Fear is a controlling factor in my life and has been since I can remember. Fear of getting sick. Fear of saying the wrong thing. Fear of my parents dying. Fear. Lots and lots of fear.
Fear isn’t always a bad thing. It’s a defense mechanism to protect us, to keep us safe, to remind us that we shouldn’t run into traffic or eat food that smells funny. It’s part of our lives, and an important one at that.
But in some of us, it goes too far. We all have good and bad traits, good and bad habits, and for me, fear and giving into it are the bad.
But over the years I’ve gotten better at overcoming it. Don’t get me wrong, some days are better than others. Some days I proceed with what for me is practically reckless abandon, but on others, I want to live in a bubble for real.
And fears run the gamut from not wanting to go to concerts (which I’ve overcome pretty damn well, just ask Mom who’s been to three with me this year) to not wanting to travel to not wanting to make doughnuts.
Well, that’s the wrong word. I’ve wanted to make doughnuts for a long, long time. Real, fried doughnuts, hot out of the oil and dipped into glaze. But with making those kinds of doughnuts, the fear of searing hot oil is real. And it’s enough to decide over and over again to make something else.
But with this week’s Sunday Supper theme of Oktoberfest, I knew I wanted to make fritters. And okay these should really be apple fritters to fit better with the theme, which I had planned to make, but then I had so many lovely peaches that I just had to go with them. I’ll be stuck with apples all winter. Peaches are my ride or die until the bitter end.
In order to alleviate some of the fear, I shallow fried these fritters. Just a couple inches of oil in the bottom of a huge pot prevented me from ever fearing the oil would boil over and was plenty to fry these babies. This also made discarding the oil easier.
Since I chose not to use a thermometer (hey, if my Granny could fry chicken over and over without one, I could fry some fritters), the first batch wasn’t great, but that’s okay. I had plenty of fritters to eat and learned two important lessons: smaller is better and you have to figure out how to control the oil on your stove.
With a bit of practice, Mom and I were making bakery worthy fritters in no time. They are crazy good (I may or may not have eaten three for breakfast) especially hot out of the oil and dunked into a bourbon maple glaze.
They are crispy on the outside and soft and slightly chewy on the inside with pockets of peachy goodness and sweetness from the glaze. This fear has officially been conquered and I can’t wait to make more doughnuts!Print
- ½ cup warm water
- 4 ½ teaspoons (2 packets) active dry yeast
- 1 tablespoon granulated sugar
- 1/3 cup vegetable shortening
- ¾ milk (I used almond coconut blend, use what you love)
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 4 cups all-purpose flour, plus more as necessary
- 2 large eggs
- Vegetable oil for frying
- 2 tablespoons coconut oil
- 5 medium peaches, peeled, pitted, and diced
- 2 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- 2 cups confectioners’ sugar
- 1 tablespoon bourbon
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- Water as necessary
- Make the dough. In a small bowl, combine the water, yeast, and 1 tablespoon sugar. Allow to proof until foamy.
- In a large bowl, microwave the shortening and milk until the shortening is melted. Add the salt, sugar, and cinnamon, and stir until well combined. Stir in the eggs and 1 cup of flour. Then stir in the remaining 3 cups of flour.
- Turn the dough out onto a floured surface and knead for about five minutes until the dough is no longer sticky. I added about ½ cup additional flour during this process. Oil the bowl you mixed the dough in and return the dough to it. Cover the bowl tightly with plastic and place in a warm spot to double in size. This will take about 2 hours.
- While the dough rises, make the peaches. Heat a large skillet over medium high heat. Once hot add the coconut oil and allow to melt. Add the peaches, sugar, and cinnamon and cook, stirring constantly until softened, about 5 minutes. Transfer to a bowl to cool.
- Once the dough has risen and the peaches are cool, place the dough on a well-floured surface and roll out to a rectangle ¼ inch thick. Spread ¾ of the peaches onto half of the dough. Fold the other half of dough over and press the edges together to seal the dough. Spread the remaining peaches on half of the dough, fold it over, and seal the edges.
- Roll the dough until it is 1 inch thick. Cut the dough into squares. Take each square of dough and form it into a ball, trying to keep the peaches inside. Flatten the ball slightly and place on a parchment lined baking sheet. Repeat until all the dough has been formed.
- Cover the tray tightly with plastic wrap and refrigerate overnight. In the morning, remove the tray from the oven about 1 hour before cooking.
- When ready to cook the fritters, heat about 2 inches of vegetable oil in a large (very large) pot. I used a stainless steel stockpot.
- While the oil heats, make the glaze. In a medium bowl, whisk together sugar, bourbon, syrup, and vanilla until combined. Add water as necessary until a spreadable glaze is formed.
- Once the oil is hot, begin to fry the fritters. I started with two at a time until I became comfortable with controlling the temperature of the oil. Fry about 1 minute on the first side, turn, and fry and additional minute. Then check the fritter for doneness and continue cooking and flipping as necessary.
- Drain cooked fritters on a paper plate lined with paper towels. While still hot, dip them in the glaze, covering them entirely, shake off the excess, and place on a serving platter to set.
- Fritters are best served warm, but may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from The Seaside Baker
Additional rising time is necessary.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
Don’t forget to check out the other Sunday Supper dishes! Thanks to this week’s host Cricket’s Confections!
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
MAIN DISH (HAUPTGERICHT)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Berlin Potato Soup by My Imperfect Kitchen
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
SIDE DISH (BEIGABE)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
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