel please!!!!
@Cecelia Tkach maybe so
All cooking videos should be Thomas Joseph
He doesn't have his own channel??? Why?
Unfortunately i dont have one😂
@@aiwin69
Well... Get on it..
You can do it
I put the vanilla bean pod into a jar of sugar after scraping it. Let it sit for a week or two, and you got vanilla sugar.
Excellent instruction and nice explainations along with the demonstration. Looks scrumptious!
oH, now I want some. But yea...3 or 4 hours to make delicious apple fritters...OMG! I better do it on a day I have NOTHING else scheduled! And I have a few extra dollars to throw in for that vanilla bean (sometimes as much as 5.oo a bean!) I know they're worth it but wow...that's a lot of time and work! You better be wanting Apple Fritters for supper....
I enjoy the challenge.
Will definately make these.
His manner of explaining is superb.
Its not complicated...its a process.
Cant wait...this week for sure.
"WOW"
I have a New Respect for making Apple Fritters... a lot of work...
Thank you so much for sharing this great video... LOVED IT!!!
Hello Judi, how are you?
These look amazing. Truly gourmet. My kind of cooking. Thank you for an awesome recipe. I will surely make these.
Really great apple fritters recipient. Mine..cook apples, vanilla sugar ,butter. Use a biscuit mix flour, brown sugar.vanilla, and cinnamon. With plenty of soft butter and with your fork for a coarse crumbly
Consistently over your apples and bake
Added Cardamom and Captain Morgan Private Select, Just perfect.
Yes,I get that,I added cinnamon and spiced rum yum yum yum Drink with warm spiced rum and hot lemon Repeat until you do not care about COVID-or anything else for that matter !
There may be a lot of steps but I have made these once and then had requests for them over and over again. This has been the best recipe I've tried for apple fritters. I don't understand why it calls for so many egg yolks though? I have replaced with whole egg and they come out great but not five eggs 2-3 whole eggs. I usually have to double this recipe because they go fast and I usually make them for bake sales at church. Also the recipe has the ingredients going into the bowl for the dough in a different layer than what he shows in the video.
Hello Glenda, how are you enjoying yourself over there.?
Well Tom.... I always love apple fritters ....I know the procedures are so intricate but they look yummy.... I am a newest subscriber here on your channel and I will definitely be your loyal subscriber from now on .... and thank you for sharing this yummy recipe.... and you are an eye candy to watch ... too.
Instead of adding the cider to the sauteed apples you should add it to the yeast, the sugar will help activate it.
I think I’ll just make a trip to my local donut shop. This is a lot of work.
I appreciate your detailed instructions and procedures, but I agree with Thomas. Apple fritters in the South were treats made for the children while our grandmothers were working away in the kitchens and snatched some batter , apples, and TIME to fry a treat for the children! If it had taken them two frying pans, a mixer, and 16 bowls, AND A RACK we wouldn't have gotten them. These are usually cooked by 100 year old recipes and are quick. My word, you could have made a mousse in all this time! But I'm sure they are delicious. But you need to call them something fancy.....true apple fritters are DEEP FRIED and take two shoes of a rabbit's tale to make!
everyones talking about how complicated it is but what did you expect? youre making apple freaking fritters from SCRATCH people!!!!!
the fritters look amazing at the end btw
THEY ARE DELICIOUS!! I tried this recipe and was SUPER excited by the results!!! (so were my friends)
It's the multiple proofing breaks and the necessary kneading for a good dough. In all honesty, I probably would have started with a pizza dough, and just folded in butter along with the apples to save 6 hours. Or better yet, filo fritters.
I'm a pastry chef a lot of people don't think it takes a lot of work to make a donut yeah people going there and say they pick out the favorite donut why do you think it got done
@@Fudgeey a great comment! These videos not only inspire folks to try something different, but inspire people to make a recipe their own!!! You don't ALWAYS need to exactly follow every step to accomplish your goal! Great thinking out of the box!
Wow with all that proofing and resting it looked like he forgot he was making fritters and started making bread. Dunkin' Donuts would be out of business if they followed this guy's recipe.
Thank you, Thomas. It was a delight watching and listening to you, and I shall certainly give this recipe a try. Hoping to see more of you :)
Why you cut rounded? You are stretching them so they are like square !!!!!!! Just cut up with a knife first in little square...you complicated it and waste time ? And you don't have left over doug, coz you cut it in one time, don't have to repeat with the rest of the doug...???? Not hater here but you always complicated things, don't know Why? And another thing, why folding the doug like you do, just rolled the doug a little bit wider and poured all your apples in and roll the doug and then flattened the doug as you need it. One moore thing, 375% for the oil is a bit too much, best t* is 365% ...Too hot, is fritters was like burn , have you see ?
I get what some say about the time and effort to make these delicious treats but, you may be missing the point? A recipe requiring time and effort is something you plan for a rainy afternoon or while you on holidays and can enlist the help of kids, or grandkids.
Elsa germain I don’t think the kids would wait for 3 proofings to finish. And who can wait for a rainy day.
Agreed. I get your point.
I have never made apple fritters let alone tasted. I decided to give it a try. I followed this recipe but used an air fryer instead of regular frying. OMG they are soooo goood!
Thanks for the recipe and especially the process.
Hello how are you?
How long did you air fry?
I don't know.....I got all excited for this but gee that's a LOT of steps to make fritters. 😜 Not sure if I would do it.
Yeah, for what's really meant to be a recipe for using up your leftovers, this is quite complicated and very time consuming. I'm sure the result is tasty, but completely leaves behind the spirit of the recipe. It honestly left me as not wanting to try it and I sought out a different recipe to try today.
Christine S im glad to watch but i knew i was not going to do all tye steps when i realized the video is 15 min which means in real time this would take a while lol
Too much effort basket thanks looks good but I want easy peasy lemon squeezie
Check out the Food Wishes video for apple fritters. Sooooo much easier and the results are amazing!
At the donut shop I work at, we use leftover yeast donut scraps. If you make donuts out of the scraps, they are tougher and don't proof well after being rolled again. But fritters are perfect for this since it doesn't require as much rolling as donuts do.
However, in defense of the video, this produces far more lighter and fluffier fritters. It's not as much work as you think because of the rise times. But like anything when using yeast, it's a multi hour commitment that cannot be rushed for the best results.
Your process looks pretty, but I have to agree with everyone else saying it's just not necessary ti work this hard for an apple fritter. There are many, many other recipes that make a superior fritter with HALF the work. More work or a more complicated process does not ALWAYS mean better result. But then, lots of Martha Stewart recipes are like that. I admire her, she's a good brand. I have some of her books and some of the recipes are really great. I must say, though, that her online recipes are faulty. And, after trying over a dozen of them, I have concluded that it is done intentionally (leaving out an ingredient or step here and there, etc). There is no way that the recipes in the books are all very good and the recipes online are consistently wrong. So, I no longer buy her brand.
By the way, for those wanting great homemade fritter, try Chef Jon's recipe. Delicious, and way less work.
Holy cow! This is a production worthy of Christmas morning!
I've never made apple fritters but I've eaten many of the best-Illinois Street Food Emporium in Indianapolis!!! Look at a variety of fritter recipes and make them however you wish. I do like his sauteing the apples in butter. If you know what you are doing you can just, pretty much, take the ratios from the basic ingredients and ad lib this-and throw stuff together. Use good ingredients and it will turn out well. I plan on doing this this weekend with my grandsons.
The final product looks great but it looks like an extremely involved recipe! And also, wouldn't pastry flour + bread flour = all purpose flour? Couldn't you just use all-purpose flour instead of the 2 different types?
the combination makes it super fine and super sticky
@@sourgummiez Thanks!
Hi dear
Would you love to give it a try?
Thi is the best method to make apple fritters. Why? Because all the other recipes show a dough mix that's like pancake batter that you scoop into oil. That dough is so wet, that when you drop that batter into oil, the moisture escapes, and what happens next is the fritter then absorbs oil. making your fritter too oily. Make your fritters with a dough recipe like Thomas Joseph does and you'll be more pleased. So roll out the dough as if you're making cinnamon rolls, and put the cooked apples in a generous layer. Do not include any moisture the cooked apples produce in the pan. Leave it in the pan otherwise you're adding mositure again that would otherwise make the fritters greasy. Good luck.
I enjoy it when a chef takes the extra steps to maximize the flavors. Sometimes the payoff is not there. Will give this a try,always looking for the ultimate. Thanks.
As I commented to someone else, if you really want to kick the flavor up in this recipe, add a couple of teaspoons of fresh ginger, some cardamom and a very little bit of clove powder (it will enhance every flavor in the dish if you add a little, but it will overwhelm if you add too much). Also, grate a bite of both orange and lemon zest to your dough. Life changing!
I always lov when they add vanilla beans. At my grocery store you can buy a jar with two beans for $6.00. Anyone have a cheap yet good source for vanilla beans?
I don't mind doing hardwork but is this thing really worth making?
P.S. I have never had apple fritters before
Rosa3 3 3 You haven’t lived if you have never had apple fritters before. You owe it to yourself to make these!
NOW- I like that this recipe uses yeast because, NOW many of the recipes I've seen on here do not. NOW- I'm not going to buy all these different types of flour because NOW, as a typical housewife, I don't have the room for all of them. Think I've made my point; the overuse of NOW is very distracting. There is a Food Network cook who lives on the plains & she was one who loved to start every sentence with NOW. They've finally broken her of the habit & it is much easier to listen to & benefit from the recipes she presents. I don't know if these cooks listen to themselves before they post their blogs but they really should.
I may never make these,but I did thoroughly enjoy watching you prepare them
Best fritter recipe I’ve seen! Makes sense to prep and precook the apples pieces before incorporating them into the dough, and I liked the ingredients you used in both the liquid and flour mixes!
This man is the best of youtube kitchen's shows. My God he is so neat and organize that it made me an addict to the show .... i trully respect the amazing exhibition skills of Master Thomas 😍
My definition of "lightly floured" and Thomas' are worlds apart. He must use about a half a cup of flour on his bench top where I would use a couple of tablespoons.
My favorite
How am I ever suppose to stay slim:0 why the Negative thumbs down : -O What's Not to Like?
Good grief. What a mess to make at home. So much easier to go buy them at a decent bakery, and spare your kitchen (and family) this nightmare. This is just one of those recipes that should be ignored by the home cook, and left for a commercial baking space.
Can you do a donut conundrum. I've been looking for a recipe for soft, fluffy donuts. Help!
TH-cam channel imstillworkin has a good donut recipe.
@@edgarbowser5325 I love EVERYthing imstillworkin does!!!!!!! I've been following her for many years! LOVE her!!! :-D
Using sponge dough method
Cupcake jemma and Michael Lim has good donut recipes too.
@@bobaboba4650 I know but Thomas hasn't done that yet.
I want to make fritters in ten minuets ,not half a day !! This is not what I expected ! But maybe it's different over on this side of the pond . They do look great but for a quick breakfast dish ???
So nice to see apple fritters that actually have a healthy amount of apples in them.
See I knew that adding a ton of vanilla was the reason they tasted better than anyone else's home made ones.
Wow! I didn't know my favorite treat was so labor intensive. Thanks for the video and helpful hints.
They don't have to be, these are very fancy fritters. There are less labor intensive recipes.
This looks way too time consuming and too much work. I'm sure they are delicious but I can make delicious fritters in half the time with half the work.
Thomas Joseph is so adorable
Looks good but I did not see not a "lightly dusted" surface. You put so much flour on the bench and not once did you brush it off. And you did this many times! And you did the same on your hands!! If these these fritters came out perfect at your end, how do I measure the flour for your dusting technique to match what you did? Maybe the recipe needs a correction.
Lovely recipe, can't wait to try it.
Two questions.
Can vanilla bean paste be used instead of the vanilla bean?
Can the dough be frozen and if so, at what point? I was thinking that maybe after the fritter was fried & cooled but before glazing or, at the raw stage, right before frying?
Thanks again Thomas for this amazing recipe.
I would use this recipe if I were making apple fritters for Jesus, the president or some other vip otherwise he's doing WAAY too much! 🤪
Perfection! Made these today and they turned out perfectly. Love this guy he explains everything so well.
Try Honeycrisp apples instead, keep in mind green apples are mostly acidic and lightly sweet.
- as a Chef this is the most time consuming insane recipe I've ever seen! There are a lot of easier recipes out there folks that taste great.
Apple Cider glaze. Think about it.
Great idea!
I like the way you think.
Call me when you make them!
Interesting. I thought fritters are more of a batter that is deep fried than a leavened dough (like donuts) that is deep fried.
That's how I've seen them made. I think his method is meant as a way to "improve" them by using cooked apples rather than a more sturdy raw apple that wouldn't fall apart when mixed into a batter. By going through all of these steps, he's able to fold in the cooked apples, so they don't become apple sauce when mixed into a typical batter.
When I made them it was a type of thick batter and they were not deep fried but fried in some oil in a cast iron pan. That is how my grandmother made them and she was pretty darn proud of them too. She made the BEST homemade mincemeat hand pies EVER. I never seen them since the 1960s. People would come from all around our area to get her mincemeat hand pies. Great hot or cold.
Great recipe and I'm sure they taste wonderful but too technical. I'll stick to the more idiot proof recipe.
just got through watching you cook the apple friders they look amazing can't wait to try cooking them simply love your blog
When he says cider, he means fizzy apple juice. It's not cider unless it's fermented.
This is best recipe and technique I’ve seen so far.
Tough times. Even Robert Downey Jnr’s doing cooking videos.
Some goodies such as this take time and are well worth it. Enjoy baking, don't rush♡
Hi dear
Hello Brenda, how are you?
How much do you really enjoy baking?
Watching this was exhausting and put me off wanting to make apple fritters 😅
Take a shot everytime he says guys
This is a bit of a challenging recipe for me but I’m gonna give it shot.
I really like this chef! He is so good at communicating!
I’ve been making fantastic fritters for decades. This video is SOOOO overly complicated 😆
He's a talented, good hearted guy. love his segments. we watch them over and over.
i made this earlier..but mine was like a donut like texture and very soft but I got short on my apples so mostly it soft fluffy dough, I made extra syrup on my apples just to give my apples some boost...trust me this apple fritters are good with brewed coffee.
its apple fritters they're not suppose to be perfect.
It would certainly be nice if you would list the pans and utensils and different kinds of flour and the thermometer you used with links to where you can buy them. I have never used some of those things or seen them for sale anywhere. They must have special names? Those fritters made me very hungry!
Hello Wendy, how are you enjoying yourself over there.?
I love how you explain everything so clearly Thank You for sharing your Knowledge with us !
Too gourmet for something that's supposed to be a simple country food. I watched my grandmother make apple fritters without special equipment or special flour and hers were to perfection. She also made corn fritters too using traditional and simple methods.
Hello how are you doing?
Love this video! Your instructions are so clear and concise, no guessing on our part as to what to do. The fritters look so delicious, great recipe. Thanks so much for sharing!
Oh my goodness! These look scrumptious, but this certtainly looks like a LOT of work... Before I contemplate making these, I'm going to have to think about who I know that is "fritter-worthy" (besides myself, if I'm going to go to all this work!). Thanks for sharing all of your tips and techniques!
I love watching you make this, but there's no way anyone could convince me that it would be worth all of that work compared to just dropping $10 for a dozen delicious apple fritters from my local donut shop. Again, I'm sure all the extra work and high quality ingredients would make these more amazing but, if I'm going to spend 5 hours on a recipe it sure as hell better be a full entree style meal :D
agreed! I rather support my local donut shop 😊
Exactly!!
$10 for a dozen? What a deal!! My donut shop makes huge delicious fritters but a dozen would set me back at least $15
That vanilla bean is $6 right off the bat.
When did you price them--1991?
yum. YOu can also roll the dough into a log, then slice it up so that you get a swirl effect. I noticed you didn't use a ton of cinnamon. I used to work in a bakery and I loved making these. We had a much bigger fryer. I'd love to go back to work in a bakery, so much fun!
I thought part of the point of cooking the apples was to get the moisture out. If so, it doesn't follow that you would add the apple cider to it. I would instead add the cider to the dough and leave out the milk. Also there are apple fritter recipes that use baking powder and or baking soda that don't call for yeast and they are a lot quicker/easier to make. There is one that is a "Starbucks Apple Fritter Recipe" You can also make them a lot tastier by adding allspice and or ginger along with the vanilla and the cinnamon.
The milk added to the dough along with the eggs is what's called a "sweet" dough. That's what gives the fritters the soft texture as oppose to a chewy dough.
Thanks😊😀 💡 your like I
@@dremy101 Oh. Thanks for the explanation. Well, I'd rather have better flavor than texture. I think the baking powder is all you need to get the fritter to rise during the frying. The milk, yeast and eggs don't do enough from a flavor standpoint for me to bother with. All they do is make the recipe more complicated to make and a lot more difficult to digest which translates to a lot worse for your health. Eggs and cow's milk are notoriously difficult to digest by themselves let alone being mixed in to a refined grain (flour) and sugar mixture.. I'd rather improve the recipe by adding spices and herbs which have health benefits and or apples/apple sauce/apple juice - the fresher the better. For binding, to replace the eggs, my go-to method is a Chia seed and water gel. Carla N. Pennington
@@emilybh6255 LOL! Go ahead and make your own recipe then, and have your own video! This video is about someone else's "druthers".
Exactly.