Puffy and crunchy apple fritters-proiezionidiborsa.it
Apple fritters are one of the classic desserts of this period and one of the easiest to prepare. At least in appearance, because like all traditional sweets they hide some pitfalls. It’s time to solve the problem forever and understand which mistakes to avoid in order to create pancakes worthy of the best chefs.
The period that goes from Carnival to the feast of San Giuseppe is one of the most eagerly awaited of the year lovers of sweets and cooking. It is precisely in these days that our tables are filled with delicacies such as chiacchiere, castagnole and le inevitable apple fritters. There are many delicious variations of these. But, regardless of the recipe chosen, if we want puffy and crunchy apple fritters like in pastry we have to always avoid some very serious mistakes. Let’s see what they are and how to save our precious creations.
We choose the right apples for pancakes
The success or failure of a dessert almost always depends on the quality and choice of ingredients. And in the case of apple fritters even more so. There are so many apple variety. From those quinces, fantastic for cakes and jams, passing through the Pippin, up to the Stark Delicious. If we want super crispy pancakes, however, the ideal solution could be Granny Smith. They have the crunchiest pulp ever and a flavor that goes from acid to sweet when cooked. They will give an edge to the dessert.
How to season apples
Many people when preparing apples for pancakes just cut them. And often the result is that of obtaining a sweet that is not very tasty. Let’s try instead season the pieces of fruit with a drop of lemon oil and a spoonful of sugar. We will avoid oxidation and enhance the flavour. 5 minutes soaked in lemon and sugar will be more than enough.
Watch out for the batter
The most delicate part in preparing pancakes is setting up the pan batter. If it’s too liquid, it won’t bond with the cooking oil. If it is too solid we will get pancakes as hard as marble. To get the perfect batter let’s try the whip trick. Let’s mix it and if the whisk leaves a mark for a few seconds, the consistency is the right one.
Puffy and crunchy apple fritters like in a pastry shop if we cook them like this
We found out how to make crispy pancakes and what the right ingredients are. It’s time to understand how to inflate them properly. In addition to the batter, the choice of oil of frying. Again, there are many options available, but thepeanut oil could give us the greatest satisfaction. It has a less decisive flavor than olive oil and goes better with apples and dough.
The last thing to watch out for is the temperature of the oil. Let’s avoid going by eye and help ourselves with a common thermometer. When the peanut oil reaches 175 or 180 degrees we can start cooking the pancakes. And they will be as good as those from the pastry chef.
