These fritters use diced apple folded into a thick cinnamon batter. Fry a small test spoonful first to check the oil and batter texture; the fritters should brown steadily rather than darken at once. This recipe makes about twelve small fritters for four people.
Makes: 12 fritters
Prep: 15 minutes
Cook: 20 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 large egg
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 large crisp apple, peeled if desired and diced small
- 3 cups neutral oil, for frying
- 2 tablespoons powdered sugar, for serving
Method
- Whisk the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- In another bowl, whisk the egg, milk, and vanilla. Stir into the dry mixture just until combined, then fold in the diced apple.
- Pour oil into a deep, heavy saucepan to a depth of about 1 1/2 inches. Heat over medium to about 350°F, checking with a thermometer.
- Carefully lower heaped tablespoons of batter into the oil, leaving space between them. Fry in batches for 2 to 3 minutes per side, turning once, until golden and cooked through.
- Lift fritters with a slotted spoon and drain on a rack or paper towels. Let the oil return to temperature between batches.
- Dust lightly with powdered sugar and serve warm.
Variations
Use a firm pear in place of the apple, or add 1/4 teaspoon ground ginger. If the batter spreads in the test fry, stir in flour 1 tablespoon at a time.
Storage and reheating
Fritters are best on the day they are made. Refrigerate leftovers in a covered container for up to 2 days and rewarm in a 325°F oven.
For a weekend breakfast plan, see the breakfast prep guide for early mornings and grocery list for a week of breakfasts. Add apples and pantry ingredients to the Lucru Home meal planner.
