Looking for a last-minute addition to your holiday dinner table? These homemade apple fritters are an easy dessert to share with your family and friends and incorporate some of the best flavors of fall before the seasons begin to turn. Be warned, these are extremely addictive and you’ll find yourself reaching for more than just one!
Apple Fritters
Ingredients
Apple Fritters
- 1 1/2 cups all-purpose four (180g)
- 1/4 cup granulated sugar (50g)
- 2 large apples of choice (I recommend Granny Smith & Honeycrisp)
- 2 large eggs
- 3 tbsp unsweetened applesauce
- 1/3 cup whole milk (79ml)
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- Canola or vegetable oil for frying
Glaze
- 2 cups powdered sugar (260g), with extra for adjusting consistency
- 1/4 cup whole milk (60ml), with extra for adjusting consistency
- 1/2 tsp vanilla extract
Instructions
- In a medium bowl, combine the flour, sugar, baking powder, cinnamon, and salt and whisk together before setting aside.
- Peel, core, and dice your apples into roughly 1/2" chunks.
- In the bowl with the dry ingredients, add the eggs, milk, and apple sauce, and mix with a spatula just until fully combined with no dry bits, and then fold in the apple chunks.
- In a heavy deep skillet or dutch oven, heat 2-3" of oil to 375°F, I recommend using a candy thermometer to monitor the temperature if you have one.
- Using a 1/4 cup measuring cup, scoop heaping portions of batter and carefully pour into the hot oil, spreading the batter out a bit as you pour to prevent super thick fritter balls. Repeat 2 or 3 times depending on the size of your skillet; you don't want to overcrowd. Fry the fritters for about 2 minutes on each side, or until golden brown. Use a slotten spoon or a spider to remove the fritters from the oil and allow to cool on a wire rack or paper towels to absorb excess oil. Repeat with the remaining batter.
- While the fritters finish cooling, make the glaze. In a medium bowl, combine the powdered sugar, milk, and vanilla. Whisk together, and adjust with more powdered sugar or milk as necessary to fix the consistency if necessary; It should be relatively thin as you want a nice thin glaze all over, not frosting.
- Once the fritters are cool enough to handle, drop one into the bowl of glaze and using two forks (or your fingers, go wild) turn it over so both sides get coated. Lift out of the glaze and return to the wire rack to drip and dry. Repeat with the rest of the fritters.
- Enjoy!
