Big Apple Fritters (Print Version)
Big Apple Fritters are crispy on the outside, soft on the inside, filled with fresh apples, and either coated in cinnamon sugar or drizzled with glaze. Perfect for a sweet snack or dessert.
# Ingredients:
01 -
2-3 peeled apples (1 1/2 cups when diced).
02 -
1 cup flour.
03 -
1/4 cup sugar.
04 -
1/4 tsp salt.
05 -
1 1/2 tsp baking powder.
06 -
1/3 cup milk.
07 -
1 egg.
08 -
2 TBS cinnamon sugar mixture (2 TBS sugar and 1 tsp cinnamon).
09 -
Oil for frying.
10 -
1 1/2 cups powdered sugar (optional).
11 -
Splash of vanilla (optional).
12 -
1-1 1/2 TBS milk (optional).
# Instructions:
01 -
In a large bowl, combine the flour, sugar, salt, and baking powder. Whisk until well combined. In a small bowl, whisk the milk and egg until smooth, then add to the dry ingredients. Mix until just combined.
02 -
Toss the diced apples with the cinnamon and sugar mixture. Add the apple mixture into the batter and gently stir to distribute the apples.
03 -
Heat oil in a fryer or deep skillet to 370°F (190°C). Scoop heaping spoonfuls (or use a cookie scoop) of the batter, ensuring each scoop includes apples, and carefully drop them into the hot oil. Fry for 2-3 minutes until golden brown, flipping occasionally to ensure even cooking.
04 -
Remove the fritters from the oil and place them on a cooling rack with paper towels underneath to catch any excess oil. If rolling in cinnamon sugar, do so while the fritters are still warm.
05 -
To make the glaze, combine powdered sugar, vanilla, and milk. Stir until smooth. Drizzle the glaze over the fritters or dunk the fritters into the glaze. Allow them to set for a few minutes before enjoying.
06 -
Fritters are best enjoyed while still warm, as they don’t keep well for long periods. For best results, fry in small batches of 3 or 4 at a time.
# Notes:
01 -
Big Apple Fritters are a delicious treat with chunks of fresh apple encased in a light, fried batter. Best served warm, they can be dusted with cinnamon sugar or drizzled with a sweet glaze for extra indulgence.