Best Homemade Apple Fritters

Name: Best Homemade Apple Fritters
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Ingredients: 2 cups all purpose flour; pinch of salt; 2 teaspoons cinnamon; ¼ teaspoon nutmeg; 1 teaspoon baking powder; 1 Tablespoon sugar; 1¼ cups buttermilk; 2 eggs (separated); 1½ cups finely diced tart apples; Vegetable Oil for Frying; Powdered sugar; Apple Juice or Fresh Apple Cider

September 30, 2014 by Marilyn 44 Comments

Best Homemade Apple Fritters ~Apple season is upon us and so is the storm of apple recipes. Make these delicious fritters at home with tart apples, cinnamon, nutmeg and a powdered sugar glaze. The secret ingredients is the apple juice. Apple cider from the orchard makes these donuts finger licking good. They make a great addition to that Church Bake Sale or School Halloween Party. Be sure to keep some for your family, too! They will love them. For more apple recipes see An Apple A day. Or For more donut recipes see Donuts Galore!

Tips for a Better, Easier Fritter
Since this isn’t the shortest recipe ever and it’s a bit more advanced, I’m sharing some tips to make sure things move along smoothly for you.

I’ll start with the apples:
Core, peel, and chop your apples, then submerge them in ice-cold water with 2 teaspoons of lemon juice to prevent them from browning. Push the apples down and place a piece of parchment paper on top so the apples don’t bob above the surface of the water. You can do this the night before so the apples are ready to go when you’re ready to fry.

Now for the deep-frying.
You want to do your best and keep the oil at a steady 360°F. If it’s too low, your fritters will absorb too much oil and become sodden; too high and the outsides will end up burnt, or worse — appear to be finished with a nice golden browning while the inside is still doughy.

A few deep-frying rules!
Use the right tools:
a deep frying thermometer is a must for eliminating guess-work,

Use an Asian-style spider spatula — not tongs — to remove the finished fritters. If you don’t have a spider, a very wide slotted spoon will also work so the fritter doesn’t slip off and fall back in the oil with enough splash to splatter your tender skin.

Don’t multi-task. See note above. Minimize any splatter burns by being careful and not deep-frying shirtless (guys), or in a tank top. I’m serious.Start out only frying one or two fritters to get it down and establish a workflow pattern. Additionally, adjust any timing as needed to make sure your fritters are cooked through.

BONUS TIP:
And here’s a shortcut for proofing any type of dough:

Place an oven thermometer inside your oven and heat the oven to 100°F, then turn it off. Wait until the oven thermometer inside reads 90°F then place your bowl of dough inside. I use this method a lot in the winter when warm spots in the house can be hard to find, plus it speeds up the proofing in recipes like this. If you use this method, make sure you have an oven thermometer and the temperature in the oven does not exceed 90°F.

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