Being a child of Southern upbringing, I was raised on Krispy Kreme doughnuts. For me, they have always been the benchmark of doughnuts with my favorites being either the regular, glazed doughnuts or the jelly filled doughnuts. Fried bread products didn’t come any finer.
Then Utah entered my life and I had to give up Krispy Kreme. There were no Krispy Kreme places here, so I needed a substitute. There were a couple of franchise chain doughnut places, but, in a word–bleh. I was in serious need of a fried bread product replacement for my beloved Krispy Kremes.
One day while stocking up on the ever lasting college staples of ramen noodles and canned soup, I passed by the bakery section of the grocery store. There in the case was a lovely, dark golden, sugar glazed, obviously fried, bread product called an apple fritter. This was something new to me, something which Krispy Kreme did not make. I stared at them for a little while trying to figure out whether I wanted to plunk down 50 cents for a fried bread product with apples in it. The color was so incredibly inviting and I could see the promise of crispy fried edges with a light sugary glaze. But what about those apples? They seemed suspect.
My roommate, Janie, who was shopping with me told me to get one of them. She promised that they were delicious. I wasn’t sure that I believed her, but those crispy edges were really calling my name. Of course I fell in love with the apple fritters; they didn’t replace my Krispy Kreme’s, but they did provide me with a new favorite treat.
For some reason I had never thought to make my own apple fritters until recently. When I was viewing recipes for them, I was surprised to see that they did not involve a yeast dough. The dough is a simple baking powder dough, stirred with a spoon and then dropped by heaping tablespoonsful into hot oil. When the fritters are dark golden brown and crispy on the outside, moist and tender on the inside, they are set to drain and are topped with a powdered sugar glaze. All of my family was around when I made them and the first batch of fritters disappeared like a wisp of smoke. Eating the second batch was interrupted by clam chowder, so they actually hung around for a bit longer…like about a whole hour.