Glazed Apple Fritters

It's finally starting to feel like fall around here in Southern Maryland! Despite temperatures still being in the 70's during the day, nights are getting cooler, leaves have been changing, and all of this means that apple (dessert) season is upon us! With Jim's favorite being apple fritters, I spent a bit of time recipe testing to create this delicious treat. If you've ever attempted to make them that fry up like softballs or have weird, alien-like tentacles, the ratio of ingredients in this recipe along with a little trick using parchment paper will ensure a perfect apple fritter.

INGREDIENTS

Apple Fritter Batter

• 1-½ Cups AP Flour, sifted
• ¼ Cup Granulated White Sugar
• 1-½ tsp. Baking Powder
• ¼ tsp. Kosher Salt
• 2 tsp. Cinnamon
• ½ Cup Milk, Whole
• ½ Cup Apple Cider
• 2 tsp. Vanilla Extract
• 1 Honeycrisp Apple
• 1 Granny Smith Apple
• Vegetable or Canola Oil, for frying
• Cooking Spray, for parchment paper

Glaze

• 1-½ Cups Powdered Sugar
• 2 Tbsp. Milk, Whole
• 1 Tbsp. Apple Cider
• 1 tsp. Vanilla Extract
• 1 tsp. Cinnamon
• Pinch Kosher Salt

INSTRUCTIONS

Step 1: Gather all of your ingredients. Line a sheet pan with parchment paper, and top with a metal rack.

Step 2: In a large mixing bowl, whisk together the dry ingredients. In a measuring cup (or medium bowl), stir together the milk, apple cider and vanilla. Set aside.

Step 3: Peel and chop apples into a small dice. With the apple upright, cut the apple into 4 sections, leaving the core. Cut each section into slices, each slice in half, and dice.

Step 4: Combine wet and dry ingredients, mix well, and then stir in the apples. Rest the batter in the fridge while you prepare the cooking oil.

Step 5: In a deep cast iron skillet (or fryer), heat the oil to 350℉. Make sure to set up your prepared sheet pan nearby. While the oil is heating, cut a large square of parchment paper and spray lightly with cooking spray. Use an instant-read or candy thermometer to ensure you've reached the correct temperature.

Note: If you don't have a thermometer, you'll be able to estimate the temperature by sticking the end of a wooden spoon directly into the oil. Small bubbles will form as the temperature rises and will increase to a full boil around the spoon as it reaches 350℉.

Step 6: When the oil has reached the proper temperature, remove the batter from the refrigerator. Using a ¼ C. measuring cup, portion a scoop of batter directly onto the center of the parchment square.

Step 7: CAREFULLY submerge the parchment square with the batter directly into the hot oil and flip, so that the batter is in the oil and the parchment is laying on top. Wait about 15-30 seconds, and then, use a pair of stainless steel tongs to lift the parchment away.

Fry each fritter for 2-3 minutes on each side, and then flip to the reverse side. The color should be a dark golden brown to ensure that the batter inside is fully cooked through.

Using the tongs, remove the fritter from the hot oil and place onto the rack. Repeat.

Note: Every so often, re-check your temperature. If the oil has gotten too hot, you may opt to add a little more oil to cool it down, or just move it from the burner for a few minutes.

Step 8: While your fritters are cooling, gather the ingredients to make the glaze. In a small mixing bowl, whisk powdered sugar with milk and cider, vanilla, cinnamon and a pinch of salt.

With a spoon, drizzle the glaze directly onto each apple fritter. When ready to serve, move to a serving platter.

Notes

Apple Fritters are best served the day they are made, but if you are making ahead or have leftovers, store them in an airtight container at room temperature.

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