Apple Fritters
Crispy apple glaze outside, with a soft and chewy apple pieces inside.
Servings: 16
Ingredients
Fritters
- 2 Granny Smith apples peeled, cored, and cut into 1/4-inch pieces
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon Salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup apple cider
- 2 large eggs lightly beaten
- 2 tablespoons unsalted butter melted
- 3 cups peanut or vegetable oil I prefer canola
Glaze
- 2 cups confectioners’ sugar
- 1/4 cup apple cider
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- *Note: In a pinch if apple cider isn't available a kid sized apple juice box works or apple juice works, however, cider IS best.
Instructions
Fritters
- Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly until dry with paper towels.
- Begin to heat oil in dutch oven over medium-high heat to 350 degrees. (While waiting for oil to reach temperature, follow the next steps.)
- In a large bowl: combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl: whisk 3/4c cider, eggs, and melted butter until combined.
- Add and stir apples into flour mixture. Then add and stir cider mixture until all ingredients are incorporated.
- When oil reaches temperature, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry until deep golden brown, 2 to 3 minutes per side. (Adjust burner as necessary to maintain oil temperature between 325 and 350 degrees)
- Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
Glaze
- Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth.
- Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.