Prep 20 mins
Cook 10 mins
Regardless of their variety or whether they were sliced or grated, the apples in our Apple Fritters exuded juice and produced soggy, undercooked interiors. We found that the best solution was to dry the apples with paper towels and mix them with the dry ingredients. The dry ingredients sucked up the moisture that would otherwise have leached out during frying. We like Granny Smith apples in these fritters because they are tart and crisp. Apple juice doesn’t have enough flavor—you really do need the cider. Penzeys Extra Fancy Vietnamese Cassia Cinnamon is the test kitchen’s favorite brand.
- 2 granny smith apples, peeled, cored, and cut into 1/4-inch pieces
- 473.18 ml all-purpose flour
- 78.07 ml granulated sugar
- 14.79 ml baking powder
- 4.92 ml salt
- 4.92 ml ground cinnamon
- 1.23 ml ground nutmeg
- 177.44 ml apple cider
- 2 large eggs, lightly beaten
- 29.58 ml unsalted butter, melted
- 709.77 ml vegetable peanut oil
- 473.18 ml confectioners' sugar
- 59.14 ml apple cider
- 2.46 ml ground cinnamon
- 1.23 ml groud nutmeg
- 1. Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
- 2. Heat oil in Dutch oven over medium-high heat to 350 degrees. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
- 3. Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.
- Forming Fab Fritters.
- 1. Use a 1/3-cup measure and a spoon to carefully and gently portion batter into the hot oil.
- 2. Use the spoon to gently press on each fritter. The flattened shape helps the interior cook through.
These were DELICIOUS! I did two batches, one with the recipe as is, and the other i tweaked a bit.
for the tweaked version, i substituted splenda for sugar in the fritters, added a teaspoon of ginger, and instead of cider, i used spiced cider mix from a packet, reconstituted with Riesling. I also crumbled a bit of bacon on top.
both versions are amazing, and even better the next morning. I'm doing a batch for friends this weekend, and i want to add a little candied ginger to the fritters, and melt Brown sugar with sweet cream butter and cider- cider caramel!
for the original recipe, I added about half a teaspoon of lemon juice to the glaze, and the lemon juice REALLY brought out the brightness of the granny smiths.
i also fried them in coconut oil rather than peanut oil.
Absolutely divine! I followed the recipe exact, with one exception. My supermarket did not have any apple cider, instead I used Simply Apple brand juice and it came out delicious! I highly recommend this recipe to anyone that enjoys apple fritters.
Wonderful! Followed the recipe exactly. We did end up frying for a minute or so longer than directed to make sure interior was fully cooked. We probably didn't get them as flat as the directions called for...we are making a second batch now for my husband to take to work tomorrow.