Ingredients
The following ingredients have 12 Servings
- 2 large Granny Smith apples (peeled and chopped into 1/4-inch pieces)
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine grain sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup boiled cider (or apple cider)
- 1/2 cup apple cider
- 2 large eggs
- 2 tablespoons unsalted butter (melted)
- 3 cups vegetable oil
- 2 cups confectioners' sugar
- 3 tablespoons boiled cider (or 1/4 cup apple cider)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Milk
Instruction
- Make the fritters: Spread chopped apples in single layer on paper towels and pat dry with additional paper towels.
- Whisk together flour, granulated sugar, baking powder, sea salt, cinnamon, and nutmeg in large bowl. Stir the apples into the flour mixture.
- In a separate bowl, whisk ciders, eggs, and melted butter in medium bowl until combined. Stir cider mixture into flour mixture until incorporated.
- Heat the oil in a large heavy-bottomed pot or in a Dutch oven over medium-high. Insert a thermometer into the oil and heat to 350 degrees. Scoop fritter batter by the 1/3 cups-full, and spoon it into the oil; press the heaps of batter lightly with back of spoon to flatten (this helps them cook evenly). Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
- Make the glaze: whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Add milk to thin glaze if it is too thick to drizzle. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve warm.
- Store leftovers in an airtight container.
