Ingredients
Equipment
Method
- Heat vegetable oil in a deep fryer or heavy pot to exactly 375°F (190°C). Use a thermometer to monitor temperature throughout cooking.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Pour in milk, beaten eggs, and 1 tablespoon oil. Stir gently until just combined - don't overmix as this will make tough fritters.
- Fold in the chopped apples until evenly distributed throughout the batter.
- Working in small batches to avoid overcrowding, carefully drop spoonfuls of batter into the hot oil. Fry for about 5 minutes, turning occasionally, until golden brown all over.
- Using a slotted spoon, transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- While still warm, toss fritters in cinnamon sugar until well coated. Serve immediately for best texture and flavor.
Notes
Apple Selection: Granny Smith, Honeycrisp, Gala, or Fuji apples work best. A mix of tart and sweet varieties creates the most complex flavor.
Oil Temperature: Maintaining 375°F is crucial. Too hot burns the outside while leaving centers raw; too cool makes greasy fritters.
Storage: Store cooled fritters in airtight containers at room temperature for 2 days, refrigerated for 1 week, or frozen for 3 months.
Reheating: Warm in a 350°F oven for 5-7 minutes to restore crispiness. Avoid microwaving as it makes them soggy.