Description
Delight in these homemade apple fritters with a warm cinnamon glaze, combining tender fried dough and juicy Granny Smith apples for a perfect sweet snack or breakfast treat. This easy recipe yields golden, crispy fritters dipped in a smooth, sugary glaze that will satisfy any sweet tooth.
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
- â…“ cup milk
Other Ingredients
- 3 Granny Smith apples, peeled, cored, and cut into small cubes
- 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 until frothy 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 tart flavor and firmness, which holds up well during frying.
- Be careful not to overmix the batter to keep fritters light and tender.
- The oil temperature is important; if too hot, fritters will burn on the outside and be raw inside; if too cool, fritters will absorb excess oil and be greasy.
- Drain fritters on a wire rack over paper towels to avoid sogginess.
- Adjust the glaze thickness by adding water a little at a time; too thin and it won’t stick, too thick and it will clump.
- Serve fritters warm for the best flavor and texture.
