Every fall we load up the entire family and head north for a day trip to the pumpkin patch. We made a
tradition of first stopping at the orchard across the lane for their warm apple fritters from the farm stand.
They are melt-in-your-mouth delicious, and we have since developed our own fritter recipe so we can enjoy these sweet and tart bites of love anytime we want.
Farm Fresh Apple Fritters
Prep Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients:
1 cup flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. fresh lemon juice
3 Granny Smith apples, peeled, cored, and diced into bite-sized pieces
2 T. granulated sugar
2 large eggs, room temperature
1/4 cup whole milk
Vegetable oil for frying
Glaze Ingredients:
1 1/2 cups powdered sugar, sifted, plus 2 T. for sprinkling
1/2 tsp. vanilla extract
3 tsp. water, or more for preferred consistency
Directions:
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a separate bowl, combine the lemon juice and apples. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar and eggs on medium speed until fully combined. Reduce the speed to low and slowly add the flour mixture and then the milk. Stop the mixer and fold in the apples with a spoon.
Add enough oil to fill a frying pan halfway and heat on medium until the oil reaches 375°F with a candy thermometer. Drop ¼ cup of batter into the oil and let it fry until golden brown. Flip and fry until
the opposite side is golden brown. To test for doneness, insert a small knife into the center. If there’s still uncooked batter in the center, fry for a bit longer. Transfer to a paper-towel-lined cooling rack and let
cool. Repeat with the remaining batter. Make the glaze by combining the sugar, vanilla, and water. Continue to add more water until the mixture is pourable. Drizzle the glaze over the cooled fritters, let dry, and sprinkle powdered sugar on top.
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