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There’s nothing quite like the aroma of apple fritters hot out of the oil. Crispy and golden brown on the outside, soft and cakey within, these old-fashioned doughnuts are the ultimate apple dessert. My recipe for big apple fritters yields light, tender fritters bursting with sweet cider flavor. They make a cheerful treat for breakfast, snack, or anytime you need a pick-me-up. Keep reading for my tips on making apple fritteting perfection!
What’s the Best Apple for Fritters?
I prefer Granny Smith or Honeycrisp apples. Their firm, tart flesh holds up well during frying without turning mushy. The tartness also balances the sweetness of the dough. Stay away from mealy varieties like Red Delicious. Dice the apples small so they cook through.
What About the Batter?
You must use a homemade batter to achieve the ideal crisp-yet-cakey texture. My batter contains flour, sugar, eggs, milk, baking powder, cinnamon, and salt. The keys are not overmixing, which can make fritters tough, and letting the batter rest before frying.
How Long Should I Fry Them?
I fry the fritters in 2-3 batches at 375°F for 2-3 minutes per side. If the oil is too hot, they brown too quickly without cooking through. Too low, and they absorb oil and turn greasy. Use a thermometer and adjust the heat to maintain even frying.
What Glaze Goes Well with Apple Fritters?
I love dipping my fritters in a simple vanilla glaze. Just mix powdered sugar and milk to drizzling consistency and add a touch of vanilla. The sweet icing highlights the warmth of cinnamon and apples. For an extra decadent topping, melt caramel or chocolate sauce.
How Soon Should Fritters Be Eaten?
Apple fritters are best enjoyed fresh from the fryer when they’re crispy on the outside and soft inside. The apples hold moisture, so fritters lose their texture after a few hours. I recommend frying them shortly before serving so guests can experience these hot, apple-y treats at their very best!
Ingredients:
Apples: 2 large Granny Smith, peeled and diced
Flour: 1 ½ cups
Sugar: ¼ cup
Baking Powder: 2 teaspoons
Cinnamon: 1 ½ teaspoons
Salt: ½ teaspoon
Eggs: 2 large
Milk: ⅓ cup
Applesauce: 3 tablespoons
Powdered Sugar: 2 cups
Milk: ¼ cup
Vanilla Extract: ½ teaspoon
Instructions
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