Apple Fritters

 Apple Fritters are our guilty pleasure in the fall. These super easy little fried donuts are packed with apple chunks and slathered with vanilla glaze. I can’t think of anything better on a fall weekend morning than to kick back with a cup of coffee and a plate of freshly made apple fritters!

Got extra apples? Try my Dutch Apple Pie and Apple Crisp.

Ingredients

1 1/4 cups all purpose flour

2-4 tbsp white granulated sugar to taste

2 tsp baking powder

pinch salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/2 cup whole milk

2 eggs

2 tsp vanilla extract

2 tbsp butter melted

2 Granny Smith apples peeled, cores and diced

1-2 tsp lemon juice to toss apples

Glaze:

1 cup powdered sugar

2 tbsp heavy whipping cream warmed

1/2 tsp vanilla

Instructions

Prepare batter:

Peel, core, and dice apples into small pieces. Toss apples with some lemon juice and set aside.

In a large mixing bowl, whisk together milk, eggs, vanilla extract, and sugar just until combines.

Sift in flour, baking powder, spices, and salt. Start whisking the dry and wet ingredients together and pour in melted butter. Whisk until the ingredients are just incorporated.

Fold in apples until they are evenly spread through the batter and set the batter aside.

Preheat the oil:

Fill a Dutch oven with oil about 2-3 inches up the side. (Or preheat your fryer if using.) Heat the oil to 375° over medium heat.

Line a cooling wire rack with paper towels and place it inside a baking sheet.

Stir the batter one more time and carefully drop about 1/4 cup of batter into the hot oil. Fry fritters in batches of 3-4.

Let them fry for about 2-3 minutes per side. Make sure to use metal spatula or metal tongs to flip and take out the fritters. Take fritters out onto the prepared cooling rack.

Glaze:

Place powdered sugar in a bowl and heat up heavy cream and vanilla extract in a microwave for just a few second. (It should be just not, don't heat for too long or it will boil over.)

Stir powdered sugar and warmed cream together until glaze if formed.

Spread the glaze all over the top of the fritters while they are still hot.

NOTE: if you want to glaze the fritters on top and bottom, double the amount of glaze.

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