Cinnamon apple fritters are small rustic fried pastries with tender apple pieces and a thin vanilla glaze. Keep the oil at a steady temperature and make the fritters small enough to cook through before the outside gets too dark.
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Recipe at a Glance
- Yield: 12 small fritters
- Preparation: 25 minutes
- Cooking: 20 minutes in batches
- Resting and chilling: Cool 5 minutes before glazing
Table of Contents
Ingredients
Fritters
| Ingredient and amount |
|---|
| 200 g all-purpose flour |
| 50 g granulated sugar |
| 2 teaspoons baking powder |
| 1 teaspoon cinnamon |
| 1/4 teaspoon salt |
| 2 large eggs |
| 100 ml milk |
| 1 teaspoon vanilla extract |
| 2 small apples, peeled and cut into 5 mm cubes |
| Neutral oil, for frying |
Glaze
| Ingredient and amount |
|---|
| 120 g powdered sugar |
| 2–3 tablespoons milk |
| 1/2 teaspoon vanilla extract |
Before You Start
Keep the apple cubes small and fritters modest in size so their centers cook in time.
Directions
1. Mix batter
Whisk flour, sugar, baking powder, cinnamon and salt. In another bowl mix eggs, milk and vanilla. Stir together briefly, then fold in apple cubes.
2. Heat oil
Pour oil 5 cm deep into a heavy saucepan, leaving ample headroom. Heat to 175°C (350°F), using a thermometer. Keep water away from hot oil.
3. Fry
Lower heaped tablespoons of batter carefully into the oil, flattening slightly with a spoon. Fry a few at a time for 2–3 minutes per side, until deep golden and cooked through. Maintain 170–175°C between batches.
4. Check and drain
Drain on a rack over a tray. Cut one open to check the middle is cooked without wet batter; reduce portion size if the outside browns first.
5. Glaze
Mix glaze ingredients until thinly spoonable. Drizzle over warm, not hot, fritters and let set briefly. Serve fresh.
Cook’s Tips
- Keep the apple cubes small and fritters modest in size so their centers cook in time.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Best eaten the day they are fried. Refrigerate leftovers for up to 2 days and reheat until hot; the glaze may melt and the crust soften.
Frequently Asked Questions
Can I bake this batter instead?
This is a frying batter and is not designed as a baked fritter recipe.
Which apples work?
Firm apples such as Granny Smith hold their shape well.