For the Fritters:
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional but lovely)
- ¼ tsp salt
- ½ cup buttermilk (or milk + ½ tbsp vinegar)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1½ cups peeled & finely diced apples (Honeycrisp, Fuji, or Granny Smith)
- Vegetable, canola, or peanut oil for frying
For the Vanilla Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prep the Apples
Toss diced apples with 1 tbsp of the flour mixture (to prevent sinking). Set aside.
2. Make the Batter
In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk buttermilk, egg, and vanilla.
Pour wet into dry and stir until just combined—it should be thick but pourable (like pancake batter).
Gently fold in apples.
💡 Don’t overmix—a few lumps are fine!
3. Heat the Oil
Heat 1½–2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C)
No thermometer? Drop a small bit of batter in—it should sizzle and rise to the surface immediately.
4. Fry to Golden Perfection
Working in batches, drop ¼-cup mounds of batter into the hot oil. Fry 2–3 minutes per side, until deep golden brown and cooked through.
Drain on a wire rack (not paper towels—keeps them crisp!).
Let cool 2–3 minutes before glazing.
5. Glaze & Serve
Whisk powdered sugar, milk, vanilla, and salt until smooth.
Dip warm fritters in glaze, or drizzle generously over the top
Serve immediately—they’re best hot and fresh!
Tips for Fritter Success
- Pat apples dry—excess moisture = greasy, dense fritters.
- Keep oil at 35,0F—too cool = oily; too hot = burnt outside, raw inside.
- Don’t overcrowd the pan—fry in batches for even browning.
- Make ahead: Batter keeps 1 hour in fridge; apples may weep—drain before using.
- Double the batch: Freeze cooked (unglazed) fritters; reheat in a 350°F oven for 8–10 minutes.