Description
Crispy, golden brown apple fritter bites, perfect for a sweet treat! Made with diced Granny Smith apples coated in a spiced batter and fried to perfection. Optional glaze adds extra sweetness.
Ingredients
Scale
- 2 medium Granny Smith apples, peeled, cored, and diced into small pieces (about 1/4 inch)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 cups vegetable oil, for frying (or canola oil)
- 2 cups powdered sugar
- 1/4 cup milk (or more, to reach desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Apple Mixture: In a medium bowl, combine diced apples and lemon juice. Add granulated sugar, cinnamon, and nutmeg. Toss well. Sprinkle with all-purpose flour and toss again until apples are coated. Set aside.
- Make the Fritter Batter: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Be careful not to overmix the batter. A few lumps are okay.
- Gently fold the apple mixture into the fritter batter. Make sure the apples are evenly distributed throughout the batter. Again, be gentle to avoid overmixing.
- Fry the Fritter Bites: Pour vegetable oil into a deep pot or deep fryer. Heat oil to 350°F (175°C). Line a plate with paper towels.
- Use a small cookie scoop or spoon to drop spoonfuls of batter into the hot oil. Do not overcrowd the pot. Fry in batches of 5-6 fritters at a time, depending on the size of your pot.
- Fry for 2-3 minutes per side, or until golden brown and cooked through. Flip halfway through.
- Remove fritters with a slotted spoon and transfer to the prepared plate lined with paper towels to drain.
- Repeat with remaining batter, maintaining oil temperature.
- Make the Glaze (Optional): In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency.
- Glaze and Serve: Dip warm fritters into the glaze, coating evenly. Alternatively, you can drizzle the glaze over the fritters using a spoon or fork.
- Place the glazed fritters on a wire rack to allow the excess glaze to drip off. This will prevent the fritters from becoming soggy.
- Serve warm.
Notes
- Granny Smith apples are ideal, but Honeycrisp or Braeburn can also be used.
- Don’t overmix the batter.
- Maintain oil temperature at 350°F (175°C).
- Don’t overcrowd the pot.
- Drain fritters well on paper towels.
- Glaze while warm for better adhesion.
- Variations: Add spices to the glaze, use a different glaze (maple, chocolate), add nuts, use apple cider in the batter, add raisins or dried cranberries.
- Troubleshooting:
- Greasy Fritters: Oil temperature too low, overcrowded pot.
- Burning Outside, Raw Inside: Oil temperature too high.
- Tough Fritters: Batter overmixed.
- Flat Fritters: Baking powder old.
- Prep Time: 20 minutes
- Cook Time: 20 minutes