Apple Fritters Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.

Combine wet ingredients

In a separate medium bowl lightly beat the eggs, then whisk in the milk, vanilla extract, and melted unsalted butter until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter should be thick but spoonable; a few small lumps are fine. If it seems too stiff, add up to 1-2 tablespoons more milk.

Prep the apples

Peel (optional) and core the apples. Cut them into 1/4- to 1/2-inch dice. Place the pieces in a bowl and toss immediately with the lemon juice to prevent browning and brighten flavor.

Fold apples into batter

Gently fold the apple pieces into the batter until evenly distributed. If using raisins or chopped walnuts, fold them in now as well (about 1/4 cup). Let the mixture rest 5 minutes so the flour hydrates and apples settle.

Heat oil

Pour about 1½ to 2 cups neutral oil into a heavy skillet or Dutch oven to reach a depth of roughly 1 to 1¼ inches. Heat over medium to medium-high heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter: it should sizzle and puff slowly.

Fry fritters

Using two spoons or a small ice-cream scoop (about 2 tablespoons batter per fritter), gently lower mounds of batter with apples into the hot oil, taking care not to overcrowd the pan (work in batches of 4–6 depending on pan size). Fry 2½–3 minutes per side, flipping once with a slotted spoon or spider, until golden brown and cooked through. Adjust heat as needed to maintain 325–350°F; lower if browning too quickly.

Drain

Use a slotted spoon to transfer fritters to a wire rack set over a baking sheet or to paper towels to drain and cool slightly. Allow fritters to rest 2–3 minutes before glazing so the glaze will adhere better.

Make glaze

Whisk together the powdered sugar, 3 tablespoons milk, vanilla extract, and salt in a medium bowl until smooth. For a thinner glaze add milk, 1 teaspoon at a time, until you reach the desired consistency for drizzling.

Glaze fritters

While fritters are slightly warm, dip the tops into the glaze or spoon the glaze over them. Place glazed fritters back on the wire rack to allow excess glaze to drip off and for the glaze to set, about 5–10 minutes.

Serve apple fritters warm. They are best the day they are made. Store leftovers in an airtight container at room temperature for up to 1 day; reheat briefly in a 300°F (150°C) oven to refresh.