Ingredients:

  • 2 large Granny Smith apples, peeled and diced into 1/4 inch cubes
  • 1 tablespoon granulated sugar (for apple maceration)
  • 0.5 teaspoon lemon juice
  • 250g all-purpose flour
  • 50g granulated sugar
  • 1 tablespoon baking powder
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 160ml whole milk
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted
  • 240g powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons whole milk (for glaze)
  • 1 pinch salt
  • 1 liter grape seed or canola oil for frying

Instructions:

  1. Toss diced apples with 1 tablespoon of sugar and lemon juice. Let sit for 5 minutes, then pat thoroughly dry with paper towels to remove excess moisture.
  2. In a large mixing bowl, whisk together the flour, 50g granulated sugar, baking powder, cinnamon, and nutmeg until well combined and no lumps remain. Note: Do not overmix; a few lumps are fine and actually help the texture.
  3. In a separate bowl, whisk together the 160ml milk, eggs, and melted butter. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are fine and actually help the texture.
  4. Gently fold the prepared apple chunks into the batter until the fruit is evenly distributed.
  5. Heat oil in a heavy-bottomed Dutch oven to 375°F (190°C). Use a thermometer to maintain this temperature.
  6. Drop 1/4 cup portions of dough into the hot oil, flattening slightly with a spoon to create craggy edges. Fry for 2-3 minutes per side until mahogany brown and firm to the touch.
  7. In a small bowl, whisk together powdered sugar, vanilla, 4 tablespoons milk, and a pinch of salt to create the glaze.
  8. Remove fritters with a spider strainer and drain on a wire rack for 1 minute, then dip into the glaze while still warm.