Description
These bite-sized treats are an ode to apple season!
Ingredients
- FOR THE APPLE FRITTERS:
- Oil, For Frying
- 1-¾ cup All-purpose Flour
- ⅓ cups Granulated Sugar, Plus 2 Tablespoons For The Apples
- 2 Tablespoons Dark Brown Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Kosher Salt
- 2 teaspoons Ground Cinnamon, Divided
- ½ teaspoons Ground Nutmeg
- 2 Large Eggs
- ½ cups Whole Milk
- 1 teaspoon Vanilla Extract
- 3 Tablespoons Unsalted Butter, melted
- 2 Granny Smith Apples, Cored, Peeled And Diced Small
- FOR THE GLAZE:
- 2 cups Confectioners Sugar
- 3 Tablespoons Whole Milk (more As Needed)
- 1 pinch Salt
- ½ teaspoons Vanilla Extract
Preparation
Pour frying oil into a large Dutch oven so that it is about 1/3 full. Using a frying thermometer, heat oil over medium heat until it reaches a temperature of 360ºF.
While oil is heating up, prepare fritter batter. In the bowl of a stand mixer, whisk together flour, 1/3 cup sugar, brown sugar, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. With dough hook attached, set stand mixer on low speed. Add eggs one at at a time, fully incorporating after each addition. Then add milk, vanilla and melted butter. Knead until dough is just mixed and no traces of flour remain. Do not over-mix. Scrape down sides of the bowl when needed. Set aside.
In a medium bowl, combine diced apple and remaining 2 tablespoons sugar and 1 teaspoon cinnamon. Toss to evenly coat and then stir the apples into the fritter batter.
Once the oil is hot, drop a small amount of dough into the oil. If it browns and floats to the top, then oil is ready. In 1-2 tablespoon increments (I used a melon baller), drop dough into the hot oil, working in batches of 5 or 6. Do not overcrowd the Dutch oven and keep a close eye on the thermometer, making sure the temperature stays just around 360ºF. Once brown on all sides (about 2–3 minutes), remove fritters from hot oil with a spider spatula or something similar and transfer to a plate lined with paper towels. Repeat with remaining fritter batter.
Prepare the glaze by whisking confectioner’s sugar, whole milk, salt and vanilla extract in a shallow bowl. Add more milk if the glaze is too thick; add more flour if the glaze is too thin.
Dip the cinnamon apple fritters into the glaze and place on a sheet of parchment paper to harden slightly. Enjoy warm with a glass of milk or a cup of coffee!
Notes:
1. It is okay to prep the apples in advance. Be sure to soak them in ice cold water that has been mixed with a little lemon juice to keep them from browning.
2. I use the dough hook attachment instead of a paddle attachment because I like the texture it gives the fritters after they fry—they become lighter and airier. Feel free to use the paddle attachment, or simply mix by hand if you wish.
