Hi everyone! I've been struggling with trying to make apple fritters. The kind I've been going for are the jumbo sized ones that are usually seen at mom & pop or gourmet donut shops (you know the kind that are about the size of saucers). However I've added my own twist & have used cake donut dough instead of the usual yeast dough, & have more recently tried my hand at a sour cream dough to get more of that sour cream donut taste & consistency but as a fritter instead.
The problem I have is that when I fry them they rarely fully cook leaving a bit of the inside still somewhat raw. If I leave the fritters in the fryer a little longer then the outside of the fritter gets really dark & overcooked..... not burnt but certainly not like the versions I see in shops. I've tried frying at 375 & 350 degrees; outside gets nice & golden within minutes but the inside takes more time to get done so the fritters end up browned. If I fry at ~325 it takes even longer to get done soaking up more oil & leaving me with dark fritters still. So recently what I've done to try to avoid this is to take them out the fryer once they;re nicely golden, & pop them in the oven at 325-350 to hopefully bake that little remaining raw portion in the middle. what I end up with are done fritters but with a really crusty exterior & burnt bottoms... so now I've kind of run out of ideas. I know part of the problem is that I'm using a cake/sour cream dough & the density may create issues when working with large portions but is there anyway around this? Or is it not possible to make large cake donut fritters? Should I be happy with the fry-then-bake results? Maybe I'm being too ambitious or just don't know what the heck I'm doing! I'm not a novice in the kitchen but I'm no expert either so a little help will go a long way for me. Any advice would be greatly appreciated!!