Cast Iron Apple Fritters
Why This Recipe Works
Apple fritters should be crisp on the outside and moist within, and their primary flavor should be pure apple. In order to achieve these goals, we had to overcome the problems caused by the amount of liquid in the fruit. We found that the best solution was to dry the apples with paper towels before mixing them with the dry ingredients. This removed the moisture that would otherwise have leached out during frying, ensuring that the final fritters were light and fluffy but still fully cooked. The cast-iron skillet's deep, straight sides were helpful for shallow-frying the fritters. Flattening the fritters as they fried ensured that the insides were cooked through by the time the exteriors had browned. Apple cider in both the batter and the glaze added to the strong apple flavor.