Cooking Lesson #592: Almost, But Not Quite Mr. Winchell’s Original Apple Fritters

…from the Perspectives’ Kitchen

How you doin’? I had a paper route that bordered on Pico Boulevard adjacent to Beverly Hills. When I used to collect for the Mirror Newspaper, I always had enough money to stop by the local Winchell’s Doughnut shop. This was one of the first stores in the chain.
 
On one visit I saw who I thought was the “boss man.” I sat down with my box of freshly made delicious doughnuts and listened to him train his new employees. When he was done, I went over to the counter and introduced myself. I told him I was looking to move up in the job market world and asked him for a job. He asked me how old I was. That when he told me that being only 12 years old I would have to wait about 4 years to work at Winchell’s.
 
He told me that he was Vern Winchell, the owner of the new chain.  He told me that after he was discharged from the army he spent all his money on used equipment—basically a fryer and mixer—and opened his first shop for under $500.  He told me that never wasted anything and showed me what he made from all the left-over doughs—apple fritters. Mr. Winchell would have learned this technique from his military experience by gently rolling all the dough in a large heap, adding some apple pieces, then cutting them into irregular shapes and deep fry them.  Mr. Winchell’s apple fritters were the very best.
 
Winchell’s grew to be a fairly large west coast franchise, so much so that Winchell’s bought out Denny’s restaurants several years later. Perspectives was hired to work with Denny’s in the mid 1980’s… that’s our paths crossed once again.
 
While this isn’t the original, original recipe it makes up one hell of an Apple Fritter—one that Vern would be proud of—I certainly am.
 
Prep time: 30 minutes
Fry time: 4 minutes per batch
Yield:  Serves 10
 
Ingredients 
For the fritters
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1-1/2 teaspoon ground cinnamon
1/3 cup whole milk
2 large eggs
3 tablespoons unsweetened applesauce
1 large Honeycrisp apple (sweet-tart style), peeled, cored, and small diced
1 large Granny Smith apple, peeled, cored, and small diced
Vegetable oil, for frying
Spray oil, as needed
 
For the glaze
2 cups confectioners’ sugar
1/4 cup, plus 2 tablespoons whole milk
1 teaspoon pure vanilla extract (or 1/2 teaspoon almond extract

Directions
To make the fritters:
1.    In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
2.    Make a well in the center of the dry ingredients.
3.    In a small bowl, whisk together the milk, eggs and applesauce until combined.
4.    Pour the wet ingredients into the center of the dry ingredients, and using a rubber spatula, stir until just combined.
5.    Fold in the diced apples until evenly distributed.
6.    Fill a Dutch oven or heavy-bottomed pot with 1-1/2-inches of vegetable oil and fit the pot with a candy thermometer.
7.    Heat the oil to 375⁰ F.  Adjust the heat as needed to maintain this oil temperature while frying.
8.    Line a rimmed baking sheet with paper towels.
9.    Grease a 1/4-cup scoop or measuring cup, a large flat spatula and a rubber spatula with non-stick spray.
10. Portion 1/4 cup of batter for 1 fritter, transfer the batter to the flat spatula, and using the rubber spatula, press the batter to 1/2-inch thick. Carefully scrape the flattened fritters off the spatula and into the hot oil, frying in batches of 3 or 4 fritters for 2 minutes on each side until dark brown.
11. Use a slotted spoon to transfer the fritters to the paper towel-lined sheet pan to drain.
12. Repeat steps 10 and 11 with the remaining batter, spraying the utensils as needed to prevent sticking.
13. Let the fritters cool completely before glazing.

To make the glaze:
14. Set a wire rack into a rimmed sheet pan.
15. In a small bowl, whisk together the confectioners’ sugar, milk and vanilla extract.
16. Place each fritter in the glaze, turning it to coat both sides, and shaking off any excess glaze.
17. Place the glazed fritters on the wire rack to drip and dry, 15 minutes.
18. Then, Enjoy!

ChefSecret: It is important to flatten each fritter to 1/2-inch thickness in order for them to fry all the way through--so don’t skip that step.  Leftover fritters can be stored at room temperature in a with the lid slightly askew for up to 3 days.

Quip of the Day: "All you need in this world is love and donuts.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Donuts #Doughnuts #AppleFritters #Winchells #Breakfast #Snack #Dessert #Kids #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023

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