Apple Fritters
Mazer Lazer cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Starr2 on SeeMeCook
Crisp, fried apple fritters made with Granny Smith apples, cinnamon, and a tender batter, finished with a simple vanilla glaze that cools into a crackly coating. A cozy fall breakfast-dessert.
- Time
- 65 minutes
- Cuisine
- American
Ingredients
- 250 g
- 250 g
- 275 g
- 9 g
- 3 g
- 3 g
- 100 g
- 570 g
- 9 g
- 180 g
- 2 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.68 kg before cooking, which is about 140 g per serving.
Steps
Peel and dice the apples. Measure 2 cups; the creator notes this is about three medium Granny Smith apples.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and 1/2 teaspoon salt until evenly combined.
Add the eggs, 2 1/3 cups milk, and 2 teaspoons vanilla to the dry ingredients. Whisk until a batter forms.
Switch to a silicone spatula and mix gently just until a few small streaks of flour remain; avoid overmixing.
Fold the diced apples into the batter until distributed.
Heat frying oil to about 350°F (180 °C) (the creator says it was closer to 370°F (190 °C) before adding the batter, which cooled it).
Drop the batter into the hot oil in small piles, taking care to direct the batter away from yourself to avoid splashing.
Fry for about 2–3 minutes per side, flipping carefully, until the fritters look crisp.
Remove the fritters and place them on a paper-towel-lined plate to drain.
In a bowl, combine the powdered sugar, 1/2 teaspoon vanilla extract, a little salt, and 2 tablespoons milk. Mix until a glaze forms.
If the glaze is too thick, mix in 1 additional tablespoon of milk until it reaches the desired consistency.
If using a drip-catching setup, place a cookie cooling rack over parchment or wax paper.
Dip each fritter into the glaze, lift it straight up, then turn it over and set it on the rack so excess glaze can drip off.
Drizzle any remaining glaze over the fritters.
Let the fritters cool briefly until the glaze dries and becomes crackly, then serve.
Notes
The creator notes the rack over parchment or wax paper is optional. The transcript gives no exact frying-oil quantity or precise cooling duration.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 278
- Protein
- 5 g
- Carbs
- 59 g
- Fat
- 3 g
- Fiber
- 1 g
Where the calories come from
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