Apple fritters
- Preparation 20 min
- Cooking 20 min
- Servings 6 to 8
- Freezing Absolutely
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🍎 Old-fashioned fritters that blow your taste buds away
Want a dessert that blows your taste buds away? These old-fashioned apple fritters are here to save your life. I made them in apple season, but you can make them all year long. They’re so good that I ate five of them as soon as they were ready!
🥣 Grated apples and applesauce in the batter
I grated the apples because I felt like it, and they mix right into the batter. The applesauce adds flavor. For the apples, I used Cortland: a bit more tart, and they keep a nice texture without turning to mush.
🍯 The cream liqueur glaze
For the glaze, I used the dulce de leche cream liqueur from Chocolats Favoris. Any chocolate or Irish-style cream liqueur will do the job. And it’s mixed cold, no need to heat anything.
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🛢️ A small batch at a time, and be patient
This is tip number one. Fry only a few fritters at a time, and wait for the oil to come back up to the right temperature each time before adding more. Put in too many at once and the oil temperature drops. Then the fritters don’t really cook, and they soak up the oil like sponges.
🥣 Mix just enough
We don’t want to develop the gluten. As soon as the flour is wet, you stop. A few lumps are fine.
🍽️ Drain on a rack
Paper towel on the counter, the rack on top, and the fritters on the rack. They drain and cool a little without sitting in their own oil.
🍯 The glaze is made cold
You stir everything together in a bowl, and that’s it. If the texture is too stiff, add a bit more cream liqueur. No saucepan, no stove.
❄️ Freeze them without the glaze
Fry them, let them cool, then freeze them without the glaze. To reheat, pop them gently in the oven or the air fryer, and glaze at the end.
✅ What to serve with my apple fritters
If you want a table full of apple desserts, my homemade apple crisp makes a good pair. For another kind of donut, my maple donut holes with Baileys glaze have the same kind of glaze. And my apple Bundt cake with ginger cider goes very well with a coffee.
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Ingredients for the glaze
- 1 cup (250 ml) icing sugar
- 1 tbsp (15 ml) milk
- 2 tbsp (30 ml) dulce de leche cream liqueur
Ingredients
- 1 ½ cups (375 ml) all-purpose flour
- ¼ cup (60 ml) brown sugar
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) cinnamon
- ½ tsp (2.5 ml) salt
- ½ tsp (2.5 ml) nutmeg
- ⅓ cup (80 ml) milk
- ¼ cup (60 ml) applesauce
- 2 large eggs
- 2 Cortland apples, peeled and grated
- 1 tsp (5 ml) vanilla extract
- Canola oil for frying
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Preparation
- In a bowl, combine the glaze ingredients and mix. Adjust the texture by adding a little dulce de leche cream liqueur if needed. Set aside.
- In a large bowl, put the flour, brown sugar, baking powder, salt, cinnamon and nutmeg, then mix. Set aside.
- In another large bowl, combine the milk, applesauce, eggs, apples and vanilla and beat for 1 minute. Pour into the flour mixture and stir just enough to wet the dry ingredients.
- Preheat the fryer to 375°F (190°C). You can also pour 2 inches (5 cm) of oil into the bottom of a saucepan.
- Take about 2 large tablespoons of the batter and drop it into the fryer. Cook 2 to 3 minutes per side until the fritters are deep golden. Cook a small amount at a time and wait for the oil to come back up to the right temperature before cooking the next fritters. Put a few sheets of paper towel on the counter, set the rack on top and put the fritters on the rack. The goal is to let them drain and cool slightly. Drizzle with glaze and devour!
I’ve never tested it. These are fritters, made for frying, and that’s how I make them.
Yes. Freeze them without the glaze, once they’re cooked. To reheat, pop them gently in the oven or the air fryer, then glaze them.
I used Cortland. They’re a little more tart and keep a nice texture without turning to mush in the batter.
It depends on how big you make them. The recipe serves 6 to 8.
I used the dulce de leche cream liqueur from Chocolats Favoris, but any chocolate or Irish-style cream liqueur will do the job. The glaze is mixed cold.
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