Apple fritters bring back memories from various times in my life and all are fond memories! From family vacations, county fairs in the summertime, a small country store near our house that made them in house and were always fresh and served in a paper bag, to my mom making them for us as a treat. There is nothing like a fresh, warm, perfectly glazed apple fritter!
I remember the first time my kids enjoyed a freshly made apple fritter and how they were in heaven – sticky faces and fingers with huge smiles. This recipe is fantastic and easy to make at home. When you have a craving, or need a nostalgic treat, you can have apple fritters in no time. You don’t need to wait for a special event or trek to find a country store that makes them fresh!
They go so well with a cup of coffee in the morning or a glass of milk for an afternoon treat. You will not be disappointed!
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/3 cup milk
3 tablespoons applesauce
2 large Granny Smith or Honey Crisp apples peeled, cored, and diced
Canola oil for frying
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla
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Place cooling racks over baking sheets covered in wax paper. Set aside.
Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl.
Make a well in the center and add 1/3 cup milk, eggs, and applesauce.
Stir just to combine.
Fold in apples.
Heat 1 ½ – 2 inches of oil in heavy cast iron skillet, Dutch oven, or deep fryer to 375°F.
Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop.
Cook each side until golden brown; approximately 2 minutes per side.
Remove to paper towels to drain.
Make the Glaze
In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla.
Dunk each fritter in the glaze turning over to make sure both sides coated.
Place on the wire racks to air dry and drip.
• Be careful not to over-mix the batter as it may make the fritters tough.
• Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain.
• Using a candy thermometer to maintain the correct temperature of the oil is important.
• A Dutch oven or cast-iron skillet helps the oil hold temperature.
• Try to maintain a constant temperature of 375° F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil the temperature will increase so you will need to turn the heat down a bit.
• Remove the fried fritters to paper towels to drain excess oil.
• Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag. This will keep them fresh longer.