Apple Fritter Recipe

I absolutely adore this apple fritter recipe because it perfectly captures that nostalgic fall feeling, blending the warm spices and fresh apples into a cozy treat that feels like a hug from the inside. Plus, making these fritters is a delightful weekend project that satisfies both my love for cooking and my sweet tooth, complete with a luscious glaze drizzle that makes everything better!

I delight in preparing these delicious apple fritters, which get their lovely spice from 1 teaspoon of ground cinnamon and just the right amount of sweetness from 1/4 cup of granulated sugar. Crisp Granny Smith apples are the stars of this recipe, but I think the whole milk and melted butter play a huge role in creating a rich, tender fritter that encases the apples, too, not to mention the frying part, which takes the batter to the next level of delectable.

Ingredients

All-purpose flour: Delivers structure; rich in carbohydrates.

Sugar that has been granulated: Sweetness is added, flavor is enhanced.

Baking powder: An agent for leavening and making things fluffy.

Salt: Intensifies other tastes.

Cinnamon, ground: Warming spice; contributes aroma.

Diced apples: Contributes to the moisture content, the natural sweetness, and the fiber.

Milk is a source of calcium, and whole milk brings the added benefit of richness.

Eggs serve as a binding agent in cooking and baking.

They are also an outstanding source of protein.

Butter without salt: Contributes flavor and richness.

Cooking oil: Employed in frying, possesses a high smoke point.

Glaze sweetening agent: Powdered sugar.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2/3 cup whole milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups chopped apples (such as Granny Smith or Honeycrisp)
• Vegetable oil, for frying
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. In a roomy mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon, and beat them well.

2. In another bowl, beat the eggs and then mix in the whole milk, melted butter, and 1 teaspoon of vanilla extract.

3. Combine the wet and dry ingredients and stir until just mixed; the batter will be thick.

4. Carefully mix the diced apples into the batter until they are completely mixed in and evenly distributed.

5. In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).

6. Spoon the batter into the very hot oil, taking care not to drop in too many fritters at once. Frying just a few at a time helps to avoid overcrowding.

7. For 2-3 minutes on each side, or until golden brown and cooked through, fry the apple fritters.

8. Using a slotted spoon, remove the fritters from the oil and drain them on paper towels to remove any excess oil.

9. To create the glaze, combine in a small bowl: powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract. Whisk until smooth.

10. The glaze should be drizzled over the fritters once they have slightly cooled. Then, serve the fritters warm.

Equipment Needed

1. Roomy mixing bowl
2. Second mixing bowl
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Deep fryer or large pot
7. Slotted spoon
8. Paper towels
9. Small bowl
10. Spoon (for drizzling glaze)

FAQ

• Q: Can I use a different type of apple?You can use any firm apple such as Fuji or Braeburn, but for the best flavor, it is recommended that you use tart varieties like Granny Smith or Honeycrisp.
• Q: Can I make the batter ahead of time?A: The batter should be used soon after it’s been prepared, but you can get a jump on the work by combining the dry ingredients and then mixing in the wet ingredients right before frying.
• Q: How do I know when the oil is hot enough for frying?A: Warm oil to 350°F (175°C) or check with a small piece of batter; it should hiss and ascend rapidly when the oil is at the right temperature.
• Q: Can I bake these apple fritters instead of frying?Q: Will the oven-fried potatoes have the same texture as the image shows if I bake them?

  A: Yes, you can bake them at 375°F (190°C) for 15-20 minutes and be aware the texture will be different from frying.

• Q: How do I store leftover apple fritters?Your container doesn’t have to be airtight, just really, really, really close to airtight. Store at room temperature (in a brown bag, if you wish). Freeze for up to 2 months—that’s less than most cookies.
• Q: Can I substitute the powdered sugar glaze?A: You can skip it or use a simple coating of cinnamon and sugar while the fritters are warm as an alternative.

Substitutions and Variations

For a gluten-free option, you can use a gluten-free flour blend to substitute for all-purpose flour in a 1:1 ratio.
You can substitute granulated sugar for the same amount of coconut sugar or light brown sugar, and it will provide a different flavor. For a similar taste to brown sugar, you can use a mixture of coconut sugar and molasses.
A dairy-free alternative is almond milk or oat milk. They can substitute for whole milk.
If you require a non-dairy alternative, coconut oil or non-dairy margarine can replace unsalted butter.
You can use canola oil or sunflower oil to replace vegetable oil for frying.

Pro Tips

1. Chill the Batter After mixing the wet and dry ingredients, chill the batter in the refrigerator for about 30 minutes before frying. This helps solidify the ingredients and makes the fritters hold their shape better during frying.

2. Apple Prep To enhance flavor and texture, lightly sauté the chopped apples in a small amount of butter and a sprinkle of cinnamon before adding them to the batter. This will soften the apples and intensify their flavor.

3. Consistent Oil Temperature Use a kitchen thermometer to ensure the oil stays at a consistent 350°F (175°C). Fluctuating temperatures can result in uneven cooking, with some fritters being undercooked or too greasy.

4. Test Fry one Fritter Before frying a full batch, test fry a single fritter. This allows you to adjust the batter consistency (with a little more milk if too thick or flour if too thin) and frying time as needed to ensure perfect results.

5. Drain Properly After frying, place the fritters on a wire cooling rack over a baking sheet instead of directly on paper towels. This prevents them from sitting in excess oil and becoming soggy, while still allowing excess oil to drain away.