Description
Delight in these homemade apple fritters, a crispy and golden fried treat bursting with tender apple pieces and a hint of cinnamon. Finished with a sweet powdered sugar glaze, these fritters are perfect for breakfast, brunch, or a delicious snack.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons brown sugar
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup milk
Fruit
- 3 Granny Smith apples, peeled, cored, and cut into small cubes
For Frying and Glaze
- vegetable oil for frying (enough for ¼ inch depth in skillet)
- 1 ½ cups powdered sugar
- 2-3 tablespoons water
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together 1 ¼ cups all-purpose flour, 2 teaspoons baking powder, and ¾ teaspoon ground cinnamon. Add ½ teaspoon salt and 2 tablespoons brown sugar, then whisk all ingredients together until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the 2 large eggs with 1 teaspoon vanilla extract until frothy to incorporate air and enhance texture.
- Combine Batter: Gently fold the dry flour mixture into the eggs, then add ⅓ cup milk. Stir carefully to create a smooth batter without overmixing, which can toughen fritters.
- Add Apples: Fold in the 3 peeled, cored, and cubed Granny Smith apples gently, ensuring even distribution but avoiding overmixing to maintain a light batter.
- Prepare Frying Setup: Cover a baking tray with paper towels and place a wire rack on top to drain excess oil after frying.
- Heat Oil: Pour vegetable oil into a medium skillet to about ¼ inch depth. Heat over medium heat until the oil bubbles when testing with a wooden spoon tip—this indicates the oil is ready for frying.
- Fry Fritters: Using ¼ cup of batter per fritter, carefully place 3-4 fritters in the hot oil without overcrowding. Fry for 3-4 minutes until golden and dark golden brown, then flip and cook the other side for another 3-4 minutes.
- Drain and Cool: Transfer fritters to the wire rack and allow them to cool for a few minutes while you prepare the glaze.
- Make Glaze: Sift 1 ½ cups powdered sugar into a small bowl. Add 2-3 tablespoons water gradually until a smooth, runny glaze forms.
- Glaze Fritters: Dip the tops of the warm fritters into the glaze, then place glaze-side up back on the wire rack for a couple of minutes, allowing the glaze to set.
Notes
- Use Granny Smith apples for their tartness to balance the sweetness of the glaze.
- Do not overcrowd the frying pan to ensure even cooking and maintain oil temperature.
- Adjust the glaze consistency by adding water slowly; it should be thin enough to coat the fritters smoothly but not too runny to drip excessively.
- Serve fritters warm for the best texture and flavor experience.
- Use fresh oil for frying to avoid unwanted flavors and achieve crispiness.
Nutrition
- Serving Size: 1 fritter
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
