Word on the street is my NOLA beignets are legendary, but if yeast dough sounds like a headache you ain’t tryna deal with, these lil’ pound cake versions are your new best friend. It’s like we took my OG sour cream pound cake recipe (y’all know the one) and gave it a twist. Same rich flavors, just in a different ratio and fried up until crispy and golden. So start with learning how to make these beignets, and once you’ve mastered them, you can try the classic NOLA ones. But for now? Grab some oil and get to fryin’, boo!

The Lowdown on These Pound Cake Beignets

Cuisine Inspiration: Southern soul and NOLA flair

Primary Cooking Method: Deep fryin’, baby!

Dietary Info: Can be made gluten-free and vegan with ingredients swaps

Key Flavor: Buttery, vanilla goodness wrapped up in a sweet, crispy exterior

Skill Level: Easy peasy!

Ingredients you’ll need to make Pound Cake Beignets

• Cake Flour: This makes your beignets light and tender.
• Granulated Sugar: To sweeten things up. You know it’s essential for that rich, slightly crispy outside.
• Baking Soda: Helps these babies puff up. Don’t skip it!
• Kosher Salt: Just a pinch to balance the sweetness.
• Eggs: These hold everything together and give them a smooth texture.
• Unsalted Butter: Melted and ready to give these beignets their buttery goodness.
• Sour Cream: Now this is the secret weapon, y’all. It keeps your beignets moist and adds a little tang that makes ’em irresistible.
• Vanilla Extract: Brings out a warm, cozy flavor.
• Canola Oil: Perfect for frying these bad boys.
• Powdered Sugar: For dusting these easy beignets like they just walked through a sugar snowstorm (yum!).

How to make Pound Cake Beignets

Step 1: Mix the Batter

1

Add cake flour, sugar, baking soda, and salt to a medium bowl.

2

Mix until well combined.

3

Add eggs, melted butter, sour cream and vanilla extract to another bowl.

4

Whisk until smooth.

5

Pour the wet batter into the dry ingredients.

6

Mix until smooth.

Step 2: Fry ‘Em Up!

7

Use a cookie scoop or 2 tablespoons to scoop the batter, and fry for 3-4 minutes until golden brown.

8

Transfer to a baking sheet lined with paper towels and liberally dust with cooled beignets with powdered sugar.

What to serve with homemade
beignets

• Dips & Drizzles: These beignets are already bomb on their own, but add some dips and you’ll be on a whole nother level. Try ’em with a silky caramel sauce, rich chocolate ganache, or bright and fruity strawberry preserves.
• Breakfast Spread: These pound cake beignets fit right into a brunch lineup. Serve them with a homemade apple butter, a side of sweet potato grits, or go all out with a Southwestern chicken casserole.
• Warm Drinks: Whip up a creamy French hot chocolate, a warm white chocolate hot cocoa, or keep it classic with a rich cup of coffee.
• Ice Cream: Yep, you heard me! Scoop up some mocha ice cream or maybe even a cookies and cream to go with these beignets.

Menu Option: Complete Brunch With Pound Cake Beignets

These grillades and grits make for the perfect deliciously Southern-inspired brunch! Tender round steak slow-cooked in a rich, creamy Creole spiced gravy and served over buttery grits.

These Southern grits are creamy, smoothly textured, and buttery. Grillade’s BFF!

These apple fritters have pieces of delicious Granny Smith apples wrapped and fried in sugary dough. They’ll send your taste buds into food heaven!

My Southern sweet tea is a classic made with ease and deliciousness! With simple ingredients like a tea bag, sugar and the right garnish, you can make the perfect glass of refreshing tall cold tea!

Recipe Substitutions

• Cake Flour: If you don’t have cake flour, use all-purpose flour. Sift it a couple of times to get a light texture.
• Butter: You can use salted butter but cut the added salt in half.
• Sour Cream: Greek yogurt is a great stand-in for sour cream. It gives that same tangy, creamy vibe.
• Gluten-Free: Swap the cake flour for a gluten-free all-purpose blend.
• Vegan Option: Replace the butter with a good plant-based butter, use a vegan yogurt in place of sour cream, and swap out the eggs with a flaxseed egg mixture.

Recipe Variations and Additions

• Go Chocolate: Mix a handful of mini chocolate chips into the batter. They’ll melt into the beignets as they fry!
• Make It Spiced: Add a dash of cinnamon or nutmeg into the batter for some warm, cozy fall vibes.
• Citrus Pop: Zest a lemon or orange into the batter for a bright, fresh flavor. It’s my favorite variation during summer y’all!
• Banana Beignets: Mash up half a ripe banana and mix it into the batter for yummy banana homemade beignets.

Expert Tips and Tricks for making the best easy beignets recipe

1. Don’t Overmix: When combining your wet and dry ingredients, be gentle boo! Overmixing will make your pound cake beignets dense and chewy instead of light and tender.
2. Scrape for the Perfect Scoop: Make sure to scrape the spoon or scoop against the side of the bowl when you’re scooping the batter to get a clean, round scoop. This helps make your beignets into perfect little spheres when they fry up!
3. Flip Tip: These lil’ guys usually flip themselves in the oil, but if one’s being stubborn, give it a gentle flip and hold it down with a spoon for a few seconds. That’ll keep it in place so it cooks evenly.
4. Watch Your Oil Temp: Keep an eye on that oil! Too hot, and your beignets will burn on the outside and stay raw inside. Too cool, and they’ll get greasy. Keep it steady at 350°F.

How to store Pound Cake Beignets

You can keep these pound cake beignets at room temp in an airtight container for about a day or two, but if you’re planning on keepin’ ’em around any longer, pop them in the fridge.

How long will Pound Cake Beignets last in the fridge?

These beignets are best enjoyed fresh (obviously, because who waits to eat beignets?), but they’ll stay good for up to 3 days in the fridge. If you want them warm and cozy again, just give them a quick 10-second zap in the microwave.

Can I freeze these easy beignets?

Yep, you can freeze them! Once they’re completely cooled, stash them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months in the freezer. When you wanna enjoy them, just thaw them at room temp and give them a quick warm-up in the microwave. Bam, fresh beignets again!

Frequently asked questions

These Pound Cake Beignets are proof that you can have the best of both worlds: crispy, tender, and oh-so-buttery! You don’t need yeast, you don’t need kneading, and let’s be real, you don’t need an excuse to fry up a batch. Your sweet tooth will thank ya!

More Fried Dough, Fritter and Donut Recipes

• The BEST New Orleans Beignets Recipe
• Apple Fritters Recipe
• Pumpkin Fritters
• Banana Fritters
• Pumpkin Cider Donuts
• Peach Fritters Recipe

Print

Pound Cake Beignets

My take on beignets made with pound cake! Y'all know I love pound cake and beignets and I just had to give this a try and I am so glad I did!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 23 beignets

Calories 137kcal

Author Jocelyn Delk Adams

Equipment

• Mixing Bowls
• Large Pot

Ingredients

• 2 cups cake flour
• 3/4 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 stick unsalted butter completely melted
• 1 cup sour cream room temperature
• 1 tablespoon pure vanilla extract
• canola oil for deep frying
• 1/2 cup powdered sugar for dusting

Instructions

• In a medium bowl combine cake flour, sugar, baking soda, and salt.
• In another bowl combine eggs, melted butter, sour cream and vanilla extract until smooth.
• Pour the wet batter into the dry until the mixture is smooth. Careful not to over mix.
• Fill a medium pot (at least 3 or 4 quart) or Dutch oven about ¾ full with oil. Heat the oil to 350°F, use a cookie scoop or 2 tablespoons to scoop the batter, be sure to scrape against the bowl for a clean scoop. This will make the beignet the perfect sphere.
• Cook for 3-4 minutes until golden brown. They will automatically flip over as they cook. If they don’t, once you flip it, hold it for a few seconds until it stays flipped on its own.
• Transfer to a baking sheet lined with paper towels and liberally dust with cooled beignets with powdered sugar.

Notes

You can keep these pound cake beignets at room temp in an airtight container for about a day or two, but if you’re planning on keepin’ ’em around any longer, pop them in the fridge.

These beignets are best enjoyed fresh (obviously, because who waits to eat beignets?), but they’ll stay good for up to 3 days in the fridge. If you want them warm and cozy again, just give them a quick 10-second zap in the microwave.

Yep, you can freeze them! Once they’re completely cooled, stash them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months in the freezer. When you wanna enjoy them, just thaw them at room temp and give them a quick warm-up in the microwave. Bam, fresh beignets again!

Nutrition

Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 72mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.2mg

The post Pound Cake Beignets appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“First time making apple fritters and they turned out perfect! The apple cider really gave it that apple flavor throughout. Thank you for a delicious and easy recipe!”

—FELICIA

Y’all can’t tell me nothing about apple fritters. For several fall seasons, I would eat my weight in them from a local donut shop in Chicago. I also got my fill of them when we would go apple picking because they would sell them at the apple farms as well. The fact of the matter is I couldn’t get enough so I had to do myself a favor and learn how to make them myself. These are pretty fantastic if I do say so myself.

The Lowdown of This Apple Fritter Recipe

Cuisine Inspiration: Classic fall comfort

Primary Cooking Method: Frying

Dietary Info: Can be made gluten-free with an ingredient swap

Key Flavor: Warm spiced apples inside a crispy fried donut exterior

Skill Level: Easy y’all (No Sweat Fam!)

On Point Fall Flavors

We mix those warm spices up with tender apples to get all those bomb Autumn flavors we know and love.

Textures on Textures

We achieve that perfect tender apple interior plus that fried to golden perfection crispy exterior. It’s a hit for your taste buds.

Quick and Easy

If you can measure and mix ingredients together, you can pull these fritters together in no time boos.

Ingredients You’ll Need to Make Homemade Apple Fritters

• Apples: I use Granny Smith since they aren’t too sweet, have some tartness and hold up to frying well.
• Flour: This is our foundation of the fritters holding everything together.
• Sugars: We use granulated for our fritter batter and powdered sugar for the glaze because it dissolves making a smoother glaze.
• Baking Powder: This is gonna make the fritter batter light and fluffy when fried up.
• Spices: We’re adding cinnamon and nutmeg to give some warmth to those apples then a bit of salt to balance it all out.
• Apple cider: This adds a bomb signature apple flavor to the batter along with moisture plus a bit of pow to that glaze too.
• Eggs: These help bind all the batter ingredients together.
• Butter: This stays giving ample richness and flavor.
• Vanilla: Splash a little of this in the batter to add aromatic notes.

How to Make Apple Fritters

Step 1: Mix It Up!

1

Add all the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg to a large bowl and whisk to combine.

2

Stir in the chopped apples.

3

Mix together the cider, eggs, melted butter, and vanilla extract in a separate bowl with a whisk.

4

Pour the wet mixture into dry ingredients and stir until combined.

Step 2: Fry Them Up!

5

Heat vegetable oil in a dutch oven or other large pot over medium-high heat until it reaches 350 degrees F. Use a one-third cup measure to transfer heaping portions of the batter into the hot oil.

6

Press each portion of batter lightly with the back of spoon to flatten it. Fry until golden brown. Remove them from the hot oil and place on a wire rack set inside rimmed baking sheet to drain. Let the fritters cool.

PRO TIP: Don’t overcrowd the pan! I found that for a regular sized Dutch oven you can cook about five fritters at a time. If the diameter of your pot is smaller you may need to cook fewer at a time.

Step 3: Glaze It Up

7

Whisk together the confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth.

8

Spoon the glaze over the fritters and let set them for 10 minutes before serving.

9

Once the glaze sets , your fritters are ready to serve up boos!

How to Serve Apple Donut Fritters

• Add a Dip: Keep a caramel sauce or chocolate ganache by as a dip for some flavor contrasts.
• Classic Breakfast Spread: Whip up some scrambled eggs and crispy candied bacon and serve these apple donut fritters along with some fluffy pancakes for your carbs.
• Special Brunch Gathering: Get that easy breakfast casserole in the oven, fry these fritters up and serve this biscuits and gravy casserole for the crowd.
• Fall Dessert Table: Serve up these fritters along with some apple cobbler, pumpkin pie, sweet potato cinnamon rolls and dutch apple pie.

Recipe Substitutions

• Apples: You can also use Honeycrisp or Fuji apples in this recipe too.
• Spices: Keep it no-fuss by replacing the individual spices with an apple pie spice or pumpkin pie spice blend.
• Butter: You can use salted butter instead. Just omit the salt in the recipe.
• Apple Cider: Swap in apple juice or milk instead.

Recipe Variations and Additions

• Gluten-Free: Replace the all-purpose flour with 1:1 ratio gluten-free flour. You might end up with a different texture but it will still be delish!
• Skip the glaze: Toss the fritters in a paper bag with cinnamon sugar.
• Booze it Up: A splash of bourbon or rum in the batter will add some warm depth.
• Go with Pear: You can switch up the apple with pear for a delish fruit swap.

Expert Tips and Tricks

• Small Bits: Make sure the apple pieces are chopped small. The smaller size allows them to cook up tender when they are fried.
• Reheat the Oil: Bring the oil back to 350 degrees between batches. The temperature of the oil drops when food is added to the pot so it may need to reheat before you add more to the pot so they won’t turn out soggy.
• Use a heavy pot: It helps the oil maintain its temperature more easily.
• Drain the apple fritters: This ensures they aren’t overly greasy. After you drain, then add your glaze.
• Keep it Uniform: Make sure your fritters are the same size so they cook evenly. I like to use a one-third measuring cup.

How to Store Apple Fritters

If you plan to eat leftovers within a couple of days, just wrap them in foil loosely and leave them at room temp. They will last up to 2 days. If you need to store longer, pop them in the fridge.

How Long Will They Last in the Fridge?

They will last in a fridge for up to 5 or 6 days.

Can I Freeze?

Transfer the leftover apple fritters to a freezer bag releasing any air. They should store for up to 3 months. If you want to heat, add to an air fryer or an oven so they remain super crispy.

Frequently Asked Questions

Y’all these apple fritters are so lit. Whether you make them all Fall or all year round, they are a hit each and every time. The tender texture on the inside along with that golden crispy outside is everything you need and more. Get into it boos.

More Fried Dough, Fritter and Donut Recipes

• Peach Fritters
• Pumpkin Cider Donuts
• Classic Funnel Cake Recipe
• New Orlean Beignets
• Pumpkin Fritters
• Banana Fritters

Print

Easy Apple Fritters Recipe

Apple Fritters with pieces of delicious Granny Smith apples wrapped and fried in sugary dough will send your taste buds into food heaven! The best apple fritters you'll ever eat.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 230kcal

Author Jocelyn Delk Adams

Equipment

• Dutch Oven

Ingredients

For the Fritters

• 2 granny apples peeled, cored, and cut into 1/4-inch pieces
• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¾ cup apple cider
• 2 large eggs lightly beaten
• 2 tbsp unsalted butter melted
• 1 tsp vanilla extract

For the Glaze

• 2 cups confectioner’s sugar
• ¼ cup apple cider
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

US Customary – Metric

Instructions

• Add all dry ingredients (flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg) in a large bowl and whisk to combine. Stir in apples.  
• Next add wet ingredients (cider, eggs, melted butter, and vanilla extract) to a separate bowl and whisk together then pour mixture into dry ingredients and whisk until combined. 
• Heat 3 cups of vegetable oil in dutch oven over medium-high heat to around 350°F to 375°F. Use 1/3-cup measure to transfer 5 heaping portions of batter into the hot oil. Press batter lightly with the back of spoon to flatten somewhat. Fry until golden brown (about 2 to 3 minutes each side). Once all fritters are fried, remove fritters and transfer fritters to wire rack set inside rimmed baking sheet or to a paper towel to dry. Bring oil back to around 350°F and repeat with remaining batter. Let fritters cool 5 minutes.
• Whisk together confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Spoon over fritters and let set for 10 minutes then serve.  

Notes

How to Store Apple Fritters

If you plan to eat leftovers within a couple of days, just wrap them in foil loosely and leave them at room temperature. They will last up to 2 days. If you need to store longer, keep them in the fridge.

How Long Will They Last in the Fridge?

They will last in a fridge for up to 5 or 6 days.

Can I Freeze?

Transfer the leftover apple fritters to a freezer bag releasing any air. They should store for up to 3 months. If you want to heat, add to an air fryer so they remain super crispy.

Nutrition

Calories: 230kcal | Carbohydrates: 48g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 207mg | Potassium: 185mg | Fiber: 1g | Sugar: 30g | Vitamin A: 115IU | Vitamin C: 1.6mg | Calcium: 57mg | Iron: 1.2mg

This post was originally published October 2017. It has been updated with new content and images.

The post Apple Fritters Recipe appeared first on Grandbaby Cakes.

I’ve had my fair share of fried Oreos. From Mississippi county fairs to the State Fair of Texas where they serve over 75,000 a year, I just had to make these at the crib y’all. It’s as if a funnel cake (one of my fave fair foods ever) and an Oreo had a baby. And that baby is a genius! I’m gonna show you how to make fried Oreos that are so mind blowing, you might skip the fair this year.

When you use this fried Oreo recipe, the cookies will be crispy and golden brown on the outside with a warm, gooey center. It’s so bomb, and once you have just one, you won’t be able to turn down another.

What Are Fried Oreos?

Fried Oreos are Oreo cookies dipped in a thick fluffy batter that are then deep fried until golden brown. What makes them appealing is the contrasting textures. They are crisp on the outside but warm and gooey in the inside. Most times, they are finished off with a nice dusting of powdered sugar or a drizzle of a chocolate or caramel sauce taking it to addictive heaven. They are known to be a fan fave at carnivals and fairs because of their indulgence and small package sweetness.

The Lowdown of this Deep Fried Oreo Recipe

• Cuisine Inspiration:  Fair Comfort
• Primary Cooking Method: Deep Frying
• Dietary Info: Not for my Dairy Free, Gluten Free or Vegan/Vegetarian Boos but some changes can be made.
• Key Flavor: Warm, Gooey Chocolate in a Fried Up Crispy Shell
• Skill Level: Easy y’all!

Ingredients You’ll Need to Make these Fried Oreo Cookies

• All-purpose flour: Provides structure to the batter.
• Granulated Sugar: Adds just a touch of sweetness to the batter.
• Baking powder: Helps the batter puff up and become crispy when fried.
• Salt: Never make a sweet dessert without a little salt boos. It enhances the overall flavors.
• Milk: Adds moisture and creates a smooth batter. You can use regular 2% milk, 1%, skim, or non-dairy milk.
• Egg: Acts as a binder for the batter and helps adhere to the Oreos.
• Butter: Adds richness and so much flavor.
• Vegetable oil: Needed to deep-fry the Oreos. Vegetable oil, along with canola or peanut, have a high smoke point which is what you need when frying up stuff.
• Oreos: You gotta have these boos! You can also use the generic variety of sandwich cookies and even the double stuffed for extra gooey vibes.
• Powdered sugar: This is our garnish! Totally optional but it adds a lil’ something to the visuals.

How to Make Fried Oreos

Step 1: Mix the batter

1. Whisk the flour, sugar, baking powder, and salt together in a medium mixing bowl.
2. Add the egg, milk, and melted butter, stirring until the batter is smooth but still has a few lumps left behind. Just don’t overmix y’all.
3. Let the batter rest for about 5 minutes before frying the Oreos.

PRO TIP: Don’t overmix the batter. Just like with pancakes, a few lumps are perfect y’all. Too much mixing will get rid of those precious air bubbles that add an airy and light quality. It will also overdevelop gluten and make the batter chewy and tough instead of fluffy.

Step 2: Coat and Fry the Oreos

1. While you’re waiting for the batter to rest, heat some oil in a large pot, and line a plate with paper towels. You want the oil to stay around 350F, so it’s best to use a deep-fry thermometer.
2. Add each Oreo to the batter and fully coat on all sides.
3. Carefully lower each cookie into the hot oil using two forks. Fry the Oreos in small batches until they turn golden brown.
4. Remove the fried Oreos using a slotted spoon and let them drain on the lined plate.
5. Allow the Oreos to cool for about 2 minutes, then dust them generously with powdered sugar or any other toppings you like!

How to Serve Deep Fried Oreos

• Drizzles: If powdered sugar seems drab, go all out and top with some chocolate ganache, caramel sauce, hard sauce or even strawberry sauce for a chocolate strawberry vibe.
• Whipped cream – this keeps it classic and also mellows the sweetness. Serve with a few fresh strawberries or raspberries on the side to add some sophistication to this childhood treat.
• Ice Cream – Who could resist these warm babies served with some vanilla ice cream, mocha ice cream, coffee ice cream or even better yet, cookies and cream to double down on the theme?
• Drink it Up: Serve with a cup of hot chocolate or coffee. Better yet? Dip it in boos!
• Party Dessert Buffet: These are super fun in a buffet along with other tiny desserts like key lime pie cookie cups, lemon brownies, divinity candy, or pineapple cupcakes.
• Fried Treats Party: Keep the deep fryer going and serve up Italian castagnole, blueberry glazed doughnuts, peach fritters, pumpkin fritters and beignets.

Recipe Substitutions

• All-Purpose Flour: Sub in cake flour for a lighter and even fluffier batter. And for my gluten free boos, replace it with a 1:1 gluten-free flour blend.
• Milk: Replace with another milk of your choice like oat, soy or almond to avoid the dairy.
• Baking powder: Ran out? You can use a combo of baking soda and cream of tartar. Use 1/4 teaspoon baking soda and 1/2 teaspoon of cream of tartar for every 1 teaspoon of baking powder needed. You will need to triple these ratios for this recipe.

Recipe Variations and Additions

• Oreos: Use other flavors of Oreos like mint, golden, chocolate cream, or peanut butter. Even use gluten free and sub out the flour for gluten free to make this perfect for dietary restrictions.
• Filling: Open up those Oreos and add in surprises like a teaspoon of nutella, cream cheese or peanut butter. It will make for a gooey overload of goodness.
• Batter: Add in spices like nutmeg and cinnamon to warm up the batter. Or toss some sprinkles in the batter for a unique texture and cute effect.
• Savory: Try using Ritz crackers with a cream cheese filling for a savory version. Add a pinch of cayenne to the batter too and omit the sugar. A sprinkle of flaky sea salt on top will take this over the top.

Expert Tips and Tricks

• Use a thermometer: A thermometer helps ensure the oil stays at a consistent temperature while you’re frying the Oreos. We want golden brown not burnt y’all.
• Don’t overcrowd the pot: Don’t fry too many Oreos at once since it will lower the oil temperature too much and make them soggy.
• Use a slotted spoon: A slotted spoon or spider strainer works best for removing the fried Oreos from the oil once they’re cooked.
• Drain: Make sure you let those Oreos chill on paper towels before serving them up so they aren’t too oily.
• Don’t Delay: Serve the Oreos immediately while they’re hot for the crispiest texture and best flavor.

How to Store Fried Oreos

• Fridge: Store the leftover Oreos in an airtight container in the fridge. They last for 2-3 days.
• Reheating: Reheat these babies in an air fryer for the best results. Set at 350F and place on a single layer. Cook for about 2-5 minutes and shake the basket just to make sure they are all heated through. You can also do this in an oven at the same temperature.

Frequently Asked Questions

Other Amazing Oreo Recipes to Try

• Oreo Milkshake
• Oreo Frosting
• Oreo Cheesecake
• Oreo Bars
• Oreo Pancakes
• Mississippi Mud Pie with Oreo Crust

Print

Fried Oreos

Fried Oreos are an indulgent treat that combines everyone’s favorite cookie with a crispy, deep-fried coating. This warm, gooey treat is perfect for parties, special occasions, or simply an afternoon pick-me-up!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 36 oreos

Calories 242kcal

Author Jocelyn Delk Adams

Ingredients

• 1 cup all purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/4 tsp kosher salt
• 1 cup milk
• 1 large egg
• 2 tbsp butter melted
• 3 cup vegetable oil
• 36 Oreos 1 (14.3 oz) package
• powdered sugar for garnish

Instructions

• Whisk flour, sugar, baking powder, and salt together in a medium bowl.
• Whisk in milk, egg and melted butter until batter is smooth, but still has a few lumps. Let batter sit for 5 minutes.
• Heat oil to 350 F in large pot. Line a plate with paper towels.
• Dip an Oreo into batter and coat completely. Using two forks, pull it out of the batter, allowing excess batter to fall and carefully slide it into the oil. Repeat with 3-4 more Oreos. Do not overcrowd the pot.
• Let fry for about 1 minute or until golden brown, then flip and continue frying for another minute.
• Using a slotted spoon, remove the Oreo from the oil and let drain on lined plate. Let cool for about 2 minutes, then dust with powdered sugar and enjoy!

Notes

Tips and tricks

• Use a thermometer: A thermometer helps ensure the oil stays at a consistent temperature while you’re frying the Oreos. This will result in the perfect golden-brown color.
• Don’t overcrowd the pot: Don’t fry too many Oreos at once since it will lower the oil temperature too much.
• Use a slotted spoon: A slotted spoon or spider strainer works best for removing the fried Oreos from the oil once they’re cooked.
• Remove excess oil: Let the Oreos cool on paper towels so the excess oil drains from them before serving. 
• Serve right away: Serve the Oreos immediately while they’re hot for the crispiest texture and best flavor.

Storage

For any leftover fried Oreos, follow these storage and reheating instructions:

• Fridge: Store the leftover Oreos in an airtight container in the fridge for 2-3 days.
• Reheating: Reheat pre-cooked Oreos in the oven for 3-5 minutes at 350F or until warmed through.  Or use an air fryer at the same temperature.

Nutrition

Calories: 242kcal | Carbohydrates: 12g | Protein: 1g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 7mg | Sodium: 107mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 37IU | Calcium: 32mg | Iron: 2mg

The post Fried Oreos appeared first on Grandbaby Cakes.

What inspired these homemade funnel cakes you ask? It’s the countless trips to county fairs and Six Flags wandering around in search of delicious foods! Soft serve cones, hot dogs and slushies to start, andat the end of it all, I always treated myself to a crispy, sugary, oily to the touch, funnel cake.

I adore homemade funnel cakes. It’s probably because they are fried in hot oil and smothered in powdered sugar (don’t judge me). They are squiggly dough pieces of perfection that make me feel young again whenever I have one.

Making this fair funnel cake recipe is the perfect way to celebrate the summer and all its joys! Serve them up a glass of freshly squeezed lemonade for a tasty summertime treat.

Why You Will Love This Recipe

• The perfect excuse to skip the next Six Flags trip and stay at home!
• Easy to make recipe.
• Kid-friendly (yet adult love) sweet treat!
• Made with simple ingredients that are easy to find if you don’t already have them.

Ingredients

Most likely, you’ve got everything you need right at home! But, let’s double check together anyway, shall we?

• Flour: Sift the flour for a lighter, airer batter.
• Sugar: A small amount of granulated sugar goes into the funnel cake batter recipe and then you’ll be topping them with powdered sugar! You can also use cane or coconut sugar for the batter.
• Baking Powder: To give the funnel cake batter a little lift.
• Salt: If possible, use kosher salt.
• Milk: Dairy intolerant? Use your favorite alternative milk! I find that cashew or oat milk work best.
• Eggs: No eggs? No problem. Use your preferred egg replacement. I like ground flaxseed, applesauce, mashed bananas or even yogurt.
• Vanilla: Out of vanilla? Replace with a good quality maple syrup.
• Vegetable or canola oil: It’s for frying so make sure to choose a high heat oil.

How To Make Funnel Cake

Let’s look at the steps that go into making the best funnel cake recipe. You can find all the details below in the recipe card.

1. First thing, start heating the oil in a pot. I like to use a dutch oven.
2. Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.

2. Whisk in the milk, eggs and vanilla extract until the batter is nice and smooth.

3. Add the batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip. Once the oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry.

4. Flip over the funnel cake once the first side is nice and golden brown. Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
5. Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.

How to Store

Funnel cakes are truly best eaten warm and freshly made. However, if you have some left store them in an airtight container for up to five days in the fridge or in the freezer for up to three months.

Reheat them on a baking sheet pan in the oven at 350° F for about five minutes. Dust again with more confectioner’s sugar and serve.

Can you refrigerate funnel cake batter?

Yes! If you’d like to make the batter ahead of time or store leftovers, cover the bowl with plastic wrap and store in the refrigerator. The batter will last for 2 days.

How to Serve Funnel Cakes

I appreciate the simplicity of a funnel cake: fried dough and powdered sugar. With two simple, yummy components, you’ve got a sinfully good treat that can’t be resisted. Every now and then, I love to layer on a few toppings to my treat, just to jazz it up.

If you’re feeling a bit fancy, try out a few of the topping ideas below. Or, get creative and try out a topping of your own choice! I’d love to hear what you chose in the comments.

• Hot Fudge
• Cinnamon Sugar
• Fresh Fruit such as strawberries, blueberries, and bananas.
• Homemade Caramel Sauce or Butterscotch
• Whipped Cream or a scoop of Homemade Strawberry Ice Cream
• Peanut Butter or Marshmallow Fluff (maybe both?)
• Fried Apples or Grilled Peaches with Caramel Sauce

Expert Tips

• No matter what you use, a piping bag, squeeze bottle or funnel, be sure the opening is at least ½ an inch round. This will make for the perfect thickness and even cooking.
• Make sure the oil is hot before cooking your funnel cakes. A thermometer is the best way to test it.
• Serve immediately after cooking or hold in oven to keep warm until you’re ready to serve.
• Funnel cake batter can be made up to two days in advance.

FAQs

More Funnel Cake Recipes

Wanna get in on some more funnel cake action this Summer? Turn your home into an amusement park by whipping up a classic town fair treat!

Try out one of Grandbaby Cakes’ deliciously fun funnel cake recipes:

• Strawberry Shortcake Funnel Cake
• Red Velvet Funnel Cake
• Swirled Vanilla Chocolate Funnel Cakes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Print

Homemade Funnel Cakes

This easy, Homemade Funnel Cake tastes just like the classic amusement park favorite. Light, crispy and sweet, funnel cakes are a quintessential Summer treat that you can make right in your own kitchen!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 funnel cakes

Calories 358kcal

Author Jocelyn Delk Adams

Ingredients

• 4 cups vegetable or canola oil for frying
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Confectioner’s sugar for serving or other toppings

US Customary – Metric

Instructions

• Heat oil in a pot to about 375 degrees.
• Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.
• Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth.
• Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
• Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
• Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
• Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.

Video

Notes

No matter what you use, a piping bag, squeeze bottle or funnel, be sure the opening is at least ½ an inch round. This will make for the perfect thickness and even cooking.

Make sure the oil is hot before cooking your funnel cakes. A thermometer is the best way to test it.

Serve immediately after cooking or hold in oven to keep warm until you’re ready to serve.

Funnel cake batter can be made up to two days in advance.

Nutrition

Calories: 358kcal | Carbohydrates: 62g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 368mg | Potassium: 373mg | Fiber: 1g | Sugar: 13g | Vitamin A: 285IU | Calcium: 192mg | Iron: 3.5mg

This post was originally published in July 2013. It has been updated with new images and content.

The post Homemade Funnel Cake Recipe appeared first on Grandbaby Cakes.

What is a Beignet?

Beignets are pillowy squares of lightly sweetened fried dough that are heavily dusted with powdered sugar.

They are the most famous in New Orleans and each time I go, I must have beignets from Cafe Du Monde and Cafe Beignet.  I think both are fantastic and I am often asked which has the best beignet recipe. 

I find Cafe Beignet’s to be lighter with a very different texture than Cafe Du Monde beignets.  Cafe Du Monde has a much doughier texture overall and is the favorite in New Orleans so you must try both in my opinion and make a decision for yourself.

In my effort to bring Mardi Gras into my home, I searched for an authentic beignet recipe that might add a dash of creole soul to my kitchen. So of course, I turned to Mr. New Orleans himself, Emeril Lagasse for a bit of inspiration.

I was able to adapt his recipe, and it is perfect!  These beignets are like heavenly morsels of dough that are quite delicious but oh so dangerous for the waistline shrinking resolution vowers.

Why You Will Love This Recipe

• A well-tested recipe with countless failed trials along the way. I’ve pretty much made every mistake possible and I’m sharing with you all the tips I’ve learned along the way so you can avoid them.
• These fluffy New Orleans donut beignets are a treat both kids and adults will love!
• An authentic New Orleans dessert to serve for Fat Tuesday, Mardi Gras, or to end any cajun or creole dinner.

Ingredients

This beignet dough recipe relies on simple baking ingredients you might already have on hand. Here’s what you need:

• Active dry yeast: Yeast is essential for making the beignets puff up as the cook and gives them their texture.
• Granulated sugar: For sweetening the dough.
• Vegetable shortening: Gives the dough some moisture but has a more neutral flavor that works best when making beignets.
• Milk: I use whole milk for the richest flavor. You will need to warm it up slightly to 110 degrees so it can activate the yeast.
• Egg: A source of flavor and moisture for our beignet dough.
• All-purpose flour: The main ingredient to form the dough for the best beignets.
• Salt: Just a touch for flavor.
• Oil: The oil is for frying the beignets. Use any neutral oil that’s suitable for high-temperature frying.
• Powdered sugar: The final touch to making the best beignets.

How to Make Beignets

Beignets can be a very tricky thing to make but luckily for you, I’ve tested out this recipe more than a few times. I’ve spent days coating my kitchen in flour, powdered sugar, and egg shells just to be able to guarantee you a foolproof recipe.

1. Add the yeast, sugar, shortening, and milk to an electric mixer fitted with a dough hook then set it to mix for two minutes.
2. Add the egg and mix again.

3. Slowly add in four cups of flour and salt then allow this to mix at a low speed until incorporated. Bump up the mixer to medium speed until the mixture forms a loose ball.

TOP TIP: The dough should be relatively soft, like drop biscuit dough. It should not be stiff like pie dough. Do not overmix the dough. You will have tough beignets if you overmix the dough.

4. Remove your dough from the bowl, form it into a smooth ball (be careful not to use too much force), and place it in a lightly oiled bowl.

5. Cover your bowl with plastic wrap and allow your dough to rise in a warm area for two hours.
6. Your dough should double in size.

TOP TIP: Do not allow your dough to sit there for longer than two hours. If you let the dough rise for too long, the taste and texture of your beignets will suffer.

7. Flour your work surface and pat out your dough into a 12.5×10 inch rectangle that is also 1 inch thick then proceed to roll it out to ¼ inch thickness.
8. Use a sharp knife or dough cutter (dusted in flour!) and cut the dough into twenty 2.5-inch squares. You will most likely have scraps of leftover dough. Do not try to remix these scraps and cut them into squares. The scraps will only produce tough beignets because you are pushing air out of the dough.

TOP TIP: Flour is your friend! Don’t hold back, beignet dough can be notoriously sticky and no one wants to scrape dough bits off their counter all day. Flour your hands, work surface, rolling pin, and dough cutter or knife. If at any point your dough begins to stick to your surface or your tools feel free to add a bit more flour. I promise you won’t regret it!

9. Fry the beignets a couple of them at a time until they are golden brown and crispy on all sides. This should take three to five minutes. Do not add too many pieces to the oil or else the oil temperature will drop and your beignets will fry up flat. They will not puff up.

10. Drain your beignets on paper towels and coat them in as much powdered sugar as your heart desires. Eat as many as you’d like, get messy, and don’t forget to lick the sugar off your fingers! 

What Do You Eat Beignets With?

Beignets are traditionally served with coffee but you could also serve them with hot chocolate or hot tea if you’re not a coffee drinker.

They are commonly served alone but I think adding some jam or caramel sauce for dipping makes this a truly special dessert.

They’re a great way to end a meal with all your favorite cajun foods. Such as Blackened Fish, Dirty Rice, and Shrimp Creole.

Make sure you make a huge feast like this Frogmore Stew Low Country Boil to celebrate these babies with at the end!

Expert Tips

• Don’t overcrowd the oil. Adding too many beignets lowers the temperature of the beignets and they won’t cook up right.
• It’s best to make your beignets as soon as the dough doubles in size. The longer it sits the dough will actually begin to degrade.
• Don’t skip the powdered sugar! It’s essential to the flavor in this easy beignet recipe.
• This traditional New Orleans beignets recipe is absolutely the best eaten hot, freshly fried. They truly don’t store all that great and even after sitting and cooling for a few minutes, they lose their appeal.
• Don’t skimp on the flour when rolling your beignet dough. Coat anything and everything that will touch the sticky dough.

FAQs

More New Orleans Recipe

• Mardi Gras King Cake
• Bananas Foster
• Shrimp Po’ Boy
• Cajun Red Beans and Rice
• Jambalaya Skillet

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Print

New Orleans Beignets

These New Orleans Beignets are the Real Deal! Heavenly morsels of dough are deep fried to golden brown perfection and topped with powdered sugar making you feel like you stepped off the plane into NOLA! 

Course Dessert

Cuisine Cajun/Creole

Prep Time 2 hours hours 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 20 servings

Calories 147kcal

Author Jocelyn Delk Adams

Ingredients

• 1 package active dry yeast
• ½ cup granulated sugar
• 2 tablespoons vegetable shortening
• 1 ¼ cups warm milk 110 degrees
• 1 large egg beaten
• 4 ½ cups all-purpose flour
• Pinch salt
• Oil for frying
• Powdered sugar for dusting

US Customary – Metric

Instructions

• In the bowl of an stand mixer, fitted with a dough hook, add yeast, sugar, shortening, and milk and mix together for 2 minutes. Add the egg and mix then add 4 cups of the flour and salt.

  Continue mixing on low speed until all of the flour is incorporated. This takes about 1 minute. Mix at medium speed until the mixture forms a ball, leaves the sides of the mixing bowl, and climbs up the dough hook.
• Remove the dough from the bowl. Form the dough into a smooth ball with your hands then lightly oil a bowl. Place the dough inside the bowl and push it along the sides to make sure it is slightly oiled all the way around. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size. This takes about 2 hours.
• Preheat the vegetable oil a deep fat fryer to 360 degrees F.
• Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets.
• Fry beignets, just a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Sprinkle the beignets with powdered sugar and serve.

Notes

• Don’t overcrowd the oil. Adding too many beignets lowers the temperature of the beignets and they won’t cook up right.
• It’s best to make your beignets as soon as the dough doubles in size. The longer it sits the dough will actually begin to degrade.
• Don’t skip the powdered sugar! It’s essential to the flavor in this easy beignet recipe.
• This traditional New Orleans beignets recipe is absolutely the best eaten hot, freshly fried. They truly don’t store all that great and even after sitting and cooling for a few minutes, they lose their appeal.
• Don’t skimp on the flour when rolling your beignet dough. Coat anything and everything that will touch the sticky dough.

Nutrition

Calories: 147kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Cholesterol: 10mg | Sodium: 10mg | Potassium: 57mg | Sugar: 5g | Vitamin A: 40IU | Calcium: 23mg | Iron: 1.4mg

This post was originally published in July 2019. It has been updated with new images and content.

The post The BEST New Orleans Beignets Recipe appeared first on Grandbaby Cakes.

Disclosure: I partnered with Butterfinger® for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.

Little known fact: I am a donut addict. Okay, maybe it’s not that deep but I have been on a real donut kick lately! For the past few weekends I’ve been hit with a deep craving that just can’t be ignored. So, I pull up a trusty delivery app and, just like that, I’ve got an assorted half dozen all to myself. Old Fashioned, Original Glaze, Double Chocolate, Strawberry Frosted, Apple Fritter, need I say more?

In celebration of my rediscovered love for rounds of tender, tasty dough, I decided to share a donut recipe with y’all! With the spooky season upon us, I thought it would be fun to create a donut inspired by one of my favorite childhood Halloween candies: Butterfinger. Buttery, flaky and downright delicious, Butterfingers make for the perfect addition to this recipe! With each bite of these bad boys you get a mouthful of buttery pastry layers, fudgy glaze, earthy pumpkin cream filling, and crisp, playful pieces of Butterfinger.

Dough-nut worry, you’ll have a few of these for yourself soon enough. Let’s get to work!

Ingredients

If you’re intimidated by the idea of homemade donuts, don’t be. I spent years avoiding donut recipes because they seemed to be my weakness. No matter how many times I tried, I just couldn’t get it right. But I also realized that I went into each recipe anxious and having already decided that it wouldn’t go well.

Eventually, I got fed up with my own pessimism so I scrapped all my previous attempts and started over. And y’all, here we are!

This recipe combines 5 components to create something sweet, fun, unique and undeniably delectable. Here’s how the money gets made:

• Pumpkin Cream Cheese Filling– made with earthy pumpkin, tangy cream cheese and warm spices, this filling is EPIC. Each spoonful is velvety, luscious and full of classic Fall flavors.
• Butterfinger Pieces– the bar that started it all! Butterfingers are crispety, crunchety, peanut buttery and covered in a rich, chocolatey coating. During baking, butterfingers maintain their texture making for an intense, flavorful bite.
• Puff Pastry Sheets- using store-bought pastry is an easy shortcut that doesn’t require sacrificing quality. Flaky and buttery, puff pastry layers will imitate the “cronut” doughnut variation.
• Chocolate Glaze– rich and fudgy, yet not overpowering, this subtle glaze is the cherry on top. The added layer of decadence helps to create balance and introduce a little extra sweetness.

How to Make Pumpkin Stuffed Donuts

1. Whip That Filling: First up, grab your electric mixer and in a medium bowl, go to town on that cream cheese, canned pumpkin, heavy cream, sugar, vanilla, and pumpkin spice. Whip it up until it’s lighter than air and oh-so-fluffy. Then, take a spatula and lovingly fold in those chopped Butterfinger® pieces. Spoon that goodness into a piping bag with a round tip and let it chill in the fridge.
2. Layer Love: For these bad boys, we’re doing layers. Take your puff pastry sheets, and after a little egg wash love between each, stack ‘em up. Use a 3-inch round cutter or even a glass to punch out those future donuts.
3. Bake or Fry: Here’s where you choose your destiny – to bake or to fry. If you’re baking, get your oven preheated to 375 F and slide them in for about 20 minutes until they’re golden and gorgeous. For the fryers out there, heat your oil to 375 degrees and give each side of your donuts the spa treatment for about 6-7 minutes total. Then let them rest and cool, they’ve earned it!
4. Ganache-ify: Heat up that cream in a saucepan until it’s just about to throw a bubble party (but don’t let it!). Whisk in cocoa powder, sugar, and vanilla, and let this chocolaty pool cool until it’s just the right dunkable consistency.
5. Fill ‘Em Up: With your donuts cool and your ganache ready, it’s time to get stuffed! Poke your piping bag’s tip into the side of each donut and give a gentle squeeze. Hit both sides for maximum yum.
6. The Grand Finale: Dip those beauties head-first into the ganache, give them a sprinkle with chopped Butterfinger®, or go wild with Spider Tops if you’re feeling spooky.

Should I bake or fry?

This recipe offers instructions on how to both bake and fry these donuts! Both options are equally as appetizing but the textures are noticeably different. Fried donuts are light, fluffy and slightly crisp. Baked donuts are a bit more dense yet still airy and buttery. I adore these donuts, regardless of how they’re made! If you’re indecisive, I suggest splitting the batch and trying both! No matter what, you’re guaranteed one super tasty bite.

Leftovers and Storage

You can never go wrong with a fresh donut, served straight out of the fryer or oven. But sometimes, we find ourselves with a few more than we know what to do with. The problem with eating donuts a few days later is that they quickly lose their flavor because they go stale.

Luckily, your freshly baked donuts can be kept for a couple days, but only if you’re careful about how you store them. Place your leftovers in an airtight container or seal them inside storage bags, making sure to squeeze out as much air as possible. Because these donuts contain a cream filling, you’ll need to store them in the refrigerator; they’ll keep for up to 48 hours.

TIP: Want to enjoy your donuts like they literally just came from the bakery? All you need to do is take them out of the storage container and pop them in the microwave for 5 seconds. The donut will be soft, warm and perfectly moist.

My Favorite Donut Recipes

The best part about donuts? They can be served morning, noon and night and still be just as divinely delicious! Don’t just my word for it though, test the theory for yourself by trying a few of my BEST donut recipes.

Check ‘em out:

• Pumpkin Cider Donuts
• Peach Fritters
• Blueberry Glazed Doughnuts
• Apple Fritters

Print

Butterfinger Pumpkin Stuffed Donuts

Decadent puff-pastry donuts stuffed with a pumpkin Butterfinger cream filling and topped with both a sweet chocolate glaze!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 9 servings

Calories 745kcal

Author Jocelyn Delk Adams

Ingredients

For the Filling

• 8 oz cream cheese room temperature
• 1/4 cup canned pumpkin
• 2 tbsp heavy whipping cream
• 1/2 cup powdered sugar plus 1 tbsp
• 1 tsp vanilla extract
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/3 cup chopped Butterfinger up to 1/2 cup

For the Donut

• mild oil (if frying)
• 3 puff pastry sheets thawed overnight in the refrigerator
• 1 large egg
• 1 tsp water
• 1 cup heavy whipping cream
• 3/4 cup cocoa powder sifted
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

US Customary - Metric

Instructions

For the Filling

• In a medium bowl using an electric mixer, beat the cream cheese, canned pumpkin, heavy cream, sugar, vanilla and pumpkin spice until light and fluffy.
• Next, using a spatula, fold in chopped Butterfinger®.
• Add filling to a piping bag with a round tip and set aside in the refrigerator.

For the Donuts

• In a small bowl, beat together the egg and water to use as an egg wash.
• Lay out the first sheet of puff pastry. Brush one entire side with egg wash then lay the next layer on top, brush with egg wash and finally repeat with the third layer.
• Punch out 9 circles using a 3 in. round cutter or the inside of a round glass to remove dough.

To Bake

• Preheat your oven to 375 F degrees. Line a baking sheet with parchment paper.
• Place the donuts onto the prepared baking sheet and bake for about 20 minutes or until golden brown.
• Allow them to cool completely.

To Fry

• Heat oil in a deep pot over medium-high heat until oil reaches 375 degrees.
• Fry donuts, 2 at a time, for about 4-5 minutes before turning over. Fry the other side for another 2 minutes until golden and puffed. Drain on a paper towel and allow to cool completely.

For the Ganache and Filling the Donuts

• In a saucepan, heat the cream, stirring frequently to avoid scorching, until it begins to simmer and is just about to boil (make sure it doesn’t boil however).
• Remove the cream from the heat and whisk in the cocoa powder, sugar, and vanilla until smooth. Let the mixture cool to your desired thickness.
• Once donuts are at room temperature, Insert the tip of the filling piping bag into the side of donut at a slight angle and squeeze gently to fill. Repeat on the opposite side.
• Dip the tops of donuts in ganache, top with chopped Butterfinger or make Spider Tops below.

Optional: To Make Spider Tops for Halloween

• Use a small frosting tip (or a ziplock bag with a corner cut) to pipe two white circles with the white icing, and a dot in the center.
• Starting at the center dot, use a toothpick to pull a straight line out to the edge of the donut. Repeat around the donut to make a spiderweb. Add a toy spider on top and repeat. Let stand until chocolate sets.

Notes

TIP: Want to enjoy your donuts like they literally just came from the bakery? All you need to do is take them out of the storage container and pop them in the microwave for 5 seconds. The donut will be soft, warm and perfectly moist.

Nutrition

Calories: 745kcal | Carbohydrates: 61g | Protein: 11g | Fat: 53g | Saturated Fat: 21g | Cholesterol: 87mg | Sodium: 320mg | Potassium: 249mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1862IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg

The post Butterfinger Pumpkin Stuffed Donuts appeared first on Grandbaby Cakes.

Nothing screams fall like the roll-out of “everything pumpkin!” It is truly one of those ingredients that is mostly associated with crisp weather and fall flavors.

With a few simple ingredients, you can whip up this cozy treat in a matter of minutes. Although it is an easy recipe to make, the depth of flavors taste more like hours of labor!

Perks and Highlights of the Best Pumpkin Fritters

Ingredients

• Pumpkin puree – be sure to not get the pumpkin pie filling, as it has added ingredients to make it sweet.
• All-purpose flour
• Sugars – Brown sugar, and confectioner’s (powdered sugar). The brown sugar is used for the fritters. While the confectioner’s sugar is used for the glaze
• Baking powder, salt, and vanilla
• Cream cheese, Bourbon, and milk (optional) – for the glaze. Milk will only be used if a thinner consistency is desired.

How to Make Pumpkin Fritters

What is a fritter?

A fritter is something divided into small pieces. It can be pieces of meat, dough, fruit, or virtually anything, which is then coated in a batter, and fried. Fritters can be savory or sweet.

These pumpkin fritters are on the sweet side instead of savory. The fritters alone are not overly sweet, but once the bourbon cream cheese glaze is added, they become a truly decadent dessert.

If you love these fritters, you will also love these Apple Fritters, Peach Fritters and Banana Fritters! 

What is the difference between a donut and a fritter?

Both pastry-like treats are deep fried. One of the biggest differences is that fritters are typically something coated in batter and fried. Whereas donuts are simply a dough formed into a ring and fried.

Can I use real, or fresh pumpkin for this recipe?

Yes, fresh pumpkin can be substituted in place of the canned version. Please understand that there are quite a few extra steps to get the silky-smooth texture that canned pumpkin puree has.

Can the pumpkin fritters be baked instead of fried?

No. Baking these fritters will not work for this particular recipe. The batter is on thinner side, and rises best when it hits the hot oil.

About the Bourbon Cream Cheese Glaze

For this recipe, the bourbon is necessary. It offers a very unique flavor to the glaze. You can most certainly use less bourbon if you desire, but this ratio offers a delicious flavor profile.

To achieve a thinner glaze, add a bit of milk and continue whisking. Add a teaspoon at a time until the desired consistency is achieved.

Use the glaze as a dipping sauce or dunk the fritters in it right after they fry to achieve a coated fritter.

How to reheat the fritters

If you have any leftover (because they are that good), you can easily reheat them in the oven. Simply place them on a baking sheet and heat them in the oven on low-broil mode for 3-5 minutes.

They always taste the best when they are freshly made; but if you have leftovers, store them on the counter in an airtight container for up to one week.

More Pumpkin Recipes

Also check out these Pumpkin Cinnamon Rolls and Pumpkin Stuffed Donuts!

Thank you to Tamara from Razzle Dazzle Life for guest posting this incredible recipe!

Print

Pumpkin Fritters

These Pumpkin Fritters with Bourbon Cream Cheese Glaze are the perfect treat to enjoy the seasonal pumpkin flavors. Great for a fall breakfast, brunch, or a simple dessert.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16 fritters

Calories 134kcal

Author Jocelyn Delk Adams

Ingredients

For the Fritters

• Vegetable oil for frying
• 1 cup all-purpose flour
• 1 1/4 tsp baking powder
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup pumpkin puree
• 1 large egg
• 1 1/2 tbsp milk
• 1 tbsp butter melted
• 1 tsp vanilla extract

For the Bourbon Cream Cheese Glaze

• 4 oz cream cheese room temperature
• 1 tbsp bourbon more or less to taste
• 1 cup confectioner's sugar
• 1/2 cup brown sugar
• 1/2 tsp vanilla extract
• 1-2 tbsp milt optional, if you want to thin the glaze more

US Customary – Metric

Instructions

For the Fritters

• Add about 2 inches of vegetable oil to a sauce pan and heat-up over medium heat. Place a few sheets of paper towels on a large plate or baking sheet to drain excess oil from fritters.
• In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
• Using a larger bowl, add the pumpkin puree, milk, egg, brown sugar, and vanilla. Using a whisk or an electric hand mixer, whisk the mixture until it is thoroughly combined.
• Begin adding the flour mixture, half at a time, into the pumpkin mixture. Stir it together until it is fully combined. Batter should be on the thick side.
• Use a tablespoon, or a small cookie scoop to add the fritter mixture to the hot oil. Do not overcrowd the pan, depending on the size, add 3-4 fritters at a time.
• Cook fritter for 2-3 minutes and use a slatted spoon to gently turn it over. Cook an additional 3 minutes, or until they are golden brown. Remove them from the oil and place them on the paper towels to drain excess oil.

For the Glaze

• While fritters are frying, use a medium size bowl and add all ingredients, excluding the milk.
• Using a hand mixer or whisk, mix the glaze until it is thoroughly combined.
• If the glaze is too thick, slowly whisk in a teaspoon of milk at a time- until desired consistency is achieved.

Notes

If you have any leftover (because they are that good), you can easily reheat them in the oven. Simply place them on a baking sheet and heat them in the oven on low-broil mode for 3-5 minutes.

Nutrition

Calories: 134kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 74mg | Potassium: 102mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2515IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

The post Pumpkin Fritters appeared first on Grandbaby Cakes.

Today, I find myself seated on the sofa typing away as my daughter sings along to Frozen for the 100,000th time. Harmony dances around the living room in her pajamas and to be honest, I’m still in mine too. We’re adjusting to a new normal that, for all intensive purposes, is not normal. Some days are harder than others but still, we find ways to laugh, rejoice and tap into that inner Queen Elsa (or Princess Anna, depends on the day).

It is also exciting because I think about the joy I feel as a newer parent, and feel it is so appropriate to congratulate my friend Julianne of Beyond Frosting who is due super soon with her baby boy!  Becoming a parent is so exciting, hard, and seriously so crazy but it is the best thing that ever happened to me.  Julianne is a seriously wonderful soul that I’ve known for what seems like forever.  Her heart is so pure, and I know she is going to be the best mother to her baby.  I can’t wait to see her holding her baby, and see her step into this new role.  My heart leaps for her!  Today my friends and I celebrate her with a Virtual Baby Shower!  See all of the glorious posts below!

So, now that you know where I’m at, let me share with you today’s sliver of joy! This time last year Harmony, Fred and I were getting ready for our first Carnival Cruise to the Cayman Islands. With plenty of sunscreen in hand and lots of excitement we sailed the seas, making a few stops along the way. My favorite pitstop? Jamaica. Jamaica’s beautiful beaches and delicious street foods stole my heart!

We ate the most incredible Jerk Chicken, Beef Patties and best of all, Banana Fritters. Made with sweet bananas, aromatic vanilla and a whole lot of love, these fritters are deep-fried heaven.

Today, I’m taking it back to warmer days spent on pristine beaches by frying up my version of a Jamaican classic. Let’s take a vacation y’all!

The Heart and Soul of the Best Banana Fritters

Ingredients

Although I had my first Banana Fritter experience in Jamaica, this popular Caribbean treat can be found around the world! Whether in West Africa or Indonesia, Vietnam or South America, deliciously unique fried banana variations are a staple recipe.

Ingredients or method of cooking may differ, but the core idea remains the same: they’re sweet, crispy and oh, so good. My preferred variation is inspired by my island adventure and the ingredient list goes a little something like this:

Firm Bananas

Because we’re using bananas in whole pieces, it’s important to make sure they’ve got structural integrity. By using firm bananas we ensure that they will be able to withstand being fried.

TIP: Look for bananas that are a deeper yellow in color but, be sure they aren’t yet spotted or bruised.

Sifted All-Purpose Flour

Taking the time to sift your flour is going to be the difference between a light, fluffy fritter and a dense, oil-ridden fritter. Trust me, it’s worth it.

Vanilla

Vanilla has a sweet, perfumed aroma that starts to release as soon as you start frying. The added woody-smokey flavor creates a beautiful contrast as well.

Frying Oil

It’s important to use an oil that has a high smoke-point as well as little to no flavor. Vegetable, canola, peanut or safflower oil are all great options!

How to Make Banana Fritters

1. Sift and Mix:
   Sift your dry ingredients (flour, baking powder, salt, sugar), then make a smooth buddy by mixing egg, milk, and melted butter. Combine the two until you’ve got a stiff yet smooth batter.
2. Prep those Bananas:
   Roll bananas in flour to prep ’em, shake off the excess, then give them a full dip in the batter.
3. Fry ‘Em Up:
   Get those coated bananas in hot oil (375 degrees) and fry until they’re golden beauties. 
4. Sweet Finale:
   Drain the fritters, then hit them with a pow of powdered sugar while they’re still hot. 

Tips

From start to finish, I can whip up a batch of these fluffy-fried bites in about 20 minutes! While developing this recipe, I made a couple mistakes and from them, fritter perfection was born.  I also apply this information for these Beignets , Apple Fritters and Peach Fritters recipes.

I’m inviting you to learn from my mistakes by listing a few tips that will guarantee the BEST Banana Fritters ever!

• Use an oil thermometer! You want that oil to be as close to 375 degrees as possible. Any higher your risk burning the fritters burning before they’re cooked. Go lower and they’ll soak up too much oil.
• Don’t fry too many at once! Overcrowding the oil will cause the temperature drop. Aim for 4-5 in one batch.

If making a larger batch, preheat the oven to 200 degrees and use a baking sheet with a wire rack fitted on top to keep the fritters warm. Do this AFTER draining on paper towels to avoid sogginess.

And feel free to sprinkle with powdered sugar or you can drizzle this Easy Caramel Sauce or my Classic Real Deal Caramel Sauce over the top for extreme decadence!

Favorite Banana Recipes

• Banana Foster Bread Pudding
• Easy Banana Bread
• Fried Plantains
• Homemade Banana Pudding
• Skinny Banana Milkshakes

And try my other friends amazing recipes celebrating Julianne’s beautiful baby boy!  

Mama’s Best Banana Pudding from The Novice Chef
Snowy Mountain Baby Shower Cake from Life, Love and Sugar
Fruity Pebbles Muffins from Crazy for Crust
Mountain Baby Shower Cookies from Glorious Treats
Instant Pot Cheesecake from Dinners, Dishes and Desserts
No Bake Turtle Dream Bars from 365 Days of Baking and More
Churro Cupcakes from Spoonful of Flavor
Classic Lemon Bars with Shortbread Crust from A Classic Twist
Peanut Butter Chocolate Poke Cake from The First Year Blog
Chocolate Raspberry Layer Cake from A Dash of Sanity
Potato Chip and Pecan Sandies from Simple Joy

Print

Banana Fritters

Served hot and golden, Banana Fritters are the perfect way to satisfy a sweet tooth! Made with sweet, fruity bananas and aromatic vanilla, then fried to perfection, these fritters are yummy all the way to the last bite!

Course Dessert, Snack

Cuisine Caribbean, south, Southern

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 220kcal

Author Jocelyn Delk Adams

Ingredients

• 1 1/4 cup sifted all purpose flour divided
• 2 tsp baking powder
• 1 1/4 tsp salt
• 1 tbsp granulated sugar
• 1 large egg beaten
• 1/3 cup milk plus 3 tbsp
• 1/2 tsp vanilla extract
• 2 tsp melted butter
• 2 firm bananas peeled and cut into 4 pieces
• 1 1/2 cup oil for frying
• Powdered sugar for garnish

US Customary – Metric

Instructions

• Sift one cup of flour with baking powder, salt and granulated sugar.
• Combine egg, milk and melted butter until smooth then add to dry ingredients and mix until batter is smooth yet stiff.
• Roll banana pieces in remaining ¼ cup of flour then shake off (the extra flour helps to create an adhesive before dipping into the batter); dip into fritter batter, completely coating pieces with batter.
• Fry in oil at 375 degrees until golden brown, turning fritters to brown evenly on all sides; drain on paper towels; sprinkle when hot with powdered sugar and serve with caramel sauce if you so desire!!

Notes

• Use an oil thermometer! You want that oil to be as close to 375 degrees as possible. Any higher your risk burning the fritters burning before they’re cooked. Go lower and they’ll soak up too much oil.
• Don’t fry too many at once! Overcrowding the oil will cause the temperature drop. Aim for 4-5 in one batch.

 

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 515mg | Potassium: 331mg | Fiber: 2g | Sugar: 8g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg

The post Banana Fritters appeared first on Grandbaby Cakes.

I love a good funnel cake.  I seriously LOVE them.  It’s one of the best things about the summer season. I have made quite a few on this site ranging from the classic fair variety to red velvet to even a chocolate and vanilla swirl version that I think is just plain genius! Speaking of genius, this new strawberry shortcake funnel cake recipe is just that as well.

Ingredients

How to Make Strawberry Shortcake Funnel Cakes

I love these babies. After frying the funnel cake batter, the final result is fried dough that’s so tender and slightly sweet on the inside. Honestly, I love these more than doughnuts!

What makes this treat different?

This is a great summer treat.  Simply add your powdered sugar, vanilla ice cream (strawberry would be awesome for an extra punch of flavor too!), mascerated strawberries and some whipped cream and you’ve got one of the best summertime desserts ever.  Summer has never looked so good y’all.  Get ready to try these babies.  And I think they would be super fun for summer entertaining too!  And I think I might just serve them along with my No Bake Strawberry Cheesecake recipe because that will get some great use out of these summer berries.

Print

Strawberry Shortcake Funnel Cake Recipe

Strawberry Shortcake Funnel Cake: Classic summer fair funnel cake gets a fun seasonal twist with a strawberry shortcake flavor!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 funnel cakes

Calories 358kcal

Author Jocelyn Delk Adams

Ingredients

For the Funnel Cakes:

• 4 cups vegetable or canola oil for frying
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 1½ cups milk
• 2 large eggs
• 1 teaspoon pure vanilla extract

For Garnish:

• Powdered sugar
• Vanilla Ice Cream or another flavor like strawberry
• Mascerated Strawberries 2 cups sliced strawberries tossed with 2 tablespoons granulated sugar
• Whipped Cream
• confectioner’s sugar

US Customary – Metric

Instructions

For the Funnel Cakes:

• Heat oil in a pot to about 375 degrees.
• Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.
• Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth.
• Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
• Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
• Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!

For Garnish:

• Immediately cover with powdered sugar, ice cream, strawberries and whipped cream and serve.

Video

Notes

You can easily serve these with any fruit topping you want.  Berries work best to continue the theme or they are also great on their own with powdered sugar topping.

Nutrition

Calories: 358kcal | Carbohydrates: 62g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 368mg | Potassium: 373mg | Fiber: 1g | Sugar: 13g | Vitamin A: 285IU | Calcium: 192mg | Iron: 3.5mg

The post Strawberry Shortcake Funnel Cake Recipe appeared first on Grandbaby Cakes.

The summer is one of my favorite times of the year. Why? Because of all the fresh, ripe peaches of course! I love coming up with new ways to use peaches in my baking and cooking. I’ve added a new peach recipe to my repertoire with this wonderful peach fritter recipe.

The Heart and Soul of these Peach Fritters

Cuisine Inspiration: Southern Comfort Food
Primary Cooking Method: Deep Frying
Dietary Info: Vegetarian (But Definitely Not Low-Calorie!)
Key Flavor: Sweet, Cinnamon-y, and Oh-So Peachy
Skill Level Required: Confident Beginner – Ready to Fry

Sweet Highlights:

• Juicy Peach Bites: Every fritter is studded with luscious chunks of fresh peaches, ensuring a burst of fruity flavor in every bite.
• Crunchy Exterior, Fluffy Inside: Achieve perfection in texture with a crispy outer layer giving way to a soft, airy inside.
• Quick and Easy: Despite the impressive results, this recipe is straightforward, making it a perfect choice for a spontaneous dessert.
• Versatile Delight: Serve these fritters as a decadent breakfast, a sweet snack, or a dessert.

What is a Fritter?

A fritter is a deep fried pastry very similar to a doughnut like my Blueberry Glazed Doughnuts.  The dough it is made with also very much like that made for donuts.  Sweet fritters are typically filled with fruit creating wonderful bites of varied texture.  There are also savory fritters filled with meats and vegetables like corn fritters.

The idea for peach fritters came from my recipe for apple fritters that I made a few years ago. They turned out quite delicious in my opinion. Honestly, anything that is deep fried up like a donut and stuffed with seasonal fruit is A OK in my book.  I thought that the addition of fresh peaches to the batter would be unbelievable, and I was right on the money.

Similar to these Pumpkin Fritters and Banana Fritters, these are taste bud heaven!!!

Ingredients

I actually enjoyed these better than the apple fritters because peaches are my favorite fruit, and the flesh was softer in the fritters than the apples.  Dicing the peaches super small really made them melt into the dough in this recipe.  The ingredients required for this fritter recipe include:

1. All-purpose flour
2. Brown sugar
3. Baking powder (to give the fritters a nice lift!)
4. Salt (this is crucial for sweet pastries!)
5. Ground cinnamon
6. Ground nutmeg
7. Milk
8. Eggs
9. Unsalted butter
10. Vanilla extract

I added a few spices like nutmeg and cinnamon to round out the flavor and topped them with a simple glaze made with peach nectar.  You can pick up a can of peach nectar at your grocery store for about a buck, and it is delicious in so many recipes!

How to Make Peach Fritters

Dry your peach slices on paper towels to remove excess moisture. Mix the dry ingredients in one bowl, and the wet ingredients in another, then combine them with the peaches.

Heat oil in a Dutch oven to 350 degrees. Drop heaping portions of batter into the hot oil, flattening them slightly. Fry until golden brown, around 2-3 minutes per side, and then let them cool on a wire rack.

For the glaze, whisk together confectioners’ sugar, nectar, and spices. Drizzle over the fritters, let it set, and serve!

How to Store

You can place your leftover peach fritters in a resealable plastic bag and put them in the refrigerator. I personally prefer to leave my fritters at room temperature. They should be able to last at room temperature for a couple of days. Either way place them in a resealable plastic bag.

I really enjoyed these!  And I think I have a new favorite peach recipe in the running this summer.

Other Amazing Peach Recipes to Try

Some of my favorite recipes that utilize the awesome flavor of fresh peaches include fresh peach pie, southern peach cobbler, maple peach pork chops and homemade peach crumb bars. Each recipe is a real winner in my book.

Print

Peach Fritters

Adapted from Cooks Country

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5 fritters

Calories 552kcal

Author Jocelyn Delk Adams

Ingredients

For the Fritters:

• 2 peaches peeled, cored, and cut into 1/4-inch pieces
• 2 cups all-purpose flour
• 1/3 cup brown sugar packed
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup milk
• 2 large eggs beaten
• 2 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract
• Oil for frying

For the Glaze:

• 2 cups confectioners’ sugar
• 1/4 cup peach nectar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

US Customary – Metric

Instructions

• Spread prepared peaches in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels.
• Combine flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in large bowl.
• Whisk milk, eggs, melted butter, and vanilla extract in medium bowl until combined. Stir in peaches into flour mixture. Then add milk mixture into dry ingredients.
• Heat oil in Dutch oven over medium-high heat to 350 degrees. Use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. 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 fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
• Meanwhile, whisk confectioners’ sugar, nectar, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.

Video

Notes

Be sure to dice the peaches super small. It allows the fruit to melt into the dough.

You can place your leftover peach fritters in a resealable plastic bag and put them in the refrigerator. I personally prefer to leave my fritters at room temperature. They should be able to last at room temperature for a couple of days. Either way place them in a resealable plastic bag.

Nutrition

Calories: 552kcal | Carbohydrates: 111g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 519mg | Potassium: 505mg | Fiber: 2g | Sugar: 70g | Vitamin A: 535IU | Vitamin C: 4.6mg | Calcium: 184mg | Iron: 3.1mg

The post Peach Fritters Recipe appeared first on Grandbaby Cakes.