Description
This Old Fashioned Apple Fritter recipe features crispy, golden-fried fritters loaded with tender chunks of Honeycrisp apples and a hint of ginger. Finished with a luscious salted caramel glaze and a sprinkle of finishing salt, these warm fritters offer a nostalgic treat perfect for breakfast or dessert.
Ingredients
Fritter Batter
- 1½ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp kosher salt
- 2 tsp baking powder
- ½ tsp ground ginger
- ⅔ cup whole milk (warmed to 110-115°F)
- 1 tbsp salted butter (melted)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 Honeycrisp apples (peeled, cored, and diced into ¼ inch chunks)
For Frying
- Vegetable oil (for frying, enough for deep frying in a dutch oven)
Salted Caramel Glaze
- 1 cup soft caramel bits
- Splash of water (to melt the caramel bits)
- Finishing salt (to sprinkle on fritters)
Instructions
- Heat the oil: Begin heating vegetable oil in a dutch oven or large heavy-bottom pot to 375°F (190°C). Use a candy thermometer to maintain the temperature.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, granulated sugar, ground ginger, and kosher salt. Set aside.
- Combine wet ingredients: In a medium bowl, whisk the warmed milk, melted butter, eggs, and vanilla extract until smooth.
- Form the batter: Pour the wet ingredients into the bowl with dry ingredients and whisk until just combined. Avoid overmixing to keep fritters tender.
- Fold in apples: Gently fold the diced Honeycrisp apples into the batter using a baking spatula, evenly distributing the chunks.
- Fry the fritters: Carefully drop ¼ cup portions of batter into the hot oil, frying 2 to 3 fritters at a time to avoid overcrowding. Fry each side for 2-3 minutes or until deep golden brown. Use the thermometer to keep oil temperature steady at 375°F.
- Drain excess oil: Remove fritters with a slotted spoon and transfer to a baking sheet lined with paper towels to drain excess oil.
- Melt the caramel glaze: While the fritters fry, melt caramel bits with a splash of water in the microwave, stirring every 30 seconds until smooth and completely melted.
- Glaze the fritters: Once fritters have cooled slightly but are still warm enough to hold, dip each into the warm caramel glaze.
- Finish and serve: Sprinkle a light amount of finishing salt over the glazed fritters to enhance flavor. Serve warm and enjoy.
Notes
- Keep the oil temperature steady to ensure fritters are crispy on the outside and cooked through inside.
- Use Honeycrisp apples for their sweet-tart flavor and firm texture that holds up well when fried.
- Do not overmix batter to prevent tough fritters; a few lumps are okay.
- If caramel glaze thickens too much, warm slightly before dipping fritters again.
- Serve fritters warm for the best flavor and texture experience.
