Commercial fritters can be the size of hubcaps, but our recipe makes a much more manageable size, perfect for frying up a fresh batch at home. Spiced with cinnamon and nutmeg, filled with apple chunks and drizzled with an apple cider glaze, they’re a delicious treat for a weekend morning.
Apple Fritters with Cider Glaze
1 3/4 cups (9 oz./280 g.) all-purpose flour
1/3 cup (3 oz./90 g.) granulated sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/2 tsp. fine sea salt
1/2 cup (4 fl. oz./125 ml.) whole milk
1 large egg
2 Tbs. unsalted butter, melted and cooled
1 cup (4 oz./125 g.) peeled, cored and diced apples such as Golden Delicious or Empire
Canola oil for deep-frying
1 cup (4 oz./125 g.) confectioners’ sugar
2 Tbs. apple cider, or as needed
In a bowl, sift together the flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk together the milk, egg and butter. Pour the milk mixture over the flour mixture and stir just until moistened. Stir in the apples.
Line a large baking sheet with parchment paper and dust the parchment paper with flour. Transfer the dough to the baking sheet. The dough will be very sticky. Using floured hands, pat out into a rectangle 1/2 inch (12 mm.) thick. Refrigerate for 15 minutes to chill and slightly firm the dough.
Place a wire rack over a rimmed baking sheet. Pour oil to a depth of 3 inches (7.5 cm.) into a heavy, deep saucepan and heat the oil over high heat to 350 degrees F (180 degrees C) on a deep-frying thermometer.
Using a 3-inch (7.5 cm.) biscuit cutter, cut out as many rounds of the dough as possible. Gather up the scraps, knead briefly and continue patting and cutting out to make 6 rounds. Using your hands, shape each round into an oval, maintaining the 1/2 inch (12 mm.) thickness.
Using a metal spatula, carefully lower 3 ovals into the hot oil, being sure not to crowd the pan. Deep-fry the fritters, turning once at the halfway point, until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack to drain. Repeat until all of the fritters have been fried. Let cool.
To make the glaze, sift the confectioners’ sugar into a side bowl at least 4 inches (10 cm.) wide. Whisk in enough cider to make a glaze that is slightly thicker than heavy cream. Holding each fritter by its edges, briefly dip it into the glaze, letting the excess drip back into the bowl. Place on the wire rack, iced side up. You will have leftover icing, so dip the fritters again, if you wish. Let stand until the icing is set, about 30 minutes. Serve at room temperature (preferably the same day they are made). Makes 6 fritters.