Ingredients
Scale
- 3 to 4 cups canola oil
- 3 cups diced fuji apples (peeled and cored; about 3 large or 4 medium apples, 375 grams)
- 2 tsp fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar (65 grams)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 3 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- 2 cups confectioners’ sugar (240 grams)
- 4 to 5 tbsp milk or water
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Prepare the Apples and Oil: Toss the diced apples with the lemon juice in a medium bowl; this prevents browning and adds a bright note. In a heavy-bottomed pot or Dutch oven, heat 3 inches of canola oil to 350°F (177°C). Using a deep-fry or candy thermometer is crucial for consistent results. (Pro tip: Maintaining this oil temperature ensures your fritters cook through without absorbing excess grease.)
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. This technique, known as the "muffin method," ensures the leavening is evenly distributed for a uniform rise.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, beaten egg, melted butter, and vanilla extract until fully combined. I’ve found that adding the melted butter last, after tempering it slightly with the other liquids, prevents it from solidifying and creating lumps.
- Form the Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; a few lumps are fine. Gently fold in the prepared apples. The batter will be thick and chunky, which is perfect for holding the apple pieces.
- Fry the Fritters: Carefully drop heaping tablespoons of batter into the hot oil, frying 3-4 at a time to avoid crowding. Fry for 2-3 minutes per side until deeply golden brown. Unlike baking, frying caramelizes the sugars quickly, creating that signature crisp crust. Drain on a wire rack set over a baking sheet.
- Make the Glaze: While the fritters cool slightly, whisk the confectioners’ sugar, 4 tablespoons of milk (or water), vanilla, and cinnamon in a medium bowl until smooth. Add the remaining tablespoon of liquid only if needed to reach a thick but pourable consistency.
- Glaze and Serve: Dip the top of each warm fritter into the glaze, letting the excess drip off, then return to the rack. The glaze will set as it cools. For the ultimate experience, serve these apple doughnuts warm when the glaze is still slightly tacky.
- Prep Time: 20 minutes
- Cook Time: 15 minutes