As someone with not much of a sweet tooth who typically shied away from donuts, it was a surprise to me when all of a sudden I had a desperate craving for a good apple fritter. Maybe it was because I missed home and Washington state apples or maybe the change in seasons was forcing me with these autumnal cravings of pumpkin and apple. Who knows-the point was, I HAD TO HAVE IT.
However, living in Beijing at the time, I found the search for such a treat was futile. At this point in time, Dunkin Donuts did not yet open in the city and the local donut shop closed down. So, I began my quest for the perfect fritter recipe.
I wanted an apple fritter with chunks of apple through out the batter with a sweet exterior crispy from frying and glossy from a sugar glaze. The remaining challenge was how to combine all elements together. Perhaps I was doing something wrong but it seemed like every fritter recipe left with dry dough. Finally it dawned on me: throw some apples into a churro dough, fry it up and hope for the best! Happy to report, the best was what I got. Although not traditional or even healthy, these are damn good.