Apple Fritters Fried Glaze (Printable Version)

Tender apples in spiced batter fried to golden brown and coated with sweet glaze.

# What You'll Need:

→ Apples

01 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped (about 2 cups)

→ Batter

02 - 2 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 2 large eggs
09 - 2/3 cup whole milk
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ For Frying

12 - Vegetable oil, approximately 4 cups, for frying

→ Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# How To Make:

01 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
02 - In a separate bowl, beat the eggs, then whisk in whole milk, melted unsalted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing to maintain batter lightness.
04 - Fold the chopped apples gently into the batter ensuring even distribution without deflating the mixture.
05 - Preheat vegetable oil in a deep pot or skillet to 350°F (175°C), maintaining consistent temperature for optimal frying.
06 - Drop heaping tablespoons of batter into the hot oil, frying 3 to 4 fritters at a time without overcrowding the pan to ensure even cooking.
07 - Fry the fritters for 2 to 3 minutes per side until golden brown and thoroughly cooked. Remove using a slotted spoon and place on paper towels to drain excess oil.
08 - Whisk powdered sugar, milk, and vanilla extract in a bowl until the glaze is smooth and free of lumps.
09 - While fritters are still slightly warm, either dip or drizzle them with the prepared glaze. Allow the glaze to set before serving.

# Helpful Hints:

01 -
  • They're crispy on the outside but stay impossibly tender inside where the apples release their own juice into every bite.
  • The spices whisper rather than shout, letting the apple flavor stay the real star of the show.
  • Twenty minutes of prep means you can have something that tastes like you spent all day on it.
02 -
  • Oil temperature is everything—too cool and they're greasy, too hot and the outside burns before the inside cooks through, so invest in a thermometer and trust it.
  • Don't overmix the batter; a few flour streaks are better than a tough, dense fritter that feels more like bread than a treat.
  • The glaze sets as it cools, so timing matters; get them glazed while they're still slightly warm or it'll slide right off.
03 -
  • Keep your batter cold until you fry—letting it sit at room temperature makes the baking powder start working before the fritters hit the oil, which means less puff and a denser result.
  • If you don't have a deep pot, a cast-iron skillet works, but you'll fry fewer at a time and need to watch the temperature more carefully as the oil cools between batches.
  • The moment you see tiny bubbles form around a fritter in the oil, you're in the right temperature zone—too early and they're sluggish, too late and they brown too fast.
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