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These apple fritter bites are my go to solution for a quick and cozy fall treat that tastes just like the real deal from the doughnut shop, but without all the fuss. They come together so quickly and deliver that perfect combination of a crispy outside, a soft and fluffy apple studded center, and a sweet, simple glaze.
I first whipped these up on a whim one rainy afternoon, and now they're a non negotiable part of our family's fall traditions. The smell of cinnamon and apples frying is just pure comfort.
Ingredients
- All purpose flour: The backbone of our batter for a light and fluffy texture
- Granulated sugar: For a touch of sweetness inside the fritter
- Baking powder: The key to making them puff up and get airy
- Salt: It balances the sweetness and enhances all the other flavors
- Ground cinnamon: The classic warm spice that makes everything feel like fall
- Ground nutmeg: Adds a subtle nutty warmth that complements the cinnamon perfectly
- Whole milk: Provides moisture and richness for the best flavor dont use skim
- Large eggs: They bind the batter together and add to the richness
- Vanilla extract: A little splash adds a lovely aromatic sweetness
- Unsalted butter melted: For a tender crumb and delicious flavor
- Diced apples: The star of the show; Granny Smith or Honeycrisp hold their shape well and provide a nice tartness
- Vegetable oil: For frying you need a neutral oil with a high smoke point
- Powdered sugar: The base for our simple yet addictive glaze
- Milk for glaze: To thin the glaze to the perfect drizzling consistency
- Vanilla for glaze: Another layer of flavor for the sweet finish
Step by Step Instructions
- Prepare the Apples and Batter:
- Start by peeling, coring, and dicing your apples into small, roughly half inch cubes. You want them small enough to cook through but big enough to get a nice bite of apple. Pat them completely dry with a paper towel; this is crucial to prevent the batter from becoming too watery. In a large bowl, whisk together the dry ingredients: the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. In a separate, medium sized bowl, whisk the wet ingredients: the milk, eggs, vanilla, and the cooled melted butter. Now, gently pour the wet mixture into the dry mixture. Stir with a spatula only until you no longer see streaks of dry flour. A few lumps are perfectly fine; overmixing will make your fritters tough. Finally, fold in your dried, diced apples. The batter should be quite thick, almost like a scoopable cookie dough.
- Heat the Frying Oil:
- Pour about three inches of vegetable oil into a heavy bottomed pot or Dutch oven. It's important to use a sturdy pot to maintain an even temperature. Clip a deep fry thermometer to the side of the pot and heat the oil over medium heat until it reaches a steady 350 degrees Fahrenheit or 175 degrees Celsius. Getting the temperature right is the secret to crispy, not greasy, fritters.
- Fry the Fritter Bites:
- Using a small cookie scoop or two spoons, carefully drop tablespoon sized portions of the thick batter into the hot oil. Don’t overcrowd the pot; fry only five or six bites at a time to keep the oil temperature from dropping. Let them cook for about two to three minutes on the first side, until they're a deep golden brown. Then, using a slotted spoon or tongs, carefully flip them over and cook for another two to three minutes on the other side. They should be beautifully browned all over and cooked through.
- Drain and Cool:
- Once cooked, use a slotted spoon to lift the fritter bites out of the oil, allowing any excess to drip back into the pot. Place them on a wire rack lined with paper towels to drain. This helps them stay crispy. Repeat the frying process with the remaining batter, making sure to let the oil come back up to 350 degrees between batches.
- Mix the Glaze and Finish:
- While the fritters are still warm, prepare the glaze. In a medium bowl, whisk the powdered sugar, milk, and vanilla extract together until it's completely smooth and has a pourable consistency. If it's too thick, add a tiny bit more milk; if too thin, add more powdered sugar. You can either dip each warm fritter into the glaze for a full coating or simply drizzle the glaze over the top of them on the wire rack. Let them sit for about five to ten minutes to allow the glaze to set before diving in.
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My favorite part has to be the apples. Using a crisp, tart Granny Smith apple provides the perfect flavor contrast to the sweet batter and glaze. It reminds me of picking apples with my family every autumn; that first bite is pure nostalgia.
Proper Storage for Lasting Freshness
These fritter bites are definitely best the day they are made, especially when they are still slightly warm. If you have leftovers, you can store them in an airtight container at room temperature for up to two days. To bring back some of their original crispness, I recommend warming them in an oven or an air fryer at 350 degrees for just a few minutes before serving.
Easy Ingredient Swaps
Don't be afraid to make this recipe your own. You can easily swap the all purpose flour for a one to one gluten free baking blend if needed. For a different flavor profile, try adding a pinch of cardamom or allspice to the batter along with the cinnamon and nutmeg. If you're out of whole milk, buttermilk also works wonderfully and adds a lovely tang.
How to Serve Your Fritter Bites
While they are fantastic on their own, you can elevate them even further. For a truly decadent dessert, serve them warm with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce. They also make a wonderful addition to a brunch spread alongside a hot cup of coffee or a spiced apple cider. For a simpler twist, skip the glaze and toss the warm fritters in a bowl of cinnamon sugar.
Frequently Asked Questions
- → What type of apples work best for these fritters?
Granny Smith, Honeycrisp, or Gala apples are all excellent choices. They hold their shape well during frying and provide a delicious flavor contrast to the sweet glaze.
- → How do I ensure the fritters are cooked through?
Maintain the oil temperature at 350°F (175°C) and cook for 2-3 minutes per side. The fritters should be golden brown and slightly firm to the touch. Insert a toothpick; it should come out clean.
- → Can I use a different type of glaze?
Absolutely! A simple cinnamon glaze or a caramel drizzle would also be delicious. Feel free to experiment with your favorite flavors.
- → How do I store leftover fritters?
Store at room temperature for 1-2 days or refrigerate for up to 4 days. For longer storage, freeze for up to 2 months. Reheat in the oven to restore crispness.
- → What can I substitute for whole milk?
You can use other kinds of milk, such as almond milk or soy milk. Keep in mind that these may affect the final flavor of the dish.
- → Can I bake these instead of frying?
While frying is the traditional method for achieving a crispy exterior, you can try baking them at 375°F (190°C) for about 15-20 minutes. Note that the texture will be more cake-like than fried.