CIDER GLAZED APPLE FRITTERS
Easy and delicious apple fritters, a perfect treat for the start of fall! This recipe not only calls for apple cider in the actual dough, but cider is also included in the cinnamon glaze … crunchy on the outside, soft and chewy on the inside, it’s impossible to eat just one!
CIDER GLAZED APPLE FRITTERS
This recipe originates from Cook’s Illustrated. The spice is just right, the bite has the perfect crunch, and the glaze is heavenly. *Pro Tip! Use chopsticks to flip fritters during the frying process.
FRITTERS 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 vegetable peanut oil
GLAZE INGREDIENTS
2 cups confectioners' sugar
1⁄4 cup apple cider
1/2 teaspoon lemon juice
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
DIRECTIONS
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 (or ice cream scoop) 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, 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, lemon juice, cinnamon, and nutmeg in a medium bowl until smooth. Top each fritter generously with glaze. (I like to actually dip the face of the fritter into the glaze itself for full surface glazing). Let glaze set 10 minutes. Serve.
