Servings 25 fritters
Ingredients
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 2 Tablespoons sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 1/2 cups peeled and small diced apples (about 2 medium apples, See Kelly's Notes)
- Confectioners' sugar, for serving
Equipment:
- Deep-fry thermometer
Instructions
- Line a baking sheet with paper towels.
- Add several inches of vegetable oil to a large heavy-bottomed stock pot set over medium heat. (There should be at least 3 inches of space between the top of the oil and the top of the stock pot.) Attach the deep-fry thermometer to the side of the pot and begin heating the oil while you make the batter.
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- In a separate small bowl, whisk together the milk and egg. Add the wet ingredients to the dry then add the melted butter and stir together the batter just until combined. Fold in the diced apples.
- Once the oil has reached 350ºF, use a small ice cream scoop (or two small spoons) to drop about 1-tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the fritters, flipping them in the oil until they're golden brown on all sides, about 2 minutes total. Using a slotted spoon, transfer the fritters to the paper towel-lined baking sheet. Repeat the scooping and frying process with the remaining batter, returning the oil to 350°F between each batch.
- Allow the fried fritters to cool slightly before dusting them with confectioners' sugar and serving immediately.
- The doughnut holes expand when fried, so 1-tablespoon scoops of dough will yield fritters that are roughly 2 inches in diameter.
Notes
- Any variety of apple works well in this recipe, but I prefer the tanginess of Granny Smith.
- Use a deep-fry thermometer. Deep-frying is one scenario where a thermometer really is essential to success. If the oil is too hot, the fritters will burn on the outside and still be raw in the center. If it’s too cold, they’ll soak up excess oil and never get crispy.
- The doughnut holes expand when fried, so 1-tablespoon scoops of dough will yield fritters that are roughly 2 inches in diameter.
- Use an ice cream scoop. This ensures all of your fritters will be the same size and cook at the same rate.
- Don’t overcrowd the pot. It may be tempting to rush the frying process and pile in the fritters, but it’s best to work in batches so that the oil maintains the correct temp.
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