Deep Fried Mini Apple Fritters

How to Make Deep Fried Mini Apple Fritters

1. 1

   Step 1: Make the batter

   Active 8 min · Passive 10 min

   In a medium bowl whisk together the all-purpose flour, baking powder, granulated sugar, salt, and ground cinnamon until evenly combined. In a separate bowl whisk the milk and egg together, then pour into the dry ingredients and stir until just combined to form a thick batter; do not overmix. Cover and let the batter rest for 10 minutes to hydrate.

   For this step

   • 1 cupall-purpose flour
   • 1 teaspoonbaking powder
   • 2 tablespoonsgranulated sugar
   • 1/4 teaspoonsalt
   • 1 teaspoonground cinnamon
   • 3/4 cupmilk
   • 1 largeegg
   
2. 2

   Step 2: Prepare the apples

   Active 7 min

   While the batter rests, peel, core and dice the small apples into approximately 1/4-inch pieces. Fold the diced small apples into the rested batter so the fruit is evenly distributed.

   For this step

   • 2 smallsmall apples (peeled, cored, diced)
   
3. 3

   Step 3: Heat the deep fryer

   Active 2 min · Passive 8 min

   Set up your deep fryer and pour in the vegetable oil; heat the vegetable oil to 350°F (175°C). If using an electric deep fryer, set the thermostat; if using a countertop deep fryer follow the manufacturer's instructions. If you do not have an electric fryer, use a deep-fryer pot and a thermometer to reach 350°F.

   For this step

   • 4 cupsvegetable oil (for deep frying)
   
4. 4

   Step 4: Fry the mini fritters

   Active 12 min

   Using a tablespoon or small cookie scoop, drop heaping teaspoons of batter (about 1 tablespoon each) into the hot vegetable oil, frying in batches so pieces don't touch. Fry the mini apple fritters about 90–120 seconds, turning once with a slotted spoon or fryer basket so they brown evenly, until deep golden. Transfer fried fritters to a wire rack set over paper towels to drain. Repeat until all batter is used; this recipe makes about 16 mini fritters.
   
5. 5

   Step 5: Make the simple glaze

   Active 3 min

   While the fritters are frying (or after the last batch), whisk the powdered sugar with 1–2 tablespoons of milk (start with 1 tablespoon) to a pourable glaze consistency; add more milk a few drops at a time if too thick. Stir until smooth and glossy.

   For this step

   • 3/4 cuppowdered sugar (for glaze)
   
6. 6

   Step 6: Glaze and serve

   Active 3 min · Passive 5 min

   When the fritters are warm but not piping hot, dip the tops into the powdered sugar glaze or drizzle the glaze over each fritter with a spoon. Allow the glaze to set for about 5 minutes before serving so it firms slightly. Serve warm; makes 16 mini fritters.
   

1. In a medium bowl whisk together the all-purpose flour, baking powder, granulated sugar, salt, and ground cinnamon until evenly combined. In a separate bowl whisk the milk and egg together, then pour into the dry ingredients and stir until just combined to form a thick batter; do not overmix. Cover and let the batter rest for 10 minutes to hydrate.
2. While the batter rests, peel, core and dice the small apples into approximately 1/4-inch pieces. Fold the diced small apples into the rested batter so the fruit is evenly distributed.
3. Set up your deep fryer and pour in the vegetable oil; heat the vegetable oil to 350°F (175°C). If using an electric deep fryer, set the thermostat; if using a countertop deep fryer follow the manufacturer's instructions. If you do not have an electric fryer, use a deep-fryer pot and a thermometer to reach 350°F.
4. Using a tablespoon or small cookie scoop, drop heaping teaspoons of batter (about 1 tablespoon each) into the hot vegetable oil, frying in batches so pieces don't touch. Fry the mini apple fritters about 90–120 seconds, turning once with a slotted spoon or fryer basket so they brown evenly, until deep golden. Transfer fried fritters to a wire rack set over paper towels to drain. Repeat until all batter is used; this recipe makes about 16 mini fritters.
5. While the fritters are frying (or after the last batch), whisk the powdered sugar with 1–2 tablespoons of milk (start with 1 tablespoon) to a pourable glaze consistency; add more milk a few drops at a time if too thick. Stir until smooth and glossy.
6. When the fritters are warm but not piping hot, dip the tops into the powdered sugar glaze or drizzle the glaze over each fritter with a spoon. Allow the glaze to set for about 5 minutes before serving so it firms slightly. Serve warm; makes 16 mini fritters.