Glazed Apple Fritters

Fritter
Fritter
Fritter

I’ve had these little fritters on my cook list for a while and finally fried them up. Don’t be scared of the “f” word ... in moderation folks.  These cute little fritters can be made for breakfast, dessert, dinner, brunch, whatever floats your boat. Semi-crunchy on the outside and light and fluffy on the inside.

Don’t be afraid of the glaze. It's a must and is extremely simple.

IMG_2839
IMG_2839

{Dry ingredients: Flour, Sugar, Baking Powder, Salt, Cinnamon, Nutmeg}

Add the Egg
Add the Egg

{Add the egg}

Egg to Dry
Egg to Dry

{Mix the dry ingredients with the wet ingredients}

Mix Well
Mix Well
Fold in Apples
Fold in Apples

{Fold in the diced apples}

Scoop
Scoop

{Using a cookie scoop, scoop into batter balls}

Fry
Fry

{Add batter to your vegetable oil -- turning occasionally}

Glaze
Glaze

{Roll each fritter into the glaze and finish with a sprinkle of powdered sugar on top}

Fritter Ingredients: 

1 cup all-purpose flour 1/3 cup sugar 1 tsp. baking powder dash salt 1 – 2 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. vanilla 1 T. butter, melted 1 egg 1/3 cup milk 1 – 1 1/2 cups chopped apple (any kind will do) -- chop into small pieces

Glaze Ingredients:

About 1 cup powdered sugar / 1 T. milk or more

Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined, carefully fold in chopped apple. Once the oil is ready (i always do the water test -- drop water in the pot, if it sizzles you're ready) use a cookie scooper or large spoon and place 4-5 balls of dough into the oil. Gently flip when one side starts to brown. All sides of the fritter should be browned. It will take about one to two minutes depending on the size of your fritter. Your oil should be around 365 degrees. I used a candy thermometer to read the temp.

*Glaze: Mix powdered sugar and milk together. To thin out the mixture, add more milk. To thicken the mixture add more powdered sugar.  -- TIP: to get the proper consistency, do not use all of the powdered sugar at once. Start with a small amount and add more as you mix.

When the fritters are cooked, place them on napkins to drain. When they are cool enough to touch, roll each fritter in the glaze. Top with a dust of powdered sugar.