Apple Fritters
User Reviews
5
Apple Fritters
Description
Apple Fritters use a batter combining flour, sugar, baking powder, cinnamon, and salt, mixed with eggs and milk for structure and moisture. Diced tart apples provide bursts of fresh fruit flavor and texture, while frying in hot canola oil at 375°F ensures a crisp coating without being greasy. Careful temperature control prevents the exterior from browning too quickly and the interior from remaining doughy.
Cooking fritters in batches avoids overcrowding, allowing even frying and crispness. Flattening spoonfuls slightly helps avoid overly thick centers. Once fried golden on both sides, fritters are drained and glazed with a mix of powdered sugar, vanilla, and milk, adding sweetness and sheen that complements the tart apple inside.
Best consumed fresh for maximum crispness, apple fritters can be stored in airtight containers for up to two days at room temperature or longer in the fridge or freezer, though fresh remains ideal. Varieties like Granny Smith or Honeycrisp retain their shape well during frying, while softer apples may become mushy.
Ingredients
- 1 cup all-purpose flour
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large egg
- 1/3 cup milk
- 2-3 apple approximately 2-3 cups, Granny Smith, peeled, cored, diced 1/4" pieces
- 3-4 cups canola oil
Glaze
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
Instructions
- Whisk together flour, sugar, baking powder, cinnamon, and salt in a large bowl. Set aside.
- In a separate bowl, gently beat the eggs and milk together. Pour this into the dry mixture and stir until just combined. Fold in diced apples.
- Heat the oil in a large pot to 375 degrees. Take care to monitor the temperature closely, if it's hotter, the outside of the fritters will cook too quickly, leaving the insides doughy. Carefully drop the batter by heaping spoonfuls into the hot oil. Do not overcrowd the pan, it's better to work in batches then to try and make these all at once. Depending on the thickness of your batter,you may want to flatten it out a little, so the fritter is not too thick. Cook to golden brown, approximately 2 minutes, then flip to cook the second side.
- Remove each fritter as t is golden brown all over. The second side will likely take less time than the first. Transfer to a plate lined with paper towels or a baking rack over a cookie sheet.
- Prepare the glaze by whisking together powdered sugar, vanilla, and milk. Dip or drizzle glaze over each apple fritter then allow to cool slightly prior to serving.
Notes
- Choose tart apple varieties such as Granny Smith, Braeburn, Honeycrisp, or Macintosh for the best texture; avoid Red Delicious which can get mushy.
- Maintain oil temperature around 375°F for even frying; too hot will burn the exterior before the inside is cooked.
- Fry in small batches to avoid overcrowding and ensure proper temperature control.
- Apple fritters are best eaten fresh but can be stored up to two days in an airtight container at room temperature or frozen for longer storage.
- Exercise caution when frying; keep a close watch on the oil and have safety tools ready.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10fritters
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 80mg | 3% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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