One of my favorite memories from growing up was the sweet aroma of apple fritters wafting through the house on Sunday mornings. These old-fashioned treats are not only delicious but also hold a special place in my heart. My grandmother used to make them every weekend, and the entire family would gather around the table, eagerly waiting for the first batch to come out of the fryer. The combination of warm, spiced apples encased in a crispy, golden batter was simply irresistible.
This recipe for Old Fashioned Apple Fritters brings back those cherished moments and is perfect for any occasion. Whether you’re serving them for breakfast, as a dessert, or a sweet snack, these fritters are sure to be a hit. What I love about this recipe is its simplicity and versatility. You can easily tweak it to suit your preferences. For instance, adding a pinch of nutmeg or swapping out the light brown sugar for dark brown sugar can give the fritters a richer flavor. If you’re a fan of nuts, consider folding in some chopped pecans or walnuts for added texture and taste.
For a healthier twist, you can use whole wheat flour instead of all-purpose flour, though it will slightly change the texture. And if you’re avoiding dairy, almond milk or oat milk can be substituted for regular milk without compromising the flavor. These small changes can make the recipe more aligned with your dietary needs while still keeping the essence of the classic apple fritter intact.
Making these apple fritters is a delightful way to spend time with family and friends. The process is straightforward and doesn’t require any advanced cooking skills, making it an excellent activity for both kids and adults. Plus, there’s something incredibly satisfying about biting into a freshly made fritter, with its crisp exterior and tender, apple-filled center. So, gather your ingredients, and let’s create some delicious memories with this timeless recipe.
Making the Old Fashioned Apple Fritters
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Ingredients
- 1/4 cup milk
- 1 cup all-purpose flour
- 3 tablespoons light brown sugar
- 3 cups apples, diced
- 1 teaspoon cinnamon
- 1 1/2 cup powdered sugar
- 3-4 teaspoons water
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
- vegetable oil for frying
Directions
- Combine flour, baking powder, salt, and cinnamon in a large bowl.
- In a separate bowl, whisk together eggs, brown sugar, and vanilla extract until well blended.
- Stir the egg mixture into the flour mixture until smooth, then add the milk and mix thoroughly.
- Gently fold the diced apples into the batter until just coated, taking care not to overmix.
- Heat vegetable oil in a Dutch oven or cast-iron pot to 350°F, ensuring the oil is at least 2 inches deep.
- Using a tablespoon or cookie scoop, drop portions of the batter into the hot oil, frying 3-4 fritters at a time for about 2 minutes per side, until deep golden brown.
- Remove the fritters from the oil with a spider tool and place them on a paper towel-lined tray to drain excess oil.
- Mix powdered sugar, water, and vanilla extract to make the glaze. Dip each fritter in the glaze and let them cool slightly.
Storing Suggestions:
Store apple fritters in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze them for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes to restore their crispiness.
FAQs:
Can I use a different type of apple for this recipe?
Yes, you can use any type of apple you prefer. However, firmer varieties like Granny Smith or Honeycrisp are ideal as they hold up well during frying and provide a nice tartness to balance the sweetness.
How can I ensure my fritters stay crispy?
To keep your fritters crispy, avoid overcrowding the frying pot, which can lower the oil temperature. Also, make sure to drain them well on paper towels and reheat them in the oven if needed.
Is there an alternative to frying the fritters?
While frying gives the best texture, you can bake the fritters in a preheated oven at 375°F for about 15-20 minutes or until golden brown. Spray them lightly with oil before baking to help them crisp up.
What can I use as a substitute for light brown sugar?
If you don’t have light brown sugar, you can use regular granulated sugar with a small amount of molasses or simply use dark brown sugar, though it will have a richer molasses flavor.
Can I make the batter ahead of time?
It’s best to make the batter fresh to ensure the fritters rise properly. However, you can prepare the dry and wet ingredients separately a few hours in advance and mix them together right before frying.
What should I do with leftover glaze?
Leftover glaze can be stored in an airtight container in the refrigerator for up to a week. You can use it to glaze other baked goods like donuts or scones, or drizzle it over pancakes and waffles.
Old Fashioned Apple Fritters
Ingredients
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3 tablespoons light brown sugar
- 3 cups apples diced
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1/4 cup milk
- 2 Eggs
- 1/4 teaspoon salt
- 1 1/2 cup powdered sugar
- 3-4 teaspoons water
- vegetable oil for frying
Instructions
- In a large bowl, mix flour, baking powder, salt, and cinnamon together.
- In another bowl, whisk eggs, brown sugar, and vanilla until combined.
- Pour the egg mixture into the flour mixture, stirring until smooth. Add the milk and mix well.
- Gently fold in the diced apples until they are just coated. Be careful not to overmix.
- Fill a Dutch oven or cast-iron pot with at least 2 inches of vegetable oil and heat it on medium-high until the temperature reaches 350°F.
- Scoop the batter using a tablespoon or a cookie scoop and drop it into the hot oil. Fry 3-4 fritters at a time, cooking for about 2 minutes on each side, until they are deep golden brown.
- Use a spider tool to remove the fritters from the oil and place them on a tray lined with paper towels to drain excess oil.
- Prepare the glaze by mixing powdered sugar, water, and vanilla extract. Dip each fritter in the glaze and set aside to cool slightly.
