Big Apple Fritters

Making the Fritters:

Prep Work: Start by setting cooling racks over baking sheets lined with wax paper. This setup will be used for draining and glazing the fritters.


Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.


Wet Ingredients: Create a well in the center of the dry ingredients and add milk, eggs, and applesauce. Stir the mixture just enough to combine, ensuring not to overmix.


Fold in Apples: Gently fold the diced apples into the batter, ensuring they are evenly distributed.


Frying: Heat 1 1/2 to 2 inches of canola oil in a heavy cast iron skillet, Dutch oven, or deep fryer to 375°F. Carefully drop about 1/4 cup of batter for each fritter into the hot oil, slightly spreading it out. Fry until both sides are golden brown, about 2 minutes per side. Transfer the fritters to paper towels to drain.


Preparing the Glaze:

In a large bowl, whisk together milk, confectioners’ sugar, and vanilla until smooth.


Glazing Fritters: Dunk each fritter into the glaze, ensuring both sides are well coated. Place the glazed fritters on wire racks to set and allow excess glaze to drip off.



Avoid overmixing the batter to keep the fritters tender.

Do not overcrowd the frying pan to ensure even cooking and temperature control.

Use a candy thermometer to maintain the correct oil temperature.

Adjust the heat as necessary to keep the oil at a steady 375°F.

Store any leftovers in a paper bag with paper towels to retain freshness.

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