Glazed Apple Fritters
40 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
I don't do sad, soggy fritters; these fry up craggy and crisp with cinnamon-kissed batter, juicy Honeycrisp pockets, and a vanilla glaze that sets shiny and snappy.
No yeast, no waiting, just quick-fried joy perfect for a cozy weekend brunch, apple-picking haul, or coffee break when you want donut-shop vibes without leaving home.
Ingredients (12 servings)
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Ingredients for the Fritters:
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- ¼ cup granulated sugar granulated sugar
- 2 tsp baking powder baking powder 0.33 oz
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ½ tsp salt salt
- 2 large eggs large eggs 2 ct
- ⅔ cup whole milk whole milk 5.36 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 2 cups Honeycrisp apples, peeled, diced Honeycrisp apples 0.67 lb
- vegetable oil (for frying) vegetable oil
Ingredients for the Glaze:
- 1½ cups powdered sugar powdered sugar 6.61 oz
- 2-3 Tbsp whole milk whole milk 1.25 fl oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
How to Make Glazed Apple Fritters
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Prep the apples
Peel and dice the apples into 1/4 inch pieces and pat them dry with paper towels so they do not water down the batter.
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Mix the dry ingredients
Whisk flour, granulated sugar, baking powder, cinnamon, and salt in a large bowl until no streaks remain.
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Whisk the wet ingredients
In a separate bowl whisk eggs, milk, and vanilla until smooth and lightly frothy.
-
Make the batter
Pour the wet into the dry and stir with a spatula just until combined, leaving a few small lumps.
Fold in the diced apples until evenly distributed without overmixing.
Let the batter rest 5 to 10 minutes so the flour hydrates and the baking powder wakes up.
-
Heat the oil
Pour 2 inches of vegetable oil into a heavy pot or Dutch oven and heat to 350 F over medium heat.
Line a sheet pan with a wire rack and have a slotted spoon ready because we move fast once we fry.
-
Fry the fritters
Using two spoons or a #30 scoop, drop 2 to 3 tablespoon mounds into the oil and gently nudge each mound to flatten slightly.
Fry 2 to 3 minutes per side until deep golden brown and cooked through, maintaining 325 to 350 F between batches.
Transfer to the rack to drain and repeat without crowding the pot.
-
Make the glaze
Whisk powdered sugar, 2 tablespoons milk, and vanilla until smooth and pourable, adding the extra milk a teaspoon at a time if needed.
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Glaze while warm
Dip each warm fritter into the glaze or spoon it over both sides, then return to the rack so the glaze sets to a shiny shell.
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Serve
Serve slightly warm when the centers are tender and the glaze is set, and try not to burn your mouth like an impatient New Yorker.
Substitutions
- Honeycrisp apples -> Granny Smith apples
- Granny Smiths bring a bright tart snap that balances the glaze and keeps their shape, giving you firmer apple pockets and a sweet-tang contrast that wakes the whole fritter up.
- Milk in glaze -> Apple cider
- Apple cider creates a glossy cider-glaze with sharper apple aroma and a hint of natural acidity, so the finish tastes like a cider donut without making the glaze heavy.
- All-purpose flour -> 1:1 gluten-free baking blend
- A reputable cup-for-cup gluten-free blend with xanthan gum keeps the fritters tender and crisp, and resting the batter the full 10 minutes helps hydrate the starches for a clean bite.
Tips
- Dial in oil temperature like a pro
- Keep a clip-on thermometer in the pot and fry between 325 and 350 F so the exterior crisps while the interior cooks through without getting greasy.
- Size your dice for even cook
- Cut apples to a consistent 1/4 inch so they soften by the time the batter is done and you avoid raw apple chunks disrupting the crumb.
- Rest the batter briefly
- A 5 to 10 minute rest hydrates flour and smooths the crumb, which means cleaner scoops and fewer stragglers in the oil.
- Use the right pot and depth
- A heavy Dutch oven with 2 inches of oil reduces temperature swings and spatter, and the depth lets the fritters float and brown evenly.
- Drain on a rack, not paper
- A wire rack over a sheet pan vents steam so the crust stays crisp, while paper traps steam and softens that hard-earned crunch.
- Glaze at the sweet spot
- Glaze when the fritters are warm, not hot, so the coating clings and sets shiny instead of sliding off or turning patchy.
- Test fry one fritter
- Fry a single tester to check seasoning, spread, and cook time, then adjust heat or scoop size before committing to a full batch.
Nutrition Facts *
| Energy | 402 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 6 | g |
| Carbohydrates | 79 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my fritters greasy instead of crisp?
- Your oil was too cool or you overcrowded the pot which dropped the temperature, so fry in smaller batches and keep the oil between 325 and 350 F.
- My fritters are raw in the center but dark outside, what happened?
- The oil was too hot, so lower the burner slightly, aim for 340 F mid-batch, and flatten the scoops a touch so the centers cook through.
- The batter feels too thick or too thin, how do I fix it?
- If too thick, whisk in a teaspoon or two of milk until it lazily falls off the spoon, and if too thin, fold in a tablespoon of flour to help it hold shape.
- Can I bake these instead of frying?
- You can bake scoops on a greased or lined sheet at 400 F for 12 to 15 minutes, then broil briefly to add color, but expect less crunch and a more cake-like texture.
- How do I keep apple pieces from leaking juice into the batter?
- Pat the diced apples very dry and use firm varieties like Honeycrisp or Granny Smith, and avoid macerating them with sugar before folding in.
- How long do they stay fresh and how should I store them?
- They are best within a few hours, but you can store unglazed fritters airtight at room temp for 1 day and recrisp in a 350 F oven for 5 minutes, then glaze.
Serving Suggestions
For a little swagger, whisk a splash of bourbon or dark rum into the glaze or finish warm fritters with a dusting of cinnamon sugar and a pinch of flaky salt for contrast.
Pair with strong coffee or cold apple cider, or go full treat with a scoop of cinnamon or salted caramel ice cream that melts into every craggy corner.
More pairings:
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