These fritters aren’t your run-of-the-donut-shop commercial variety; think of these as fried apples with some batter between them. You can have some great fun with flavors by doctoring up the glaze – add some Bourbon, more cinnamon or even a touch of cayenne to play things up.
- 5 Large apples, cubed (skins on)
- 2 1/2 cups (325g) All-purpose flour
- 1/2 cup (60g) Whole wheat flour
- 1/2 cup (100g) Sugar
- 1–1/2 tbsps (18g) Baking Soda
- 1–1/2 tsps (8g) Salt
- 1–1/2 tsps (6g) Cinnemon
- 1 cup (240g) Apple cider or juice
- 3 Eggs
- 3–4 cups Vegetable oil (for frying)
- 3 cups (390g) Powdered Sugar
- 1/3 cup (66g) Apple cider or juice
- Pour your wet ingredients over the dry, followed by the apples. Fold just until incorporate.
- Heat oil to 375 in a large pot, preferably a Dutch oven. Drop by 1/2 cup measurement into the hot oil, pressing the fritters against the side of your pot to flatten the fritters. Hold these for 5 seconds and release them. Fry them until dark (like a really well done piece of fried chicken), then flip just to brown the other side.
- Remove fritters carefully (I like using tongues or a slotted spoon) and place on a wire rack for a minute. Dunk immediately into glaze. Remove, let set, and enjoy!
- Whisk together, then pour through strainer if necessary. You can thin this mixture out by adding a few tablespoons of milk at a time.
- Use immediately or leave in fridge overnight.
- Make it your own! Add maple syrup, chopped bacon, orange zest- you name it!
Be sure not to peel the apples, or they’ll get too mushy and use the heaviest pot your own to fry in (we love our Dutch oven).
Variation: Blackberry Lemon Fritters
Replace the apples with a bag of frozen blackberries, careful to use them frozen and not defrost them before mixing them in. When making the glaze, substitute half the apple juice for lemon juice.