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Apple Fritters

Apple fritters are fried in a Dutch oven until deeply golden, with tender apple pieces tucked into a cinnamon-scented batter. Dip the warm fritters in a simple sugar glaze and let it set for a sweet finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling time 5 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the fritters
  • 4 cup vegetable oil for frying
  • 2 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 2 eggs large
  • 0.5 cup whole milk
  • 2 tbsp unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
  • 2 apples medium, peeled, cored, and cut into 1/4-inch pieces
For the glaze
  • 1 cup confectioners’ sugar
  • 2 tbsp water

Equipment

  • 1 5-quart Dutch oven
  • 1 rimmed baking sheet

Method
 

Make the fritters
  1. Heat the vegetable oil in a 5-quart Dutch oven over medium heat to 350°F, using a deep-fry thermometer to monitor the temperature.
  2. Whisk the flour, granulated sugar, baking powder, cinnamon, and salt in a large bowl.
  3. Whisk the eggs, milk, melted butter, and vanilla in a medium bowl.
  4. Stir the egg mixture into the flour mixture just until combined.
  5. Fold in the apples until evenly distributed.
  6. Fry heaping 1/4-cup portions of batter, 3 or 4 at a time, turning once, for 2 to 3 minutes per side; keep the oil near 350°F and cook until deeply golden and cooked through.
  7. Cut open the first fritter to check that no wet batter remains.
  8. Transfer the fritters to a wire rack set over a rimmed baking sheet.
  9. Let the fritters cool on the rack for 5 minutes.
Make the glaze
  1. Whisk the confectioners’ sugar and water in a small bowl until smooth.
  2. Dip the warm fritters in the glaze.
  3. Let excess glaze drip back into the bowl.
  4. Return the fritters to the rack until the glaze sets.

Notes

Keep the oil near 350°F so the fritters cook through without becoming greasy. Refrigerate leftovers for up to 2 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.