Apple Fritters

By DreiFromBK

Ingredients

• 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon Salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup apple cider
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted
• 3 cups peanut or vegetable oil
• 2 cups confectioners' sugar
• 1/4 cup apple cider
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Details

Servings 10
Adapted from cookscountry.com

Preparation

Step 1

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Regardless of their variety or whether they were sliced or grated, the apples in our Apple Fritters exuded juice and produced soggy, undercooked interiors. We found that the best solution was to dry the apples with paper towels and mix them with the dry ingredients. The dry ingredients sucked up the moisture that would otherwise have leached out during frying.

Makes 10 fritters

, lightly beaten

Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

Heat oil in Dutch oven over medium-high heat to 350 degrees. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.

Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.