Monday, October 05, 2009

Apple and Bacon Fritters
(or as Lee liked to call them "Critters")

As soon as I saw this recipe on the internet, I knew I had to make it. It seems a little weird and not your typical combination but it has bacon in it so it has to be good :) This recipe took me about half a day to make due to the yeast and allowing it to ferment and get nice a gooey. I didn't quite make the glaze as described below, but I didn't keep notes on how I made it so I'll leave the original recipe. (Mine was about a cup of powdered sugar, mixed with a couple table spoons of water, couple table spoons of maple syrup, and a dash of vanilla mixed until the right consistency. If I needed to thin it I used maple syrup)

The fritters had more of an apple flavor than a bacon flavor. The bacon definitely took a backseat as a flavor, but every couple of bites you would get a piece of bacon and be reminded that it was in there. These fritters lasted about 24 hrs. Between Lee, Aaron, Jim and I we ate a decent amount :) We did have a few that stuck around for a couple of days, and they didn't' have the same great taste that they did when they were freshly cooked. They got really oily, so maybe I didn't allow them to drain long enough.

Apple Bacon Fritters with Maple Bourbon Glaze
Posted By Kelly On September 11, 2009

Apple Bacon Fritters Yield 1 dozen
4 ounces water, heated to 110F
1/4 ounce dry active yeast
3/4 ounce vegetable shortening
1 ounce sugar
1/8 ounce salt
1/8 teaspoon mace or nutmeg
1/2 ounce non-fat dry milk
1 egg
8 1/2 ounces bread flour
1 cup diced tart apple
2 tablespoons sugar
1/2 teaspoon cinnamon
3 slices bacon, cooked crisp and chopped
Vegetable oil for frying

Maple Bourbon Glaze Enough to glaze 12 fritters or doughnuts
1/4 teaspoon gelatin
3 tablespoons water
2 tablespoons bourbon
1/4 cup maple syrup
1 teaspoon vanilla
1 pound powdered sugar

In the bowl of a mixer combine the yeast and the water. Allow to sit for ten minutes.

While the yeast activates mix the apples, bacon, sugar, and cinnamon. Set aside.
In the same bowl mix the shortening, sugar, salt, mace or nutmeg, dry milk, egg, and bread flour. Mix with the dough hook on low speed for three minutes. Check the hydration of the dough by touching it – if it is sticky but does not stick it is ready. Mix on medium speed for six minutes.

Add the apples mixture to the bowl and mix on low speed for three minutes, until the apples and bacon are well combined.

Transfer the dough to an oiled bowl and cover with plastic wrap. Allow to ferment for two hours, or until the dough has doubled in size.

Once the dough has fermented turn out onto a well floured board and with the palm of your hand press out the dough into a large rectangle. Cut the dough into the desired shapes, I find squares work well for me, and cover with plastic for thirty minutes.
While the fritters proof heat at least three inches of oil in a deep pot, allowing for two inches of space at the top of the pan to prevent overflow, to 375 F.

Once proofed, fry the fritters in the hot oil for one minute per side. Once fried drain on paper towels while you fry the remaining fritters.
Let the fritters cool slightly while you prepare the glaze.

In a small bowl mix the gelatin with the water. Allow to bloom for ten minutes. Once bloomed heat in the microwave for 10 seconds until it is melted.

In a large bowl mix the gelatin with the remaining ingredients and mix until smooth.

Dip the warm fritters into the glaze and turn to coat. Let the excess drip off before transferring to a rack to dry.

Enjoy warm, or at room temperature.

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