Apple Fritters
Spiced apple biscuits, dropped in hot oil, fried to golden perfection in just a few minutes, then dunked in a sweet, spiced, apple-y glaze.
Servings fritters
Equipment
Ingredients
Fritters
- 12 ounces Granny Smith apples about 2 medium apples, peeled, cored, and cut into ¼" pieces
- 2 cups all-purpose flour, lightly spooned into a measuring cup and leveled with a knife or 260g
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup apple cider the dark, murky stuff sold in gallon jugs in the fall, not the alcoholic beverage or the light, clear apple juice that is sometimes called cider. If you can't find fresh cider, Simply Apple is a good substitute and available year-round.
- 2 eggs, large lightly beaten
- 2 tablespoons butter melted
- 3 cups peanut oil or other oil suitable for cooking at high temperatures
Glaze
- 2 cups powdered sugar 8 ounces
- ¼ cup apple cider
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
Fritters
- To make the fritters, spread the prepared apples in a single layer on paper towels and pat dry.
- Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Whisk the cider, eggs, and melted butter in a medium bowl. Stir the apples into the flour mixture and stir in the wet ingredients until incorporated.
- Set a wire rack over a rimmed baking sheet. Heat the oil in a Dutch oven or other heavy pot over medium-high heat until it reaches 350 degrees (use a candy thermometer or an instant-read thermometer to check.)
- Use a ⅓ cup measuring cup to carefully drop batter into the oil, being careful not to crowd the pan (I can't make more than 3 at a time). Fry, adjusting the burner as necessary, to keep the oil between 325-350 degrees.
- Cook about 2-3 minutes per side or until golden brown. Carefully remove from the hot oil and allow to drain on the wire rack.
Glaze
- Whisk together the powdered sugar, apple cider, cinnamon, and nutmeg. When the fritters have cooled for 5 minutes, dip the top half of each fritter into the glaze and return to the cooling rack. Let the glaze set for 10 minutes.
Nutrition
Calories: 308kcal, Carbohydrates: 43g, Protein: 1g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 43mg, Sodium: 436mg, Potassium: 84mg, Fiber: 1g, Sugar: 40g, Vitamin A: 152IU, Vitamin C: 2mg, Calcium: 93mg, Iron: 0.5mg
Calories: 308kcal
Cost: $5
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