Saturday, February 2, 2013

Apple Fritters {Buñuelos de Manzana}

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Don't you just love all the projects that your kids have to do for school these days?  I don't remember having to do half the projects let alone 1/4 of the homework!  It's downright exhausting!

My son is in his second year of Spanish and always elects to do a cooking project for his Cultural Project Research (CPR - and not the life saving kind that my husband always thinks they're doing, lol) and guess who he always asks to help him do the cooking :)

This time he made Buñuelos de Manzana {Apple Fritters} and they were delicious.  I made them at least three times the week Justin did his project.

In fact I think it's time to make some again.

This recipe, was adapted from: From Argentina with Love

Here's what you need:

2 cups flour
1/4 cup sugar
1/4 tsp. salt
1-1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
3/4 cup milk, I used whole milk
2 tsp. vanilla extract
2 Tbs. oil
3 Granny Smith apples, peeled and grated
2-3 cups canola or vegetable oil, for frying

For rolling in while hot:
1/2 cup sugar
1 tsp. cinnamon
powdered sugar

Wash, peel, and grate the apples. You can sprinkle with lemon juice so they don't turn brown and set aside.

In a large Dutch oven or heavy stock pot heat oil over medium high until it reaches 350 degrees on a candy thermometer.

In a medium bowl mix the dry ingredients together and set aside.
In another bowl mix the eggs, milk, vanilla, and two tablespoons of oil.
Add the wet ingredients to the dry and mix until smooth.
Stir in the grated apple and mix until incorporated.
When the oil is to 350 degrees VERY CAREFULLY and using two spoons, drop batter into the oil by scooping into one spoon and using the other to scrap the batter off the end.  Fry for about 2 minutes per side until golden brown.  I used a large spider spoon to turn the fritters over.  Fry small batches at a time 4 or 5 only.
When they are all golden brown and cooked through (test the first one all by itself if you're not sure on the cooking time, which varies depending on size of the fritters) immediately roll in the cinnamon sugar mixture and set on a plate.  Make sure the oil comes back to temp between each batch.  If they are too dark turn the temperature down a little.  Nothing worse than a cooked outside and a gooey inside!
These are best served warm.
You can also dust with powdered sugar.  To do this, let the fritters cool after cooking then dust with powdered sugar.

Serves  4 - 6 people (depending on how many each person eats)

Here's the handy printable - Apple Fritters {Buñuelos de Manzana}


  1. When I'm around you'll have to change the last line - serve only 2 poeoeple :)
    I loooooooooove aple fritters and can't stop eating them

  2. How lucky his classmates are to have you to come up with tasty treats for class projects.
    These sound so good. Thanks for sharing.



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