Small-Batch Apple Fritters
These fritters are essentially a chunky apple-studded pancake batter fried in small drops of hot oil until the edges are jagged and crisp. You achieve the right texture by using a thick, biscuit-like batter that holds the fruit together in the oil, rather than letting it separate into individual pieces.
Control the oil temperature
Fritters absorb grease if the oil is cold and burn on the outside if it is too hot. Keep the oil steady at 360°F.
- Heavy-bottomed cast iron skillet or Dutch oven
- Thermometer
- Spider strainer or slotted spoon
- Whisk
- Two mixing bowls
What goes in.
- 1 cupall-purpose flour
- 2 tbspgranulated sugar
- 1 tspbaking powder
- 1/2 tspcinnamon
- 1/4 cupwhole milk
- 1large egg
- 2firm apples, peeled and cut into 1/2-inch cubes
- 2 cupsneutral frying oil, such as grapeseed or canola
Check the batter consistency
The batter should be thick enough to hold the weight of the apples without sliding off them. If it drips like syrup, stir in another tablespoon of flour.
The method.
Heat the oil
Pour the oil into the skillet to a depth of 2 inches. Set over medium heat and bring it to 360°F.
Mix the dry
Whisk the flour, sugar, baking powder, and cinnamon together in a medium bowl.
Combine
In a separate bowl, beat the milk and egg. Stir this into the dry ingredients until just combined, then fold in the apple cubes.
Fry
Drop rounded, 1/4-cup scoops of batter into the oil. Do not crowd the pan; three at a time is plenty.
Flip
Fry for 3 minutes per side. Use the slotted spoon to turn them once the underside is deep mahogany.
Drain
Lift them out and set them on a cooling rack set over a tray. Let them rest for 5 minutes before eating so the center sets.
Other turns to take.
Spiced Glaze
Whisk 1/2 cup powdered sugar with 1 tablespoon of apple cider and drizzle over the warm fritters.
Savory Version
Omit the sugar and cinnamon, add 1/4 cup finely minced chives and a pinch of black pepper to the batter.
When it doesn't go to plan.
Use a tart apple like Granny Smith or Braeburn; they hold their shape through the heat.
If the apples release too much liquid, pat them dry with a towel before folding them into the batter.
Keep a small bowl of flour nearby to dust your hands if you decide to shape them manually.
The ones that keep coming up.
Why are my fritters doughy in the middle?
The oil temperature likely dropped too low, or you made the fritters too large. Keep them to 1/4-cup scoops for even cooking.
Can I use an air fryer?
No. These require immersion in fat to get the characteristic crunchy crust and steam-cooked interior.
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