Description
Homemade Apple Fritters are a delightful treat made by frying a cinnamon-spiced batter studded with tender Granny Smith apple cubes until golden and crispy. Finished with a sweet powdered sugar glaze, these fritters offer a perfect balance of tart apple flavor and sugary goodness, ideal for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons brown sugar
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup milk
Main Ingredient
- 3 Granny Smith apples, peeled, cored, and cut into small cubes
For Frying and Glaze
- Vegetable oil, enough for ¼ inch deep frying
- 1 ½ cups powdered sugar
- 2–3 tablespoons water
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the all purpose flour, baking powder, and ground cinnamon. Add salt and brown sugar, then whisk all the dry ingredients together thoroughly.
- Whisk Wet Ingredients: In a separate bowl, beat the eggs and vanilla extract untilfrothy to incorporate air for a light texture.
- Combine Batter: Fold the dry flour mixture into the beaten eggs gently, then add milk and continue to fold until just combined. Avoid over mixing to keep fritters tender.
- Add Apples: Carefully fold in the cubed Granny Smith apples into the batter, making sure to distribute evenly without over stirring.
- Prep Frying Station: Line a baking tray with paper towels and place a wire rack over it for draining the fried fritters.
- Heat Oil: Pour vegetable oil into a medium skillet to a depth of ¼ inch and heat over medium heat. The oil is ready when bubbles form around a wooden spoon dipped in the oil within a few seconds.
- Fry Fritters: Drop ¼ cup portions of batter into the hot oil, frying 3-4 at a time without overcrowding. Cook for 3-4 minutes on each side until golden brown and cooked through.
- Drain: Transfer the cooked fritters to the wire rack to drain excess oil and cool for a few minutes.
- Make Glaze: Sift powdered sugar into a small bowl, then gradually add water by tablespoons until the glaze becomes a smooth, runny consistency perfect for dipping.
- Glaze Fritters: Dip the top of each cooled fritter into the glaze, then place them back on the wire rack glaze side up to set for a couple of minutes.
Notes
- Use Granny Smith apples for their tartness which balances the sweet glaze well.
- Ensure oil temperature is medium heat to prevent burning or undercooking the fritters.
- Do not overcrowd the skillet when frying to maintain oil temperature and crispiness.
- Adjust glaze consistency by adding water little by little; too thick will clump, too thin won’t stick properly.
- Fritters are best enjoyed fresh and warm but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 fritter
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
