Apple Fritters

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Crisp, golden apple fritters made with a quick no-yeast batter and plenty of tart Granny Smith apples. They're fried in small batches and finished with a simple vanilla maple glaze.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: fritters

Author: Kristin Maxwell

Ingredients

For the apple fritters

2 cups all-purpose flour spooned and leveled
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 large eggs
½ cup whole milk
2 tablespoons salted butter melted
1 teaspoon vanilla extract
2 medium Granny Smith apples peeled, cored, and finely diced (¼ inch or smaller)
6 to 8 cups canola oil for frying

For the vanilla glaze

1½ cups powdered sugar
2 tablespoons whole milk
½ teaspoon vanilla extract
2 tablespoons real maple syrup optional

Instructions

Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Make the batter: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla. Pour into the dry ingredients and stir just until combined. Fold in the diced apples. Don't overmix. The batter should be thick and scoopable.
Heat the oil: Pour about 2 inches of oil into a Dutch oven and heat over medium heat to 350°F.
Fry the fritters: Spray a ⅓ cup measuring cup with nonstick spray. Carefully scoop batter into the hot oil, 3 or 4 at a time, leaving plenty of room between them. Fry 2 to 3 minutes per side, flipping once or twice, until deep golden brown, about 5 to 6 minutes total. A toothpick in the center should come out clean.
Drain: Transfer to a wire rack set over a sheet pan, or a paper towel-lined plate. Let the oil return to 350°F before frying the next batch. To keep fritters warm while you fry the rest, hold them on the rack in a 200°F oven.
Glaze: Whisk together the powdered sugar, milk, vanilla, and maple syrup (if using) until smooth. Drizzle or spoon over the warm fritters. Let the glaze set for a few minutes before serving.

Notes

Oil temperature: Keep the oil as close to 350°F as possible, adjusting the heat up and down as you fry. Too hot, and the outside browns before the center cooks. Too cool, and the fritters absorb extra oil.
Apples: 2 medium Granny Smith apples make about 2 heaping cups diced. Dice them small so they cook through with the batter.
Other apples: Honeycrisp, Pink Lady, or another firm baking apple works but makes sweeter fritters. You can also use 1 Granny Smith and 1 Honeycrisp.
Smaller fritters: Use a smaller scoop and shorten the fry time, watching for golden-brown edges.
Glaze options: The maple syrup is optional. Add a pinch of cinnamon for extra warmth, or skip the glaze and roll the hot fritters in cinnamon sugar.
Serving: For dessert, serve warm with vanilla ice cream and a drizzle of caramel sauce.
Storage: Store cooled fritters in an airtight container at room temperature for up to 2 days. They're best the day they're made.
Freezing: Freeze cooled, unglazed fritters wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature and warm briefly in a 300°F oven before glazing.

Nutrition

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