Apple Fritters

Name: Apple Fritters
Prep time: 30 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 0.25 cup plus 2 tablespoons granulated sugar; 2.25 teaspoons baking powder; 1 teaspoon coarse salt; 0.75 cup whole milk; 2 large eggs, room temperature; 2 tablespoons melted unsalted butter; 0.5 teaspoon pure vanilla extract; 2 sweet apples, such as Rome, McIntosh, or Gala, peeled, cored, and cut into ¼-inch pieces (about 3 cups); Safflower oil, for frying; Confectioners' sugar, for dusting

3.5

(81)

1 Review

By

Martha Stewart Test Kitchen

Updated on January 24, 2022

Prep Time:

30 mins

Total Time:

45 mins

Yield:

3 dozen

Best served warm, these fragrant, golden apple fritters are tender, crisp, and fruity. A simple (no-yeast) alternative to sufganiyot, our fritters are studded with diced sweet apples and generously dusted with confectioners' sugar. Martha made this recipe on Martha Bakes episode 602.

Ingredients

2 cups all-purpose flour
¼ cup plus 2 tablespoons granulated sugar
2 ¼ teaspoons baking powder
1 teaspoon coarse salt
¾ cup whole milk
2 large eggs, room temperature
2 tablespoons melted unsalted butter
½ teaspoon pure vanilla extract
2 sweet apples, such as Rome, McIntosh, or Gala, peeled, cored, and cut into ¼-inch pieces (about 3 cups)
Safflower oil, for frying
Confectioners' sugar, for dusting

Directions

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, butter, and vanilla. Gently fold milk mixture into flour mixture until just combined. Fold in apples.
Meanwhile, heat 2 inches of oil in a medium heavy-bottomed pot over medium-high heat until a thermometer registers 350 degrees. Set a wire rack in a rimmed baking sheet.
Working in batches, drop heaping tablespoons of dough into oil. (A small ice cream scoop works especially well for creating uniform-size fritters.) Cook, turning once, until puffed and golden, 3 to 4 minutes. Transfer to rack with a slotted spoon. Let cool slightly, dust with confectioners' sugar, and serve.

David Malosh

Cook's Notes

For a dairy-free version, use almond milk and margarine in lieu of the milk and butter in the ingredients list.

Originally appeared: Martha Stewart Living, December/January 2015