📝 About This Recipe
These rustic, golden-brown gems are a masterclass in texture, featuring a craggy, ultra-crisp exterior that gives way to a tender, pillowy center bursting with tart Granny Smith apples. Unlike a standard donut, the fritter is defined by its irregular 'nooks and crannies' which catch a shimmering vanilla bean glaze for the ultimate sweet-and-spiced bite. Perfect for a cozy weekend morning, these fritters bring the nostalgic charm of a classic American bakery right into your home kitchen.
🥗 Ingredients
The Apple Mixture
- 2 large Granny Smith Apples (peeled, cored, and finely diced into 1/4-inch cubes)
- 1 tablespoon Lemon Juice (to prevent browning and add brightness)
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Granulated Sugar (for macerating the apples)
The Fritter Batter
- 2 cups All-Purpose Flour (leveled and sifted)
- 1/3 cup Granulated Sugar
- 1 tablespoon Baking Powder (ensures a light, airy rise)
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 3/4 cup Whole Milk (at room temperature)
- 2 Large Eggs (at room temperature)
- 3 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 teaspoon Vanilla Extract
Vanilla Bean Glaze & Frying
- 2 cups Powdered Sugar (sifted)
- 1/4 cup Whole Milk (adjust for desired thickness)
- 1 teaspoon Vanilla Bean Paste (or vanilla extract)
- 1 quart Neutral Oil (Canola, Vegetable, or Peanut oil for frying)
👨🍳 Instructions
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1
In a medium bowl, toss the diced apples with lemon juice, 1 tablespoon of sugar, and 1 teaspoon of cinnamon. Set aside to macerate while you prepare the batter; this draws out moisture and softens the apples slightly.
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2
In a large mixing bowl, whisk together the flour, 1/3 cup sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
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3
In a separate jug, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
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4
Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined—be careful not to overmix, or the fritters will be tough.
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5
Drain any excess liquid from the apples, then fold the apples into the batter until they are evenly distributed.
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6
Prepare the glaze by whisking together the powdered sugar, milk, and vanilla bean paste in a shallow bowl until smooth. Set aside.
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7
In a heavy-bottomed Dutch oven or deep skillet, heat 2 inches of oil to 350°F (175°C). Use a deep-fry thermometer to maintain this temperature consistently.
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8
Using a 1/3 cup measuring cup, carefully drop scoops of batter into the hot oil. Flatten them slightly with the back of a spoon to ensure even cooking. Do not crowd the pot; fry only 3-4 at a time.
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9
Fry for 2-3 minutes on the first side until deep golden brown. Carefully flip using a slotted spoon and fry for another 2 minutes on the second side.
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10
Remove the fritters and place them on a wire rack set over a baking sheet to drain for 1 minute.
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11
While the fritters are still quite warm, dunk each one into the vanilla glaze, turning to coat both sides. Return to the wire rack to allow the glaze to set.
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12
Serve immediately while warm for the best texture and flavor experience.
💡 Chef's Tips
Maintain oil temperature strictly at 350°F; if the oil is too cool, the fritters will be greasy; if too hot, the outside will burn before the inside is cooked. Dice the apples small (about 1/4 inch) so they soften properly in the short frying time. For the craggiest texture, don't smooth out the batter too much when dropping it into the oil—those bumps create the best crispy edges. If your glaze is too thin, add more powdered sugar; if too thick, add milk a teaspoon at a time until it reaches a pourable consistency. Use Granny Smith or Honeycrisp apples for a tart contrast to the sweet dough and glaze.
🍽️ Serving Suggestions
A steaming cup of dark roast coffee or a bold Espresso. Warm apple cider (spiced with cinnamon sticks) for a double-apple autumn treat. A side of sharp cheddar cheese—a classic New England pairing with apple desserts. A scoop of premium vanilla bean ice cream if serving as a plated dessert.