Apple Fritters

I’m what’s called selectively health conscious. What that means is that I eat very well during the week—I eat lean proteins, lots of vegetables and good carbs—but by the time Friday comes, that all goes out the window—give me all the sugar and fats. I try and keep a good balance between the two so I can maintain a decent body weight. And it’s been working pretty well.

But the weekend is here. And for some reason, all I can think about is doughnuts. OK, let’s be real: I think about doughnuts frequently. I already have a date with a good friend at Beiler’s Doughnuts tomorrow; it’s a pretty widely known in Philly, but I’ve never been. I am v. excited for that experience. I hope it’s magical. Call me a glutton for punishment, but I’m the type of person that needs instant gratification. I’m like with everything in life—food, experiences, shopping.

So, what did I do?

I played around with a recipe for apple fritters. Sure, one can argue that apple fritters and doughnuts are technically different, but let’s face it: They are both fried dough. Whatever. You only live once, right? It took a couple tries, but they finally came out right. The first time, the dough was perfect, but I heated my oil incorrectly (patience, am I right?). But once I sat back and relaxed, and let the oil heat up at its own pace, it came out marvelously.




What You Will Need:

2 cups flour
1/3 cup granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. nutmeg
2 eggs, room temperature
2/3 cup milk, room temperature (I used cashew milk)
1 tsp. vanilla paste

2 cups apples, grated

For the glaze:

1/4 cup of powdered sugar
2 tbsp. milk


How You’ll Do It:

1. Preheat a cast iron skillet or heavy bottom pan with at least 4 inches of canola or vegetable oil. Make sure the oil clears at least 4 inches. This prevents the fritters from burning. To heat the oil, bring the oil up on high, and then lower the heat to medium high for about 10 minutes. This should level out the oil temperature.

Note: If you have a deep fryer, even better. Use that!

2. While the oil is heating, mix the wet ingredients (eggs, milk and vanilla) in a small bowl. In a medium bowl, mix together the dry ingredients (flour, baking powder and spices).

3. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Use a whisk or a wooden spoon and stir until everything is evenly incorporated. Mix just until combined—don’t overmix! Once combined to a beautiful thick batter, fold in the apples.

4. At this point, the oil should be ready. Taking a big tablespoon, drop three dollops to make a big ass apple fritter. You can make smaller fritters if you want, but what’s the fun in that?

5. Make sure you loosen up the fritter with a spider to make sure it’s not sticking to the bottom of the pan. After 4 minutes or until the fritter is golden brown, flip to the other side. Repeat.

6. Once the fritter is cooked on both sides, let them rest on a paper towel-lined plate. After all the fritters are cooked, let them rest for a few minutes.

7. While the fritters are cooling down, make the glaze. Combine the powdered sugar and milk, and then drizzle the glaze onto the fritters.

8. This is optional. Fill the fritters with apple butter. It makes a world of a difference.


9. Enjoy, and try not to eat them all in one sitting like I did. I am extremely uncomfortable right now, but I’m happy. And that’s all that matters.

Tip: For extra sweetness and cute flair, sprinkle some granulated sugar on top! 


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