BA Bake Club Podcast Explores Deep-Fried Apple Pie Fritters with Bittmans
What Makes a Fritter Truly Crispy?
Jesse Szewczyk and Shilpa host the latest episode of BA Bake Club, welcoming food writer Mark Bittman and his daughter Kate to discuss the craft of deep frying. Recorded recently, the conversation centers on creating glazed apple pie fritters, a treat inspired by state fair traditions. Shilpa shares her fascination with fairground fried foods, recalling her childhood curiosity about butter sculptures and indulgent snacks.
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Burger King Unleashes Hello Kitty Kids' Meal with Ultra-Rare Golden CollectibleThe discussion dives into technique, with Mark Bittman explaining how temperature control and batter consistency determine the perfect fry. Kate adds insights from her own kitchen experiments, emphasizing the importance of using tart apples like Granny Smith for balanced sweetness. Jesse notes how the fritters’ glaze—made with apple cider reduction—enhances flavor without overwhelming the pastry. Shilpa reflects on her goal to recreate a slice of state fair joy through accessible home cooking.
How Do You Balance Sweet and Tart in the Filling?
Mark stresses that oil must stay between 350 and 375 degrees Fahrenheit to avoid soggy results, recommending a thermometer for precision. Kate suggests letting the batter rest for 15 minutes to relax gluten, which prevents toughness. Jesse highlights the visual cue of golden-brown edges as a sign of readiness, cautioning against overcrowding the pot. The trio agrees that draining fritters on a wire rack—not paper towels—preserves crispiness by allowing air circulation.
Kate describes tossing sliced apples with lemon juice, cinnamon, and a touch of nutmeg before frying to brighten the flavor profile. Mark advises against pre-cooking the filling, as raw apples hold their texture better during frying. Shilpa reveals her trick of adding a splash of Calvados to the glaze for depth, though she notes it’s optional. The group concludes that contrast—between crisp exterior, tender interior, and tangy-sweet filling—defines the ideal bite.
What apple variety works best for fritters? Tart apples like Granny Smith or Honeycrisp hold up well during frying and provide a pleasant acidity that balances the sweet glaze.
Frequently Asked Questions
Can you bake these instead of frying? While baking is possible, it won’t achieve the same crisp texture; deep frying is essential for the authentic state fair-style result.
Is the glaze necessary? The glaze adds shine and flavor, but a simple dusting of cinnamon sugar offers a lighter alternative for those preferring less sweetness.
Content written by Emily Elias for fancy-meals.com editorial team, AI-assisted.