BAKE: Fast Fried Apple Fritters

• Fast Apple Fritter Ingredients
• Equipment Needed to Fry Apple Fritters
• Dutch oven, large pot, or deep fryer:
• How to Make Apple Fritters
• Storage and Serving Information
• Fast Fried Apple Fritters
• Quick Vanilla Glaze

These fast fried apple fritters are extremely easy and quick to throw together, and just as good (or better!) than whatever you can get at your local doughnut shop. Unlike most homemade doughnuts, there’s no dough to knead, shape, or proof for this apple fritter recipe. Just chop the fruit, toss it with this simple batter, and fry ’em up!

You can eat them like funnel cakes, still-warm and simply dusted with powdered sugar. Or, take a couple extra minutes to make a basic vanilla glaze (it’s worth it and really takes this simple pastry over-the-top). Either way, these apple fritters are an absolute winner- sweetly spiced, crunchy, and full of tart, ripe fruit.

Fast Apple Fritter Ingredients

Apples:

You can use any ripe apple in your fritters. However, you’ll have the best results with a tart, firm baking apple. It’s a nice contrast with the sweetness of the glaze, and a firm apple will keep it’s shape better when it’s cooked.

If you want more texture (and a dose of healthy fiber and vitamins) in your apple fritters, wash your apples well and leave the peels on. Or, you can peel them before chopping the apples for softer, more delicate fritters. It’s up to you! 

Flour:

We’re using all purpose flour for these fritters, which is a good balance between having enough structure to hold the fritters together and yielding a tender, cakey fritter. You could substitute whole wheat flour for all or part of the all purpose but your fritters will be more dense. 

Sugar:

You’ll need brown sugar for the fritter batter, and confectioner’s (powdered) sugar for the vanilla glaze or to dust the finished apple fritters. You can use either light or dark brown sugar in the batter. 

Dairy:

I use whole milk and fresh, large eggs. You could substitute non-dairy milk if you need to, though it may change the texture or flavor of your fritters. 

Flavorings:

These fritters are flavored with sweet spices, including vanilla, cinnamon, allspice, and cloves. You can also substitute apple pie or pumpkin spice mix. The lemon and the pinch of salt in the vanilla glaze helps to balance the sweetness.  

Equipment Needed to Fry Apple Fritters

Dutch oven, large pot, or deep fryer:

If you have a deep fryer, you can certainly use that. If you don’t, any pot that can hold a few inches of oil and that’s deep enough to contain any spatters safely will work.

I like to use a 5 quart heavy cast iron dutch oven, as it retains heat better than thinner pots. This makes it easier to keep a constant oil temperature when you’re frying your fritters, but you can use whatever you have.

Unfortunately, this fried apple fritter recipe won’t work in an air-fryer, although you can reheat leftover fritters that way to re-crisp them (this will melt the glaze though, and you’ll want to watch them closely to make sure they don’t burn, especially if they are glazed). 

Deep frying, infrared, or candy thermometer:

There are tricks to figure out the temperature of the oil (a wooden spoon handle will bubble if the oil is hot enough, or you can do a small test fritter and make sure it bubbles up and quickly floats without burning), but the best way to get a good result is to use a thermometer.

There are many different styles of thermometers, and it doesn’t matter too much which you use as long as you’re comfortable with it and your thermometer is relatively accurate.

If you’re using an infrared thermometer, you’ll want to stir the oil while taking a reading to get an accurate uniform temperature and not just the surface temperature. 

How to Make Apple Fritters

Prep the apples:

• Wash and peel the apples (or leave peels on for a more rustic fritter).
• Core them with an apple corer, or cut into quarters cut at an angle to remove the core from each wedge.
• Cut into small to medium diced pieces, and toss with lemon juice in a small bowl to prevent browning.

Measure & mix batter ingredients:

• In a small bowl, whisk the eggs with the brown sugar, vanilla, and the milk and mix until smooth.
• In a large bowl, mix dry ingredients- flour, baking powder, and spices.

Preheat oil:

• Begin to heat a few inches of high-heat oil, lard, or tallow in a large pot or dutch oven to 375 F.
• Line a sheet pan with a baking rack or paper towels to drain the fritters after they’re fried.

Make apple fritter batter:

• Add the diced apples to the large bowl of dry ingredients and toss well to coat.
• Next, stir in the wet ingredients and mix gently until incorporated, folding the batter just until it is uniformly mixed.

Make vanilla glaze:

• Measure powdered sugar into a small mixing bowl. If it is very lumpy, sift it through a wire mesh strainer.
• Add the other ingredients and stir. Whisk together all of the vanilla glaze ingredients until the icing is smooth.
• Adjust consistency with more sugar or liquid if you want the glaze to be thinner or a thicker drizzle. Cover bowl tightly and set aside. 

Fry and glaze the fritters:

• Check oil temperature, and when it reaches 375 F, scoop fritter batter with a large spoon (about 1/3-1/2 cup for medium fritters) and gently slide into the hot oil.
• If your pot is large enough, you can do several fritters at once.
• Watch the oil temperature and increase or decrease heat if needed to maintain a consistent temperature.
• Flip the fritters when the first side is medium brown.
• Work in batches and adjust heat as needed to keep the temperature consistent.
• Using a slotted spoon or spatula, remove and drain the cooked fritters on a tray.
• Continue frying in batches until all the fritters are cooked.
• While still warm, dip the fritters in the glaze (flip them to cover both sides) or drizzle them with spoonfuls of the icing.
• Drain on a wire rack and let the glaze set.

Now, the best part… DEVOUR the fruits of your labor. These are best warm!

Storage and Serving Information

Your apple fritters are best when they’re fresh, but you can store them at room temperature for a day or two, or refrigerate or freeze them for longer storage. 

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