Glazed Apple Fritters

Is it fall already? Leaf peeping, apple picking, and frittering we shall go. Glazed apple fritters are the answer to what’s next.

If you aren’t a leaf peeper, an apple picker, or into figuring out what else you can fry – you’re clearly not an east coaster or a Punjabi. My favorite part of fall is the crisp chill in the air, the leaves changing, apple picking, and taking a drive up the coast to Maine and spending a weekend in Camden. Why? Well why not – it’s effin stunning and less crowded than it is in summer.

So the thing about blogs is that they’re largely awful. People make up loathsome garbage to meet the algorithms for SEO. And because one of the requirements is word count people write so much! And you then end up reading about their great grand pappy that first foraged for asparagus, or how their great great granny that woke up at 4 am every morning to welcome the sun and then milked the cows as she prayed that the twinkle in her eye would soon become the obnoxious grand pappy that discovered asparagus on his farm in Iowa – you know when he came over with the pilgrims. Sigh, why seo, why?! It’s also why you see lack of jump to recipe buttons, SO many awful photos like, “Here is a photo of my whisk”, “Now a photo of my bowl”, “omg I spilled flour but look I whisked photo”, and the list goes on. So band with me people to ignore it all and just get to the fabulous food making!

Now then what should we talk about. Glazed apple fritters you say? Sure! These suckers are easier than sin. And I should know – I like to eat cheese in the bathtub. No, I tell a lie. I’ll eat anything in the bath – it’s a logical eating spot. But back to the fritters. It really is a cook apples, make batter, and fry the batter, sorta situation. They’re incredibly easy to make, pretty ugly – so you don’t need to worry about perfection, and they have a wonderfully warm fall flavor.

The couple things to keep in mind:

1. Find ripe apples if possible
2. Honeycrisp apples are the best, but if you can’t find those Fuji apples are a great option
3. Don’t overcook the apples – it’ll lead to mushy apples
4. Keep an eye on your oil temp – you want time to let your fritters cook through without the outside burning
5. Be careful with your cinnamon in the glaze – it’ll get medicinal fast.

Now off you go friends, eat well and make merry.

Glazed Apple Fritters

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Resting Time

10

minutes

Total time

50

minutes

These easy glazed apple fritters are loaded with tender apples, fried until golden, and covered in a sweet cinnamon glaze.

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Ingredients

• 3 large Honeycrisp apples (about 1.5 lbs)

• 6 tbsp packed light brown sugar

• 4 tbsp unsalted butter

• 1/2 tsp nutmeg

• 2 tsp kosher salt

• 1 tsp cinnamon

• 2 cups vegetable oil

• 2 eggs

• 1/2 cup whole milk ricotta

• 2 tbsp whole milk ricotta

• 1 1/4 cups all purpose flour

• 1 tsp baking powder

• Glaze

• 2 cups powdered sugar, sifted

• 3 tbsp whole milk

• pinch of cinnamon

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Equipment/Specialty Items

• 
  Candy ThermometerCandy Thermometer
• 
  OXO 11-Inch Balloon WhiskBalloon Whisk

Directions

• Peel, core, and cut apples into ½ inch pieces
• In a small saucepan, cook apples, brown sugar, butter, nutmeg, salt, and cinnamon over medium heat, stirring often, until apples are soft but still retain their shape and liquid is syrupy, 15–20 minutes. Let cool.
• Pour vegetable oil into a medium high-sided skillet fitted with thermometer to come ¾ of the way up sides; heat over medium-high until thermometer registers 325°F.
• In a medium-sized mixing bowl, whisk eggs and ricotta until smooth.
• Sift in flour and baking powder, and using a rubber spatula, mix until combined (it will look dry and clumpy).
• Add apple mixture, scraping pan well to get all of the syrup, and fold into batter until smooth.
• Using a ¼-cup measuring cup, drop batter into skillet.
• Flatten each fritter slightly with scoop and cook, turning occasionally, until golden brown, 5-7 minutes.
• Using a spider or slotted spoon, transfer to a wire rack set inside a rimmed baking sheet to drain.
• Glaze
• Whisk powdered sugar, a pinch of ground cinnamon, and a pinch of kosher salt in a medium bowl.
• Add a splash of whole milk; whisk, adding more milk or powdered sugar a little at a time as needed, until a thick but pourable glaze forms.
• One at a time, dip warm fritters in glaze.
• Transfer back to rack; let sit until glaze is set, about 15 minutes.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 6
• Calories: 573kcal
• Fat: 23.8g
• Saturated Fat: 7.8g
• Cholesterol: 24mg
• Sodium: 876mg
• Potassium: 220mg
• Carbohydrates: 89.4g
• Net Carbs: 85.7g
• Fiber: 3.7g
• Sugar: 64.3g
• Protein: 4.2g
• Vitamin A: 17.6mcg
• Vitamin C: 5.2mg
• Calcium: 114mg
• Iron: 2mg
• Vitamin D: 0.5mcg
• Vitamin E: 1.7mg
• Vitamin K: 30.2mcg
• Thiamin: 0.2mg
• Riboflavin: 0.2mg
• Niacin: 1.7mg
• Vitamin B6: 0.1mg
• Vitamin B12: 0.2mcg
• Folate: 51.6mcg
• Pantothenic Acid: 0.3mg
• Phosphorus: 94mg
• Magnesium: 17mg
• Selenium: 10mcg
• Copper: 0.1mg
• Manganese: 0.3mg

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