Fritters are just bottom-line, no questions asked, one of my most beloved treats. Fried is one of my most favorite food groups and my love for donuts is equaled only by my love for my children, so really, being extremely fond of fritters is kind of to be expected. In my new book, hitting bookstores on April 10th!!!, I have a chai banana fritter recipe, which is special for its spiciness and brown sugar-banana flavor-profile. But I love these apple ones, for their simplicity. They are not super sweet, which is why the dusting of confectioners’ sugar post-frying is so key, and the addition of cornstarch in the batter makes them extra crispy.
The amount of apples called for is generous, but this makes for the tastiest and most fruity of fritters, I swear.
Finally, in general, when making fritters, I call for the batter to rest in the fridge for up to two hours or overnight, for the most delicate of fried teats, but here I have not – I wasn’t up for the wait when I first developed these, and have found each time I have made them since (sans resting) they have been just about perfect.
So, if you’d like to make them the night before – for a breakfast the next day of freshly fried fitters – by all means, do. But if you get the fritter craving and need it satisfied right away, this recipe will not disappoint.
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup corn starch
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon table salt
- 1 tablespoon unsalted butter, melted and cooled
- 1/2 cup heavy cream
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 2 1/2 cups peeled and diced apples, from about 2 to 3 apples
- Canola oil for frying
- Confectioners’ sugar for dusting
- Line a wire rack with a thick layer of paper towels or 1 or 2 large paper grocery bags and set near the cooktop.
- In a medium bowl, whisk together the sugar, flour, cornstarch, baking powder, and salt.
- In a large bowl, whisk together the melted butter, heavy cream, egg, yolk, and vanilla until frothy. Fold the dry ingredients into the wet, using a rubber spatula, until just a few streaks of flour remain. Fold in the apples just to combine.
- Fill a large, heavy pot with 2 inches of oil. Attach a deep-fat/candy thermometer to the side of the pot and heat the oil on medium-high heat until the temperature reaches 350°F [185°C], or a bit above.
- Scoop 1 1/2-tbsp balls of batter, using a cookie scoop or measuring spoon, and place them in the oil. Fry the fritters for about 2 minutes total, gently flipping them over with wooden chopsticks or any two thin utensils at the halfway point, once one side has browned. Depending on the size of your pot and your patience level, you may fry one fritter at a time or several.
- Using a slotted spoon, carefully transfer the fritters to the prepared wire rack. To prevent the fritters from absorbing extra oil, gently pat them with additional paper towels.
- Dust with confectioners’ sugar. Apple fritters are best enjoyed warm on the day they are made.