Maple Pecan Cookie Dough Fritters (Print Version)
Golden fritters with gooey maple-pecan centers, finished with syrup drizzle and powdered sugar. Perfect for dessert.
# Components:
→ Cookie Dough
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup light brown sugar
03 - 1/4 cup granulated sugar
04 - 2 tablespoons pure maple syrup
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 3/4 cup chopped pecans
11 - 1/3 cup mini chocolate chips (optional)
→ Fritter Batter
12 - 1 cup all-purpose flour
13 - 1 tablespoon granulated sugar
14 - 1/2 teaspoon baking powder
15 - 1/4 teaspoon salt
16 - 3/4 cup whole milk
17 - 1 large egg
18 - 1 teaspoon vanilla extract
→ For Frying
19 - 4 cups vegetable oil, for deep frying
→ To Finish
20 - 2 tablespoons maple syrup, for drizzling
21 - Powdered sugar, for dusting
# Directions:
01 - In a mixing bowl, blend together unsalted butter, light brown sugar, and granulated sugar until the mixture becomes pale and aerated. Incorporate maple syrup, egg, and vanilla extract, beating thoroughly until smooth.
02 - In a separate bowl, sift together all-purpose flour, baking soda, and salt. Gradually mix the dry blend into the creamed mixture until just integrated. Gently fold in chopped pecans and mini chocolate chips if desired.
03 - Portion dough into tablespoon-sized balls and roll evenly. Arrange on a parchment-lined tray and freeze for a minimum of 30 minutes, or until firmed.
04 - In a separate bowl, combine flour, granulated sugar, baking powder, and salt. In a different bowl, whisk together whole milk, egg, and vanilla extract. Integrate wet ingredients into dry, stirring to achieve a smooth batter without lumps.
05 - Fill a deep saucepan or fryer with vegetable oil and heat to 340°F. Monitor oil temperature for consistency.
06 - Immerse each frozen cookie dough ball in fritter batter, ensuring a full coat. Carefully lower several pieces into hot oil, frying 3–4 at a time. Cook for 2–3 minutes, turning for even browning, until golden and crisp.
07 - Retrieve cooked fritters using a slotted spoon and transfer to paper towels to drain excess oil.
08 - Drizzle finished fritters with maple syrup and dust with powdered sugar. Serve while warm for optimal texture.
# Expert Advice:
01 -
- Rich maple and pecan flavors in every bite
- Crispy outside with a warm, gooey center
02 -
- Serve fritters warm for the best gooey texture
- Swap pecans for walnuts or add a touch of cinnamon for flavor variation
03 -
- Freeze dough balls to prevent spreading in hot oil
- Fry in small batches to keep oil temperature steady