I'm looking for a professional, experienced opinion on a food product. The intent is to mass produce deep fried apple fritters at large scale events. Two options seem to present themselves - one is to use a batter mix, the other is to use pastry - still deep fried.
I need to be able to fry quickly, I prefer a crisp, dry finish (if batter is to be used) another consideration is not contaminating the oil with batter drippings - it has been suggested that pastry will avoid that issue - which logically I can see it would, but that gives a different end product.
Anyone got any thoughts, opinions and... a proven recipe would be excellent.