Crispy Glazed Apple Fritter Bites (Print Version)

# Ingredients:

→ For the Fritters

01 - 190 g (1½ cups) all-purpose flour
02 - 50 g (¼ cup) granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - ¼ teaspoon ground nutmeg
07 - 160 ml (⅔ cup) whole milk
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted
11 - 1½ cups peeled, diced apples (approximately 2 medium apples; e.g., Granny Smith, Honeycrisp, or Gala varieties)
12 - Vegetable oil, for deep frying (approximately 700-950 ml, depending on pot size)

→ For the Glaze

13 - 240 g (2 cups) powdered sugar
14 - 60 ml (¼ cup) milk (adjust for desired consistency)
15 - 1 teaspoon vanilla extract

# Instructions:

01 - Peel, core, and dice the apples into 1.25 cm (½-inch) cubes. Gently pat them dry with paper towels to remove any surface moisture.
02 - In a sizable mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. In a separate bowl, combine the whole milk, eggs, vanilla extract, and melted unsalted butter. Pour the wet ingredients into the dry mixture and stir gently until just combined. Carefully fold in the diced apples. The resulting batter will be notably thick.
03 - In a heavy-bottomed pot, heat approximately 7.5 cm (3 inches) of vegetable oil to 175°C (350°F). Utilize a cooking thermometer to ensure precise temperature control.
04 - Using a small cookie scoop or a tablespoon, drop individual portions of batter into the preheated oil. Fry in small batches of 5–6 fritters at a time to avoid overcrowding the pot. Cook for 2–3 minutes per side, flipping once, until they achieve a golden-brown color and are cooked through. Remove the fritters with a slotted spoon and transfer them to a paper towel-lined surface to drain excess oil.
05 - In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth and free of lumps. Adjust the quantity of milk as needed to reach the desired glaze consistency.
06 - While the fritters are still warm, either dip them individually into the prepared glaze or drizzle the glaze generously over their surface. Place the glazed fritters on a wire rack positioned over parchment paper to collect any drips. Allow the glaze to set for 5–10 minutes before serving.

# Notes:

01 - Maintain oil temperature at 175°C (350°F) for consistent and even cooking, which is crucial for achieving crispy fritters.
02 - Avoid overmixing the batter; this ensures a tender crumb texture in the finished fritters.
03 - For a variation, toss warm fritters directly in cinnamon sugar instead of applying a glaze.
04 - For a decadent variation, drizzle finished fritters with salted caramel sauce.
05 - For an added textural element, incorporate 120 ml (½ cup) chopped pecans into the batter.
06 - Store fritters at room temperature for 1-2 days, or refrigerate for up to 4 days. For longer storage, freeze for up to 2 months and reheat in an oven to restore crispness.

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