Apple fritters with cinnamon sugar or vanilla glaze
Preppy Kitchen · ♥ 22.1K likes · 646.9K views · 10 min video
Read about beignets and fritters in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- frying oil
- 1 lb large apples
Fill a large pot or dutch oven with 1.5 inches of frying oil and heat on medium-high to 350F.
Peel the apples, cut the flesh from the core and dice into roughly half-inch pieces so they cook through evenly.
- 3 tbsp lemon juice
Toss the apples with the lemon juice in a separate bowl (optional) and set aside.
Lemon for the apples
- 180 g all-purpose flour
- 3 tbsp granulated sugar
- 2½ tsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
In a large bowl whisk the flour, granulated sugar, baking powder, salt and cinnamon.
- ¾ cup whole milk
- 2 whole large eggs
- 2 tsp vanilla extract
In a medium bowl whisk the whole milk, eggs and vanilla extract, keeping an eye on the oil temperature.
Pour the wet into the dry and fold with a spatula until almost combined, with streaks of flour remaining; gently fold in the apples.
When the oil is at 350F, portion with a quarter-cup scoop or two spoons into the oil, four to six at a time, and press each one flat for more surface area.
Fry about two minutes until golden on the bottom, flip and fry about two minutes more until golden all over, adjusting the heat to hold the temperature.
Remove with a spider or slotted spoon to the rack; repeat with the rest of the batter.
Cinnamon sugar and vanilla glaze
- 1 tbsp cinnamon
- 1 cup sugar
For cinnamon sugar, mix a tablespoon of cinnamon into a cup of sugar.
- 2 cup powdered sugar
- 3–4 tbsp milk
- ½ tsp vanilla
For the glaze, mix the powdered sugar with milk (or lemon juice) and vanilla, adding milk to the consistency wanted.
Roll the fritters in cinnamon sugar, or dip or drizzle them with glaze.
Store sealed up to five days in the fridge or two on the counter; reheat in a 350F oven for 10 minutes or an air fryer at 325F for four minutes.