Baked APPLE FRITTERS
Ingredients
Apple Fritter Batter
- 3 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg (optional but great)
- 4 large apples, peeled, cored & diced small
- (Granny Smith or Honeycrisp work best)
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 4 tablespoons melted butter
- Vegetable oil (for frying)
Glaze
- 3 cups powdered sugar
- ½ cup milk (add gradually)
- 1 teaspoon vanilla extract
- Optional: pinch of cinnamon
Instructions
1. Prepare the Apples
- Peel and dice apples into small chunks.
- Pat dry with paper towels (important so batter isn’t watery).
2. Make the Batter
In a large bowl:
- Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In another bowl:
- Whisk eggs, milk, vanilla, and melted butter.
Slowly:
- Stir wet ingredients into dry ingredients until just combined.
- Fold in diced apples.
- Batter should be thick and chunky, not runny.
3. Heat the Oil
- Heat oil in a deep pot or fryer to 350°F (175°C).
- Oil should be deep enough so fritters can float.
4. Fry the Fritters
- Drop batter by ¼–⅓ cupfuls into hot oil.
- Lightly flatten each with a spoon.
- Fry 2–3 minutes per side until deep golden brown.
- Don’t overcrowd the pot.
Tip: If browning too fast, lower heat slightly.
5. Drain
- Remove fritters and place on a wire rack with paper towels underneath.
6. Make the Glaze
- Whisk powdered sugar, milk, vanilla, and cinnamon until smooth.
- Glaze should be thick but pourable.
7. Glaze the Fritters
- While fritters are still warm, spoon glaze over the top or dip them.
- Let glaze set for 10–15 minutes.
Optional Upgrades
- Add ½ cup chopped walnuts or pecans
- Toss apples in 1 tablespoon lemon juice
- Add ½ teaspoon apple pie spice
- Double glaze for extra bakery look
Storage
- Best eaten same day
- Store airtight up to 2 days
- Reheat briefly in oven (not microwave)