📝 About This Recipe
These rustic, bakery-style apple fritters are the ultimate comfort food, featuring a pillowy yeast-free dough packed with tart Granny Smith apples and a warm cinnamon-spice blend. Unlike a standard donut, these are craggy and irregular, creating deep nooks and crannies that catch the sweet vanilla bean glaze for a perfect crunch-to-chew ratio. Made in under an hour, they bring the nostalgic aroma of a countryside orchard right into your home kitchen.
🥗 Ingredients
The Apple Filling
- 2 large Granny Smith Apples (peeled, cored, and finely diced into 1/4-inch cubes)
- 1 teaspoon Lemon Juice (to prevent browning and add brightness)
- 2 tablespoons Granulated Sugar (to macerate the apples)
- 1/2 teaspoon Ground Cinnamon
The Batter
- 2 cups All-Purpose Flour (spooned and leveled)
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder (ensures a light, airy rise)
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 3/4 cup Whole Milk (at room temperature)
- 2 pieces Large Eggs (at room temperature)
- 2 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 teaspoon Vanilla Extract
- 1 quart Vegetable Oil (for frying; such as canola or peanut oil)
Vanilla Bean Glaze
- 2 cups Powdered Sugar (sifted)
- 1/4 cup Whole Milk
- 1 teaspoon Vanilla Bean Paste (or vanilla extract)
- 1 pinch Salt (to balance the sweetness)
👨🍳 Instructions
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1
In a medium bowl, toss the diced apples with 2 tablespoons of sugar, 1/2 teaspoon of cinnamon, and lemon juice. Let them sit for 10 minutes to release their juices while you prepare the rest of the batter.
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2
In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, salt, 1 1/2 teaspoons cinnamon, and nutmeg until well combined.
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3
In a separate small bowl or measuring cup, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
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4
Pour the wet ingredients into the dry ingredients. Use a sturdy spatula to fold the mixture together until just combined. Be careful not to overmix, which can lead to a tough fritter.
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5
Gently fold the macerated apples (and any accumulated juices) into the batter until evenly distributed.
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6
In a heavy-bottomed Dutch oven or deep skillet, heat about 2 inches of oil to 350°F (175°C). Use a candy thermometer to ensure the temperature remains steady.
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7
While the oil heats, whisk together the powdered sugar, milk, vanilla bean paste, and a pinch of salt in a shallow bowl to create the glaze. It should be thick but pourable.
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8
Once the oil is at temperature, scoop approximately 1/3 cup of batter per fritter. Carefully drop the batter into the oil, flattening it slightly with the back of the spoon to ensure even cooking.
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9
Fry 3-4 fritters at a time, being careful not to overcrowd the pot. Cook for 2-3 minutes per side until they are a deep, golden brown and the center is cooked through.
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10
Use a slotted spoon or spider strainer to 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 still warm, dip each fritter into the glaze, turning to coat both sides. Return them to the wire rack to allow the glaze to set and drip.
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12
Serve warm for the best texture and flavor.
💡 Chef's Tips
Maintain oil temperature between 350°F and 365°F; too low and they'll be greasy, too high and the middle will stay raw. Dice the apples small (1/4 inch) so they soften quickly and don't fall out of the batter during frying. For an extra-thick glaze, dip the fritters twice—once while warm and again after the first layer has set. Use Granny Smith or Honeycrisp apples for the best balance of tartness and structural integrity. If the batter feels too thin, add an extra tablespoon of flour; it should be thick enough to hold its shape on a spoon.
🍽️ Serving Suggestions
Serve alongside a steaming mug of spiced apple cider for the ultimate autumn treat. Pair with a sharp cheddar cheese wedge on the side for a classic New England flavor profile. Top with a scoop of salted caramel ice cream for an elevated plated dessert. Enjoy with a dark roast coffee or a bold Earl Grey tea to cut through the sweetness of the glaze. Dust with a little extra cinnamon-sugar while the glaze is still wet for added texture.