Apple Fritters are deliciously easy cinnamon apple donuts that your entire family will love. In less time than it takes to run to the local donut shop, you can make homemade apple fritters in your own kitchen.
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
1cupall purpose flour
2-3Granny Smith apples, peeled, cored and diced into 1/4" size pieces approximately 2-3 cups
1 1/2cupspowdered sugar
Whisk together flour, sugar, baking powder, cinnamon, and salt in a large bowl. Set aside.
In a separate bowl, gently beat the eggs and milk together. Pour this into the dry mixture and stir until just combined. Fold in diced apples.
Heat the oil in a large pot to 375 degrees. Take care to monitor the temperature closely, if it's hotter, the outside of the fritters will cook too quickly, leaving the insides doughy. Carefully drop the batter by heaping spoonfuls into the hot oil. Do not overcrowd the pan, it's better to work in batches then to try and make these all at once. Depending on the thickness of your batter,you may want to flatten it out a little, so the fritter is not too thick. Cook to golden brown, approximately 2 minutes, then flip to cook the second side.
Remove each fritter as t is golden brown all over. The second side will likely take less time than the first. Transfer to a plate lined with paper towels or a baking rack over a cookie sheet.
Prepare the glaze by whisking together powdered sugar, vanilla, and milk. Dip or drizzle glaze over each apple fritter then allow to cool slightly prior to serving.
Take care when frying! Safety is crucial when frying food. Please check out these tips for safe frying.Apples: The best apple choices are Granny Smith, Braeburn, Honeycrisp, or Macintosh. Stay away from Red Delicious in this recipe, they just tend to turn to mush.Storage: Like most fried donuts, these apple fritters are best served fresh. However if you want to store them, place them in an airtight container. They will keep for approximately two days at room temperature, up to seven days in the fridge, or up to two months in the freezer. That said, this is a recipe where fresh really is best!