Description
Crispy, delicious homemade apple fritters filled with spiced apples and fried to golden perfection. Enjoy plain, dusted with powdered sugar, or drizzled with vanilla glaze.
Ingredients
Scale
- 4 medium apples (Granny Smith, Honeycrisp, or Braeburn work well), peeled, cored, and diced into ½-inch pieces
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 large egg
- 1 ¼ cups buttermilk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil or canola oil, for frying (about 4-6 cups)
- 1 ½ cups powdered sugar
- 3–4 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Apples: In a medium bowl, combine the diced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Toss gently until evenly coated. Let sit for 15-30 minutes.
- Make the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
- In a separate bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if there are a few lumps we don’t want to overmix!
- Gently fold in the apple mixture, including any accumulated juices, into the batter. Be careful not to overmix at this stage. The juices will add moisture and flavor to the fritters.
- Fry the Fritters: Pour vegetable or canola oil into a large, heavy-bottomed pot or Dutch oven until it is about 2-3 inches deep.
- Heat the oil over medium heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintaining a consistent temperature is crucial for even cooking.
- Once the oil is hot, carefully drop spoonfuls of the batter into the hot oil. Don’t overcrowd the pot fry in batches of 3-4 fritters at a time to prevent the oil temperature from dropping too much.
- Fry the fritters for 2-3 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or spider to flip the fritters as needed.
- Remove the fritters from the oil and place them on a wire rack lined with paper towels to drain excess oil. This will help them stay crispy.
- Repeat the frying process with the remaining batter, making sure to maintain the oil temperature.
- Make the Glaze (Optional): In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, if needed to reach your desired consistency. The glaze should be thick enough to coat the fritters but thin enough to drizzle easily.
- Assemble and Serve: If using the glaze, drizzle it over the warm fritters. Serve immediately and enjoy!
Notes
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in tough fritters. Mix until just combined.
- Maintain Oil Temperature: Keeping the oil at a consistent temperature is crucial for even cooking. Use a deep-fry thermometer to monitor the temperature.
- Don’t Overcrowd the Pot: Fry the fritters in batches to prevent the oil temperature from dropping too much.
- Drain Excess Oil: Place the fried fritters on a wire rack lined with paper towels to drain excess oil and keep them crispy.
- Use Fresh Oil: Using fresh oil will ensure the best flavor and prevent the fritters from tasting greasy.
- Spice it Up: Add a pinch of ground ginger or cardamom to the batter for a warm, spicy flavor.
- Add Nuts: Fold in some chopped walnuts or pecans to the batter for added texture and flavor.
- Use Different Apples: Experiment with different types of apples, such as Fuji or Gala, for a slightly different flavor profile.
- Chocolate Glaze: Replace the vanilla extract in the glaze with a teaspoon of cocoa powder for a chocolatey twist.
- Maple Glaze: Substitute maple syrup for some of the milk in the glaze for a maple-flavored glaze.
- Prep Time: 20 minutes
- Cook Time: 20 minutes