- Hey, you're watching Preppy
Kitchen where I, John Kanell, teach you how to make
delicious home-cooked dishes to share with your family and friends. Today we're making something that's so easy.
(mellow music) I know a lot of you are really bored with your breakfast offerings, and you wanna treat yourself
every once in a while. Well, why not an apple fritter? It's the donut that you don't have to have all the yeast and leavening for. It fries up in a minute, and you will be in heaven. Let's get started. If you're wondering like,
"What is this kitchen?" This doesn't look like
my new kitchen situation. The renovations are dragging on a bit, so we moved into a rental house, and in the meantime, we're
gonna prep our apples. We have to give 'em a peel, and just a little chop. Got a mix of a couple Gala
apples and a Granny Smith. You don't have to be too picky, just choose tasty apples. I think the key to a great
fritter is having a lot of delicious apples held together with a little bit of batter. It makes a big difference. You don't want to have just
donut; it's an apple fritter. The other thing is, of course,
frying it the right way. It has to be in oil, of course. But you really wanna take it dark. I think my perfect fritter is really dark 'cause that's when it gets real crispy. Normally, we have a
really balanced breakfast. (bright music)
Actually pretty Spartan but you can't live that life every day, so on the weekends I like
to have either some waffles, pancakes, or on an extra
indulgent day, an apple fritter. So we'll be enjoying these very shortly. It'll be delicious. And the kids will get just a little piece at the end of breakfast. I learned having kids that
the key to treating them is to let them have something
at the end of the experience so they're not brain locked
on waffles or whatever. More waffle, more waffles.
(snickers) It's not a fun time at the restaurant. I'm just chopping this willy-nilly. It doesn't really matter if
the pieces are irregular, because some will be softer and some will have a
bit more bite to them. So when I was growing, we would
get to go to the donut shop once a week for a a special treat, and I would always get an apple fritter, but I also liked the crullers, which are my adult favorite donut. There's one place locally that has the best cruller in the world, although I grew up on the west coast, and I'm hearing, they are
like, "What do you want? "A cruller?" And I was like, "Yeah,
that one over there." And they were like, "Oh,
you mean a cruller." I was like, "Oh, is that called a cruller? "I don't know." You can let me know in the comments if you say cruller or cruller, or if you have no idea what
I'm talking about. (snickers) I called my mom after this incident, and she said it was a cruller and she's never heard of a cruller before, but she's from Mexico
and has a slight accent if you've seen some of her videos that she is in with me. Okay, I'm just getting all the apple off this core because
(knife scraping) I don't want to waste it. When I eat an apple, it's like
a squirrel has gotten to it. There's just the seeds hanging on the end. This is gonna go into our bowl now. (jubilant music) And I'm also gonna squeeze a little bit of lemon juice on here. I am part Greek, so lemon has to be in every single thing. I like the way it wakes the apple up. The Granny Smith is actually pretty tart, so it doesn't technically need it, but the lemon juice isn't hurting it. This can get set aside, and now it's on to the dry ingredients. (bowl scraping) We're adding about a
quart of vegetable oil into a Dutch oven over medium-high heat. It's gonna be warming up while we make our quick batter. You know the drill. These little puppies
are getting deep fried. For the dry mixture,
we're adding in 180 grams, or 1 1/2 cups, of all purpose flour. 1/2 teaspoon of cinnamon. One teaspoon of salt. 2 1/2 teaspoons of baking powder. (metal clinking)
Tap, tap, tap. Three tablespoons of sugar. Give it a sift. Sifting is kind of optional, but I think it helps things along. It's never bad to sift. You can't go wrong. We're gonna whisk it up (whisk scraping)
just a little bit, and then set it aside. Setting it aside carefully
on a smaller island at the rental house. (laughs) Pulling that back because
I forgot the nutmeg. 'Cause there was a bit of nutmeg in here. It's optional, but I
love nutmeg and apple, and if you can ever grate fresh nutmeg, that is the way to go. It is totally different
than regular nutmeg or the pre-made, pre-ground one. (tranquil music)
It's much more aromatic. Okay, pinch of nutmeg. Now I'm setting things aside carefully, and now onto the wet ingredients. For the wet ingredients, we're adding in 2/3 of a cup of milk. Mm, delicious. Two eggs, room temperature, please. And then, two teaspoons of vanilla, okay. Give this a whisk.
(whisk clinking) This bowl should've been bigger. Okay, now we're ready
to assemble that batter. So this is so easy. All we have to do is add
the wet mixture to the dry. We're gonna fold it together. Then as we get closer to
it all being incorporated, see it turns into a dough. Oh that nutmeg smells so good. We're gonna dump the apples in. So doesn't even have to
be fully mixed together, because you're gonna fold the apples and that little bit of lemon juice in. And what do we have here? This looks to me like a fritter. Okay, at this point too, I'm gonna stir in that melted butter. Well, well, well, well. It makes a difference. So you can see right here, the mixture is really a
lot of apples held together with a little bit of batter. You don't want too much batter, and that is my firm
opinion on apple fritters. Okay, that's good.
(mixture squelching) Now we are ready to go to our hot oil, which should be about
360, so let's go check. Okay, so my oil hit 360.
(oil sizzling) It's time to add in your fritters. I like to do three or four at a time. Now, it's great if you have a spider. I don't, so I'm using the
slotted spoon situation. We're gonna let them get
nice and golden brown and then flip them over so
they can cook on both sides. So keep a careful eye out because it's kinda of
like nothing happens, and then it happens. Now, for fritters, it's
kind of interesting because you'd think golden
brown, extra beautiful, but I like them burnt. The more burnt they are,
the more crispy they are, and as they release their
steam when they're cooling, they kind of soften up a bit. So I kind of err on the side of darker. Just transfer them onto some paper towels till they kind of cool down and soak up some of the excess oil because when you blot fried
thing off with paper towels, they become healthy. (snickers) Then let's keep that train moving. Sometimes I like to
beat them up little bit, right after they're in the oil, so they kind of spread out more. The thing that I don't
like with fritters is when they're kind of too blobby. So feel free to give them
a little flatten out. So these guys can get
rolled in cinnamon sugar, which is really easy and delicious, but I like a glaze, and mine will have some lemon juice. It's so easy to make. One cup of powdered sugar. And we're gonna add in
just enough lemon juice to turn it into a glaze. I love the contrast of the lemon. Really takes away some of the sweetness of that pure sugar mound. And you can, of course, use a strainer. I'm using my fingers because I can't find the
strainer at the rental house. I know there is one. I don't know where anything is. It's crazy.
(calming music) You can also use water, milk. You can add in vanilla if you want. Just really any liquid. Okay, now that we're
here, we're gonna mix mix. Making a glaze is always kind of hilarious because it starts out so
gunky like, "What is this?" But then as you mix, it
just magically turns smooth. Gonna add in some more lemon juice because it's not magically turning smooth. (whisk clattering)
(upbeat music) Here we go. And you can see we're getting into a more drippy, glazey consistency. There we go. I want a nice drizzle on top of these, and that's all I needed. Just a couple of extra drops. Okay, time to drizzle some on. You could also dip them in glaze, but I like, whoa. (laughing) I just doused them in glaze. Oh my gosh, what happened? Drizzle, drizzle, drizzle,
drizzle, drizzle, drizzle, drizzle, drizzle, there
we go, that's better. That was extreme bites of sugar there. Now that's what I call
a balanced breakfast. If you love apples, you've got to check out
my apple pie recipe. It is the perfect apple pie, and you will love it. In the meantime, you know that
the cook gets the first bite. (crunching) That is good. Oh my God. Hello. Be still my heart, I
can't take it anymore. The apples are so juicy
in there and sweet, and just enough batter to cover it all. Zing of a lemon. Amazing. If you like my videos, hit
that like button and subscribe, and I'll see you in the next video.
