“A patient of mine told me about this recipe, so I had to make it! Tried it out for Christmas Eve dinner and it was a hit recipe!

These Big Apple Fritters are a delightful homemade treat, featuring tender diced apples enveloped in a spiced batter and fried to a golden crisp. A sweet vanilla glaze finishes these irresistible fritters, reminiscent of a perfect fall day.

Big Apple Fritters

Ingredients:

For the Fritters:

For The Glaze:

Instructions:

1. Prepare Cooling Racks: Place cooling racks over baking sheets covered in wax paper. Set aside.
2. Whisk Dry Ingredients: Whisk together the all-purpose flour, sugar, baking powder, salt, and cinnamon in a medium bowl until well combined.
3. Combine Wet Ingredients: Make a well in the center of the dry ingredients and add the 1/3 cup of milk, eggs, and applesauce.
4. Mix Batter: Stir the wet ingredients into the dry ingredients just until combined. Be careful not to overmix; a few lumps are okay.
5. Fold in Apples: Gently fold the diced Granny Smith or Honey Crisp apples into the batter until they are evenly distributed.
6. Heat Oil: Pour 1 ½ to 2 inches of canola oil into a heavy cast iron skillet, Dutch oven, or deep fryer. Heat the oil over medium heat until it reaches a temperature of 375°F (190°C). Use a thermometer to ensure accurate temperature.
7. Fry Fritters: Carefully drop about ¼ cup of batter per fritter into the hot oil, spreading it out slightly as you drop it to create a flatter shape. Work in batches to avoid overcrowding the oil.
8. Cook Until Golden: Cook each side of the fritters until they are golden brown and cooked through, which should take approximately 2 minutes per side. Adjust heat as needed to prevent burning.
9. Drain Fritters: Remove the cooked fritters from the hot oil using a slotted spoon or tongs and transfer them to paper towels to drain off any excess oil.
10. Make the Glaze: While the fritters are cooling slightly, prepare the glaze. In a large bowl, whisk together the confectioners’ sugar, ¼ cup of milk, and vanilla extract until the glaze is smooth and has a pourable consistency. Add a little more milk if the glaze is too thick.
11. Glaze Fritters: Once the fritters are slightly cooled but still warm, dunk each fritter into the glaze, turning it over to make sure both sides are evenly coated.
12. Dry on Racks: Place the glazed fritters on the prepared wire racks to air dry and allow any excess glaze to drip off onto the wax paper below.
13. Serve: Enjoy these Big Apple Fritters warm for the best flavor and texture!