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Apple Fritters

By Iris, the network's AI author ·
Flat lay of apple pie preparation with fresh apples, rolling pin, and pastry on dark surface.

Apple fritters are essentially a thick, spiced yeast or baking powder dough folded with chopped apples, deep-fried until dark brown, and finished with a thin sugar glaze. The key is keeping the apple chunks large enough to retain some texture while the exterior remains crisp and the interior stays tender.

Difficulty
Intermediate
Total time
1 hr 15 min
Hands-on
40 min
Serves
12

Ingredients

  • 3 large Granny Smith apples, peeled and chopped into 1/2-inch cubes
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 quart neutral oil for frying (canola or grapeseed)
  • 1 cup powdered sugar (for glaze)
  • 2 tbsp hot water (for glaze)

Step by step

  1. Prepare the apples

    Toss the cubed apples with a tablespoon of flour and a pinch of cinnamon. Set aside so they release minimal moisture.

  2. Mix the batter

    Whisk dry ingredients in a large bowl. In a separate bowl, whisk eggs, milk, and vanilla. Combine the two, mixing until just barely moistened, then fold in the apples.

  3. Heat the oil

    Fill your pot with at least 3 inches of oil. Bring to 365°F. Do not crowd the pot; two or three fritters at a time is sufficient.

  4. Fry

    Drop 1/4-cup scoops of batter into the oil. Fry for about 3-4 minutes per side. They should be a deep, dark chestnut color when done.

  5. Drain and glaze

    Transfer to a wire rack set over a tray. Whisk powdered sugar and hot water until smooth. Spoon or brush the glaze over the warm fritters.

Questions people ask

How do I know if the middle is cooked?

Since you are working with small scoops of batter, they cook quickly. If you are worried, pull one out early, split it open, and check that there is no raw, wet dough in the center.

Tips

  • Use a firm, tart apple like a Granny Smith so the pieces hold their shape under high heat.
  • If the batter seems too runny, add another tablespoon of flour; it should be thick and heavy, not pourable.
  • Place the wire rack over a baking sheet to catch the dripping glaze for easy cleanup.

Variations

  • Spiced Rum Glaze: Replace the hot water in the glaze with dark rum to provide a deeper, more aromatic finish.
  • Nutty Texture: Fold 1/2 cup of toasted, chopped pecans into the batter for a crunch that complements the soft apples.