Big apple fritters
Okay, picture this: the smell of sweet cinnamon filling the kitchen, and warm apple fritters just coming out of the fryer, all golden and crispy on the edges. That delightful scent instantly whisks me back to Sunday mornings at my grandma’s house, where we’d gather around the table with mugs of hot tea and plates piled high with these fluffy, tender treats. Honestly, these big apple fritters are like little pockets of joy—soft, sweet, and just a tiny bit crisp. They’re perfect for when you want something comforting but also a bit special, like waking up on a slow weekend with time to savor every bite. Plus, I’ll share a few tips so your fritters come out perfectly every time—crispy outside, tender inside, and bursting with apple-y goodness!
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp granulated sugar
- ¾ cup milk
- 1 large egg
- 1 tsp vanilla extract
- 2 cups peeled and diced apples (about 2 medium apples)
- Vegetable oil, for frying (about 3 cups)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
How I Make It
Step 1:
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and sugar. This dry mix gives the fritters their perfect flavor and texture, so take a sec to make sure it’s all well combined.
Step 2:
In a separate bowl, whisk the milk, egg, and vanilla extract until smooth. Then pour the wet ingredients into the dry mix and gently stir until just combined — don’t overmix! A few lumps are totally okay here; they keep the fritters tender.
Step 3:
Fold in the diced apples carefully, making sure they’re evenly distributed. This is where all the apple-y magic begins.
Step 4:
Heat the vegetable oil in a deep skillet or pot over medium heat to 350°F. Use a candy or deep-fry thermometer if you have one—consistent temp means perfect fritters without greasy sogginess.
Step 5:
Drop generous spoonfuls of batter into the hot oil (about 3 tbsp each), being careful not to overcrowd the pan. Fry for 2–3 minutes per side, or until golden brown and puffed up. Use a slotted spoon to flip and remove them.
Step 6:
Transfer fritters to a paper towel-lined plate to drain excess oil. While they’re still warm, whisk together the powdered sugar, milk, and vanilla for a quick glaze and drizzle it over the top. Trust me, that glaze is the finishing kiss that makes these utterly irresistible.
Variations & Tips
- Swap in Granny Smith apples for a tart contrast or Honeycrisp for sweetness.
- Add a pinch of ground cloves or cardamom for a spicy twist.
- Use buttermilk instead of regular milk for a tangier, fluffier batter.
- If you don’t have a thermometer, test oil readiness by dropping a tiny bit of batter—if it sizzles and rises quickly, you’re good.
- To keep fritters warm, place them in a single layer on a baking sheet in a 200°F oven.
How I Like to Serve It
These fritters shine first thing in the morning, paired with hot coffee or apple cider for a cozy fall vibe. They’re also a crowd-pleaser at brunch or a sweet dessert after a casual dinner. Sometimes, I even jazz them up with a scoop of vanilla ice cream—because why not?
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven to keep crispness.
- If you want to skip frying, these can be baked as mini fritter-style muffins—though the texture will be a little different.
Closing: Big apple fritters are just the kind of treat that turns any ordinary day into something a little sweeter and more memorable.