Description
Delicious and tender apple fritters made with fresh diced apples, a cinnamon-spiced batter, and a sweet vanilla glaze. These fritters are perfect as a breakfast treat or a snack and come together quickly with simple pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- ½ cup unsweetened applesauce
- ½ cup milk
- 2 large apples, diced
For Frying
- Vegetable oil (enough for frying)
Glaze
- 3 cup powdered sugar
- â…“ cup milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined. Add the unsweetened applesauce and ½ cup milk to the dry ingredients and stir until a smooth batter forms. Fold in the diced apples gently to distribute evenly throughout the batter.
- Heat the oil and fry the fritters: Pour vegetable oil into a deep pan to a depth of about 2-3 inches and heat over medium-high heat until it reaches approximately 350°F (175°C). Carefully drop spoonfuls of batter into the hot oil, frying a few at a time to avoid overcrowding. Fry each fritter for about 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the fritters and drain on paper towels.
- Make the glaze: While the fritters are cooling slightly, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a bowl until smooth and fluid.
- Glaze and serve: Drizzle the vanilla glaze over the warm apple fritters or dip each fritter into the glaze to coat. Serve immediately for the best taste and texture.
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor.
- Maintain the oil temperature to ensure fritters cook evenly and don’t absorb too much oil.
- The glaze can be adjusted by adding more milk for a thinner consistency or more powdered sugar for a thicker glaze.
- Fritters are best served fresh but can be reheated briefly in an oven to regain crispiness.
