Apple Cinnamon Fritters
These apple cinnamon fritters are crisp on the outside, tender inside and finished with a sweet vanilla glaze. They’re easy to make and loaded with real apple in every bite.
Servings: 10
Equipment
- Pot Large
- Corer Optional
Ingredients
- 1 Cup all purpose flour
- 3 Tablespoons granulated sugar
- 2 Teaspoon baking powder
- 1 Teaspoon cinnamon
- ¼ Teaspoon salt
- 2 eggs
- ⅓ Cup milk
- 2 apples Granny Smith, peeled, cored, diced into ¼-inch pieces
- 3 to 4 Cups canola oil
For the Glaze
- 1 ½ Cups icing sugar
- 1 Teaspoon vanilla extract
- 3 Tablespoons milk
Instructions
- Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Set this aside.
- In a separate small bowl, gently beat the eggs and milk together. Pour this into the dry mixture and stir until just combined. Stir in the apple pieces.
- Heat the oil in a large pot to 375°F. (I cannot stress this enough - don’t overheat the oil or the fritters will fry SO quickly and the outside and leave the inside gooey and uncooked!!)
- Drop the batter (try to flatten it out as you pour) by heaping spoonful into the hot oil. Depending on the thickness of your batter, you may want to flatten it out a little, so the fritter is not too thick. Allow to come to a golden brown (about 2 minutes) flip it and brown the other side. Don't crowd the pan.
- Remove each fritter as it is golden brown all over, to a plate lined with paper towels or a baking rack over a cookie sheet.
- Prepare the glaze by mixing together the powdered sugar, vanilla, and milk. You may want to add more or less milk than required to achieve your perfect consistency.
- Drizzle glaze over each apple fritter or dip them in the glaze, and then allow them to cool a bit before serving.
Notes
Flatten the batter slightly: This helps them cook evenly and avoids raw centers.
Don’t overcrowd the pan: Fry in batches so the oil stays hot and the fritters crisp properly.
Adjust the glaze: Add milk a little at a time until it’s just right for dipping or drizzling.
Don’t overcrowd the pan: Fry in batches so the oil stays hot and the fritters crisp properly.
Adjust the glaze: Add milk a little at a time until it’s just right for dipping or drizzling.
Nutrition
Calories: 769kcal | Carbohydrates: 38g | Protein: 3g | Fat: 69g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 171mg | Potassium: 85mg | Fiber: 1g | Sugar: 27g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg
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