Apple Fritters Sweet Batter (Printer Version)

Tender apple pieces in a light spiced batter, fried golden and glazed for a sweet, delightful treat.

# What You'll Need:

→ Apples

01 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped (about 2 cups)

→ Batter

02 - 2 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 2 large eggs
09 - 2/3 cup whole milk
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ For Frying

12 - Vegetable oil, approximately 4 cups

→ Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# How to Prepare:

01 - In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly distributed.
02 - In a separate bowl, beat eggs, then whisk in milk, melted butter, and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Carefully fold the chopped apples into the batter to distribute evenly.
05 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C).
06 - Drop heaping tablespoons of batter into the hot oil, frying 3 to 4 fritters at a time without overcrowding the pan.
07 - Fry each side for 2 to 3 minutes until golden brown and cooked through, then transfer fritters onto paper towel-lined plates with a slotted spoon.
08 - Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
09 - While still slightly warm, dip or drizzle fritters with the glaze and allow to set for a few minutes before serving.

# Expert Suggestions:

01 -
  • They're ready faster than you'd expect, with tender apple pieces suspended in clouds of fried goodness.
  • The batter forgives minor mistakes if you remember not to overmix, which means less anxiety and more celebration.
  • Glazed warm, they taste like a bakery treat you actually made yourself.
02 -
  • Overmixing the batter is the biggest mistake I learned to avoid—stir just until dry ingredients disappear, then stop, or your fritters will taste heavy and rubbery.
  • Don't skip using a thermometer for the oil; I lost two batches to guessing the temperature before I learned this lesson.
  • Frying a test fritter first shows you if your oil is actually ready and lets you adjust timing for your specific pot and stove.
03 -
  • Keep a small slotted spoon dedicated to frying—it makes the whole process faster and safer, and your fritters won't break apart as you fish them out.
  • If your glaze is too thick, add milk one teaspoon at a time; too thin, and it slides right off the fritter without sticking.
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