Description
These Baked Apple Fritters are a delightful treat featuring tender apple pieces coated in a lightly spiced batter, fried to golden perfection, and optionally drizzled with a sweet vanilla glaze. Easy to make and perfect for breakfast or dessert, they offer a warm, comforting flavor with a crisp exterior and soft, flavorful interior.
Ingredients
Scale
Apples and Spice Mix
- 4 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled, cored, and diced into 1/2-inch pieces
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter, cooled slightly
- 1 teaspoon vanilla extract
Frying Oil
- Vegetable oil or canola oil, for frying (about 3-4 cups)
Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Apples: In a medium bowl, combine the diced apples with 2 tablespoons of granulated sugar, ground cinnamon, nutmeg, and lemon juice. Gently toss the mixture until the apples are evenly coated with the spices and lemon juice, then set it aside to allow the flavors to meld.
- Make the Batter Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 2 tablespoons of granulated sugar, baking powder, baking soda, and salt to ensure the leavening agents and sugar are evenly distributed.
- Make the Batter Wet Ingredients: In a separate bowl, whisk the large egg, milk, melted butter (slightly cooled), and vanilla extract until fully combined and smooth.
- Combine Wet and Dry Batter: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. The batter should be slightly lumpy; avoid overmixing to keep the fritters tender.
- Fold in the Apples: Carefully fold the spiced apple mixture into the batter, making sure the apple pieces are evenly distributed throughout without breaking them down.
- Heat the Oil: Pour the vegetable or canola oil into a large heavy-bottomed pot or deep fryer, enough to submerge the fritters, approximately 3-4 cups. Heat the oil over medium heat to reach 350°F (175°C), using a deep-fry thermometer to monitor the temperature accurately.
- Fry the Fritters (Batch Frying): Once the oil reaches 350°F, carefully drop spoonfuls of the apple batter into the hot oil, frying 3-4 fritters at a time to avoid overcrowding. Maintain the oil temperature throughout frying.
- Cook Until Golden: Fry each fritter for about 2-3 minutes per side, using a slotted spoon or spider to gently flip them once they turn golden brown and are cooked through, ensuring even cooking.
- Drain Excess Oil: Remove the cooked fritters using a slotted spoon and place them on a wire rack lined with paper towels to drain off excess oil, which helps maintain their crispiness.
- Repeat Frying: Continue frying the remaining batter in batches, making sure the oil temperature stays consistent between batches to guarantee evenly cooked fritters.
- Prepare the Glaze (Optional): In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding additional milk, one tablespoon at a time, until the glaze is thick enough to coat but still pourable for drizzling.
- Assemble and Serve: Drizzle the prepared glaze over warm fritters just before serving. Enjoy them fresh for the best flavor and texture experience.
Notes
- Use tart or slightly sweet apples like Granny Smith, Honeycrisp, or Fuji for the best balance of flavor and texture.
- Maintaining the oil temperature at 350°F is crucial for crispy, evenly fried fritters.
- Do not overcrowd the fryer; frying in batches ensures proper cooking and crispiness.
- The glaze is optional but adds a lovely sweet touch to the fritters.
- Leftovers can be stored in an airtight container and reheated in the oven to retain crispness.
- Use a deep-fry thermometer for accurate oil temperature measurement to prevent greasy or undercooked fritters.
