Hey there! So, I’ve got this recipe for Soft Cinnamon Apple Fritters with Vanilla Glaze that just takes me back. I remember my grandma making something like this on lazy Sunday afternoons. The kitchen smelling like apples and cinnamon—honestly, it’s like a hug in food form. I might’ve sneaked a few bites before they made it to the table (don’t tell!).
Why You’ll Love This
I whip up these fritters when I want to feel warm and cozy, especially on those chilly mornings. My family goes wild for them because they come out all crispy on the outside, soft on the inside. Plus, that vanilla glaze? It’s like the cherry on top, only better. Sometimes I mess around with the recipe (who has time to run to the store?)—and it’s pretty forgiving!
Ingredients You’ll Need
- 2 large apples, peeled and diced (Granny Smiths are my go-to, but hey, use what you’ve got)
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon (or more, if you’re feeling spicy!)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup milk (sometimes I swap in almond milk—works like a charm!)
- 1 large egg
- 1 teaspoon vanilla extract
- Oil for frying (I usually go for canola, but my grandma swore by lard, believe it or not)
- 1 cup powdered sugar
- 2 tablespoons milk (for the glaze)
- 1 teaspoon vanilla extract (yep, more vanilla!)
How to Make ‘Em
- First off, mix the flour, sugar, cinnamon, baking powder, and salt in a bowl. I toss it around with a fork—less dishes that way.
- In another bowl, whisk together the milk, egg, and vanilla. Pour this into your dry ingredients and stir until just combined. It’s gonna look a little lumpy, but that’s okay!
- Add the diced apples and fold them in. This is when I usually sneak a taste. (Quality control, right?)
- Heat oil in a skillet over medium heat. You’ll want it hot enough that a little drop of batter sizzles but doesn’t burn.
- Drop spoonfuls of batter into the oil, cooking until they’re golden on each side (about 2-3 minutes per side). Don’t cram ’em in there—space is your friend.
- Remove and let them drain on some paper towels. The hard part is not eating them right away.
- For the glaze, mix the powdered sugar, milk, and vanilla until smooth. Drizzle over your warm fritters. Or, just dunk ’em in—that’s what I do!
Notes from the Kitchen
I’ve found this batter is pretty thick, so don’t worry if it feels chunky. And if your fritters end up a bit on the pale side, just turn up the heat a tad. Oh, and if you end up with leftover glaze, it’s great on pancakes (ask me how I know).
Variations and Experiments
I’ve tried adding nutmeg once, thinking it’d be great… spoiler: it wasn’t. But adding chopped nuts—like pecans—gives a nice crunch. Also, swapping out apples for pears is surprisingly delightful!
Equipment and Hacks
No deep fryer? No problem! A regular ol’ skillet works fine. Just keep an eye on that oil temperature.
Storing These Beauties
If any fritters do survive the initial onslaught, store them in an airtight container. They’ll keep for a day or two, but let’s be real—I’ve never had them last longer than a day!
Serving Up Suggestions
These are fabulous with a scoop of vanilla ice cream. My family likes to dunk ’em in hot coffee, which sounds odd but tastes amazing. Try it!
Pro Tips (Learned the Hard Way)
Don’t rush the frying. I once cranked up the heat to save time and ended up with fritters that were raw inside—yikes. Also, let the glaze set just a bit before serving, unless sticky fingers are your thing.
FAQs
Can I use whole wheat flour? Sure, but the texture will be denser. I personally like it fluffy!
Do I really need to peel the apples? I think so. The skin can get tough when fried, but hey, if you’re into rustic vibes, go for it.
What if I don’t have vanilla extract? No biggie. You could try a bit of almond extract, though it gives a different vibe. Or, just skip it, maybe add a little extra cinnamon instead.
Need more fritter inspiration? Check out my friend’s site on Fritter Love or the ever-helpful AllRecipes for more ideas. Happy cooking!