- I just really need to get my head around the fact that
it is not a bowl of onions.
The world is your fritter, folks.
(bright upbeat music)
Hello everybody. - Hello.
- Hello Mrs. B. - Hi.
High five.
She's my wife.
Welcome to today's video.
It's got a bit of a narrative.
The other day we went on a day trip down to Cornwall,
which is a very broad range of saying where we went,
but it's a nice place down in the South of England.
And on the way we had a cheeky little road trip
where Mrs. B was still participating in lent.
She couldn't have a chocolate-coated
naughty treat for breakfast,
AKA a donut.
- No. - But what did you opt for?
- An apple fritter.
- An apple fritter?
- Yeah and it was a bit weird.
It didn't even taste like it had apple in it.
It wasn't- - Yeah.
- It wasn't very nice.
- Mrs. B put it, she's like, "Should this have apple in it?
It's an apple fritter.
For the makeup for my lack of chocolatiness
for the last 40 days"
Turns out apple fritters do actually contain apple
within the dough that you fry for a donut.
Except for a fritter,
you just kind of chuck it in and make a mess and drench it
with the apple in as it fries in icing sugar.
- Oh, right.
- And you haven't even gotta prove it like dough.
- Oh.
- It's a very early start.
So the aim of today's video,
while Mrs.B walks our pugs,
my aim is to make these donuts.
While Mrs.B takes some [inaudible] for like 40 minutes.
- Fine by me.
Brilliant. Or not come back at all.
- All right. Better.
- So during that time,
I'm gonna try and make some homemade apple fritters
for you, okay?
And you're gonna come back and they'd be ready for you.
Just like our road trip except we're staying here.
- Okay.
- For some context, it is actually quite early.
Normally I would start filming about nine o'clock
but it's quarter to eight in the morning.
It's so early, I got to the supermarket
and I looked like one of those sad people
just before it opened.
It was like, you know that film Jingle All the Way
everyone fighting to get in and get parsnips.
It's crazy.
- Well were people like that? - Yeah.
It was very passionate in the fruit and veg isle.
It's the first thing, innit.
Fruit and veg is always the first in the supermarket.
Is that a tactical thing?
- Yeah. I'd imagine so.
- Right there me old fruit.
Could you do me a favour
and go walk [Foreign Language] please?
[Foreign Language]
- That sounds impressive.
- That wasn't [Crosstalk] will know that.
Translation, you can walk the dogs and I will get going.
This should be fairly hassle-free
and hopefully super stonking.
- Wookies.
Wookies, come on.
Wookies, let's go.
- Right. So this is the cool thing today.
As I say, when we made donuts before,
we made some absolutely epic donuts last year
but we had to wait to prove the dough.
This, you kind of shove it in and embrace the messiness.
I actually have a theory in life
when it comes to baking things
and like anything sweet with icing sugar on
no matter how bad it looks,
if you drench it with icing sugar,
you get away with it.
All right.
So first up, this is a bowl with some plain flour in it.
We're gonna add in some baking powder
which is hopefully gonna help do some crazy
sort of fritter random shapes when we fry.
This is some cinnamon,
and we're gonna add in just over half a teaspoon,
and we're gonna add in a pinch of salt.
And if you look from this wide shot here,
you can see this is all the other ingredients we need.
This is how simple this recipe actually is.
Apple...
We'll come on to that in a minute.
Come on, let's back.
Okay. So we've got those four ingredients in there
and we can just...
I don't know if this is really essential.
It's like when you make a cake
and you separate the wet and the dry.
I mean, does it all really matter?
You're gonna do one big mix anyway.
We can just leave that to one side.
Do you know what, I think I'm actually gonna end up
with a bit more than 40 minutes
because I just looked around...
You're supposed to be going on a walk young lady.
(laughs)
You're in control, aren't you?
Big old bowl.
This is the hub where it's all gonna come together.
In goes the sugar.
One egg, two eggs.
And just after I crack that second egg,
I just see Mrs. B carry a pug in the distance.
So they literally just left now.
I think this is gonna be pretty good for time.
(upbeat music)
Yeah, that'll do. Nothing crazy.
Couple of minutes.
See how it's slightly lighter and a bit foamy.
That is perfect.
The sugar's dissolved in though.
Half of the flower mixture now.
We can scale this recipe up if you want.
This shouldn't make too many, to be honest.
(Upbeat music) (whisk beating)
Amazing. And now the other half.
Nice.
And then we're gonna add our milk in two batches.
Lovely jubbly. First bit.
This takes a little bit for it to combine
and you think, "Oh my gosh, it's not gonna go."
Like that. Look.
All you think you've just sort of made a weird milky lake.
Just let it slowly take its time.
It'll be like, "Oh, alright, I'll join the batter party."
Okay. So that is where our batter...
Or it should be called dough, shouldn't it?
Donuts, dough.
That is where our dough is at.
And if you leave it a little bit to kind of aerate,
is that the word? I don't know.
It will become slightly stiffer
so we can get some good dollops as we cook 'em.
But we do need some apples.
This is a lemon.
But if you put a little bit of lemon juice
or lime in a bowl...
We're not gonna use all of that.
It'll add a teeny bit of flavour
but we'll pour the rest of it away.
But the purpose of that
is to stop the apples from discolouring,
which we're gonna peel and core now.
(upbeat music)
There you go. Coresome. Hey.
Just slice these up into nice little bite-size chunks.
I mean, I guess you could grate it if you wanted as well
that would be even easier, but that'd be really fine.
I want some nice chunks in there, you know?
Hmm. It'd be more subtle though.
And then maybe that's what the upmarket donut place did.
Didn't pass Mrs. B's test though.
(upbeat music)
They kind of look a bit more like diced onions.
In fact, that would be an amazing prank.
But that's just two green apples,
Granny Smith here in the UK.
But I suppose you could do use any apple you want.
In fact, maybe that place where we bought it from
didn't use any at all.
You could get a tonne on this.
You could do like a pear filling.
You could do other fruits.
You could do blueberry,
you could do pineapple
and then do maybe like a coconut icing.
If anyone does that send me a photo.
So in it goes with that lemon juice
it's gonna stop it discolouring
but also add a little cheeky lemon zing
which I'm gonna add to the icing as well.
I just really need to get my head around the fact
that it is not a bowl of onions.
So here we go, the apples.
They're not onions, Barry. They're not onions.
We just fold it through
make sure it's fully coated in that batter.
(whisk beating)
So there we go.
Nice and folded fruit.
If you wanted to now,
you could actually freeze that for another day.
But of course I'm getting going straight away
because my kitchen timer today is not o'clock,
it's in the form of two pugs and a very hungry Mrs.B.
Let's go.
(melodic hum)
Okay. So we're waiting for the oil to warm up.
If I was in a rush,
I could have got that going whilst we're making the batter.
I did have head whisk ready for the batter making.
But as it was a hand whisk and some spatulas
worked just fine enough.
Someone said the other day about head whisk,
"It's really cool to have [Inaudible]," and that.
But then when I put prongs into it like that
I'm sort of piercing its eyes
turning it into like huge eyelashes or something,
Which I can't unsee now.
But I think I'm gonna stick with head whisk.
I do like it.
Side note though,
if you are ever looking for a new electric whisk
try and get one with dough hooks
because it really does help.
When we've done it in the past
making breads and pizza bases
and other cakes and other batters, such a life saver.
Really, really cool.
This is my first time making a fritter
but that kind of goes against it.
You just kind of just blob it in.
And I love that laziness.
Like no yeast or anything,
let's just fry some batter
and what it looks like it looks like.
I'm not gonna Google this, but whenever I have in the past,
like, "Oh, how did that name come about?" Fritter.
It's kinda like some chef called Joseph Fritter years ago
had some surplus donut batter left over,
so he just shoved it in the fryer and created the fritter.
That is probably a lie, but I believe it.
You can believe a lot of stuff on the internet.
Oil is getting to 180 C.
I've got some kitchen towel ready.
I've got a nice shovelly big spoon
without slots in it for the portions.
And then once it's frying in there,
a nice big long set of tongs so I can turn it over
and then we'll rest it on the towel.
Boom chicka wow wow.
All right, here we go.
It's quite rigid.
(slow music)
I'm gonna try and get three out of it
and I'm gonna use a spoon this time to help push it in.
And maybe I could do a diddy one.
Oh yeah baby.
Why does that smell a fish?
Oh my gosh.
Look at that colour.
(oil crackling)
Looks like a big puffer fish.
Fry them until they're nice and golden,
but not until they're just like, oh they're gold.
Push it a little bit longer
to make sure the insides get cooked through.
We don't want it warm and gooey and raw. Okay?
I decided not to waste my batter.
So I've still got a few others
that need to cook a bit longer.
But that, oh my gosh. Ah
(laughs)
I love how much they've puffed up.
That's amazing.
Oh, they smell phenomenal
and little chunks of the apple on the surface.
I'm just finishing off the spare bit of dough that I had,
then we'll make a lemon icing.
Well, Pat, Rose, I'm a little bit concerned.
We've made the donuts
and I've just gotta make me icing and...
What have they gone for?
Like a cooked breakfast somewhere in a cafe.
Brilliant.
I bet Boston would love that.
So for that some icing sugar
a little bit of vanilla extract
and the juice of...
This is the half lemon that we had left.
I'm gonna go for half of the half lemon.
So a quarter.
So we can add slowly bits of water. Okay?
(soft music)
Nice and smooth as a baby's bottom for our fritter.
You're back. Where you been?
You had a nice walking?
Can you just say what you just said when you...
I didn't get it on camera. Sorry.
- I went, "No way."
- She went, "No way."
- You're almost done.
- Yeah. Then look.
- It never happens.
What's going on?
- I'm just about to drench it in a lemon icing and then...
You sure you didn't go to a cafe?
- No, we just took our time
and then Amy just kept sitting down
'cause you weren't with us. She's been sitting-
- She does that. If I'm not with her,
she barks or just refuses to walk.
- And then I went back to get her and then she was like-
- I'm talking about Amy, not Mrs. B.
Thanks Amy.
You gave me a bit more time, mate.
It helped.
It does look a little bit like fried chicken
but that is not a bad thing folks.
I'm just gonna drizzle a load on like that.
Nice and messy.
And that's it.
It's fairly ugly looking thing
which is all the bumps and nobbles
from the fritter and the apple.
But then you put icing sugar on it
and all of a sudden it looks like a masterpiece.
After all this, they could taste horrendous.
I have no idea.
(laughs)
Look at that folks.
What a stonker.
They're so soft as well.
(groans)
Here we go folks.
Oh my gosh.
This feels deceptively naughty.
- Oh my gosh.
(gasps)
- That is fluffy.
- Wow.
- Zingy
- You could taste all the apple and it's really nice.
- You've got all the apples going through it in the dough.
- It's really nice. - That's incredible.
It's like worked really, really well.
I kind of like this recipe with like an unofficial timer.
I did have an idea once for a video of a muffin race
where Mrs.B went to the local drive-through,
tried to get a muffin in the time it took me to make one.
But I think the conclusion to this one is
you can actually see the apple.
Can you taste it?
- Can I have another one?
- Yeah. - Yeah. Go on mate.
- They're really nice. - It's good for a big run.
- That's what they meant to be like.
- Yeah. I mean, I guess the fritter the lumps,
and you get that random shape is the apple chunks.
But a hundred percent
when you had that one at the motorway services,
like, there was no apple in it.
Maybe it was dehydrated apple.
But that's fresh.
- And you can really taste the lemon icing.
You could have done a little dunking pot of extra icing.
I think I've got that actually.
(sighs)
This is like actual heaven for you guys.
It was so simple to make.
It feels liked kind of a lazy man's donut
but I loved it.
And genuinely I was done
without the camera a hundred percent,
but by the time that you walked the dogs
not that you left on time.
- What'd you mean on time?
- All I saw was you walking off with a pug going
(grunts)
Absolutely nailed it.
So for like a cheeky little breakfast get out of jail thing,
like I said, freeze the dough ahead of time as well,
stonking.
Give it a go
mix up the fill-ins,
mix up the flavour in the icing.
Send me a photo if you try it.
- I just realised
the icing tastes like a lemon drizzle cake.
- Yes. - Oh my gosh.
- Mix it up.
Don't forget to subscribe if you're not already
and make sure notifications are turned on.
Any recipe suggestions let me know.
And wow, I'll leave you guys to it.
See you next time, bye.
♪L-O-V-E is how you spell food. ♪
♪Gonna make some truffles to get you in the mood. ♪
♪To me, your support is smooth as silk. ♪
♪When I have my cereal, I pour oat milk. ♪
♪If you got a food mixer or give it a whirl. ♪
♪I gotta let you know. ♪
♪I'm still cooking in love with you girl. ♪
Just like we planned guys.
Thank you for taking your time on the walk.
Good stuff.
I love how they found a sun trap.
(laughs)
Do you want some donut?
You can have a dog-nut, alright?