Apple Fritters
crispy and sweet outside, tender and apple-y inside
Servings: 10 fritters
Ingredients
For the apples
- 1 tablespoon butter
- 3 fist sized apples
- pinch salt
- 1 tablespoon white or light brown sugar
For the batter
- 1 cup apple cider
- 1 ¼ cups all-purpose flour
- ¼ cup white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 teaspoon squeeze ginger (or ¼ teaspoon ground)
- 1 large egg, beaten
- 1 tablespoon melted butter
For the glaze
- ½ cup confectioners' sugar or more as needed
- 1 tablespoon apple cider or as needed to make glaze
Instructions
For the apples
- Peel and core the apples, then cut them into a small (¼ inch) dice. You'll have about 3 cups of diced apples (less after cooking)
- Melt 1 tablespoon of butter in a medium skillet, then fry the apples for a couple minutes until they soften slightly. Sprinkle the apples with a tablespoon of sugar (or to taste) and a pinch of salt (just a pinch). Continue to cook for a couple more minutes. The apples should be cooked, but still hold their shape. Remove from the heat and allow to cool.
For the batter
- While the apples are cooking, measure a cup of apple cider into a small saucepan. Bring to a boil and allow the liquid to reduce by about a third. Remove from the heat.
- In a large mixing bowl measure the flour, baking powder, salt, cinnamon and nutmeg. If using ground ginger, add it now. Use a whisk to combine the dry ingredients, creating a well in the center.
- Melt another tablespoon of butter (I use the microwave). In a small bowl, beat the egg and squeeze ginger, if using, then mix in the butter.
- Add the apples and egg mixture to the well in the dry ingredients. Pour over ½ cup of the boiled cider You'll have cider leftover to use in the glaze. Mix all the ingredients together until all the flour is wet.
- In a large skillet, heat about ¼ inch of oil to 325-350°F/163-180°C. Working in batches, spoon about a quarter cup of batter for each fritter into the oil. Fry until the top begins to dry out and the sides have browned. Flip the fritters and fry until the fritters are gorgeous brown, about 3 minutes per side. Regulate the heat to allow the fritters to cook through without overbrowning.
- Remove the fritters from the oil and drain on a rack or paper towels. Let cool slightly before glazing.
For the glaze
- Whisk the confectioner's sugar with some of the remaining boiled cider, a little at a time, until a smooth glaze forms. Drizzle over the fritters.