Kentucky Apple Fritters

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I’ve never done much baking, but after driving twenty miles one way to satisfy my craving for a decent apple fritter, I finally snapped. Two days and six pounds of discarded dough later, I’ve perfected a recipe that would make my grandmother weep with pride. These golden-brown beauties emerge from the oil with crackling edges and pillowy centers that will put Harrodsburg’s vaunted Apple Festival winners to shame.

The secret lies in marrying two distinct apples: tart Granny Smiths that hold their shape and provide that essential bright acidity, alongside chunks of Honeycrisp that caramelize into pockets of intense sweetness. After cooling just enough to handle, each fritter gets baptized in a glaze where Woodford Reserve bourbon—aged in right here white oak barrels—adds subtle notes of vanilla, caramel, and that unmistakable Kentucky warmth.

Enjoy!

Ingredients

  • Servings: ”6″
  • Difficulty: ”Moderate”</p>
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Fritter Batter

  • 1 large Honeycrisp Apple
  • 1 large Granny Smith Apple
  • 1 1/2 Cups all-purpose Flour
  • 1/4 Cup White Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2 Teaspoons Ground Cinnamon
  • 1/2  Cup Unsweetened Applesauce
  • 1/2 Cup Whole Milk
  • Vegetable Oil

Glaze

  • 3 Cups Powdered Sugar
  • 1/3 Cup Milk
  • 1/2 Teaspoon Vanilla Extract
  • 2 Teaspoons Woodford Reserve Bourbon

Directions

  1. Peel and dice apples.
  2. Put flour, sugar, baking powder, salt and cinnamon in a large bowl and whisk.
  3. Put in diced apples.
  4. Heat 2 inches of oil to 375 degrees and put 1/2 cup of batter in oil.
  5. Push the batter down while in the oil to flatten.
  6. Cook until the downside of the fritter is golden brown and flip it over.
  7. Do the same on the other side and using tongs, remove the fritter to a cooling rack.
  8. You should repeat and end up with about six good sized fritters.
  9. Then whisk the glaze ingredients together in a bowl, lift each fritter with the tongs and lay the fritter in the glaze for about 5 seconds.
  10. Remove the fritter from the glaze with your tongs and place it back on the cooling rack.
  11. Let the fritters sit for 5 minutes and then enjoy.

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