The Unexpected Secret to Making Bakery-Style Apple Fritters Right in Your Kitchen
Introducing the ultimate fritters: the largest, crispiest, and most mouthwatering ones you’ll ever taste!
The Reasons Behind Its Effectiveness
- Tart Granny Smith apples help offset the sweetness of the glaze.
- Making the glaze with apple cider gives the fritters an even more pomaceous flavor.
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Recipe Information
The Unexpected Secret to Making Bakery-Style Apple Fritters in Your Own Kitchen
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Regarding the Apple Fritters:
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42g unsalted butter (1 1/2 ounces; 3 tablespoons)
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226 g granny smith apples
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2 teaspoons fresh lemon juice from 1 medium lemon
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1/2 cup granulated sugar
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1 teaspoon plus a pinch Diamond Crystal kosher salt; for table salt, use half as much by volume
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Canola oil, for frying
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355 g all purpose flour
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2 teaspoons baking powder
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3/4 teaspoons apple pie spice
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2 large eggs, lightly beaten
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1/2 cup whole milk
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1/3 cup sour cream
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1 teaspoon vanilla extract
For the Coating:
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285 g confectioners sugar
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5 tablespoons apple cider
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1 pinch kosher salt
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Regarding the Apple Fritters: In a large skillet, melt butter over medium heat. Cook, whisking constantly with a wooden spoon, until milk solids sink to the bottom of the skillet and turn light golden brown, 3 to 4 minutes. Add apples and stir to evenly coat in butter. Cook, stirring occasionally, until apples are crisp-tender and still hold their shape, about 5 minutes. Add lemon juice, 2 tablespoons of the sugar, and a pinch of salt. Cook, stirring constantly, until sugar dissolves and apples are glazed in sugar mixture, about 2 minutes. Transfer apples to a large plate and refrigerate until cool, about 20 minutes.
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Serious Eats / Robby Lozano -
Set a wire rack inside a 13- by 18-inch rimmed baking sheet; set aside. Fill a large Dutch oven with 1 1/2 inches of canola oil and heat over medium-high until oil is 375ºF (190ºC).
