Dessert: United States – Glazed Apple Fritters

Serving Size: 10

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

2 cups (250 g) all-purpose flour
1 / 3 cup (65 g) granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1 / 4 tsp ground nutmeg
1 / 2 tsp kosher salt
2 large eggs
3 / 4 cup (180 ml) whole milk, plus 1–2 tbsp (15–30 ml) if needed
2 tsp vanilla extract
3 tbsp (45 g) unsalted butter, melted and cooled
2 medium apples (about 2 cups / 240 g), peeled, cored, and chopped 1 / 2-inch
1 tbsp (15 ml) lemon juice
1 tbsp (15 g) granulated sugar (for tossing apples)
Neutral oil for frying (enough for 1.5 inches in a pot, about 4 cups / 960 ml)
2 cups (240 g) powdered sugar
3–4 tbsp (45–60 ml) milk (for glaze)
1 / 2 tsp vanilla extract (for glaze)
Pinch of fine salt (for glaze)

Instructions

Toss chopped apples with lemon juice and 1 tablespoon sugar; set aside.
In a large bowl, whisk flour, 1/3 cup sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk eggs, 3/4 cup milk, vanilla, and melted butter. Add wet ingredients to dry and stir just until combined into a thick batter. Fold in the apples. If batter is too stiff, stir in 1–2 tablespoons more milk; it should be scoopable but not runny.
Pour oil into a heavy pot to a depth of about 1.5 inches and heat to 350°F. Line a baking sheet with a wire rack or paper towels.
Using a 1/4-cup scoop, carefully drop mounds of batter into the hot oil, flattening slightly with a spoon. Fry 2–3 minutes per side until deep golden brown and cooked through, adjusting heat to maintain 325–350°F. Fry in batches without crowding.
Transfer fritters to the rack to drain and cool slightly.
Make the glaze: whisk powdered sugar, 3 tablespoons milk, vanilla, and a pinch of salt until smooth. Add the remaining tablespoon of milk only if needed for a pourable glaze.
While fritters are warm, dip or spoon glaze over both sides. Let set 5–10 minutes. Serve warm the day they’re made (makes about 10–12 fritters).