On Saturday mornings in the fall, my grandmother would stand at the stove with her heavy skillet and a bowl of apple batter, and we kids would line up with our plates. Her fritters were crisp and craggy on the outside, soft and full of apples inside, and drizzled with a thin vanilla glaze that cracked when you bit into it. The batter takes just a few minutes to stir together, and you do not need a deep fryer, only a skillet and an inch of oil.
Servings: 12 · Prep: 15 min · Cook: 15 min
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 egg
- 1/2 cup (120 ml) whole milk
- 1 tsp vanilla extract
- 2 medium, about 2 cups (250 g) apples, peeled and diced small
- about 2 cups (480 ml) vegetable oil for frying
- 1 cup (120 g) powdered sugar (glaze)
- 2 tbsp (30 ml) milk (glaze)
- 1/2 tsp vanilla extract (glaze)
Method
- Make the glaze first: whisk the powdered sugar, 2 tbsp milk and 1/2 tsp vanilla until smooth and pourable. Set it aside with a wire rack placed over a sheet of parchment.
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the egg, milk and vanilla.
- Pour the wet mixture into the dry and stir just until combined; the batter will be thick. Fold in the diced apples so every piece is coated. Cut the apples small, about 1/2 inch (1 cm), so they soften through while the outside fries.
- Pour about 1 inch (2.5 cm) of oil into a heavy skillet or saucepan and heat it over medium heat to 350°F (175°C) on a thermometer. Without one, drop in a tiny spoonful of batter: it should sizzle steadily and float up within a few seconds.
- Carefully drop heaping tablespoons of batter into the oil, flattening each one slightly with the back of the spoon. Fry 3 or 4 at a time so the oil stays hot.
- Fry for 2 to 3 minutes per side, turning once, until deep golden brown all over. If they brown too quickly, lower the heat a little so the centers have time to cook.
- Lift the fritters out with a slotted spoon and drain them on paper towels for a minute, then move them to the rack.
- Spoon or brush the glaze over the warm fritters and let it set for 5 minutes. Serve them warm, with coffee or a glass of cold cider.
Tips and variations
- Tart apples such as Granny Smith keep their shape and balance the sweet glaze.
- Never leave hot oil unattended, and keep a lid nearby; never use water on an oil fire.
- Fritters are best the day they are made, but you can rewarm them at 350°F (175°C) for 5 minutes in the oven.
- Skip the glaze and roll the warm fritters in cinnamon sugar instead.
I hope these fritters bring a little Saturday-morning joy to your kitchen, just like Grandma's did to mine. Enjoy them warm!
