Apple Fritters Sweet Glaze (Printable)

Sweet spiced batter envelops tender apple pieces, fried golden and topped with vanilla glaze.

# What You'll Need:

→ Apples

01 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped (approximately 2 cups)

→ Batter

02 - 2 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 2 large eggs
09 - 2/3 cup whole milk
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ For Frying

12 - Vegetable oil, approximately 4 cups, for frying

→ Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# Step-by-Step:

01 - Whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
02 - In a separate bowl, beat eggs and then whisk in whole milk, melted butter, and vanilla extract.
03 - Pour wet ingredients into dry ingredients and stir until just combined, avoiding overmixing.
04 - Gently fold the chopped apples into the batter.
05 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C).
06 - Drop heaping tablespoons of batter into the hot oil, frying 3 to 4 fritters at a time without overcrowding.
07 - Fry for 2 to 3 minutes per side until golden brown and cooked through; remove with a slotted spoon and drain on paper towels.
08 - Whisk powdered sugar, milk, and vanilla extract until smooth.
09 - While fritters are still warm, dip or drizzle with glaze and allow to set for a few minutes before serving.

# Expert Advice:

01 -
  • They're ready in under an hour, perfect for when you want something warm and fried but don't want to spend all afternoon cooking.
  • The batter stays tender even when cooled, making these great for breakfast the next day if you somehow don't eat them all.
  • You only need basic pantry staples and whatever apples you have on hand.
02 -
  • Oil temperature is everything—I've made these dozens of times, and the difference between 325°F and 350°F changes whether you get fluffy fritters or dense ones.
  • Don't overmix the batter, even though it feels wrong to leave it lumpy; those lumps turn into tender pockets, and overmixing turns them into little rubber balls.
  • Reused oil that's been sitting for days picks up every flavor it's ever cooked, so fresh or recently used oil makes a huge difference in taste.
03 -
  • Make the batter just before frying so it stays light and fluffy; letting it sit for more than 10 minutes lets the baking powder activate in the bowl instead of in the hot oil.
  • If you don't have a thermometer, test the oil with a wooden spoon handle—if it sizzles immediately with small bubbles, you're in the right range.
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