Maple Fritters Recipes

MAPLE CINNAMON SPIDER WEB FRITTERS

Steps:

• Pour enough oil into a large skillet so it's about 1 inch deep. Heat the oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degrees F.
• Meanwhile, whisk together the flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the center and add the milk, egg and 1 tablespoon of the maple syrup. Whisk the dry and wet ingredients together until smooth.
• Transfer the batter to a large pastry bag fitted with a #3 or 4 open tip. Working in batches and making a few at a time, carefully squeeze the batter into the oil in a circular pattern and then back and forth, to make a free-form spider web-like design, 3 to 4 inches in diameter. Cook until the bottoms are golden, about 2 minutes. Using tongs or a slotted spoon, turn the fritters over and cook until golden on the other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Repeat with the remaining batter.
• Brush the webs lightly with maple syrup and dust with confectioners' sugar. Serve warm or at room temperature garnished with jelly spiders or nonpareils if using.

CORN FRITTERS WITH MAPLE SYRUP

Steps:

• Heat oil in a deep fryer to 350 degrees F (175 degrees C).
• In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended.
• Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.

MAPLE BANANA FRITTERS

Steps:

• Preheat oven to 250 degrees F.
• In a saucepan bring maple syrup to a gentle boil, reduce heat and let simmer and cook for 10 minutes until thick and will coat the back of a spoon. Remove from heat and let cool enough to pour into a serving container.
• In a deep frying pan, add 2 to 2 1/2-inches of oil and heat to 350 to 375 degrees F or until a drop of batter immediately rises to the surface.
• While oil is heating, sift together in bowl the flour, baking powder, and salt. Beat eggs in a separate bowl and add to dry ingredients. Add milk and vanilla to batter and mix until all ingredients are incorporated and it has a pancake batter-like consistency. Add additional milk a little at a time if needed. Let batter rest for 10 minutes to let the baking powder to become active and bubble.
• Next, cut bananas into 1-inch size pieces on an angle and toss in a bowl with lemon juice. Using two forks, coat banana pieces with the batter and drop one at a time into the hot oil. Let cook until both sides are golden brown, about 3 to 4 minutes for each side. Turn bananas with forks as they brown. Remove and drain on paper towels, then place in oven on a lined baking pan to keep warm. Repeat steps if doing a larger batch. Pour syrup over bananas and serve as a dessert or side dish.

MAPLE FRITTERS

Steps:

• Preheat oil to 360°F.
• Sift first three ingredients together very well; add milk and cream.
• Add eggs slowly, stirring constantly.
• Drop by spoonfuls into hot oil or fat and fry until well puffed and golden.
• Drain on paper towels and sprinkle with confectioners' sugar.
• For the sauce: Boil syrup and water until it reaches 228F on the candy thermometer or till it spins a thread.
• Add syrup gradually to egg whites, beating constantly; add lemon juice and fold in whipped cream.

BASIC CORN FRITTERS

Steps:

• Using a chef's knife, cut the kernels from the corn into a medium bowl; you should have about 3 cups. Using the dull side of the knife, scrape the milk and pulp from the cobs into the bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine.
• In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.
• Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Using a spatula, turn fritter over, and cook until golden on the other side, 1 to 2 minutes more. Repeat the process with the remaining batter, using the remaining oil for pan. Serve immediately.