Glazed Homemade Apple Fritters

Why you’ll love it

• No yeast, no rising: a quick batter does the job.
• Lots of apple in every bite.
• That glaze: sweet, shiny and perfectly crackly.

Quick facts

Ingredients

For the fritters

• 2 cups (250 g) all-purpose flour
• 1/3 cup (65 g) sugar
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup (160 ml) milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 3 medium apples (Honeycrisp or Granny Smith), peeled and diced small
• Vegetable oil, for frying

For the glaze

• 2 cups (240 g) powdered sugar
• 1/4 cup (60 ml) milk
• 1 tsp vanilla extract
• 1 pinch of salt

Step-by-step method

1. Heat the oil. Pour 2 inches (5 cm) of oil into a heavy pot and heat to 350°F (175°C). Set a wire rack over a baking sheet.

2. Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg and salt.

3. Add the wet ingredients. In another bowl, whisk the eggs, milk, melted butter and vanilla. Pour into the dry ingredients and stir just until combined. The batter will be thick.

4. Fold in the apples. Fold in the diced apples. It should look like more apple than batter, and that’s what you want.

5. Fry. Scoop 1/3-cup mounds of batter into the oil, gently flattening them a little with the back of the spoon. Fry 3–4 at a time for 2–3 minutes per side, until deep golden brown and cooked through. Drain on the rack.

6. Make the glaze. Whisk the powdered sugar, milk, vanilla and salt until smooth and pourable.

7. Glaze. While the fritters are still warm, dip both sides in the glaze or spoon it over the top. Let it set 10 minutes and enjoy.

Tips for the best result

• Keep the oil at 350°F: too hot and the outside burns before the inside cooks; too cool and they turn greasy.
• Dice the apples small (about 1/2 inch) so they soften during frying.
• Glaze them warm, not hot, for a thin, crackly coating.

Storage

Fritters are best the same day. Store leftovers loosely covered at room temperature up to 1 day; refresh 5 minutes in a 350°F (175°C) oven.