Apple fritters – warm from the fryer are the perfect little fall treats!
Whether dusted with confectioners’ sugar or dipped in a warm glaze these old-fashioned drop doughnuts will melt in your mouth and find their way into your heart like they have mine.
I love the way their craggy nooks and crusty crannies capture all that sticky sweetness and how the pillowy dough wraps itself around the tart apple pieces. The perfect showcase for the abundance of apples I find myself with every time I unpack my grocery bags.
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Fall is for comfort foods and these should be near the top of everyone’s list! I know deep-frying isn’t fun but these are well worth the trouble of making every once and a while.
Any regrets about frying will fall away as you bite into the sugary delights and fill your mouth with pure joy!
Apple fritters
Ingredients
- 1 + 1/3 cups all-purpose flour sifted
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs beaten
- 2/3 cup milk
- 1 tablespoon vegetable or canola oil plus more for frying
- 3 cups apple diced small or in small matchsticks
- Glaze
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar sifted
Instructions
- Sift flour, sugar, baking powder and salt together. In a separate, large bowl combine eggs, milk and oil; stir in flour mixture and apples all at once mixing just until combined.
- Heat 2-3 inches of oil in a large saucepan or cast iron skillet to 365 degrees F. Drop tablespoons of batter carefully into the oil frying until puffy and golden, turning once, about 3-4 minutes. Remove to paper towels and sprinkle with confectioners’ sugar and/or dunk in glaze.
Glaze:
- In a medium saucepan over low heat combine milk and vanilla; heat until warm. Whisk the confectioners’ sugar slowly into the milk and continue whisking until well combined.
- Remove glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze and set on a wire rack or right into your mouth!
- To bake: (they're best fried!)
- Preheat oven to 425 degrees F. Grease a 12 cup muffin pan. Drop a tablespoon of batter into each muffin cup. Bake until browned about 8 - 10 minutes, a toothpick in the middle should come out clean.