Glazed Apple Fritters (Ready-to-Print Version)
Golden, cinnamon-spiced fritters folded with apples and drizzled with a smooth vanilla glaze.
# What You’ll Need:
→ Fritter Batter
01 -
2 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
2 teaspoons baking powder
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1 teaspoon ground cinnamon
05 -
1/2 teaspoon salt
06 -
2 large eggs
07 -
2/3 cup whole milk
08 -
1 teaspoon pure vanilla extract
09 -
2 cups Honeycrisp apples, peeled and diced
10 -
Vegetable oil, for frying
→ Vanilla Glaze
11 -
1 1/2 cups powdered sugar
12 -
2 to 3 tablespoons whole milk
13 -
1/2 teaspoon pure vanilla extract
# Step-by-Step Guide:
01 -
Whisk together flour, sugar, baking powder, cinnamon, and salt in a large bowl until evenly mixed.
02 -
In a separate bowl, beat eggs with milk and vanilla extract until smooth and homogenous.
03 -
Gradually fold wet ingredients into dry mix, stirring gently until just combined to form a thick batter. Avoid overmixing.
04 -
Gently fold the peeled, diced apples into the batter ensuring even distribution for consistent flavor.
05 -
Pour vegetable oil into a deep heavy-bottomed pot to 2 inches depth and heat to 350°F (175°C), using a thermometer to maintain temperature.
06 -
Drop heaping tablespoons of batter carefully into hot oil, frying in batches without overcrowding. Cook each side for 2 to 3 minutes until golden and crisp. Drain on a wire rack over paper towels.
07 -
Whisk powdered sugar with 2 tablespoons milk and vanilla until smooth. Add more milk if a thinner consistency is desired.
08 -
Dip or drizzle warm fritters with the glaze. Place glazed fritters on a wire rack over a baking sheet and allow glaze to set for at least 10 minutes before serving.
# Handy Tips:
01 -
Maintain the oil temperature at 350°F throughout frying to prevent greasy or undercooked fritters.
02 -
Use uniformly diced apple pieces, approximately 1/2 inch, for even cooking and texture.
03 -
Avoid overmixing the batter to keep fritters tender and prevent toughness from gluten development.
04 -
Drain fritters on a wire rack over paper towels instead of directly on paper towels to preserve crispness.
05 -
Glaze fritters while they are warm but not hot for optimal glaze adherence.