Fast Fried Apple Fritters
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. Just chop the fruit, toss it with this simple batter, and fry 'em up!You can eat them dusted with powdered sugar, or take a couple extra minutes to make a basic vanilla glaze (it's worth it). Either way, these apple fritters are an absolute winner- sweetly spiced, crunchy, and full of ripe fruit.
Equipment
- dutch oven, large pot, or deep fryer
Ingredients
- 3 cups apples (tart baking apples preferred) peeled, cored, small dice (see notes)
- juice of half medium lemon
Wet Ingredients
- 2 large eggs
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ¼ cup whole milk
Dry Ingredients
- 1 cup AP flour
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ¾ tsp fine sea salt
- lard, tallow, or high-smoke point oil (such as peanut) for frying
Instructions
- Peel, core, and dice the apples into small chunks. Toss with enough lemon juice to coat the apples and keep them from browning.
- In another bowl, whisk eggs with sugar, vanilla, and milk and mix until smooth.
- In a large bowl, mix dry ingredients- flour, baking powder, and spices.
- Begin to heat oil in a large pot or dutch oven to 375 F, and line a sheet pan with a baking rack or paper towels to drain the fritters.
- Add apples to dry ingredients and toss well to coat. Stir in wet ingredients and mix gently until incorporated.
- Check oil temperature, and scoop fritter batter with a large spoon (about 1/3-1/2 cup for medium fritters) and gently slide into the hot oil.
- Flip when the first side is medium brown. Work in batches and adjust heat as needed to keep temperature consistent. Remove and drain and continue until all fritters are cooked.
- While still warm, dip the fritters in the glaze (flip them to cover both sides). Drain on a wire rack and let the glaze set. DEVOUR. These are best warm!
Notes
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 healthy fiber and vitamins) in your fritters, wash your apples well and leave the peels on. Or, peel them for softer, more delicate fritters. It's up to you!
Tried this recipe?Let us know how it was!