Dessert: United States – Glazed Apple Fritters

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (250 g) all-purpose flour
1 / 3 cup (65 g) granulated sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground cinnamon
1 / 4 tsp (1.25 ml) ground nutmeg
1 / 2 tsp (2.5 ml) kosher salt
2 large eggs
3 / 4 cup (180 ml) whole milk, plus 1–2 tbsp (15–30 ml) if needed
2 tsp (10 ml) vanilla extract
3 tbsp (45 g) unsalted butter, melted and cooled
2 medium apples (about 2 cups (240 g)), peeled, cored, and chopped 1 / 2-inch (1.27 cm)
1 tbsp (15 ml) lemon juice
1 tbsp (15 g) granulated sugar (for tossing apples)
Neutral oil for frying (enough for 1.5 inches (3.81 cm) in a pot, about 4 cups (960 ml))
2 cups (240 g) powdered sugar
3–4 tbsp (45–60 ml) milk (for glaze)
1 / 2 tsp (2.5 ml) vanilla extract (for glaze)
Pinch of fine salt (for glaze)

Show original ingredient measurements

2 cups (250 g) all-purpose flour
1 / 3 cup (65 g) granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1 / 4 tsp ground nutmeg
1 / 2 tsp kosher salt
2 large eggs
3 / 4 cup (180 ml) whole milk, plus 1–2 tbsp (15–30 ml) if needed
2 tsp vanilla extract
3 tbsp (45 g) unsalted butter, melted and cooled
2 medium apples (about 2 cups / 240 g), peeled, cored, and chopped 1 / 2-inch
1 tbsp (15 ml) lemon juice
1 tbsp (15 g) granulated sugar (for tossing apples)
Neutral oil for frying (enough for 1.5 inches in a pot, about 4 cups / 960 ml)
2 cups (240 g) powdered sugar
3–4 tbsp (45–60 ml) milk (for glaze)
1 / 2 tsp vanilla extract (for glaze)
Pinch of fine salt (for glaze)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toss chopped apples with lemon juice and 1 tablespoon (15 ml) sugar; set aside.
In a large bowl, whisk flour, 1/3 cup (80 ml) sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk eggs, 3/4 cup (180 ml) milk, vanilla, and melted butter. Add wet ingredients to dry and stir just until combined into a thick batter. Fold in the apples. If batter is too stiff, stir in 1–2 tablespoons (15 to 30 ml) more milk; it should be scoopable but not runny.
Pour oil into a heavy pot to a depth of about 1.5 inches (3.81 cm) and heat to 350°F. Line a baking sheet with a wire rack or paper towels.
Using a 1/4-cup (60 ml) scoop, carefully drop mounds of batter into the hot oil, flattening slightly with a spoon. Fry 2–3 minutes per side until deep golden brown and cooked through, adjusting heat to maintain 325–350°F. Fry in batches without crowding.
Transfer fritters to the rack to drain and cool slightly.
Make the glaze: whisk powdered sugar, 3 tablespoons (45 ml) milk, vanilla, and a pinch of salt until smooth. Add the remaining tablespoon of milk only if needed for a pourable glaze.
While fritters are warm, dip or spoon glaze over both sides. Let set 5–10 minutes. Serve warm the day they’re made (makes about 10–12 fritters).

Toss chopped apples with lemon juice and 1 tablespoon sugar; set aside.
In a large bowl, whisk flour, 1/3 cup sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk eggs, 3/4 cup milk, vanilla, and melted butter. Add wet ingredients to dry and stir just until combined into a thick batter. Fold in the apples. If batter is too stiff, stir in 1–2 tablespoons more milk; it should be scoopable but not runny.
Pour oil into a heavy pot to a depth of about 1.5 inches and heat to 350°F. Line a baking sheet with a wire rack or paper towels.
Using a 1/4-cup scoop, carefully drop mounds of batter into the hot oil, flattening slightly with a spoon. Fry 2–3 minutes per side until deep golden brown and cooked through, adjusting heat to maintain 325–350°F. Fry in batches without crowding.
Transfer fritters to the rack to drain and cool slightly.
Make the glaze: whisk powdered sugar, 3 tablespoons milk, vanilla, and a pinch of salt until smooth. Add the remaining tablespoon of milk only if needed for a pourable glaze.
While fritters are warm, dip or spoon glaze over both sides. Let set 5–10 minutes. Serve warm the day they’re made (makes about 10–12 fritters).