Memories of USA: Apple Fritters

One of my fondest memories from living in the states is the donut shop right around the corner from where I lived. I swear to god they sold the most amazing and cheap donuts in the world (in my world at least). It’s also probably one of the many (delicious) reasons for why I got a little chubby over there, but it was well worth it. ;D

They had two things that I particularly loved: maple chocolate donuts and apple fritters. Now, I have yet to attempt making real American donuts, but for now I present to you – apple fritters – made easy.

Makes approximately 20.

Ingredients

• 1l // 4 ¼ cups sunflower oil
• 4 medium apples, the sweet kind
• 190 g // 1 ½ cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 30 g // 2 tbsp butter, melted
• 2 large eggs
• 200-250 ml // ¾ – 1 cup milk (I used some oat milk)
• 1 tbsp maple syrup, optional

For the glaze:

• ~ 180 g // 1 ½ cup powdered sugar
• ~ 60 ml // ¼ cup milk
• 2 tsp vanilla extract
• 2 tbsp maple syrup, optional

Instructions

1. Start by peeling, coring and chopping up the apples. You’ll want them in small cubes.
   
2. In a bowl, combine flour, baking powder, cinnamon, and salt. Then add the melted butter, eggs, milk, and maple syrup and combine well but do not over mix. You can add more milk if the batter looks too thick.
   
3. Lastly, fold in the chopped apples so they are all covered in the batter.
   
4. Heat up oil in a skillet or a saucepan over medium high heat. You’ll want the oil to be about 3 cm // 1 inch in depth. To check whether the oil is hot enough, drop a dollop of the batter into the pan. If it’s bubbling – should be good to go!
   
5. You’ll need 2 tablespoons for the next step. Grab a heaping tablespoon of the batter and drop it into the oil, helping to scoop it all off with the other spoon. Now, I suggest you don’t drop in all in on itself creating a big ball. Rather, drag the batter to form a flatter fritter (lol at flatter fritter) as it’s going to cook more even and there is going to be more surface area for the glaze to stick to, win-win!
   
6. Cook on one side until golden brown, then do the same on the other side. Place the fritters on a wire rack or a paper towel to cool slightly.
   
7. Make the glaze by combining all the ingredients together. You can always adjust the powdered sugar and milk ratio to your liking – the glaze should be runny but thick enough for some of it to stick to the fritters.
   
8. Once the fritters have cooled a little, one by one dunk them in the glaze on both sides, let them drip off and place back on the wire rack. When the glaze has set, you can dunk them again – double glazed amirite! Best enjoyed when still warm, but will be great the next day too.