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Make the Glaze
- In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla.
- Dunk each fritter in the glaze turning over to make sure both sides coated.
- Place on the wire racks to air dry and drip.
Notes
Be careful not to over-mix the batter as it may make the fritters tough.
Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain.
Using a candy thermometer to maintain the correct temperature of the oil is important.
A Dutch oven or cast-iron skillet helps the oil hold temperature.
Try to maintain a constant temperature of 375° F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil the temperature will increase so you will need to turn the heat down a bit.
Remove the fried fritters to paper towels to drain excess oil.
Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag. This will keep them fresh longer.
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