Ingredients
Scale
For the fritters
- 3 to 4 cups canola oil (for frying)
- 3 cups diced Fuji apples, peeled, cored, and diced (about 3 large apples or 4 medium apples)
- 2 teaspoons fresh lemon juice
- 1 ½ cups all-purpose flour (spooned and leveled)
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup whole milk
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
For the glaze
- 2 cups confectioners’ sugar
- 4 to 5 tablespoons milk or water
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
Step 1: Prepare the Oil and Apples
- Pour 3 to 4 cups of canola oil into a large pot and heat it over medium-high heat. The oil should reach 375°F (190°C) before frying.
- While the oil heats, place the diced apples in a bowl and toss them with lemon juice. This prevents browning and enhances the flavor.
Step 2: Mix the Batter
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
- Make a well in the center of the dry ingredients. Add milk, egg, melted butter, and vanilla extract. Stir until just combined—don’t overmix, as this can make the fritters dense.
- Gently fold in the diced apples until evenly distributed.
Step 3: Fry the Fritters
- Check that the oil has reached 375°F (190°C) using a kitchen thermometer. If you don’t have one, drop a small spoonful of batter into the oil—if it sizzles immediately and rises to the surface, the oil is ready.
- Grease a ¼ cup measuring cup or large scoop with nonstick spray. Scoop out ¼ cup of batter and flatten it slightly with a spoon.
- Carefully slide the batter into the hot oil. Fry 3 to 4 fritters at a time to prevent overcrowding.
- Cook each fritter for 2 minutes per side, or until golden brown. Flip using a slotted spoon or tongs.
- Once done, transfer the fritters to a plate lined with paper towels to drain excess oil.
Step 4: Make the Glaze
- While the fritters cool, whisk together confectioners’ sugar, milk, vanilla extract, and cinnamon in a bowl. The glaze should be thin enough to coat the fritters but not too runny.
- Adjust consistency if needed—add more sugar for a thicker glaze or more milk for a thinner one.
Step 5: Glaze and Serve
- Dip each slightly cooled fritter into the glaze. Let the excess drip off before placing them on a wire rack.
- If you have extra glaze, drizzle it over the fritters for more sweetness.
Notes
- How do I know if the oil is the right temperature?
Use a kitchen thermometer for accuracy. If you don’t have one, drop a small piece of batter into the oil. If it browns too quickly, the oil is too hot. If it sinks without bubbling, the oil is too cool. - What if my fritters are greasy?
The oil might not be hot enough. Ensure it stays at 375°F (190°C) and avoid overcrowding the pot, which lowers the temperature. - My fritters are too dark outside but raw inside—what went wrong?
This happens when the oil is too hot. Reduce the heat slightly and fry for the full 2 minutes per side. - How can I make the fritters fluffier?
Be careful not to overmix the batter. Stir until just combined—lumps are okay.
- Prep Time: 30 minutes
- Cook Time: 15 minutes