Apple fritters are a delightful treat that can transport you to cozy memories of sweet mornings. This recipe aims to recreate that magical experience of biting into a warm, crispy fritter filled with sweet apples and aromatic spices.
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups apples, peeled, cored, and diced into small pieces (about 2 medium-sized apples)
- Vegetable oil for frying
- Powdered sugar for dusting
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. Mix them together until well incorporated.
- In a separate bowl, beat the eggs, then add the milk and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients, and stir until you have a smooth batter. It should be thick but still pourable.
- Gently fold in the diced apples into the batter, ensuring they are evenly distributed.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be around 350°F (175°C).
- Using a spoon or an ice cream scoop, carefully drop spoonfuls of the apple batter into the hot oil. Be cautious not to overcrowd the pan. Fry the fritters until they are golden brown on both sides, about 2-3 minutes per side.
- Using a slotted spoon, remove the apple fritters from the hot oil and place them on a paper towel-lined plate to drain any excess oil.
- While the fritters are still warm, dust them generously with powdered sugar. This adds a delightful sweetness and appearance to the fritters.
- Serve your homemade apple fritters warm and enjoy the delicious combination of crispy exterior and tender, apple-filled center.
- You can adjust the amount of cinnamon and sugar to your taste.
- These apple fritters are best enjoyed fresh, but you can store any leftovers in an airtight container for a day or two and reheat them in the oven for a few minutes to regain their crispiness.