Apple Fritters are luscious deep fried donuts filled with apples, cinnamon and drizzled with an easy three ingredient glaze. You can have these scrumptious warn apple fritters in your hands in less than thirty minutes. Make sure you stash a couple for yourself or you might blink your eyes and they will be gone. These are one of my darling daughters favorite goodies. She just can not get enough of them!
Wouldn’t these taste fabulous with a hot cup of coffee? These delectable Apple Fritters are so easy and quick. They can be all yours in about thirty minutes. Your family and friends are going to love them. They are best enjoyed shortly after you cook them but they will stay up to two days covered loosely with paper towels in a brown paper bag.
Ingredients
2-3 peeled apples 1 1/2 cups when diced
1 cup flour
1/4 cup sugar
1/4 tsp salt
1 1/2 tsp baking powder
1/3 cup milk
1 egg
2 TBS cinnamon sugar mixture 2 TBS sugar and 1 tsp cinnamon
Oil for frying the fritters
Instructions
Combine the flour, sugar, salt and baking powder, and whisk until combined.
In a small bowl whisk the milk and egg until combined, add into dry ingredients and mix until just incorporated.
Toss the apple chunks with the cinnamon & sugar and dump the mixture into the batter, stir just a bit to move apples around.
Heat oil to 370 degrees.
Fry heaping spoonfuls (or use a cookie scoop) of the batter (being sure you get apples in each scoop)until golden brown (about 2-3 minutes),
If frying in a sealed fryer, shake basked around just a bit during frying to ensure even rotation of cooking. If cooking in an open frying pan/poy, flip fritters using a spatula or fork to ensure even cooking.
Once fritters are removed from the fryer, place them on a cooling rack with paper towels under to catch any drips. If rolling in cinnamon & sugar, do so as soon as you can handle the fritters. If sprinkling with powdered sugar or dipping them in a simple glaze, allow them to cool a bit more.
To make glaze simply combine 1 1/2 cups powdered sugar, a splash of vanilla and 1-1 1/2 TBS milk. Stir until smooth and drizzle over fritters or go ahead and dunk them in. If dunking them in, allow them to set for a few minutes and enjoy…they don’t really “keep” that way. Fritters are best enjoyed soon after you make them while still warm. For best results fry in batches of 3 or four. I use a small cookie scoop to make dropping the batter into the oil nice and easy