The Unexpected Secret to Making Bakery-Style Apple Fritters Right in Your Kitchen

Regarding the Apple Fritters:

• 42g unsalted butter (1 1/2 ounces; 3 tablespoons)

• 226 g granny smith apples

• 2 teaspoons fresh lemon juice from 1 medium lemon
  

• 1/2 cup granulated sugar

• 1 teaspoon plus a pinch Diamond Crystal kosher salt; for table salt, use half as much by volume
  

• Canola oil, for frying

• 355 g all purpose flour

• 2 teaspoons baking powder

• 3/4 teaspoons apple pie spice

• 2 large eggs, lightly beaten
  

• 1/2 cup whole milk

• 1/3 cup sour cream

• 1 teaspoon vanilla extract

For the Coating:

• 285 g confectioners sugar

• 5 tablespoons apple cider

• 1 pinch kosher salt

1. Regarding the Apple Fritters: In a large skillet, melt butter over medium heat. Cook, whisking constantly with a wooden spoon, until milk solids sink to the bottom of the skillet and turn light golden brown, 3 to 4 minutes. Add apples and stir to evenly coat in butter. Cook, stirring occasionally, until apples are crisp-tender and still hold their shape, about 5 minutes. Add lemon juice, 2 tablespoons of the sugar, and a pinch of salt. Cook, stirring constantly, until sugar dissolves and apples are glazed in sugar mixture, about 2 minutes. Transfer apples to a large plate and refrigerate until cool, about 20 minutes.

   

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2. Set a wire rack inside a 13- by 18-inch rimmed baking sheet; set aside. Fill a large Dutch oven with 1 1/2 inches of canola oil and heat over medium-high until oil is 375ºF (190ºC).

   

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3. In a large bowl, whisk flour, baking powder, apple pie spice, remaining 1/2 cup sugar, and 1 teaspoon salt to combine; set aside. In a medium bowl, whisk eggs, milk, sour cream, and vanilla to combine. Add sour cream mixture and cooked apples to dry ingredients, and, using a flexible spatula, fold together until a thick batter forms.

   

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4. Working in batches of 3, carefully drop about 1/2 cup of batter into hot oil and, using the back of a spoon, immediately press fritter until fritter is about 4-inches in diameter. Fry, adjusting heat as needed to maintain temperature, and use a spider skimmer or slotted spoon to flip fritters halfway through. Cook until fritters are browned, puffed, and cooked through, about 5 minutes. Transfer finished fritters to prepared wire rack and repeat with remaining fritters.

   

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5. For the Coating: In a medium bowl, whisk confectioners’ sugar, apple cider, and salt until smooth. Working with one fritter at a time, dip top of fritter into glaze, allowing excess glaze to drip off. Return fritter to wire rack, glaze side up. Repeat with remaining fritters. Serve warm or at room temperature.

   

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Unique Gear

A spacious frying pan, a wire cooling rack, a 13-by-18-inch baking tray with edges, a sizable Dutch oven, and a spider strainer or slotted ladle.

Remarks

In case apple pie spice isn't on hand, you can substitute it with pumpkin pie spice or mix together 1/2 tsp of cinnamon and 1/4 tsp of nutmeg for the fritter batter.

Preparation and Storage Tips

Apple fritters taste best when enjoyed fresh out of the fryer, but if you need to save them for later (like for a flight), you can keep them in a paper bag at room temperature for up to 24 hours.