If you don't punch-out the donut holes, you could fill them with a maple-walnut butter cream/pastry cream...or maybe use same streusel mix from cake, sprinkle on top and put in center. bake a little longer for sugar to melt, then it gets crunchy when cooled...many possibilities!
Wonderful, Chef John. Fine doable recipes, rich humor, and tips and technics, all of which am I so grateful for. A joyous winter solstice to you and your loved ones today and a beautiful winter holiday to you. Thank you! I'm staying tuned.
In Austria we make apple fritters that look like donuts. We peel it, cut out the core without cutting the rest of the apple and then cut it in slabs rings so the missing core makes a hole in the apple rings then batter and fry them. Edit: typo
Nova Scotian here - My Mom always cooked the apples before putting them in the pastry. Cinnamon was added while cooking the apples. Other ingredients (sugar/nutmeg/etc.) were added later... as per Chef John.
I always enjoy chef John's cooking but more his little rhymes that go with whatever he's making. I'm definitely going to make the apple fritters since I downsized to bachelor and I am single now I never can eat through a small bag of apples and so to save on spoilage, I can make some fritters that I can have for breakfast on weekends when I want to change from regular oatmeal and raisin Bran
Thank you for this recipe! I shall try. Apple fritters are my favorite fancy donut! I never leave a donut shop without trying one. Your recipe looks so yummy! 💕😋👍
If you don't mind fooling around with phyllo, and I don't, you could make those apple roses with it-even melt some almond butter into your melted butter to brush-on, making it seem as rich as a full fat pastry, and yummmy! I gotta buy me some apples!😋
How do I know exactly how much of each ingredient I’m supposed to use?? 🤔. EDIT...... ignore my coment you told me after the second item! I can’t wait to try the coffee cake! Xxx. Found your channel after a completely sleepless night surfing RU-vid and just when im getting sleepy at 5.40am up pops your channel now I can’t go to sleep until I’ve seen the other 10 recipes in this video 🤦♀️🤦♀️🤦♀️. I’m hooked chef John x❤
Years ago we went to a City Street FAIR and someone there was selling PORK & APPLE BRATWURST.. they were amazing in flavor... So having this recipe for the APPLE & CHICKEN SAUSAGES is a real treat. Thanks for the recipe.. I'm sure it'll adapt well for the pork recipe as well.
"On the bright side. mine was fine." LOL! I know that was a joke but made me laugh hard. I made the sausage and fritters for a middle of the day meal with my GF. Delicious and way more fun then going out. I was told I'm a "good man" after the meal. Thank You Chef John!!!
I woke up at 4 am to hearing Chef John, always a happy thing. Before I knew it, I saw powdered sugar and I was sharing on Pinterest! Oh, the power of the powder! Yummy recipes! I will have to see what I missed while I was sleeping!
For a long time I've been considering trying to make apple fritters for the first time . . . I haven't even watched the video yet and already feel like I could be successful with it after I watch your video😄
My mother made fabulous baked apples. Huge red Rome apples, not sold in SF, cored, filled with butter, golden brown sugar, spices and raisins, then wrapped in a rich buttery dough and baked until soft.
If you want a hole in your apple fritter you need to cut cored rings and coat them in the batter. You're welcome. 😄❤️ In Germany we do this with a sweet beer or white wine batter.
Fantastic. I feel like the jizzy sauce is an unnecessary garnish though. A good fritter doesnt need jizzy sauce, but maybe I'm just spoiled bc i happen to live near a fritter master (Steph's Donut Hole, Alpine, CA)
I make world famous apple butter. More cinnamon! And butter. No straining lol. Or you can use red hot candies. I only cook it on the stove. I make a massive amount.
I HAVE TOO VINCE! I’VE WATCHED CHEF JOHN COOK FOR YEARS, AND HE’S MY GO TO IF I NEED TO KNOW HOW TO COOK SOMETHING WITHOUT TOO MUCH FUSSING. HE’S SO CALM WHEN EXPLAINING AND HE EVEN ADDS HUMOR WHICH I LOVE.
All of these recipes look + sound amazing, thank you! Going to make the apple cheddar soufflés tomorrow. (It took me a minute to « get » the blacksmith joke but I did, lol!)
in the last recipe it was most likely uneven spacing between the holes the forks made. since they were all done in one direction the space between the tines is less then the space between rows of holes. to remedy this i would go in a circular pattern around the perimeter and incrementally go inwards. and if you really want perfection you could use a skewer as you reach the center for more control
Chef John is among the best and most fun to watch chefs, no matter what he makes is delish, but your intro to this apple compilation is like the Corporate Overlords of Chef John sounds so Bossie, indifferent and cold Corporate. I thought that was a more family-like group of professionals brainstorming to bring the best of the culinary arts!
Initial cooking of apple for fritters will work being microwaved for 1 minute or so depending on your microwave. I do the same with potato for Swiss rosti. Takes away the raw taste, save washing up and energy as well.
I'd like to try the apple butter to process the plethora of apples I got this year but I don't want to be eating apple butter for the next 4 weeks. Anybody know if I can just fill this in hot into sterilized twist off jars like jam or will I need to cook this further in a water bath to preserve? Thanks!!!
Apple butter freezes pretty well, I think the usda requires all Canned preserves to be put in a water bath as kettle canning can be a source of contamination.
