Apple fritters / meet waffles / meet doughnuts in this outrageous autumnal mashup.
Have you heard of the waffle doughnut, or wonut? Well, pay attention because this is important: it’s a waffle that’s fried in oil until golden and crispy and then dipped in a sugary glaze. And it is amazing.
Starting off with apple fritter batter— filled with diced tart apples and plenty of cinnamon— takes it way over the top, and makes it a perfect fall splurge.
Are they worth all that extra effort of making waffles and then deep frying them?
And are they worth putting on your stretchy pants for?
Most definitely! I’m not saying you should eat these regularly for breakfast, but they are an indulgence I insist you allow yourself at least once this fall.
- 2 cups (240 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ cup (175 ml) buttermilk
- ¼ cup (55 grams) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (225 grams) chopped apples, peels removed (from about 2-3 apples)
- Vegetable or canola oil, for frying
- 1½ cups (170 grams) powdered sugar
- ¼ cup (60 ml) whole milk
- 2 teaspoons vanilla extract
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl whisk together the buttermilk, butter, eggs and vanilla. Add liquids to the flour mixture and mix until just combined. Add the chopped apples and mix only until incorporated.
- Preheat a waffle iron and cook waffles according to manufacturer's instructions. Let cool and cut into segments.
- Pour enough vegetable or canola oil into a heavy bottomed pot so that it's 2 inches deep. Set over medium heat, insert a thermometer, and heat to 360 degrees F.
- Working with the waffles in small batches, fry until golden brown, about 1 minute on each side. Use a slotted spoon to remove doughnuts and transfer to a paper towel lined tray to drain.
- To make the glaze, whisk together the powdered sugar, milk and vanilla extract. Dip the hot doughnuts into the glaze and let sit on a wire rack for 20 minutes before serving.
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
Honey-Sweetened Peach Lemonade from Simple Bites
Thai Glazed Skillet Corn with Cotija Cheese from Climbing Grier Mountain
Crispy Eggplant Tacos from Mountain Mama Cooks
Green Onion and Chive Yogurt Dip from Project Domestication
Baked Ziti with Roasted Eggplant and Peppers from Kitchen Confidante
Pumpkin Cake and Semifreddo Push Pops from My Name is Yeh
Quinoa Pizza with Stone Fruit, Chiles and Queso Fresco from Cafe Johnsonia
How to Make Hatch Chile Salsa Verde from Foodie Crush
Coconut Macaroon Filled Peaches from Vintage Mixer
Roasted Grape Crostini with Brie and Thyme from Cookie and Kate
Best Ever Caramel Apple Cinnamon Rolls from Lauren’s Latest
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