One of my husband’s absolute favorite treats is apple fritters. It seemed logical that I learned to make them. The great thing about this recipe is it’s very versatile. If you like less apples, add less apples. If you like smaller apples, chop your apples smaller.
- 1 cup apples, peeled, cored and chopped small
- 1 teaspoon lemon juice (fresh or concentrate)
- 2 tablespoons sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup milk
- Vegetable oil for deep-frying
- 1 1/4 cups powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon + 1 teaspoon warm water
- Peel, core, and chop apples small, then mix with lemon juice and set aside.
- In a large bowl (or the bowl to a stand mixer), cream the sugar, eggs and vanilla for 1-2 minutes with the paddle attachment.
- Add flour, baking powder, cinnamon, pie spice, salt and milk. Mix well, scraping bowl as needed.
- Stir apples into batter.
- In large, deep, cast iron skillet or deep frying pan, heat vegetable oil to 375° F (use a deep-fry thermometer or an electric skillet with a temperature control). Make sure that the oil is hot enough to fry the fritters correctly.
- Once the oil is at 375° F, scoop out large spoonfuls of the batter, and carefully and gently slide the fritter batter into the hot oil. *I use two large serving spoons for this.
- When they get to a deep golden brown color, carefully turn the fritters over to brown the other side and continue cooking. (This should take approx. 2-3 minutes per each side).
- When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are nicely browned), you’ll know that they’ll be fully-cooked throughout.
- Using a wire mesh strainer or slotted spoon, remove the fritters, one at a time, to a paper-towel lined rack to drain, then transfer to another cooling rack to fully cool.
- Whisk together powdered sugar, vanilla and water in a small bowl until you have a thin, “paintable” glaze.
- Using a pastry brush, brush glaze over the entire bottoms of the fritters. Let glaze harden slightly, turn over, and “paint” the glaze on the tops and sides. Place glazed fritters back onto wire cooling rack; let glaze fully harden, serve.