I'm going a little apple crazy this week. It's okay. Apples are in season. That's my excuse.
My lovely cousin had posted on her Facebook, these down right delicious looking apple fritters that she had made. Immediately, I needed some. I have a weakness for apple fritters.
Wayyy back in the day when I was a senior in high school we got delicious donuts once a month. My go-to donut..ish? Yep, the apple fritter. They were so big and generously coated with cinnamon and a glaze.
Mine are just a touch different, but just as good. I love the crispy edges of the fritters and the cinnamon sugar coating. I didn't add a glaze, because I didn't want my crisp edges to get soft.
These fritters are incredibly easy to make. If you would like a few more apples in your fritters, feel free to add another half a cup. The recipe is pretty flexible.
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup milk
- 2 tsp. vanilla extract
- 2 T. butter melted
- 1 large egg beaten
- 1 cup apples peeled, cored, diced
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- 3-4 cups vegetable oil for frying
- In a bowl, add the sugar and cinnamon. Stir until combined. Place onto a plate.
- In a mixing bowl, add in the brown sugar, granulated sugar, baking powder, salt, and cinnamon. Whisk until combined.
- Add in the flour and continue whisking.
- In a separate bowl, add in the milk, butter, beaten egg, and vanilla.
- Add half of the dry ingredients into the milk mixture and stir with a spatula. Stir in the remaining flour.
- Add in the apples and stir. If you would like more apples, feel free to add up to an additional half of a cup.
- In a large saucepan, add in vegetable oil. You will want it about ½ inch deep for frying. Heat the oil to 350 degrees. Be very careful, at this poi nt.
- Drop spoonfuls of batter into the hot oil. Try to keep the oil at 350 degrees. If the oildrops too low, it will make your fritters extremely oily. If the oil is too hot, the outside will burn and the inside will be raw.
- The fritter will become golden brown on the bottom and slightly puffy. Flip the fritter to the other side to cook. Once the fritter is golden brown on the other side, remove from oil. Place onto a paper towel lined plate.
- Before the fritters have time to cool, place them on the plate with the cinnamon and sugar to cover them.
- Once the fritters are sugar covered, place on a plate to cool.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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Kelly - Life Made Sweeter says
I am a sucker for apple fritters. I've never tried making my own before and can't wait to try 🙂
You have to give them a try! They're tasty! 😀
Amanda @ Cookie Named Desire says
This looks so good. Like you, I like my edges nice and crispy! that's the best part!
Thank you! Crispy edges rock. <3 😀
Kate @ Babaganosh.org says
I think I am almost drooling. And I am not just saying that, I feel myself starting to salivate just reading about this post and the recipe.
I'm going to make some this weekend. I pinned this, and liked this, and want to marry this recipe.
Thank you, Kate! By all means, marry away! lol Let me know how it turns out for you!
This recipe was posted on tumblr and even though I'm not much of a cook or a baker or anything, I thought I'd try it out because I figured-- "looks easy enough, and it's fried in oil so it's perfect for Hanukkah!" I had some family over for the holiday today so I made some with the help of my brother and my cousin. They were a huge hit, and I'll definitely be making them again. Maybe they'll become as much of a Hanukkah staple as my mom's latkes! Thank you so much for posting this wonderful recipe; very delicious and fun to make.
I don’t have a thermometer so I put a thin layer of melted coconut oil on bottom of cookie sheet and popped in oven to heat to 350. Then I dropped the spoonfuls into the oil and “baked” these. I also flipped half but afterwards see that it isn’t needed, unless you require Christ brown on both sides. Mine look more like a fritter cookie!
I made a second batch...