Not all that glitters is gold, but these Apple Fritters absolutely taste like gold! Coated in a cool and glittering glaze, the dough is moist, rich, and infused with cinnamon warmth. Fresh, sweet bites of apple swirl within every inch of these Apple Fritters, making them fruity and fantastic. These treats are perfect for Thanksgiving dessert, Christmas breakfast, or for just enjoying the autumn and winter in your home. It’s easy to see why people flip for Apple Fritters!
IngredientsFor the fritters: • 1 1/2 cups all purpose flour • 1/4 cup sugar • 2 teaspoons baking powder • 1/2 teaspoon salt • 1 1/2 teaspoons cinnamon • 1/3 cup milk • 2 eggs • 3 tablespoons applesauce • 2 large Granny Smith or Honeycrisp apples, peeled, cored, and diced • canola oil for frying For the glaze: • 2 cups powdered sugar • 1/4 cup milk • 1/2 teaspoon vanilla
In a medium bowl, sift together the sugar, flour, baking powder, cinnamon, and salt.
Create a well in the center of the sifted ingredients and add in the 1/3 cup of milk, eggs, and the applesauce.
Stir it all together just so that it combines, making sure not to over-mix.
Gently fold in the diced apples.
Next, over a medium-high heat on the stove top, in a heavy skillet or dutch oven, add in the oil until the depth is about 1 1/2 inches. Heat up the oil to 375 degrees F.
Making sure to work in batches, gently drop in about 1/4 cup of the batter into hot oil, this is the recommended amount for one fritter. Working in batches helps ensure the oil doesn’t cool down during the frying process and thus ruins the texture of your fritters.
Carefully, spread the dough out slightly. You have to do it immediately after dropping to get the right shape.
Cook on each side of the fritter until it is golden brown, about 2 minutes on each side.
Finally, place the fritters on some paper towels or on a cooling rack to drain off the excess oil.
Whisk together the 1/4 cup of milk, powdered sugar, and vanilla to make the glaze.
When the fritters have cooled, drizzle or dunk each fritter in the glaze, turning it over to make sure each of the sides are coated to your preference.
Finally, place the fritters on a wire rack to allow the glaze to air dry and drip off any excess.