Apple Fritters with Cinnamon Glaze. Small fried apple fritters with diced fruit and a thin cinnamon-sugar glaze, made in batches. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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Apple pieces in a golden fritter
Finely diced apples sit inside a small irregular fried fritter, finished with a thin cinnamon glaze. This is a working brunch treat, not a baked doughnut or a measured low-fat recipe.
Oil absorption and final cooked size are unknown, so no numerical nutrition panel should be inferred from the four cups of frying oil added to the pot.
Mix just until combined
Whisk dry flour, leavener, sugar and spice separately from egg, milk and vanilla. Fold together with two finely diced peeled apples. Overworking can make the batter tough.
Keep apple pieces small enough to cook within a short fry. Large chunks may leave a wet or undercooked center while the outside gets dark.
Ingredients for 12 fritters
| Ingredient | Amount | Use |
|---|---|---|
| All-purpose flour | 2 cups | Fritter batter. |
| Granulated sugar | 1/4 cup | Fritter batter. |
| Baking powder | 2 teaspoons | Fritter batter. |
| Ground cinnamon, for batter | 1 teaspoon | Fritter batter. |
| Fine salt | 1/2 teaspoon | Fritter batter. |
| Large eggs | 2 eggs | Fritter batter. |
| Whole milk, for batter | 3/4 cup | Fritter batter. |
| Vanilla extract | 1 teaspoon | Fritter batter. |
| Apples, peeled and finely diced | 2 medium apples | Mix into batter. |
| Neutral oil for frying | 4 cups | Working pot fill; actual absorption unknown. |
| Confectioners' sugar | 1 cup | Glaze. |
| Ground cinnamon, for glaze | 1/2 teaspoon | Glaze. |
| Whole milk, for glaze | 2 tablespoons | Glaze. |
Step-by-step method
- Whisk 2 cups flour, 1/4 cup sugar, 2 tsp baking powder, 1 tsp cinnamon and 1/2 tsp salt. Whisk two eggs with 3/4 cup milk and 1 tsp vanilla separately, then fold wet into dry and add finely diced pieces from two peeled apples.
- Pour about 4 cups neutral oil into a heavy deep pot, leaving ample headroom, and heat to approximately 350°F on a frying thermometer. Drop modest equal scoops of batter in small batches without crowding or splashing.
- Fry each batch approximately 2–3 minutes per side until deeply golden and cooked through, checking that the apple-studded center has no wet batter. Maintain oil temperature between batches. Drain with a slotted spoon onto paper towels.
- Whisk 1 cup confectioners' sugar, 1/2 tsp cinnamon and 2 tbsp milk. Drizzle a thin glaze over cooled fritters and allow it to set. Count about twelve, measuring actual size, oil absorption, cook and glaze behavior in a kitchen trial.
Use a thermometer and small batches
Heat oil in a deep heavy pot with ample headroom. A frying thermometer helps hold roughly 350°F. Crowding the pot lowers temperature and can leave greasy, pale fritters.
Turn carefully when golden and check a cut sample for no wet batter. The four-batch time is an estimate; record actual oil recovery and batch size.
Glaze after draining
Let fried pieces drain and cool before drizzling the measured confectioners'-sugar, cinnamon and milk mixture. On a hot fritter it may vanish into the surface.
Sally's Baking has a related apple fritter method. This cinnamon-glaze ratio is independent, and the reference cannot supply this batch's oil absorption or final count.
Serving and handling
One small fritter is the proposed serving. Fresh texture and any next-day quality require kitchen assessment; do not promise a crisp make-ahead result.
Hot oil and wet apple pieces require care. Do not drop batter from height or leave a frying pot unattended.
Apple fritter questions
Are these baked?
No. The measured method fries small scoops in neutral oil.
Is oil nutrition known?
No. Absorbed oil and final cooked mass have not been measured.
When does glaze go on?
After the fritters drain and cool enough for a thin coating to set.
Further reading and related Chefly recipes: Sally's Baking homemade apple fritters. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Apple Fritters with Cinnamon Glaze. Category: Breakfast. 12 fritters. Prep approximately 25 minutes; cooking approximately 24 minutes; additional cooling/chilling approximately 20 minutes; total approximately 69 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 cups All-purpose flour; 1/4 cup Granulated sugar; 2 teaspoons Baking powder; 1 teaspoon Ground cinnamon, for batter; 1/2 teaspoon Fine salt; 2 eggs Large eggs; 3/4 cup Whole milk, for batter; 1 teaspoon Vanilla extract; 2 medium apples Apples, peeled and finely diced; 4 cups Neutral oil for frying; 1 cup Confectioners' sugar; 1/2 teaspoon Ground cinnamon, for glaze; 2 tablespoons Whole milk, for glaze.
Instructions: Whisk 2 cups flour, 1/4 cup sugar, 2 tsp baking powder, 1 tsp cinnamon and 1/2 tsp salt. Whisk two eggs with 3/4 cup milk and 1 tsp vanilla separately, then fold wet into dry and add finely diced pieces from two peeled apples. Pour about 4 cups neutral oil into a heavy deep pot, leaving ample headroom, and heat to approximately 350°F on a frying thermometer. Drop modest equal scoops of batter in small batches without crowding or splashing. Fry each batch approximately 2–3 minutes per side until deeply golden and cooked through, checking that the apple-studded center has no wet batter. Maintain oil temperature between batches. Drain with a slotted spoon onto paper towels. Whisk 1 cup confectioners' sugar, 1/2 tsp cinnamon and 2 tbsp milk. Drizzle a thin glaze over cooled fritters and allow it to set. Count about twelve, measuring actual size, oil absorption, cook and glaze behavior in a kitchen trial.
Allergens: Wheat; Egg; Milk; Check frying oil and packaged ingredients for cross-contact. Review packaged ingredients and cross-contact before serving.
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Apple Fritters with Cinnamon Glaze
- Total Time: 69 minutes
- Yield: 12 servings 1x
Description
Approximately twelve small fried apple fritters with cinnamon glaze.
Ingredients
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon, for batter
- 1/2 teaspoon Fine salt
- 2 eggs Large eggs
- 3/4 cup Whole milk, for batter
- 1 teaspoon Vanilla extract
- 2 medium apples Apples, peeled and finely diced
- 4 cups Neutral oil for frying
- 1 cup Confectioners' sugar
- 1/2 teaspoon Ground cinnamon, for glaze
- 2 tablespoons Whole milk, for glaze
Instructions
- Whisk 2 cups flour, 1/4 cup sugar, 2 tsp baking powder, 1 tsp cinnamon and 1/2 tsp salt. Whisk two eggs with 3/4 cup milk and 1 tsp vanilla separately, then fold wet into dry and add finely diced pieces from two peeled apples.
- Pour about 4 cups neutral oil into a heavy deep pot, leaving ample headroom, and heat to approximately 350°F on a frying thermometer. Drop modest equal scoops of batter in small batches without crowding or splashing.
- Fry each batch approximately 2–3 minutes per side until deeply golden and cooked through, checking that the apple-studded center has no wet batter. Maintain oil temperature between batches. Drain with a slotted spoon onto paper towels.
- Whisk 1 cup confectioners' sugar, 1/2 tsp cinnamon and 2 tbsp milk. Drizzle a thin glaze over cooled fritters and allow it to set. Count about twelve, measuring actual size, oil absorption, cook and glaze behavior in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 20 minutes, included in the total.
Untested estimate: four small batches of about six minutes each and twenty minutes cooling/glaze set; actual oil recovery changes time.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 20 minutes
- Cook Time: 24 minutes
- Category: Breakfast
Nutrition
- Serving Size: One small fritter