These crisp perfectly sweet apple fritters are a super-easy homemade treat that comes together in a few minutes.
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 16 fritters
For the Fritters
- 1 quart vegetable oil for frying
- 1 1/2 cups all-purpose flour 180g
- 3 tbsp sugar 36g
- 2.5 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 pinch nutmeg
- 2/3 cup milk 180mL
- 2 eggs
- 2 tsp vanilla 10mL
- 2 tbsp butter
- 3 apples about 460g
- 3 tbsp lemon juice about 1/2 lemon
For the Glaze
- 2 cups powdered sugar 200g
- 2 tbsp lemon juice fresh
- 1 tbsp water plus more if needed
Add about a quart of vegetable oil into a heavy pot or Dutch oven. Place over medium high heat with a thermometer attached to the side. The oil needs to be heated to about 350F so keep an eye on the thermometer while you prepare the batter and adjust temperature if needed.
Peel the apples and cut flesh from core. Chop into roughly half inch pieces. Transfer to a bowl, squeeze the juice of half a lemon over them, toss and set aside.
In a large bowl add the flour sugar, cinnamon, nutmeg, salt and baking powder. Whisk together and set aside.
In a medium bowl add the eggs, vanilla, and milk. Whisk together well and pour into the dry mixture. Us a spatula to fold the wet into the dry until ALMOST combined.
Add the cubed apples and mix together so all the apples are coated.
Pour in the melted butter and mix in.
Use an ice cream scoop to transfer batched of batter into the oil. I suggest frying about 6 fritters at a time.
Once the fritters are golden brown on the bottom us a turn them over with thongs or a spider skimmer and fry until golden brown on other side.
Transfer fritters to a plate lined with a few layers of paper towels and continue frying until better is all used up.
For the Glaze
Sift the sugar into a medium bowl then add the lemon juice and water. Whisk together until completely incorporated and add more water if needed. You want a thin consistency for the fritters.
Either dip the fritters in the glaze and allow to set on a wire rack or use a spoon to drizzle the glaze over them.
- You really want to stuff the batter with lots of apples. The bowl should look like apples held together with a bit of runny batter. If there's too much dough you ent up with a muffin-like ball which is still tasty but has less of the crunchy nooks and tendrils that make a fritter so delicious.
- The darker the fritters the crisper the they'll be. less time frying means the steam from inside the fritters will seep out and soften them.
- If you like nutmeg then go for freshly grated. I use my microplane to grate it and the taste is so much more vibrant.
- Let your fritters rest on a wire rack after a minute on the paper. This will help keep them crisp.
Serving: 1fritter | Calories: 141kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 172mg | Potassium: 152mg | Fiber: 1g | Sugar: 14g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg