Ingredients

1 ¼ cups all purpose flour

2 teaspoons baking powder

¾ teaspoon ground cinnamon

½ teaspoon salt

2 tablespoons brown sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup milk

3 Granny Smith apples, peeled, cored, and cut into small cubes

vegetable oil for frying

1 ½ cups powdered sugar

2-3 tablespoons water

Instructions

Step 1: In a large bowl, sift together the flour, baking powder, and ground cinnamon. Add the salt and brown sugar, then whisk to combine.

Step 2: In a separate bowl, whisk the eggs and vanilla extract until frothy.

Step 3: Fold the flour mixture into the eggs, then pour in the milk and gently combine.

Step 4: Add the cubed apples to the batter and fold carefully to mix without overworking.

Step 5: Cover a baking tray with paper towels and place a wire rack on top to drain the fritters later.

Step 6: Pour vegetable oil into a medium skillet to a depth of ¼ inch and heat over medium. The oil is ready when bubbles form around the end of a wooden spoon after a few seconds.

Step 7: Drop ¼ cup portions of batter into the hot oil, frying 3-4 at a time without crowding. Cook each side for 3-4 minutes until dark golden brown.

Step 8: Transfer cooked fritters to the wire rack to cool slightly while you prepare the glaze.

Step 9: For the glaze, sift the powdered sugar into a small bowl, then add water gradually until a runny consistency forms.

Step 10: Dip the tops of the fritters into the glaze and place them glaze side up back on the wire rack to set for a couple of minutes before serving.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweet and tangy flavor.

Add a pinch of nutmeg to the batter for extra warm spice notes.

For a thicker glaze, reduce the amount of water or add more powdered sugar.

Serve warm with a dusting of cinnamon sugar or a scoop of vanilla ice cream for a special treat.

FAQs

Can I use a different type of apple?

Yes, you can use other firm apples like Honeycrisp or Fuji, but tart apples such as Granny Smith work best to balance the sweetness of the batter and glaze.

How do I know when the oil is hot enough for frying?

Insert the end of a wooden spoon into the oil; if it starts to bubble steadily within a few seconds, the oil is ready for frying. If it browns the batter too quickly, reduce the heat slightly.