From Bon Appétit · Emily Elias · · 1m 30s
Shilpa's Glazed Apple Pie Fritters
Shilpa Uskokovic shares her state fair-inspired glazed apple pie fritters recipe with Bon Appétit's BA Bake Club.
In brief
Shilpa Uskokovic shares her state fair-inspired glazed apple pie fritters recipe with Bon Appétit's BA Bake Club. Shilpa Uskokovic creates glazed apple pie fritters for Bon Appétit's BA Bake Club, inspired by state fair dreams. Originally reported by Bon Appétit.
Shilpa's State Fair Dream
Shilpa Uskokovic dreamed of attending a state fair since moving to America, inspired by fried food and butter sculptures.
“Oh my God, what a magical place this sounds like!”
Glazed Apple Pie Fritters Recipe
Shilpa makes glazed apple pie fritters with tender apple chunks, nutmeg, cinnamon, and deep frying.
“They're studded with tender chunks of apple, and spiced with nutmeg and cinnamon, and yes, deep fried.”
Mark Bittman's Coaching
Mark Bittman and his daughter Kate Bittman helped Shilpa with frying techniques, emphasizing simplicity.
“Frying dough is kind of benign, right? And once it's browned, it's done…so start with that.”
Ricotta in the Recipe
Shilpa uses ricotta for moisture and acidity, inspired by Eastern European baking traditions.
“Ricotta adds moisture to the dough, which translates into a more moist fritter in this case.”
Apple Preparation
Shilpa pre-cooks apples to drive away moisture and concentrate flavors, avoiding grating.
“I almost always pre-cook apples because it drives the excess moisture away and concentrates flavors.”
Frying Technique
Shilpa uses a smaller pot for frying to avoid oil splatter and anxiety, testing with a chopstick.
“I prefer to use a smaller pot. I almost never use a Dutch oven for frying.”
Oil Temperature Check
Shilpa tests oil temperature with a chopstick, watching for bubbles to indicate readiness.
“You watch the part of the chopstick that's submerged, and you should see little bubbles forming.”
Frying the Fritters
Shilpa gently places batter into hot oil, avoiding splashing, and cooks until golden.
“I use an ice cream scoop to portion the batter, because it leads to consistent fritters and they all fry evenly.”
Glazing Technique
Shilpa glazes fritters when warm for a glossy coat, using a thick glaze for best results.
“I like glazing the fritters when they're still a bit warm because it runs off and leaves a glossy coat.”
Listener Questions
Listeners shared tips on batter consistency, apple chunk size, and glazing techniques for better results.
“Rachel added two photos and they look beautiful.”
Baker of the Month
Nico was named Baker of the Month for his creative glazing and enthusiasm for the recipe.
“I really like that Nico went for it, fried the fritters, glazed these damn things, ate the glaze like candy.”
The main idea
Shilpa Uskokovic creates glazed apple pie fritters for Bon Appétit's BA Bake Club, inspired by state fair dreams.
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