Been watching for 2 yrs from Northern Indiana. I am 70 & 1of 11 kids, my mother never did make fritters. We had the orchard full of apples. God knows we helped make everything else though.. We would make 4 big rounds of bread every Sat morning, traded it to the milkman when he came around for his 4 gallons of milk. On Sat we also had a standing order for a bakers dozen of glazed square yeast donuts to sell to the old farmer down the road. Those were wonderful times in my life, just being in the kitchen with my mom. You have brought back so many memories, I thank you for that. God Bless You and keep God in your hearts.
I feel happy for anyone who lives or has lived closer to the life our Creator intended. Rarities now, in these times of great trouble, suffering, utterly broken lives, and the loss of love ones.
❤😂❤i am from raleigh n c been watching about 18 months ms Tammy everyone i ever bought appke fritter had cinnamon i make them its not about the flour when i put mine into my oil my oil i take the handlebof a fork kind lightly swurl it thins it out a littpe flater they be flat and wide lije the store ones that cinnamon is so good in the batter,my dietitian said best for us is olive oil but second in line of good oil is canola fir health wise the friitters look so,so good,ms.tammy not ctiticizing you love u to pieces just sharing we can't live in this old world alone🎉😅❤ bless u girl keepnit coming
You were talking about getting the juice out of the lemons your neighbor gave you, and you probably already know this, but maybe not everyone does: I found out that no matter what type of citrus you want to juice, if you microwave your lemon (for example) for a few seconds (about 5-10 seconds depending on their size), then roll them on the table/counter while lightly but firmly pressing down, you will get almost twice as much juice from the citrus than you would if you just juice it without doing these fast, easy steps before slicing them open. Thank you for being here.
And also, this is a trick I seriously just learned, even though I love love lemons, “I put that s*t on everything” lol and have been mooching them off anyone who has a lemon tree for at least 30 years. Which apparently isn’t a hardship lol they resort to putting bags on the corner with “free” on them. . To store them, put them in water. Seriously. Cover them with water, and store them in the fridge. They last a LONG time that way. Just change the water once and a while. I put mine in a big mason jar. Edit. Wash them off first. Especially if they are from a neighbor or some such, because backyard lemons are much dirtier than store lemons. But wash those, too.👌
If you pause this video at: 2:06 you can see the recipe in the book. Saves you from having to write it down. Thank you so much for your video! We are making these this morning!
Yes thank you, thank you, thank you! I was just getting ready to watch it again and write it down. Now if I could just figure out how to enlarge it and do a screen shot I'd be a happy camper 😂 😊
We got a lemon tree one time from some promotion from Pledge furniture polish. My mom gave it to my grandma because she was the gardener in the family. She kept it until it outgrew her ceiling, then gave it to her neighbor who had higher ceilings. It grew and started to produce lemons. Just one of those lemons was enough to make a whole lemon pie! They were huge!
Yep! Move em in and outside. Just visited George Washington’s home. They have em in big terracotta pots and rotate them in and out depending on the season.
I planted some lemon seeds from a lemon just for fun and now I have 2 trees growing in a pot don't think they can take the cold temperature in NJ but it was interesting how it grew smells good too and have to watch out for the spikes on it ouch!
@@lovescoffee9780 Well considering that this was in MN where winters get well below zero, there really wasn’t any other option once it got too big to be moving easily.
I’m retired 73 year old living in Mayaguez PUERTO RICO, I like cooking from scratch and enjoy southern cuisine. Yours is one of my favorites. I was born in this island but grew up in NY. Worked with many southern folk, they introduced me to good cooking, grits, chitterlings, yams and all
Hi Bridgette , well now you know cooking is fun , heres one to try , It;s a chesse on toast with a twist a little butter then , Banarna first with cheese , then lightly sprinkial with Carrie? ? grill it till chess is brown and cut to size, P.S use the Bread you like most as thats important too, enjoy
This apple fritter recipe is the same one found in the "Boston Cooking School Book" by Fannie Merritt Farmer (copyright, 1918). These old cookbooks are such treasures. Thank you for preparing this recipe and now you got me hungry for apple fritters.
I own the Fanny Farmer Cookbook you mention it comes under the title Fruit Fritters. My mom gave it to me when I was married. Your right it slices apples in a circle.
That recipe book is an absolute treasure so you can take it to the bank every recipe coming our of it is magnificent. This Apple Fritter recipe reminded me of what my Miami used to make. I'm 54 and my Miami never had a recipe book or measuring tools..she never needed them because everything she baked or cooked was from the heart or passed down from generations. I remember me and my cousin putting her in the kitchen with all of the measuring tools so we could try to measure everything and write down her recipes. Unlike my cousin I was able to stay with my grandparents every summer to work in their vegetable garden when the harvest came in....my grandmother taught me how to cook with live and from the heart...the best meals I make are the ones where I don't need my measuring tools. This video is so special because it reminds me of my time spent with my wonderful Mimi.
Hope everybody’s doing good ever since Ian hit the state Never been through a hurricane but a tropical storm when Isaias storm right on through South Jersey 2 years ago It was my first one though
Before you squeeze those gorgeous lemons, peel the zest from them (just the yellow) and freeze all of it. For the best lemon flavor finely chop some and add to whatever. Can't wait to make these apple fritters.
Hi Im from Michigan. Been watching you almost 2 years. Im 67yrs old and i like to find and try old recieps. I enjoy watchin you. No fakery here. Just down home goodness. Thanks.
I feel like I"m back in the kitchen with my Grandma!! She had a nice relaxed way in the kitchen too. She made me brave, because she said there's no wrong if it tastes good. Love your show!!
I worked in a supermarket bakery in collage. Their fritters are made from a yeast dough vs. a batter. They did happen to use apples mixed with cinnamon which is what gave the dough a darker color. They were also fried.
When you put the dough into the oil use two spoons. One to scoop and the other to scrape and press the dough flat in the center. Do this one at a time and dont over load your pan, they will cook more evenly and be crispy and dark. Love making apple fritters. Quick and easy.
That is a great tip! Thank you! I enjoy watching cooking videos on YT and learning new recipes but I find that I learn all of the good tips and tricks in the comment section. Much appreciated!
If you have enough oil leave them round from the two tablespoons because they will turn themselves over when the first side is done. The bottom in the oil when it cooks gets lighter than the uncooked batter on top, when it's done and nice and airy the fritters will turn themselves over to cook on the other side. When they are completely done they just spin in the oil. Use a slotted spoon to remove to a bowl of fine sugar and cinnamon roll to coat the outside. For corn fritters serve with a bit of warm maple syrup for a delicious way to start your day.
Hey Tammy. I have been watching you and your husband for years. I love a lot of the recipes that you make. I use to work a bakery. They took a small portion of the raw donut dough added some apple pie filling out of the can after they chopped the apples in it into smaller pieces. They added cinnamon to the apple pie filling. This helped give the apple filling a real good taste. They glazed them with powder sugar with a little bit of vanilla flavoring. They are delicious. The bakery is still going strong. Thank you for making such good food on your videos.
@@kysmik8214 The dough was thick enough to hold it. I would use a half of a can of pie filling. You still need to chop the apples in to small pieces first. Then add it to you dough. You can add as much cinnamon as you want according to your taste.
Did the same way, after cutting all the donuts , then using left over chopped it up added apples and cinnamon then made into (kind of like Hamburg shape) weight 3to4 ounces put on a frying screen then they have to be PROOFED then deep fried and glazed ( which came in buckets poured in a large glazing trough)
That ole cookbook is gold. They hold receipes like this one. Those fritters look so tasty, like a fried pie. I have an ole fair book I use for pie crust. Thank you for making this. Bye
First time watching, love fritters and old school cook books so this was right up my alley. My husband of 43 years will love these, we enjoyed seeing the close relationship you and your hubby have! Thanks for what you do, we are fans from now on! Watching from Portland, Oregon
My mom used to make these from that cookbook back in the 1960s We did corn, apples but you can use sausage crumbled and cooked beacon not just what the cook book says oh how about mushrooms chillies peppers cheese. Its fun and very good.
I've only recently discovered your site, but I love the integrity and classic nature of your recipes. Apple fritters! I've gone to Heaven! I live in Australia, and I love your accents, too! Keep it coming.
Love to see you using SaladMaster cookware! About 1952, my mom bought the entire set and I grew up knowing nothing but my grandmothers cast Iron skillets and the SaladMaster. Am 70 yrs old now and still using them. Best cookware ever made! Good luck to you and and yours. God Bless!!!
I thought your pan was Saladmaster. I have had a set of Saladmaster cookware since the 1970's and still use it. My husband and I both think food tastes better when cooked in Saladmaster and it is made in America. I will not buy any cookware or dishwaters made in China.
When I fried the donuts for the grocery store bakery I work for, we put the cinnamon in the glaze. We also got the fritters frozen and fried them after they thawed. So I never got to make them from scratch like this. These look so good. And so easy to make. That's fantastic finding that book. We have to buy these books up before they are lost to history. This is the first time watching your channel. I'm from Ohio, but born in West Virginia. And just found your channel. 😊 Have a wonderful day everyone. 😁😊
@@allenelder4675 I stop by the thrift store every few weeks to check out the new books that have been donated. They also have my phone number and call me when they get a large donation of books. They still only charge 25¢ for each book. The same price for twenty five years. Isn't that something. 😁 You know, the internet is great. But it is not dependable. It might not be around forever. It really could go out any time. So we still need to hang onto our books. And it feels really wrong to throw away books. That is knowledge that should be shared. Not tossed in the trash. Know what I mean. You have a wonderful day Allen. 😁
Me to 55 years ago. We (Australia) had the "commonsense cookbook" for home ec, a plain grey cover, no pictures but really sensible recipes probably from the same era as this one. Brings back memories.
One of the nicest parts of collecting vintage cookbooks is reading the sweet personal inscriptions. Cookbooks were popular wedding gifts and the sentiments can be very touching.
This is Maria Berry love what do you make the apple fritters can't wait to make a myself you did a fabulous job thank you for this recipe have a blessed day
My dear, if I had to choose 100 recipe videos to stick in a time capsule for future generations, this would be one of them. Lovely video. Beautifully shot and you are a wonderful presenter. Oh, yeah...few things are more scrumptious than a hot apple fritter. Thanks for the video!
I grew up in New England apple country. My father was born in 1934, the youngest of five. My grandmother was certainly making apple fritters before 1927, probably an Americanization of Swedish apple breakfast dumplings. You're right about butter in the oil. The cinnamon too, but mixed in the apple with nutmeg as well. Never a glaze, but a dipping bowl of reduced apple cider. Your cramped cozy kitchen is a lot like hers, too. Fond memories. Thank you.
Yeah, I was wondering the same. But the original recipe is from 1927, so maybe cinnamon just wasn't as common back then or perhaps difficult to come by?
Born and raised in Knoxville, Tennessee and live now in Denver, Colorado where it’s almost impossible to have good Southern cooking! Thank God for you!!
Hi I'm Anna from Charlotte NC. I have been watching for a few months myself. I am so pleased to see your joy in trying recipes from the past, so nice. I remember home economics in school. So you really bring me back to good old home cooking. Simple and filling and quite healthy for active southerners. Thank you for your love of cooking and your husband for support. 🙏☺️❤️
I'm from Kentucky and have been watching you for about a year or more. With all the quarantines I got interested in cooking videos and trying new recipes. Thank you for all you do. 😊
That seems like a team effort! - she does the cookin’ and he does the filmin’ and dotin’ …….they prove quite wholesome and I enjoyed the whole presentation
Those apple fritters look delicious! They look closer to the ones I remember that were good, but I think any apple fritters I've had were made with a yeast dough. Most of the time the store bought ones can be kind of dense and often either wet or dry, and most of the time, you are hunting for the apples and coming up short. I think for anyone attempting this recipe, I'd suggest not rolling or shaping it, because the more the dough is handled, the greater likelihood that it will become tough. I think the freeform cooking gives the fritters a fun shape with pleasantly crunchy bits on the outside, and the contrasts of textures is part of the experience in enjoying the fritters. It might not be a bad idea to coat the apples with a dusting of a flour and cinnamon blend before stirring them into the batter or even adding a kiss of cinnamon to the glaze.
Here in Maine I prefer Cortland apples with a few wild apples mixed in when they're good. However, this early in apple season I had to settle for McIntosh locally grown. Some years the wild apples are good and other years not. I added a little cinnamon, nutmeg, and vanilla to the recipe. Absolutely delicious. Thanks very much for the video
Tried this recipe this sunday morning and have to tell you they were super and the husband loved them. Easy recipe and easy to prepare and fix. Can't wait to try on the grandkids. Thank you
I agree so much: all too many apple fritters are woefully lacking in APPLE! This ratio was spot-on. I personally am partial to Jonathan apples, tart/sweet, beloved by my great-grandmother . Autumn was never really autumn without her cooking with apples...
Looks good. I almost always modify recipes. I like to take 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg, 1/8 teaspoons Cloves mixed together . Put about a fourth of this and add to some cornstarch in a separate container, mixing well. Then shake the apples in this mixture. The rest of the spices go in the batter. Then add the apples and proceed. This give them a bit of apple pie type flavor. You can also use apple juice if you have it for the liquid that you put into your glaze. This adds a bit more apple flavor.
I liked your idea but how do we give it butter flavor like the lady mentioned in the video for she’s right it would make a whole lot of difference. Any idea on that? I don’t like adding it to frying oil. Would it work to just dip them in melted butter before glazing or maybe add butter to glaze, yeah?
@@hana.the.writer5074 adding butter as you said would probably work. I don't use vegetable oil myself. The process needed to make that stuff is horrid. I do often cook with butter.
Lady, you just made my whole day. My 77 year old father-in-law has been begging me to learn to make these. ❤️ Also, that book is worth it's weight in gold!!!! ❤️ God bless Edit: I just found your channel and I'm from New Hampshire, USA ❤️🥰
When I was a little kid my big brother would make corn, & apple, & pear fritters not combined each was done all at 1 time making enough dough to make 1 dozen each type. He also used all spice. Or apple pie spice, or ginger. Just added a bit of extra flavor. Yummy.
My first time to watch you. I’m from Texas but don’t cook a lot since I don’t feed anyone else. I will be watching more often because I love to watch other people work! lol Thank you.
Hey. Every now and then, cook for yourself. Freeze things. Cut this recipe in half and gave a ball! I cook for an elder who doesn't enjoy food anymore. So many dislikes. On my days off I sometimes cook a specific dish with pleasure just for me. Food can give great pleasure.
I have a feeling we're going to have to go back to eating those parts of the cow we used to... You're channel is so great, thank you and your hubby for sharing your home with us ❤️
OMG...I will never buy an apple fritter again, or donut. This recipe is so simple and effortless. I put cinnamon in my mix and they were absolutely delicious.
2 years, Atlanta, GA. Born in Pensacola FL. You’re so amazing!!! Thank you!! I’ve make your chicken and dumplings 50 times. Love your biscuits and salmon patties and everything.
Love this simple recipe. Love your cooking show, I have been a subscriber for years but never get tired of it. I'm a Grampa, live alone and love to cook. I love my cast iron especially my little flat round griddle mostly for lace hoe cakes. I made thick johnny cakes also but I prefer thin lace with my collards and homemade pepper sauce. That combo goes especially well with pork chops. I prefer my own dredging batter of 50% white corn meal, 50% all purpose flour, cayenne pepper- just enough for a hint. People say it's good but I don't know for sure what it is. (Hint). I salt and pepper separately so as to control the amounts. Most people don't want as much black pepper as I do. My pork chops turn out better than steak or chicken. (Call me Little Abner). I'm in Wisconsin now, but was originally in South Georgia, Albany. We moved with my Daddy for his work in 1956 when I was 9. My Mamma was an excellent Southern Girl who could cook anything to perfection. I was so lucky growing up and didn't realize it until later. She was and still is a Treasure in my heart. "Just Like Mama". About anything I know about cooking, I learned from watching my Mama. Whenever I would come into the house, "I could smell the Love". I can close my eyes and still go there. It's a warm feeling. You can call me "A Mammas Boy" and I don't get angry. I take it as a Compliment. I can cook.
Beautiful story♥️ and great cook tips! My dad was also a cook. Every time I stand near the stove I can feel him there. I’ve moved so much I lost my small cast iron they are handy for one person. I need to get me another one. A large I don’t think I could handle now. P.s. I’m in northeast AL 🙋🏻♀️
I LOVE YOUR STORY...I ONLY USE CAST IRON FRYING PANS, & STAINLESS POTS. LOVE OLD TIMEY RECIPES...HAVE SOME FROM MY MOTHER, & MY MOTHER IN LAW...HAVE A NICE HOLIDAY...HOPE YOU HAVE SOME FAMILY, FRIENDS, OR PETS...I WILL BE THINKING OF YOU, & THOSE PORK CHOPS, CORN CAKES, & GREENS...SOUNDS GREAT!! ♡☆♡
I'm going to try your 50/50 combo. Have you used that on chicken? My mom's fritter mix sounds the same, only she used clams instead of apples. We dunked them in maple syrup. I imagine these would be great made with pineapple and use the left over plum sauce and mustard from Asian take out. I gotta go make some fritters.
First time here. I'm from Sweden. Never had Apple fritters. We do make "äppelmunkar" they are similar to donuts. This recipe seems easy and fun, and the fritters do look delicious! I'll give it a try for a weekend dessert! Thanks for sharing 🤗🕊️
I made these and they are delicious. The only thing I did differently was dust the apples in cinnamon sugar before mixing in the dough. It's the way they're made at Tim Hortons in Canada. Coffee time!
@@lovecats6856 since Burger King bought it out it’s not the same they cheap out on everything. I’m in B.C. I’m pretty sure they don’t use Philadelphia cream cheese anymore, or Nutella brand hazelnut. I know they changed to a different coffee I can’t drink it, it’s too acidic. The dark roast is ok. And yeah the fritters went downhill too. I can’t wait to try these this weekend! 😃
I don't even eat sugar, but you guys are SO darling, your cooking SO sincere, that I just LOVE you both to pieces!! I am sending my bestest friends your way!
I am over 70, and 2nd of 9 kiddos. We also had foster brothers and sisters, and others who depended on our 'abilities.' We made about 20 loaves of bread each week. Cinnamon rolls, pies, cookies, cakes, etc, were common fare, along with numerous casseroles and stews. Growing up on our farm, if we didnt raise it, or grow it, we didnt eat. I have had some easier years in my subsequent years, but have returned to my roots, in the last 15 or so, and have my own farm, gardens, animals, etc. This brought back great memories of Mom, Grandmoms, Aunts, and others, hanging out in kitchens, and doing what women used to commonly do. Thank you!!
Really enjoyed your video. I used to eat apple fritters when I went to school in Bristol Virginia. I love southern food. I now live in Naples Fl. The ones I had , had cinnamon in them.. Can’t wait to try the recipe , but can’t find it, and I don’t have the book. Maybe you could help?
I made apple fritters last night for my family.I did mine a bit differently.I add cinnamon and freshly grated nutmeg to my dry mixture.My glaze was confectioners sugar and lemon juice.Lemon juice livens up the apples and is a perfect combination.Next time,I am tempted to put Brie cheese in my fritters.
@@guynorth3277 Brie and apples is a perfect match, used in many countries in the western world. Especially apples with a lot of taste and some firmness to them. Don't knock it till you've tried it! 😋
I made fritters for the first time, using this recipe. I want to share a few tips that took them to the next level. 1. I added 2 more chopped apples cooked in brown butter, cinnamon, lemon and brown sugar to my dough along with the uncooked apples. I love having a little bite and different textures in my fritters. I also like having an overload of apples so I don't have to hunt for them. So good! 2. I added 5 or 6 shakes of powdered cardamom to the mixture and about two shakes of clove powder. They will both enhance the flavors of every ingredient, but in different ways. Don't go overboard with the clove. Too much will overwhelm the flavors and give a distinct, cloying flavor that you will regret. 3. I added about 3 teaspoons of fresh minced ginger to my batter (not to the apples I cooked). You are welcome! : o 4. I am making some for the New Year and will add some lemon zest and some orange zest. Yes, a bit of both. I cannot say how much yet. 5. Try some without the icing. The flavors really shine when you are not bowled over with the extra sugar content. I actually prefer them without the glaze, but I don't love sugary things. I hope you find some or all of these tips useful. You will never forget the flavors!
My first time watching and you got me with your southern manners and hospitality!! I've been cooking since I was about 5 years old, hanging out and watching my grandmother's, my mother, my step mother and a couple aunts, so I've had a lot of great teachers over the years and have acquired a lot of great recipes and love to learn something new everyday!! I have 9 children and live in nome, Alaska. It's cheaper for me to make my children's goodies instead of buying them at the store. I look forward to watching more of your videos!!
My mom used to make apple fritters and sh used to put apple pie spice in the batter. She had her grandmothers church cook book it has been passed down to me. I use that cook book just about every week there’s an apple bread recipe in that book that I make every year for thanksgiving. I would send you the recipe as soon as get the book back from my daughter in law
Thanks for Recipe I'm a fist timer .By the way I love your kitchen. You are a Lovely Lady! God Bless You and Your Family! I'm from Texas! South Texas They call the Costal Bend area!
The bakery that I worked at started the night before by putting a bunch of frozen premade doughnut dough on a pan and placed in the fridge over night. The next morning we took the dough and added cinnamon / sugar mixture and already cooked apple filling and lightly kneeded / mixed together and then cut in to specific size somewhat of a ball shape. Placed on parchment lined pans and then frozen. When we needed some for out in the bakery for purchase, we would lay out ever how many needed on pans the night before we needed them and placed in fridge over night to thaw and then came in that morning and placed in commercial size proofer for time needed and then deep fried in oil and glazed. Best Ever!
Your apple fritters looks delicious! I’m from NC and first time watching! I do believe adding some vanilla and cinnamon into batter before frying would add a lot of flavor. Glad I found your channel. 😊
When I was little (so very long ago) my mom used to make apple fritters as the bread part of dinner, without any glaze. They were smaller, about the size of a walnut still in the green husk, and we split them and put butter. Yum
Thank you so much for always cutting into/breaking open, tasting, and showing your delicious food up close! (It always is a letdown when a cook finishes the dish but doesn’t show its texture inside or how it tastes!) Love your recipes, and love your personality!
Been watching for 2 yrs from Northern Indiana. I am 70 & 1of 11 kids, my mother never did make fritters. We had the orchard full of apples. God knows we helped make everything else though.. We would make 4 big rounds of bread every Sat morning, traded it to the milkman when he came around for his 4 gallons of milk. On Sat we also had a standing order for a bakers dozen of glazed square yeast donuts to sell to the old farmer down the road. Those were wonderful times in my life, just being in the kitchen with my mom. You have brought back so many memories, I thank you for that. God Bless You and keep God in your hearts.
Hello Red Bird. Your childhood sounds wonderful. God blessing to you also.
I would add cinnamon
I would love to have your mother's recipe for those donuts.
Man I wish my Grandmother was still around she was one to keep us kids in the kitchen and my Mother.
I feel happy for anyone who lives or has lived closer to the life our Creator intended. Rarities now, in these times of great trouble, suffering, utterly broken lives, and the loss of love ones.
Thank you Tammi and Chris..it's nice to see a husband and wife team having fun together❤
❤😂❤i am from raleigh n c been watching about 18 months ms Tammy everyone i ever bought appke fritter had cinnamon i make them its not about the flour when i put mine into my oil my oil i take the handlebof a fork kind lightly swurl it thins it out a littpe flater they be flat and wide lije the store ones that cinnamon is so good in the batter,my dietitian said best for us is olive oil but second in line of good oil is canola fir health wise the friitters look so,so good,ms.tammy not ctiticizing you love u to pieces just sharing we can't live in this old world alone🎉😅❤ bless u girl keepnit coming
Terry a Canadian ,Love the Southern states of the Great USA . MOST FRIENDLY DOWN TO EARTH PEOPLE ,EVER
INGREDIENTS _________
2 Honey Crisp apples (or other)
1 2/3 C. All purpose flour
3 1/2 Tbsp Sugar
2 1/2 tsp baking powder
3/4 tsp Salt
3/4 tsp Cinnamon
Pinch nutmeg
2 large eggs
2 tsp vanilla
1/2 C. Milk (you can add a little more if you want)
2 Tbsp melted cool butter
2 C. Canola oil (as needed)
Cook apples ingredients _________
2 Tbsp Sugar
1/4 tsp cinnamon
2 Tbsp butter
1/4 tsp vanilla
Glaze_____________
2 C. Powdered Sugar
1/4 C. Milk (or Less)
1/2 tsp vanilla
Sounds delicious. Make a couple for me would you please?
😍
Thank you for your recipe, I will try that one too. 😋
Thank you Kindly for the recipe 🙏🏽
This recipe is from Rachael cooks with love
Folks, recipe is under the video title. Click where it says "more". For the record, most people will put the recipe there.
This is not fair, watching this and our mouths watering!🤣😋! Yum, yum!!! Thanks for sharing!
Screw smellavision. Let's have taste-a-vision.
You were talking about getting the juice out of the lemons your neighbor gave you, and you probably already know this, but maybe not everyone does: I found out that no matter what type of citrus you want to juice, if you microwave your lemon (for example) for a few seconds (about 5-10 seconds depending on their size), then roll them on the table/counter while lightly but firmly pressing down, you will get almost twice as much juice from the citrus than you would if you just juice it without doing these fast, easy steps before slicing them open. Thank you for being here.
You are so right! I heard about this a few years ago and been rolling my lemons ever since, never microwaved them,but I will now. Thanks.
*Magic*
ThankQ
Gail...thanks for the hints....
I have two large lemon trees (ponderosa lemons), and some times they are a bit hard to juice....I'll try your method.
And also, this is a trick I seriously just learned, even though I love love lemons, “I put that s*t on everything” lol and have been mooching them off anyone who has a lemon tree for at least 30 years. Which apparently isn’t a hardship lol they resort to putting bags on the corner with “free” on them. . To store them, put them in water. Seriously. Cover them with water, and store them in the fridge. They last a LONG time that way. Just change the water once and a while. I put mine in a big mason jar. Edit. Wash them off first. Especially if they are from a neighbor or some such, because backyard lemons are much dirtier than store lemons. But wash those, too.👌
@@tanioraaura1274 cool 😎 👌
If you pause this video at: 2:06 you can see the recipe in the book. Saves you from having to write it down. Thank you so much for your video! We are making these this morning!
Thanks
Thank you
Thanks!
Has anyone made the banana fritters ?
Yes thank you, thank you, thank you! I was just getting ready to watch it again and write it down. Now if I could just figure out how to enlarge it and do a screen shot I'd be a happy camper 😂 😊
I am so thankful that I found your channel. It’s so hard to find people who still like traditional recipes and cooking from scratch.
Glad you are here
❤
We got a lemon tree one time from some promotion from Pledge furniture polish. My mom gave it to my grandma because she was the gardener in the family. She kept it until it outgrew her ceiling, then gave it to her neighbor who had higher ceilings. It grew and started to produce lemons. Just one of those lemons was enough to make a whole lemon pie!
They were huge!
You can grow a lemon tree indoors!?
Yep! Move em in and outside. Just visited George Washington’s home. They have em in big terracotta pots and rotate them in and out depending on the season.
I planted some lemon seeds from a lemon just for fun and now I have 2 trees growing in a pot don't think they can take the cold temperature in NJ but it was interesting how it grew smells good too and have to watch out for the spikes on it ouch!
Cool story. Didn't know lemons could be grown indoors.
@@lovescoffee9780 Well considering that this was in MN where winters get well below zero, there really wasn’t any other option once it got too big to be moving easily.
I’m retired 73 year old living in Mayaguez PUERTO RICO, I like cooking from scratch and enjoy southern cuisine. Yours is one of my favorites. I was born in this island but grew up in NY. Worked with many southern folk, they introduced me to good cooking, grits, chitterlings, yams and all
Woohoo,southern cooking!!
Good food Good cooking Good people
Hi from Ontario Canada :)
Do love me some fritters hmmm
My goodness, this looks like a great recipe. And you are 100% correct that the stores NEVER put in enough apples.
I don’t know which I liked better : Your bubbly and charming personality OR the fritters !! 😁
Never had an Apple Fritter without Cinnamon, it's the outbursts the delicious flavor. Great presentation You two.
Hi Bridgette , well now you know cooking is fun , heres one to try , It;s a chesse on toast with a twist
a little butter then , Banarna first with cheese , then lightly sprinkial with Carrie? ?
grill it till chess is brown and cut to size, P.S use the Bread you like most as thats important too, enjoy
I thought the same thing. Either add to the batter or the icing or both. I love cinnamon.
I am so glad I found you! I am from Winnipeg, Canada!
This apple fritter recipe is the same one found in the "Boston Cooking School Book" by Fannie Merritt Farmer (copyright, 1918). These old cookbooks are such treasures. Thank you for preparing this recipe and now you got me hungry for apple fritters.
Looks Delicious!
Cant wait to make them
I own the Fanny Farmer Cookbook you mention it comes under the title Fruit Fritters. My mom gave it to me when I was married. Your right it slices apples in a circle.
Look delicious!
Those old cookbooks are the best.
That recipe book is an absolute treasure so you can take it to the bank every recipe coming our of it is magnificent.
This Apple Fritter recipe reminded me of what my Miami used to make. I'm 54 and my Miami never had a recipe book or measuring tools..she never needed them because everything she baked or cooked was from the heart or passed down from generations. I remember me and my cousin putting her in the kitchen with all of the measuring tools so we could try to measure everything and write down her recipes. Unlike my cousin I was able to stay with my grandparents every summer to work in their vegetable garden when the harvest came in....my grandmother taught me how to cook with live and from the heart...the best meals I make are the ones where I don't need my measuring tools.
This video is so special because it reminds me of my time spent with my wonderful Mimi.
Hope everybody’s doing good ever since Ian hit the state Never been through a hurricane but a tropical storm when Isaias storm right on through South Jersey 2 years ago
It was my first one though
I feel like I am sitting at your kitchen table watching you cook and chat. ❤️
Mee too
❤❤Teresa Cox Craig, Pageland SC, USA. Just found you and I'm glad
Glad you are here!
When I use granny smith apples, I coat the apple chunks with powdered sugar and cinnamon, before adding them to the batter. Delicious!
Yum!
Granny Smith apples are my favourite even just to eat alone.
I love granny smith apples also but give Pink lady apples a try! 🍎 🍏 😋
@@leglessinoz n
That sounds awesome, like you'd get a nice contrast with the spicy apples and plain dough. Definitely going to make this but with vegetable oil.
Her accent reminds me of my aunt and cousin from Alabama. There's a positive joy in it that's infectious.
Before you squeeze those gorgeous lemons, peel the zest from them (just the yellow) and freeze all of it. For the best lemon flavor finely chop some and add to whatever. Can't wait to make these apple fritters.
Hi Im from Michigan. Been watching you almost 2 years. Im 67yrs old and i like to find and try old recieps. I enjoy watchin you. No fakery here. Just down home goodness. Thanks.
Cinnamon in the dough is what makes them so good - our bakery always mixed it in the dough before frying. Yours made me hungry!
👁 👁
👄 Always a good combination cinnamon +🍎🍎🍎🍎=😋😋😋😂🤣🤣
I feel like I"m back in the kitchen with my Grandma!! She had a nice relaxed way in the kitchen too. She made me brave, because she said there's no wrong if it tastes good. Love your show!!
Love that!
@@CollardValleyCooks Me too
Those look better than the ones at the store. I think they over cook them. Those look yummy 😋🤤
Smell it heck I wish I could taste them
He likes apple fritters and you tasted them in front of him and didn't give him any. Poor Chris. You must have been a bad boy that day. Just 😂
Never thought making apple fritters was that easy, thank you for sharing that recipe.
I worked in a supermarket bakery in collage. Their fritters are made from a yeast dough vs. a batter. They did happen to use apples mixed with cinnamon which is what gave the dough a darker color. They were also fried.
I worked at a bakery and after other doughnuts were made the extra scraps of the the dough was used with apple filling to make the fritters.
I thought fritters were made with yeast
I was thinking these were missing cinnamon. Thanks for confirming.
When you put the dough into the oil use two spoons. One to scoop and the other to scrape and press the dough flat in the center. Do this one at a time and dont over load your pan, they will cook more evenly and be crispy and dark. Love making apple fritters. Quick and easy.
That is a great tip! Thank you! I enjoy watching cooking videos on YT and learning new recipes but I find that I learn all of the good tips and tricks in the comment section. Much appreciated!
The Northern Folks said they have not seen the apple fritters w/o cinnamon!
Can you bake them?
If you have enough oil leave them round from the two tablespoons because they will turn themselves over when the first side is done.
The bottom in the oil when it cooks gets lighter than the uncooked batter on top, when it's done and nice and airy the fritters will turn themselves over to cook on the other side. When they are completely done they just spin in the oil. Use a slotted spoon to remove to a bowl of fine sugar and cinnamon roll to coat the outside.
For corn fritters serve with a bit of warm maple syrup for a delicious way to start your day.
Hey Tammy. I have been watching you and your husband for years. I love a lot of the recipes that you make. I use to work a bakery. They took a small portion of the raw donut dough added some apple pie filling out of the can after they chopped the apples in it into smaller pieces. They added cinnamon to the apple pie filling. This helped give the apple filling a real good taste. They glazed them with powder sugar with a little bit of vanilla flavoring. They are delicious. The bakery is still going strong. Thank you for making such good food on your videos.
From Graham NC and I'm gonna make these soon
@@kysmik8214 The dough was thick enough to hold it. I would use a half of a can of pie filling. You still need to chop the apples in to small pieces first. Then add it to you dough. You can add as much cinnamon as you want according to your taste.
Did the same way, after cutting all the donuts , then using left over chopped it up added apples and cinnamon then made into (kind of like Hamburg shape) weight 3to4 ounces put on a frying screen then they have to be PROOFED then deep fried and glazed ( which came in buckets poured in a large glazing trough)
That ole cookbook is gold. They hold receipes like this one.
Those fritters look so tasty, like a fried pie. I have an ole fair book I use for pie crust. Thank you for making this. Bye
First time watching, love fritters and old school cook books so this was right up my alley. My husband of 43 years will love these, we enjoyed seeing the close relationship you and your hubby have! Thanks for what you do, we are fans from now on! Watching from Portland, Oregon
Welcome!!
My mom used to make these from that cookbook back in the 1960s
We did corn, apples but you can use sausage crumbled and cooked beacon not just what the cook book says oh how about mushrooms chillies peppers cheese. Its fun and very good.
I've only recently discovered your site, but I love the integrity and classic nature of your recipes. Apple fritters! I've gone to Heaven! I live in Australia, and I love your accents, too! Keep it coming.
Love to see you using SaladMaster cookware! About 1952, my mom bought the entire set and I grew up knowing nothing but my grandmothers cast Iron skillets and the SaladMaster. Am 70 yrs old now and still using them. Best cookware ever made! Good luck to you and and yours. God Bless!!!
I’ve had a set of Salad Master cookware since 1976. I use them everyday and they still look like new!
I thought your pan was Saladmaster. I have had a set of Saladmaster cookware since the 1970's and still use it. My husband and I both think food tastes better when cooked in Saladmaster and it is made in America. I will not buy any cookware or dishwaters made in China.
Sorry, there was a type. It should have been dishwares.
My husband adores apple fritters from grocery bakeries…he would really love the homemade version!
Mine does too, maybe I'll make these for him for Christmas.
They're going to really like the ones you make at home!
Phoenix AZ. Just found you this evening❣️. It was apple fritters. You make it look so easy & casual.
Make sure and cook your apples before putting them in the batter
My hubby likes them from 7-Eleven.
Thanks! Seward, Alaska
Thank you!
When I fried the donuts for the grocery store bakery I work for, we put the cinnamon in the glaze. We also got the fritters frozen and fried them after they thawed. So I never got to make them from scratch like this. These look so good. And so easy to make.
That's fantastic finding that book. We have to buy these books up before they are lost to history.
This is the first time watching your channel.
I'm from Ohio, but born in West Virginia. And just found your channel. 😊
Have a wonderful day everyone. 😁😊
@@allenelder4675
I stop by the thrift store every few weeks to check out the new books that have been donated. They also have my phone number and call me when they get a large donation of books. They still only charge 25¢ for each book. The same price for twenty five years. Isn't that something. 😁
You know, the internet is great. But it is not dependable. It might not be around forever. It really could go out any time. So we still need to hang onto our books. And it feels really wrong to throw away books. That is knowledge that should be shared. Not tossed in the trash.
Know what I mean.
You have a wonderful day Allen. 😁
Love y’all’s recipes! Just plain ol’ country people cookn plain ol’ country food! Just like my grandma used to do. From Luray, VA
This was one of the first things we learned in Home Ec. I still make them every once in a while. Now I need to make them soon!!
Me to 55 years ago. We (Australia) had the "commonsense cookbook" for home ec, a plain grey cover, no pictures but really sensible recipes probably from the same era as this one. Brings back memories.
Rose, they offered home ec. in my California high school 50 plus years ago .. don't think schools offer that course anymore..???
@@suzyhayden8643 No they don't, or auto shop, regular shop none of that stuff the kids need no days.
Sandy Bryan- Fresno, CA. We made these in Home Economic class in 1959
@@sandybryan9441 I was a 1959 senior class member in Oklahoma
Watching from Toronto Ontario Canada, for about 6 months now. I must be a Newbie
One of the nicest parts of collecting vintage cookbooks is reading the sweet personal inscriptions. Cookbooks were popular wedding gifts and the sentiments can be very touching.
I wish I could just jump through the computer straight to your kitchen! Y’all are so wonderful!
I feel exactly the same. They are magnificent!!
I think if we all had our way, that cozy little kitchen would be full, lol.
I know, right! Aren’t they the cutest!
Enjoyed how your husband joined in on the conversation. The two of you are a real team!
This is Maria Berry love what do you make the apple fritters can't wait to make a myself you did a fabulous job thank you for this recipe have a blessed day
My dear, if I had to choose 100 recipe videos to stick in a time capsule for future generations, this would be one of them. Lovely video. Beautifully shot and you are a wonderful presenter. Oh, yeah...few things are more scrumptious than a hot apple fritter. Thanks for the video!
I grew up in New England apple country. My father was born in 1934, the youngest of five. My grandmother was certainly making apple fritters before 1927, probably an Americanization of Swedish apple breakfast dumplings. You're right about butter in the oil. The cinnamon too, but mixed in the apple with nutmeg as well. Never a glaze, but a dipping bowl of reduced apple cider. Your cramped cozy kitchen is a lot like hers, too. Fond memories. Thank you.
I never had an apple fritter without cinnamon in the batter. Love that they are so easy. Great job.
Yes, only thing i'm missing... they still look yummy
Yeah, I was wondering the same. But the original recipe is from 1927, so maybe cinnamon just wasn't as common back then or perhaps difficult to come by?
Neither had I. It just doesn’t sound right without it. But I’m gonna guess it’s good. I would put Apple Pie spice on the apples if nothing else
New Mexico I love watching your videos thank you.
Born and raised in Knoxville, Tennessee and live now in Denver, Colorado where it’s almost impossible to have good Southern cooking! Thank God for you!!
I love vintage cookbooks. They are fun to read and most of the recipes hold up.
Hi I'm Anna from Charlotte NC. I have been watching for a few months myself. I am so pleased to see your joy in trying recipes from the past, so nice. I remember home economics in school. So you really bring me back to good old home cooking. Simple and filling and quite healthy for active southerners. Thank you for your love of cooking and your husband for support. 🙏☺️❤️
I'm new South Carolina I love my white Lilly .I have been wanting to fix some of these . I'm going to try these looks good.
I'm from Kentucky and have been watching you for about a year or more. With all the quarantines I got interested in cooking videos and trying new recipes. Thank you for all you do. 😊
That seems like a team effort! - she does the cookin’ and he does the filmin’ and dotin’ …….they prove quite wholesome and I enjoyed the whole presentation
Those apple fritters look delicious! They look closer to the ones I remember that were good, but I think any apple fritters I've had were made with a yeast dough. Most of the time the store bought ones can be kind of dense and often either wet or dry, and most of the time, you are hunting for the apples and coming up short. I think for anyone attempting this recipe, I'd suggest not rolling or shaping it, because the more the dough is handled, the greater likelihood that it will become tough. I think the freeform cooking gives the fritters a fun shape with pleasantly crunchy bits on the outside, and the contrasts of textures is part of the experience in enjoying the fritters. It might not be a bad idea to coat the apples with a dusting of a flour and cinnamon blend before stirring them into the batter or even adding a kiss of cinnamon to the glaze.
Oh, goodness, goodness yummy observation. Try it out!
Here in Maine I prefer Cortland apples with a few wild apples mixed in when they're good. However, this early in apple season I had to settle for McIntosh locally grown. Some years the wild apples are good and other years not. I added a little cinnamon, nutmeg, and vanilla to the recipe. Absolutely delicious. Thanks very much for the video
Tried this recipe this sunday morning and have to tell you they were super and the husband loved them. Easy recipe and easy to prepare and fix. Can't wait to try on the grandkids. Thank you
I agree so much: all too many apple fritters are woefully lacking in APPLE! This ratio was spot-on. I personally am partial to Jonathan apples, tart/sweet, beloved by my great-grandmother . Autumn was never really autumn without her cooking with apples...
Looks good. I almost always modify recipes. I like to take 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg, 1/8 teaspoons Cloves mixed together . Put about a fourth of this and add to some cornstarch in a separate container, mixing well. Then shake the apples in this mixture. The rest of the spices go in the batter. Then add the apples and proceed. This give them a bit of apple pie type flavor. You can also use apple juice if you have it for the liquid that you put into your glaze. This adds a bit more apple flavor.
I liked your idea but how do we give it butter flavor like the lady mentioned in the video for she’s right it would make a whole lot of difference. Any idea on that? I don’t like adding it to frying oil. Would it work to just dip them in melted butter before glazing or maybe add butter to glaze, yeah?
@@hana.the.writer5074 maybe add some butter extract when adding vanilla extract?
@@hana.the.writer5074 adding butter as you said would probably work. I don't use vegetable oil myself. The process needed to make that stuff is horrid. I do often cook with butter.
Thanks for all of your wonderful recipes! You 2 are the BEST
Lady, you just made my whole day. My 77 year old father-in-law has been begging me to learn to make these. ❤️ Also, that book is worth it's weight in gold!!!! ❤️ God bless
Edit: I just found your channel and I'm from New Hampshire, USA ❤️🥰
I'm so glad!
I’m in Louisiana and I know I smell it, now I taste it! Glory be!
@@joeannkilleen6149
Sounds like you two have a good relationship 👍
This is such a wholesome and heartwarming video. I miss the old days when I would bake with my grandmother
When I was a little kid my big brother would make corn, & apple, & pear fritters not combined each was done all at 1 time making enough dough to make 1 dozen each type. He also used all spice. Or apple pie spice, or ginger. Just added a bit of extra flavor. Yummy.
Now, that's a great plan!
Gonna hafta try those spices!
Thanks!!
My Mum would use all spice
My first time to watch you. I’m from Texas but don’t cook a lot since I don’t feed anyone else. I will be watching more often because I love to watch other people work! lol Thank you.
Hope you enjoy
Hey. Every now and then, cook for yourself. Freeze things.
Cut this recipe in half and gave a ball!
I cook for an elder who doesn't enjoy food anymore. So many dislikes. On my days off I sometimes cook a specific dish with pleasure just for me. Food can give great pleasure.
I have a feeling we're going to have to go back to eating those parts of the cow we used to...
You're channel is so great, thank you and your hubby for sharing your home with us ❤️
OMG...I will never buy an apple fritter again, or donut. This recipe is so simple and effortless. I put cinnamon in my mix and they were absolutely delicious.
Apple Fritters are one of my favorites!! I do like a lot of cinnamon in the batter! Look yummy!!
Yes I love apple fritters too I’m going to make these tonight😋
2 years, Atlanta, GA. Born in Pensacola FL. You’re so amazing!!! Thank you!! I’ve make your chicken and dumplings 50 times. Love your biscuits and salmon patties and everything.
That is awesome!
Love this simple recipe. Love your cooking show, I have been a subscriber for years but never get tired of it. I'm a Grampa, live alone and love to cook. I love my cast iron especially my little flat round griddle mostly for lace hoe cakes. I made thick johnny cakes also but I prefer thin lace with my collards and homemade pepper sauce. That combo goes especially well with pork chops. I prefer my own dredging batter of 50% white corn meal, 50% all purpose flour, cayenne pepper- just enough for a hint. People say it's good but I don't know for sure what it is. (Hint). I salt and pepper separately so as to control the amounts. Most people don't want as much black pepper as I do. My pork chops turn out better than steak or chicken. (Call me Little Abner). I'm in Wisconsin now, but was originally in South Georgia, Albany. We moved with my Daddy for his work in 1956 when I was 9. My Mamma was an excellent Southern Girl who could cook anything to perfection. I was so lucky growing up and didn't realize it until later. She was and still is a Treasure in my heart. "Just Like Mama". About anything I know about cooking, I learned from watching my Mama. Whenever I would come into the house, "I could smell the Love". I can close my eyes and still go there. It's a warm feeling. You can call me "A Mammas Boy" and I don't get angry. I take it as a Compliment. I can cook.
Oh no! 😳
You don't have any videos of your cooking!😥🤷♀️
Beautiful story♥️ and great cook tips! My dad was also a cook. Every time I stand near the stove I can feel him there.
I’ve moved so much I lost my small cast iron they are handy for one person. I need to get me another one. A large I don’t think I could handle now.
P.s. I’m in northeast AL 🙋🏻♀️
I LOVE YOUR STORY...I ONLY USE CAST IRON FRYING PANS, & STAINLESS POTS. LOVE OLD TIMEY RECIPES...HAVE SOME FROM MY MOTHER, & MY MOTHER IN LAW...HAVE A NICE HOLIDAY...HOPE YOU HAVE SOME FAMILY, FRIENDS, OR PETS...I WILL BE THINKING OF YOU, & THOSE PORK CHOPS, CORN CAKES, & GREENS...SOUNDS GREAT!! ♡☆♡
Thanks for sharing!
I'm going to try your 50/50 combo. Have you used that on chicken? My mom's fritter mix sounds the same, only she used clams instead of apples. We dunked them in maple syrup. I imagine these would be great made with pineapple and use the left over plum sauce and mustard from Asian take out. I gotta go make some fritters.
I used to have Apple fritters with my grandma when we went to flea market together. Priceless memories
First time here. I'm from Sweden. Never had Apple fritters. We do make "äppelmunkar" they are similar to donuts.
This recipe seems easy and fun, and the fritters do look delicious!
I'll give it a try for a weekend dessert!
Thanks for sharing 🤗🕊️
Don't share with friends, or they will eat it all!
Can apple fritters be frozen
@@nancywineland2242 no reason they couldn't be.
The cook book is in good shape for it being 1927. Yum on the fritters.
I made these and they are delicious. The only thing I did differently was dust the apples in cinnamon sugar before mixing in the dough. It's the way they're made at Tim Hortons in Canada. Coffee time!
EXCELLENT TIP❣️🇨🇦
But i imagine taste wayyyyy better! Im going to try this, Thank you!
I live in Alberta Canada. Tim Hortons used to make decent apple fritters. Now you are lucky to get a teeny chunk of apple.
@@lovecats6856 since Burger King bought it out it’s not the same they cheap out on everything. I’m in B.C. I’m pretty sure they don’t use Philadelphia cream cheese anymore, or Nutella brand hazelnut. I know they changed to a different coffee I can’t drink it, it’s too acidic. The dark roast is ok. And yeah the fritters went downhill too. I can’t wait to try these this weekend! 😃
Remember back when there were several types of doughnuts? Hardly any variety now.
I just made them! THEY ARE SO GOOD MY PARENTS LOVE THEM THANK YOU!!!!
Glad you like them!
@@CollardValleyCooks my family and I are looking forward for the banana fritters....thank you!
I don't even eat sugar, but you guys are SO darling, your cooking SO sincere, that I just LOVE you both to pieces!! I am sending my bestest friends your way!
I am over 70, and 2nd of 9 kiddos. We also had foster brothers and sisters, and others who depended on our 'abilities.' We made about 20 loaves of bread each week. Cinnamon rolls, pies, cookies, cakes, etc, were common fare, along with numerous casseroles and stews. Growing up on our farm, if we didnt raise it, or grow it, we didnt eat. I have had some easier years in my subsequent years, but have returned to my roots, in the last 15 or so, and have my own farm, gardens, animals, etc. This brought back great memories of Mom, Grandmoms, Aunts, and others, hanging out in kitchens, and doing what women used to commonly do. Thank you!!
Our family makes them with cinnamon in the batter. Such a perfect pairing with apples. Now I'm carving some of these yummy delights.
Really enjoyed your video. I used to eat apple fritters when I went to school in Bristol Virginia. I love southern food. I now live in Naples Fl. The ones I had , had cinnamon in them.. Can’t wait to try the recipe , but can’t find it, and I don’t have the book. Maybe you could help?
I just saw your comment following this recipe, how much cinnamon would you put in the batter? I'm curious
My previous question is for D W, who's family makes the apple fritters with cinnamon in the batter.
Everyone doing okay ever since Hurricane Ian came by there?
First video I've ever seen on apple fritters! Seems easy and delicious !
We love apple fritters. I always make them for Easter brunch and I use Macintosh apples for all my apple recipes! Thanks for sharing
Thank you!,,,,I appreciate good people like this…
I so miss cooking like this. My grandma was an amazing home cook
I worked in a bakery and our bakers used the glazed donut yeast dough and put chopped apples in it and tore off pieces and fried them. Delicious!
Just curious...how long do you fry the apple fritters for? I made once before and my center was still doughy.
What is a glazed donut yeast dough may I ask please.
@@JacknJill_1956 it is what yeast donuts are made out of.
I'm from Idaho. Just started watching today.
Welcome!
I made apple fritters last night for my family.I did mine a bit differently.I add cinnamon and freshly grated nutmeg to my dry mixture.My glaze was confectioners sugar and lemon juice.Lemon juice livens up the apples and is a perfect combination.Next time,I am tempted to put Brie cheese in my fritters.
Really, Brie cheese - you might as well go with cream cheese, you will lose that fine flavor.
@@guynorth3277 Brie and apples is a perfect match, used in many countries in the western world. Especially apples with a lot of taste and some firmness to them. Don't knock it till you've tried it! 😋
I made fritters for the first time, using this recipe. I want to share a few tips that took them to the next level.
1. I added 2 more chopped apples cooked in brown butter, cinnamon, lemon and brown sugar to my dough along with the uncooked apples. I love having a little bite and different textures in my fritters. I also like having an overload of apples so I don't have to hunt for them. So good!
2. I added 5 or 6 shakes of powdered cardamom to the mixture and about two shakes of clove powder. They will both enhance the flavors of every ingredient, but in different ways. Don't go overboard with the clove. Too much will overwhelm the flavors and give a distinct, cloying flavor that you will regret.
3. I added about 3 teaspoons of fresh minced ginger to my batter (not to the apples I cooked). You are welcome! : o
4. I am making some for the New Year and will add some lemon zest and some orange zest. Yes, a bit of both. I cannot say how much yet.
5. Try some without the icing. The flavors really shine when you are not bowled over with the extra sugar content. I actually prefer them without the glaze, but I don't love sugary things.
I hope you find some or all of these tips useful. You will never forget the flavors!
Always use freshly grated nutmeg. Dont even have ground nutmeg.
My first time watching and you got me with your southern manners and hospitality!! I've been cooking since I was about 5 years old, hanging out and watching my grandmother's, my mother, my step mother and a couple aunts, so I've had a lot of great teachers over the years and have acquired a lot of great recipes and love to learn something new everyday!! I have 9 children and live in nome, Alaska. It's cheaper for me to make my children's goodies instead of buying them at the store. I look forward to watching more of your videos!!
Wonderful!
My mom used to make apple fritters and sh used to put apple pie spice in the batter. She had her grandmothers church cook book it has been passed down to me. I use that cook book just about every week there’s an apple bread recipe in that book that I make every year for thanksgiving. I would send you the recipe as soon as get the book back from my daughter in law
Thanks for Recipe I'm a fist timer .By the way I love your kitchen. You are a Lovely Lady! God Bless You and Your Family! I'm from Texas! South Texas They call the Costal Bend area!
Yes ma'am more please! God Bless You for keeping the old fashioned recipes alive! TFS!
I made these apple fritters today but I used gluten free flour. They turned out perfect! Thank you for sharing this recipe!
So glad!
Wondering what kind of gluten free flour? Did you change anything? My daughter is gluten free.
I like Cup 4 cup gluten free flour. I didn’t change anything else in the recipe.
Thank you I was wondering.
I was just checking the comments on the off chance that someone may have tried a GF substitution 🎉
The bakery that I worked at started the night before by putting a bunch of frozen premade doughnut dough on a pan and placed in the fridge over night. The next morning we took the dough and added cinnamon / sugar mixture and already cooked apple filling and lightly kneeded / mixed together and then cut in to specific size somewhat of a ball shape. Placed on parchment lined pans and then frozen. When we needed some for out in the bakery for purchase, we would lay out ever how many needed on pans the night before we needed them and placed in fridge over night to thaw and then came in that morning and placed in commercial size proofer for time needed and then deep fried in oil and glazed. Best Ever!
oh my...your piano and kitchen ....love it!
My mom keeps frozen lemon slices in the freezer for her tea! And they are great to use in the garbage disposal to remove smells!!
The garbage disposal idea is a good one thanks will pass that along
Hi Tammy karen from California you are amazing I have been watching you for about 6 months every recipe I try comes out amazing
You can tell an experienced cook by the way she can grab a red hot fritter and open it with bare hands 👍🏻
AND put that hot apple piece in her mouth! I expected a reaction, but didn’t get one. These fritters look great!
Your apple fritters looks delicious!
I’m from NC and first time watching! I do believe adding some vanilla and cinnamon into batter before frying would add a lot of flavor. Glad I found your channel. 😊
Welcome!!
I made them yesterday and added cinnamon and my kids absolutely loved them.Thanks for this recipe.
Glad you tried them!
When I was little (so very long ago) my mom used to make apple fritters as the bread part of dinner, without any glaze. They were smaller, about the size of a walnut still in the green husk, and we split them and put butter. Yum
Thank you so much for always cutting into/breaking open, tasting, and showing your delicious food up close! (It always is a letdown when a cook finishes the dish but doesn’t show its texture inside or how it tastes!) Love your recipes, and love your personality!
Salt Spring Island, Canada. Reporting in. Love this video!
I can just imagine that your kitchen smells heavenly as you fry those fritters🍎😊 Tyfs, love from Yulee, Fl💝
Imnewimfrommissintx
Yragreatcook