Apr 20, 2021
Apple Fritters Recipe
These are exactly what you need when you want something warm, slightly sweet and full of tender apples. The hint of cinnamon and the glaze on top rounds out the taste and look of these fritters, perfectly.
If you have never had an apple fritter then you will love this recipe. It is basically a donut with apples but quicker and easier to make because you don’t need to wait for the yeasty dough to rise. Chop, mix, fry and glaze. As simple as that!
These fritters are best eaten as soon as they are made, while they are warm, slightly crispy on the outside and fluffy on the inside. The longer you keep them they will become soggy and the glaze will weep.
They take hardly any time or effort to make so there’s really no reason to not make a batch and devour them for a lazy weekend breakfast or a relaxing afternoon tea.
Apple Fritters Recipe
2 tablespoons sugar
2 large eggs
1 cup flour
2 teaspoons baking powder
1/2 teaspoon cinnamon powder
1/2 teaspoon salt
1/4 cup milk
2 teaspoons fresh lemon juice
4 Granny Smith apples, peeled, cored and cubed
Oil for deep frying
For the Glaze
1 1/4 cups powdered sugar
1/4 teaspoon vanilla
3-4 teaspoons milk
In a large bowl, cream sugar and eggs for 1-2 minutes with a hand mixer, scrape down the sides of the bowl and continue mixing for a minute.
Add flour, baking powder, cinnamon powder, salt and milk and mix until just combined.
In another large bowl, mix lemon juice and apples together.
With a large spoon, mix the batter and apples together.
In a small pan, heat oil to 190C/375F.
Scoop heaped tablespoons of batter and carefully drop into the hot oil.
When the fritters turn golden brown, turn over with a slotted spoon and continue frying the other side. Fritters should be deep brown on both sides.
Keep a cooling rack ready with a baking sheet or some paper towels underneath.
Take out the fritters with a slotted spoon and place on the rack to cool.
In a medium bowl, mix powdered sugar, vanilla and milk, one teaspoon at a time. Mix until you have a smooth, thinnish glaze.
Take a fritter and quickly dip into the glaze turning over on all sides. Pick up, allowing excess glaze to drip into the bowl. Place the fritter back onto the rack for glaze to set.
Tips and Bits
I like to deep fry in a small, deep pan so there is less oil used and I can fry in small batches so I have more control.
I make heaped tablespoon sized fritters (which yields 16 fritters) but you can make them as big as you want.
You want to fry fritters until they are quite dark but not burnt. Darker fritters will be crispier.
I like to cool fritters completely on a rack before dipping into glaze to keep the fritters crispy.
If you don’t want to dip the fritters into the glaze, you can paint the glaze on with a pastry brush or drizzle the glaze over the top with a spoon.
I keep fritters in an airtight container on the counter but they are best the day they are made.
My apple fritter recipe as been adapted from The Grateful Girl Cooks.
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