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Classic Crispy Bakery Apple Fritters with Cider Glaze

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 fritters
Ingredients Method

Ingredients
  

  • 3 medium Granny Smith apples, peeled, cored, and finely diced (about 3 cups)
  • 2 cups all-purpose flour spooned and leveled
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 2 tsp ground Ceylon cinnamon divided
  • 1/2 tsp ground nutmeg freshly grated
  • 1/2 tsp fine sea salt
  • 2 large eggs room temperature
  • 2/3 cup whole milk
  • 2 tbsp unsalted butter, melted and cooled
  • 1.5 tsp pure vanilla extract
  • 4 cups canola or vegetable oil for frying
  • 2 cups powdered (confectioners) sugar for glaze
  • 1/4 cup pure apple cider (or apple juice) for glaze
  • 1/2 tsp pure vanilla extract for glaze

Method
 

  1. Prep Spiced Apples: In a medium bowl, toss diced apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Let sit for 10 minutes so apples release gentle juices and absorb spice.
  2. Whisk Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, remaining granulated sugar, baking powder, remaining 1 teaspoon cinnamon, nutmeg, and sea salt until combined.
  3. Combine Wet Ingredients: In a separate measuring jug, whisk whole eggs, milk, melted butter, and vanilla extract until smooth.
  4. Fold Batter: Pour wet ingredients into dry ingredients, folding gently with a spatula just until barely combined (do not overmix). Gently fold in the macerated diced apples with any bowl juices until evenly distributed throughout the thick batter.
  5. Heat Frying Oil: Pour oil into a heavy Dutch oven or deep skillet until 2 inches deep. Heat oil over medium heat until it registers 365°F (185°C) on a candy/oil thermometer.
  6. Fry Fritters in Batches: Scoop 1/3-cup portions of batter and carefully drop into the hot oil, gently flattening slightly with the back of a spoon to create those iconic bakery craggy edges. Fry 2-3 fritters at a time for 2-3 minutes per side until deeply golden-brown and crisp. Remove with a slotted spider skimmer and drain on a wire cooling rack over a baking sheet.
  7. Whisk Cider Glaze: In a shallow bowl, whisk powdered sugar, apple cider, and vanilla extract until completely smooth, glossy, and pourable.
  8. Glaze & Set: While fritters are still warm, dunk each fritter entirely into the cider glaze or drizzle generously over top. Let rest on the wire rack for 5 minutes until the glaze sets into a delicate crackly shell. Serve warm!

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