Apple Fritters with Glaze (Printer-friendly)

Lightly spiced apple fritters fried to golden perfection and drizzled with a simple glaze.

# What You’ll Need:

→ Apples

01 - 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped (about 2 cups)

→ Batter

02 - 2 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 2 large eggs
09 - 2/3 cup whole milk
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ For Frying

12 - Vegetable oil, about 4 cups

→ Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# Directions:

01 - In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
02 - In a separate bowl, beat eggs, then whisk in milk, melted butter, and vanilla extract.
03 - Pour wet ingredients into dry ingredients and stir until just combined without overmixing.
04 - Gently fold chopped apples into the batter.
05 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C).
06 - Drop heaping tablespoons of batter into hot oil, frying 3 to 4 fritters at a time without overcrowding.
07 - Fry each side for 2 to 3 minutes until golden brown and cooked through; transfer to paper towel-lined plate using a slotted spoon.
08 - Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth.
09 - While fritters are still slightly warm, dip or drizzle with glaze and allow to set for a few minutes before serving.

# Expert Tips:

01 -
  • They're crispy on the outside and tender inside, with pockets of sweet apple that burst when you bite them.
  • The spice blend is subtle but makes you wonder what makes them taste so comforting.
  • A batch comes together in about 40 minutes and feeds a crowd or satisfies your own quiet cravings.
02 -
  • Don't overmix the batter—this is the mistake that turns fluffy fritters into hockey pucks, and I learned this the hard way.
  • Oil temperature is everything; a thermometer costs a few dollars and will save you from batches of disappointing fritters.
  • Glaze them while they're still warm so it soaks in and creates that tender, sweet coating.
03 -
  • Keep your oil at a steady temperature by waiting a minute between batches to let it recover, and avoid crowding the pan.
  • If your batter seems too thick, add a splash more milk one tablespoon at a time—it should drop slowly from a spoon, not plop like dough.
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