Ingredients

apple fritters

1.5 cups (180 grams) all purpose flour, spooned and leveled*
2 tablespoons brown sugar
½ tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
2 large eggs
⅓ cup (80 ml) milk
3 cups (320 grams) apples, peeled, cored and chopped into approximately ½ inch (12 mm) pieces
¼ cup (30 grams) pecans, chopped
vegetable oil for frying

glaze

1.5 cups (170 grams) powdered sugar
¼ teaspoon kosher salt
2 teaspoons vanilla extract
2–5 tablespoons milk
2 tablespoons maple syrup (optional)

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Instructions

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt.
Whisk together the eggs and milk in a separate bowl.
Pour the wet ingredients into the dry and mix until combined.
Fold in the apples and pecans until fully incorporated. The apples won’t look like they’re fully encased in the batter (the batter will look like it’s just holding the apples together), but it will puff up around them during frying.
Heat about 2 inches (5 cm) of oil in a small pot. It should be at about 360-375 F (180-190 C). If not using a thermometer, drop a pinch of flour into the oil. If it starts bubbling the oil is ready for frying.
Place about ¼ cup of batter on a spatula in an even layer and slide it into the hot oil. Cook until golden brown on each side (about 2-3 minutes per side). Use the first fritter to test for doneness and to make sure your oil is at a good temperature. Repeat with the remaining batter.
Remove the fritters with a slotted spoon and transfer them to a plate lined with paper towels to absorb any excess oil.
To make the glaze, combine powdered sugar, salt, vanilla extract and maple syrup (if using). Add the milk one tablespoon at a time until the glaze is smooth and you’ve reached your desired consistency.
Once the fritters are cool enough to handle, dip them in the glaze (or drizzle the glaze over the top).

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Apples: I like to use either honeycrisp or granny smith – they both hold their shape well when frying. To get 3 cups or about 320 grams of chopped apples, you’ll need about two large apples. The apples should be cut into bite-sized pieces of about 1/2 inch or 12 mm.