Beer Apple Doughnuts Or Pancakes Recipe

Name: Beer Apple Doughnuts Or Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Doughnuts; 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces; 2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 3/4 cup light beer (I used Stella Artois-Belgium's Premium Lager beer); 2 large eggs, lightly beaten; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 3 cups peanut or vegetable oil; For the glaze; 2 cups confectioners' sugar; 1/4 cup freshly squeezed orange juice or apple cider (I used orange juice); 1/2 teaspoon ground cinnamon; 1/4 teaspoon cardamom; 1/2 teaspoon vanilla extract

Servings: persons

For the Doughnuts
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup light beer (I used Stella Artois-Belgium's Premium Lager beer)
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 cups peanut or vegetable oil
For the glaze
2 cups confectioners' sugar
1/4 cup freshly squeezed orange juice or apple cider (I used orange juice)
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/2 teaspoon vanilla extract

1
Spread prepared apples in single layer on paper towel-lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon and cardamom in large bowl.
2
Whisk beer, eggs, vanilla extract and melted butter in medium bowl until combined. Stir apples into flour mixture, making sure that each piece is covered with the flour mixture. This step allows the dry ingredients to suck up the moisture that will otherwise leach out during frying. Stir in beer mixture until fully incorporated.
3
Heat oil in Dutch oven over medium-high heat to 350 degrees. Using 1/4-cup measure transfer 4- 5 portions of batter to oil (depending of the size of your Dutch oven). Press batter lightly with back of spoon to flatten.
4
Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer doughnuts to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let doughnuts cool 5 minutes.
5
Note: This recipe is also wonderful for pancakes; I made this morning half portion of the recipe and the only adjustments were that instead of cutting the apple, I grated it on the large halls side of a box grater, fried them in a skillet with a little oil and butter and served with sour cream. This portion made 10 medium size delicious pancakes.
6
Whisk confectioners' sugar, orange juice or cider, cinnamon, cardamom and vanilla in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.

2429

kcal

Calories

191

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Doughnuts, 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces, 2 cups all-purpose flour, 1/3 cup granulated sugar, and more.

Yes, Beer Apple Doughnuts Or Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beer Apple Doughnuts Or Pancakes

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