Description

Bite-size apple fritters with crisp golden edges, tender cinnamon-spiced apples and an optional vanilla glaze. Keeping the oil near 350°F helps the centers cook without becoming greasy.

Ingredients

Scale

Ingredients

For the Apple Fritters

2 medium apples, such as Honeycrisp, Granny Smith or Fuji, peeled, cored and finely diced

½ cup all-purpose flour

¼ cup granulated sugar

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 large egg

¼ cup milk

1 teaspoon vanilla extract

Vegetable or canola oil, for frying

For the Optional Vanilla Glaze

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

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Instructions

Peel and core the apples, then cut them into approximately ¼-inch pieces. Set a wire rack over a sheet pan for draining the cooked fritters.
Place the diced apples in a large bowl. Add the flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. Toss until the apples are evenly coated.
In a separate bowl, whisk the egg, milk and vanilla until completely combined.
Pour the wet mixture over the apples. Fold gently until no dry flour remains. Do not overmix.
Pour approximately 2–3 inches of oil into a deep, heavy-bottomed pot. Heat the oil to 350°F (175°C).
Carefully lower one small scoop of batter into the oil. Fry for approximately 2–3 minutes per side, or until deeply golden and cooked through.
Remove the test fritter and check the center. It should be set rather than wet or gummy, and the apple pieces should be tender.
Fry the remaining batter in small batches. Allow the oil to return close to 350°F before beginning each new batch.
Transfer the cooked fritters to the wire rack and allow the excess oil to drain.
To prepare the glaze, whisk the powdered sugar with 2 tablespoons milk and the vanilla. Add additional milk gradually until the glaze is thick but pourable.
Let the fritters cool for several minutes, then drizzle or dip them in the vanilla glaze. Allow the glaze to set briefly and serve warm.

Notes

Cut the apples into approximately ¼-inch pieces so they soften during the short frying time.

Keep the oil close to 350°F. Cooler oil can produce greasy fritters, while overly hot oil may brown the outside before the center cooks.

Fry one test fritter first and open it to confirm that the center is fully cooked.

Do not overcrowd the pot. Frying too many fritters simultaneously causes the oil temperature to fall.

The batter should be thick enough to hold the diced apples together on a spoon.

Drain the fritters on a wire rack rather than leaving them on paper towels, which can trap steam underneath.

Glaze only the fritters you expect to serve immediately. Unglazed leftovers reheat more successfully.

Refrigerate cooled leftovers in a covered container and use within two days. Reheat in a 350°F oven until warmed through and crisp around the edges.

Prep Time: 15 minutes
Cook Time: 20 - 25 minutes
Category: Dessert
Method: deep fry
Cuisine: American