Here’s the recipe for the Perfect Apple Fritters that were featured in my latest YouTube video. If you have never made their acquaintance, Apple Fritters are diced apples suspended in a simple batter, and then deep fried. They are beyond delicious. You might like to serve yourself this delightful poetry in the same manner and for the same reasons that I did: as a sweet reward for accomplishing several household chores.
Perfect Apple Fritters
Diced apples suspended in a simple pastry dough (actually, it is a batter), and deep-fried. Delicious!
Servings: 12
Ingredients
For sautéing the apples
- 2 apples ('Honey Crisp' works well here), diced
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
For the fritter batter
- 1 2/3 cups (250g) all-purpose flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup (120 ml) milk
For frying the fritters:
- Enough avocado oil to reach 1 1/2 inches in a 10-inch-diameter skillet
For the glaze
- 2 cups confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- Just enough milk (or apple cider) to make a smooth, pourable glaze
Instructions
Sauteing the apples:
- Melt the 2 tablespoons of butter over medium heat in a 10-inch skillet. Add the diced apples, and sprinkle with the tablespoon of sugar and the 3/4 teaspoon of cinnamon. Sautee until the apples become fork tender -- about 8 minutes. Cool completely before proceeding.
Heating the oil and making the fritter batter:
- Wash out and dry the 10-inch skillet. Add the oil (enough to reach 1 1/2 inches up the sides), place over medium heat. Heat the oil to 360°F (182°C).While the oil is heating, make the batter: In a large bowl, whisk together the flour, 3 tablespoons of sugar, the baking powder, salt, the teaspoon of cinnamon, and the nutmeg.
- In a small bowl or glass measure, whisk together the beaten eggs, vanilla, and milk.
- Add the egg mixture to the flour mixture, and stir until well combined. If the mixture seems very stiff, add droplets of additional milk. Use a spatula to fold the sautéed apples into the batter.
Frying the fritters:
- Use two soup spoons or a cookie scoop to gently drop dollops of the batter into the hot oil. (You can fry 3 or 4 fritters at a time in the 10-inch skillet.) Fry until the underside turns a rich, golden brown -- about 90 seconds. Flip the fritters, and let them brown on the underside for about 1 minute.
- As the fritters are done, transfer them to a cooling rack placed over a paper towel-lined baking tray to drain. Cool completely before glazing.
Making the glaze:
- In a medium bowl, whisk together the confectioners' sugar, vanilla, and salt. Brush or spoon the glaze onto the fritters. Enjoy!
Carol Kindt says
In the fritter batter section it says “1/2 cup (120 ml) or slightly more if batter is too thick to stir”. May I ask a 1/2 cup of what? I want to make sure I’ve got the recipe right before I start. I love apple fritters and the last batch I made using an old recipe didn’t work too well. The outside was quite brown but the inside was raw! I thought I had the correct temperature for the oil but maybe not.
Kevin Lee Jacobs says
Hi Carol – Thank you for catching that. The ingredient is milk, a half cup or slightly more if batter is too thick to stir. The printable recipe is fixed now.