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Chef John's Apple Fritters

I didn't think I liked apple fritters, but turns out I just don't like chunks of almost raw apple, surrounded by a doughnut. Maybe I've just been going to the wrong shops, but I've never enjoyed the texture, and always wanted to try them with cooked apples.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2814.2 kcal

Equipment

  • 1 Deep-fryer or Large Heavy-Bottomed Saucepan
  • 2 Mixing Bowls For wet and dry ingredients.
  • 1 Whisk
  • 1 Slotted Spoon For safely removing fritters from hot oil.
  • 1 Instant-Read Thermometer Essential for precise oil temperature control.

Ingredients
  

Main

  • 1 tablespoon butter
  • 2 large Granny Smith apples - peeled cored and cut into 1/4-inch dice
  • 1 tablespoon white sugar
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 large egg
  • ¼ cup white sugar
  • 1 tablespoon melted butter
  • ½ cup sparkling apple cider
  • 2 cups vegetable oil for frying
  • ½ cup confectioners' sugar or more as needed
  • 1 tablespoon sparkling apple cider or as needed to make glaze

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Dotdash Meredith Food Studios
  • Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature. Dotdash Meredith Food Studios
  • Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined. Dotdash Meredith Food Studios
  • Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Dotdash Meredith Food Studios
  • Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated. Dotdash Meredith Food Studios
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes. Dotdash Meredith Food Studios
  • Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing. Dotdash Meredith Food Studios
  • Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters. Enjoy! Dotdash Meredith Food Studios

Notes

1. Oil Temperature is Critical: Maintain the oil at 350°F (175°C) strictly. Too low, and fritters become greasy; too high, and they burn outside while remaining raw inside. A thermometer is non-negotiable.
2. Do Not Overmix: Stir the batter just until the flour is incorporated. Overmixing develops gluten, leading to tough fritters rather than light and airy ones.
3. Pre-Cooking Apples: Chef John’s method of pre-cooking apples in browned butter is key to texture and flavor. It ensures tender apples throughout and adds a nutty depth to the fritters.
4. Draining: Drain fritters thoroughly on a paper-towel-lined plate to remove excess oil, ensuring a crisp, non-greasy finish.