We like to have a nice slow breakfast on the weekends. Usually we make a coffee cake, doughnuts, or some kind of sweet. This was our first time making fritters. They have a doughnut place in Kalamazoo that recently had a fritter contest. Each week they featured two flavors that went head to head and one in the end was the winner. Some of the flavors were wild and some were very traditional such as apple, cherry, and chocolate. This made me crave fritters for the past few weeks.
I figured we would start with the traditional apple and then we could branch out from there.
These were very easy to make. The family liked the flavor of the donuts. We will be making these again in the next few weeks with different fillings. Maybe chocolate or raspberry next.
- 2 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoons baking powder
- 1 tablespoon lemon juice
- 3-4 cups apples peeled and diced into small pieces
- 1/3 cup sugar
- 4 large eggs room temperature
- 1/2 cup whole milk
- Vegetable oil for frying
- 1 1/4 cup confectioners sugar
- ¼ teaspoon vanilla extract
- 3-5 teaspoons milk
- Whisk together the flour, baking powder, cinnamon, and salt. In second bowl, combine the lemon juice and apples (this keeps the apples from browning.
- Beat together the sugar and eggs on medium speed. Reduce the speed to low and add the flour mixture in and mix until just combined.
- Add the milk and continue to beat until well blended. Using a spoon fold the apples into the batter.
- Fill a frying pan about halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.
- Add batter into the oil 1/4 cup at a time and let fry until golden brown. Flip and fry other side until golden brown. Test if they’re done by inserting a toothpick into the center and if it comes clean it’s done, if not, fry a little longer.
- Transfer to a paper towel-lined cooling rack and let cool. Repeat until all the batter is gone.
- Once fritters have cooled a bit: In a small bowl, combine the sugar, vanilla, and 3 teaspoons of milk. Add more milk, 1 teaspoon at a time, until nice glaze consistency is reached. Carefully dip the fritters in the glaze and place on a rack to dry.