Loaded with fresh apples, these Glazed Apple Fritters
are the perfect treat for a cool Fall morning!
What is your ultimate weakness when it comes to food? Is it something sweet? Or maybe salty? Mine is easy…it’s apple fritters. There. I said it. I have an apple fritter problem. I can’t walk past them in the store without grabbing one. In fact, I have to be a bit strategic in my weekly grocery store runs. There is a corner near the bakery stocked with doughnuts…including apple fritters. I channel my inner Usain Bolt to get through this section unscathed. Little old ladies and kids: watch out! I’d hate to run you over with my shopping cart as I race past the apple fritters.
When my little sis got married last summer, she handed out small boxes of mini-apple fritters as folks left the reception. I somehow managed to save those bad boys until the next morning, and I gobbled them down sitting in the Nashville airport. Best breakfast ever. When we went back to visit her earlier this year, I made her take a special trip over to that doughnut store. Yup, that happened. Hey, I was on vacation, and nothing says vacation like an apple fritter!
Back when I lived in Atlanta, I commuted several days a week over to Athens, GA for grad school. If I timed the traffic just right, then I could make it door to parking spot in 1.5 hours. There was an awesome convenience store about half-way between my house and campus, and I’d always stop and grab a diet soda on the way to class. Every once in a while, I’d grab an apple fritter, too. (Yes, I am fully aware of the irony of getting a diet soda along with an apple fritter.) Hey, that apple fritter helped me battle the traffic. It was a necessity.
Until recently, I’d never actually made apple fritters at home. But since we are smack in the middle of apple season here in upstate New York, I decided it was time to give apple fritters a shot. After doing a bit of fritter research, I decided to go with the yeasted version. I recognize this adds a bit of time to the process, but apparently the non-yeasted version just doesn’t quite make it to apple fritter stardom. (I’m sure I’ll try the non-yeasted version at some point, and I’ll report back. But for now, we’re going with the yeast!)
We try to avoid frying food too often around here. I’ll still fry occasionally, but it’s all about moderation! Considering how glazed apple fritters are my one true weakness, I think frying is completely justified on this occasion. This was my first attempt at making apple fritters, but I gotta say…they turned out great! They were incredibly tasty, although I may or may not have burned my tongue as I couldn’t wait long enough for them to cool. Oops.
Glazed Apple Fritters
- 2-3 cups canola or vegetable oil for frying
For the Dough
- 1 tsp active dry yeast
- 1⅔ cups all-purpose flour
- ½ cup granulated sugar
- ¼ tsp salt
- ½ tsp cinnamon
- ⅓ cup milk
- 2 large egg yolks
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the Apples
- 2 Tbsp unsalted butter
- 1 large apple peeled, cored and diced
- ½ tsp cinnamon
- 2 Tbsp brown sugar
- ½ cup apple cider
For the Glaze
- ¾ cup powdered sugar
- 2 Tbsp milk
- ¼ tsp vanilla extract
- In a large bowl, combine the yeast, flour, sugar, salt and cinnamon. Mix well.
- Add the milk, egg yolks, melted butter and vanilla extract. Stir until just combined. Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 2 hours.
- To make the Apples, melt the butter in a large skillet over medium-high heat. Once melted, add the diced apples, cinnamon, and brown sugar. Stir until well coated. Add the apple cider and let cook for 9-10 minutes, or until cider is mostly reduced. Set aside to cool.
- Once dough has rested, transfer it to a well-floured countertop. Press dough out into a square approximately 10"x10". (The dough should be soft and roll-able at this point.) Spread the cooked apples evenly around the top of the dough, and then fold the dough into thirds (like a letter). Place dough on a parchment-lined sheet pan. Cover and place back in a warm location for another 30 minutes.
- Using a deep fryer or a large Dutch oven, heat the canola or vegetable oil to 375°F. (An easy way to check the temperature is to drop a pinch of flour in the oil. If it bubbles up and turns brown quickly, then the oil is ready to go.)
- On a well-floured surface, carefully press/roll the dough out into a rectangle about ½” thick.
- Cut the dough into 4-oz pieces (~1/3 cup of dough) and set pieces on a well-floured surface to rest for 10 minutes.
- Meanwhile, prepare the Glaze by whisking together the powdered sugar, milk and vanilla extract in a small stainless steel bowl. Place bowl over a medium saucepan of gently boiling water (make sure water doesn’t touch bottom of bowl). Heat until Glaze is warm, stirring occasionally.
- Gently press/roll each piece of dough into a 4” oval. Carefully place the dough in the hot oil and fry until golden brown, about 60-90 seconds per side. (Tip: Don’t forget to flip the fritters to ensure even cooking.)
- Remove fritters from the oil and let dry on paper towels.
- While still warm, brush the fritters with the warm Glaze.
- Let fritters cool before serving.