Easy Apple Fritters

Ingredients

• Vegetable oil or peanut oil (For frying; use enough to fill a large pot or Dutch oven to about 1½ inches deep.)
• 2 Large apples (About 1 lb total; peeled, cored, and diced into roughly ½-inch pieces. Honeycrisp, Granny Smith, or another favorite variety may be used.)
• 3 tbsp Lemon juice (About the juice of ½ lemon; optional, for tossing with the apples.)
• 1.5 cup All-purpose flour
• 3 tbsp Granulated sugar (For the batter.)
• 2.5 tsp Baking powder
• 1 tsp Salt
• 0.5 tsp Ground cinnamon (For the batter.)
• 0.75 cup Whole milk (For the batter.)
• 2 Large eggs
• 2 tsp Vanilla extract (For the batter.)
• 1 cup Granulated sugar (For the cinnamon-sugar coating; optional.)
• 1 tbsp Ground cinnamon (For the cinnamon-sugar coating; optional.)
• 2 cup Powdered sugar (For the glaze; optional.)
• 3.5 tbsp Whole milk or lemon juice (Use 3 to 4 tablespoons, adding enough to reach the desired glaze consistency; either milk, lemon juice, or a combination may be used. Optional.)
• 0.5 tsp Vanilla extract (For the glaze; optional.)

Steps

1. 1

   Pour vegetable or peanut oil into a large pot or Dutch oven to a depth of about 1½ inches. Attach a thermometer if using one, then heat over medium-high heat until the oil reaches 350°F (175°C). Monitor the heat so the oil is at 350°F when the batter is ready.

2. 2

   Peel the apples, cut the flesh away from the cores, and dice them into small, uniform pieces about ½ inch in size.

3. 3

   Transfer the diced apples to a bowl. Add the lemon juice, if using, toss to coat, and set the apples aside.

4. 4

   In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ½ teaspoon cinnamon until evenly combined.

5. 5

   In a separate medium bowl, whisk together the whole milk, eggs, and 2 teaspoons vanilla extract until the eggs are broken up and the mixture is blended.

6. 6

   Pour the wet mixture into the dry mixture. Fold gently with a spatula just until almost combined, leaving a few streaks of flour; do not overmix.

7. 7

   Add the prepared apples and gently fold them into the batter until distributed.

8. 8

   Place a cooling rack inside a rimmed baking sheet and line or prepare it with paper towels beneath the rack to catch draining oil.

9. 9

   When the oil reaches 350°F, portion the batter with a quarter-cup scoop or two large spoons. Fry 4 to 6 similarly sized fritters at a time, leaving room in the pot so the oil temperature does not drop excessively.

10. 10

    Place each portion into the oil and gently press it down with a spoon or scoop to create a flatter fritter with more crisp surface area. Fry for about 2 minutes, until golden brown on the bottom.

11. 11

    Carefully flip the fritters and fry for about 2 more minutes, or until golden brown all over and cooked through.

12. 12

    Remove the finished fritters with a spider, slotted spoon, spoon, or fork and transfer them to the prepared rack to drain without steaming. Adjust the heat as needed to maintain the oil near 350°F, and repeat with the remaining batter.

13. 13

    For cinnamon sugar, combine 1 cup granulated sugar with 1 tablespoon cinnamon in a bowl and mix well.

14. 14

    For glaze, whisk together the powdered sugar, 3 to 4 tablespoons milk or lemon juice, and ½ teaspoon vanilla extract. Add liquid as needed until the glaze reaches the desired consistency, from thin enough to coat to thick enough to drizzle.

15. 15

    While the fritters are still suitable for coating, either roll them in the cinnamon sugar or dip or drizzle them with the glaze. Serve once coated.

Notes

The fritters are best fresh. They can be stored in a sealed container in the refrigerator for up to 5 days or at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes or in a 325°F air fryer for 4 minutes. For advance preparation, refrigerate the wet mixture and lemon-coated apples separately, keep the dry mixture covered, and combine them when ready to fry.

Nutrition per serving

• breakfast
• dessert
• fried
• fruit
• American
• vegetarian
• make-ahead
• glazed