Hey there, buddy! So, you know how sometimes you just crave something sweet and comforting, but you don’t want to bake a whole pie? That’s where my Big Apple Fritters come in! I remember making these with my grandma in her tiny kitchen, flour everywhere and laughter filling the room. It was always a bit of a mess, but totally worth it for those crispy, apple-filled bites. I still make them the same way, with just a few tweaks here and there. Plus, who doesn’t love a little fried dough now and again?
Why You’ll Love This
I make this recipe whenever I need to impress someone with minimal effort (or, let’s be honest, when I just want to treat myself). My family loves them because they’re sweet but not too sugary, with just the right amount of spice. And if you’re anything like me, the smell of cinnamon apples simmering away will have you sneaking peeks into the kitchen way too often.
Ingredients
- 2 large apples, peeled and diced (I like Granny Smith, but any tart variety is great)
- 1 cup all-purpose flour (whole wheat works too if you’re feeling healthy)
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon (a pinch more if you’re a spice lover like me)
- 1/4 tsp salt
- 1/2 cup milk (almond milk works in a pinch)
- 1 egg
- 1 tsp vanilla extract (skip if you don’t have it, but why would you?)
- Vegetable oil for frying
Directions
- In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. I sometimes use a whisk, but a fork does the job just fine.
- Add the milk, egg, and vanilla to the dry ingredients. Stir until it’s all combined – don’t worry if the batter looks a bit lumpy.
- Fold in the diced apples. This is the part where I usually sneak a taste, just to make sure everything’s on track.
- Heat about an inch of oil in a deep skillet over medium heat. You want it hot enough to fry but not too hot, or you’ll end up with burnt outsides and raw insides (ask me how I know).
- Drop spoonfuls of batter into the hot oil, frying until golden brown on each side. It should take about 2-3 minutes per side, but keep an eye on them!
- Drain on paper towels and try not to eat them all before they cool.
Notes
If your fritters are falling apart, try chilling the batter for a bit before frying. And don’t skimp on the oil, otherwise they won’t fry up right. Trust me, I’ve learned that the hard way!
Variations
I’ve tried adding nuts once – didn’t end well, but hey, live and learn. Diced pears instead of apples? Surprisingly good! Give it a whirl.
Equipment
If you don’t have a deep skillet, any heavy-bottomed pot will do. Heck, I’ve used a saucepan in a pinch.
Storage
Store any leftovers in an airtight container, but honestly, they rarely last the day around here!
Serving Suggestions
These are perfect with a scoop of vanilla ice cream on the side (or on top, who am I kidding?). My family also loves them with a drizzle of honey.
Pro Tips
Don’t rush the frying; I’ve done that before and ended up with a doughy mess. Patience is key here!
FAQ
Q: Can I use other fruits? A: Sure, but keep the dice small so they cook through.
Q: What if I don’t like cinnamon? A: Just leave it out, or maybe swap for nutmeg.
Q: Do I have to peel the apples? A: Nah, but I think it makes for a better texture. Personal preference, really!