Delicious Homemade Apple Fritters with Maple Glaze – A Sweet Fall Treat
Albert Wood
Delicious Homemade Apple Fritters with Maple Glaze
Al Wood
15 minutes
5 minutes
Ingredients
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Vegetable oil for frying (I prefer Crisco Shortening but HEALTH advisory—Lard or Avocado are a healthier options! Do your own research if you have health concerns.)
- 1½ cups King Arthur All-purpose Flour (180g)
- 3 tablespoons Wood’s Vermont Maple Sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup whole milk (180mL)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 large apples (about 1 pound/450g), peeled cored, and diced (Granny Smith apples, Honeycrisp apples)
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- 2 cups powdered sugar (240g)
- 3 to 4 tablespoons whole milk
- 1 tablespoon Wood’s Vermont Maple Syrup
Directions
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- Fill a large pot or Dutch oven with vegetable oil 1½ inches deep. Place over medium-high heat with a candy or deep fry thermometer attached to the side. Heat the oil to 350°F. Adjust the temperature if needed.
- Line a large-rimmed baking sheet with paper towels and set a wire rack on top of the towels.
- While the oil is heating, make the batter. In a large bowl, whisk together the flour, maple sugar, baking powder, salt, and cinnamon.
- In a medium bowl, whisk together the milk, eggs, and vanilla until well combined. Pour into the dry mixture. Use a spatula to fold the mixture together until just a few streaks of flour remain.
- Add the apples and mix together so all the apples are coated, and the flour is incorporated.
- Once the oil is to temperature, scoop about ¼ cup of batter per fritter into the hot oil. I suggest frying about 4 to 6 fritters at a time.
- Fry until golden brown on the bottom, about 2 minutes. Flip and continue frying until golden brown on the other side, about 2 more minutes.
- Use a slotted spoon to transfer fritters to the wire rack and continue frying until the batter is all used up.
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In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk, and maple syrup. You want a thin glaze, so add more milk if needed. Either dip the fritters in the glaze and allow to set on a wire rack or use a spoon to drizzle the glaze over the hot fritters. Let the fritters sit for 10 minutes to allow the glaze to set before serving.