Apple Fritters with Cinnamon Glaze: Tender & Irresistible!
Apple Fritters With Cinnamon Glaze
Apple Fritters With Cinnamon Glaze
Ingredients
- Three large Honeycrisp or Fuji apples (around 1½ lb.), peeled, cored, and cut into ½-inch pieces
- ¼ cup plus 2 Tbsp. (packed; 75 g) light brown sugar
- Four Tbsp. unsalted butter
- ½ tsp. freshly grated nutmeg
- 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus extra
- 1 tsp. ground cinnamon, plus extra
- Vegetable oil (for frying; 2–3 cups)
- Two large eggs
- ½ cup plus 2 Tbsp. whole-milk ricotta
- 1¼ cups (156 g) all-purpose flour
- 1 tsp. baking powder
- Two cups (220 g; or more) powdered sugar
- Whole milk (for glaze)
- Special Equipment: deep-fry thermometer
Instructions
Step 1
**Step 1: Make the Apple Compote** In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat until it stops foaming. Add 3 large Honeycrisp or Fuji apples—peeled, cored, and cut into ½-inch pieces—and stir to coat in the butter. Sprinkle in ¼ cup plus 2 tablespoons (packed) light brown sugar, ½ teaspoon freshly grated nutmeg, 2½ teaspoons Diamond Crystal (or 1½ teaspoons Morton) kosher salt, and 1 teaspoon ground cinnamon. Toss everything together so the apples are evenly coated. Cook, stirring often, until the apples soften slightly but still hold their shape—about 15–20 minutes. You’re looking for tender pieces with a syrupy liquid that coats the bottom of the pan. When it’s done, taste a bite and adjust the sweetness or spice if you’d like. Then turn off the heat and let the mixture cool to room temperature. It’ll thicken as it sits, so don’t worry if it seems loose at first.
Step 2
Here’s the expanded and polished version of Step 2 for your Apple Fritters with Cinnamon Glaze: --- Now, let’s get that oil ready for frying. Grab a medium high-sided skillet and a deep-fry thermometer—we want the oil to come about ¾-inch up the sides. Pour in enough vegetable oil to reach that mark, then set it over medium-high heat. Keep an eye on your thermometer until it hits 325°F, which should take just a few minutes. You’ll know it’s ready when the oil shimmers slightly and a small piece of batter sizzles immediately when you drop it in.
Step 3
Meanwhile, in your largest mixing bowl, crack 2 eggs and pour in ½ cup plus 2 tablespoons of whole-milk ricotta. Give them a quick whisk until the mixture is smooth and no streaks remain—this should take about 30 seconds with a sturdy fork or small whisk. Next, grab your sifter or a fine-mesh strainer and dust 1¼ cups of all-purpose flour along with 1 teaspoon of baking powder right over the egg mixture. Use a rubber spatula to gently fold everything together just until the flour disappears and you’re left with a shaggy, slightly clumpy dough—don’t overmix or it’ll get tough. Scrape the sides of the bowl clean so you don’t lose any of that sweet apple syrup. Finally, tip in your apple mixture, folding it in with the same spatula until everything is just combined. The batter will look rough and broken at first, but don’t worry—it’ll come together in no time.
Step 4
Here’s your expanded Step 4 with a warm, conversational tone and plenty of helpful details: --- **Step 4: Fry the batter into golden fritters** Set your skillet over medium heat and let it heat up for about 2 minutes—you want it hot enough that a drop of batter sizzles on contact. In batches of 4 or 5, scoop up about ¼ cup of batter using your cookie scoop (or a clean measuring cup) and gently drop it into the skillet. Right away, use the back of your scoop to gently press the top of each fritter into a flatter, even disc about ½-inch thick. Let them cook undisturbed for a minute or two until the edges look set and the bottom is a deep golden brown. Then, give them a little nudge with your spatula to check—if they release easily, flip them over. Keep turning them occasionally so they brown evenly on all sides, about 6–8 minutes total. You’re looking for a crisp crust with just a little give in the center—no raw batter hiding inside. When they’re ready, use a spider strainer or slotted spoon to carefully lift each fritter out of the oil and transfer it to a wire rack set over a rimmed baking sheet. This lets the excess oil drip away while keeping the fritters crisp, not soggy. Repeat with the remaining batter, adding more oil to the skillet as needed between batches. Look at that golden crust—your first batch is done!
Step 5
In a medium bowl, whisk together the powdered sugar, a tiny pinch of ground cinnamon, and a pinch of kosher salt. Pour in just enough whole milk to loosen the mixture—start with a splash—then whisk until smooth. If it looks too thick, add more milk a teaspoon at a time; if it’s too thin, sprinkle in a little more powdered sugar. The glaze should drip off the whisk in a thick ribbon that holds its shape for a few seconds before settling. Once the fritters are warm but not scorching hot, dip each one into the glaze, turning gently to coat every nook and cranny. Lift them out and let any excess drip back into the bowl before setting them back on the cooling rack. Leave them be for about 15 minutes, until the glaze looks matte and set—no more wet shine.
Nutrition Information
My Tip
**Hot tip:** Before folding the apples into the batter, let them cool completely—the syrup will thicken into a glossy glaze, keeping the fritters tender instead of soggy.
Leftovers
Store fritters in a paper towel-lined airtight container to keep the glaze from getting soggy. Pop them in the fridge for up to 2 days—just long enough to save them for a cozy breakfast. Reheat in a skillet over medium-low heat for 2–3 minutes per side until warm and crisp again.
Make It Your Own
Swap the vegetable oil for coconut oil when frying for a lightly tropical aroma that pairs perfectly with the cinnamon glaze.