Apple Fritters with Powdered Sugar

Introduction

These fritters start with a thick paste of apple, sugar, eggs, butter, and salt, then get rolled in flour and fried at 375°F (190°C) until golden brown. You get a crisp exterior, a soft center, and a fried dessert that works best served warm with powdered sugar.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients

• 1 cup peeled and chopped apple
• ½ cup granulated sugar
• 2 eggs, beaten
• Flour
• ¼ cup unsalted butter, divided
• ⅛ tsp kosher salt
• 2½ quarts (2.5 liters) peanut or canola oil
• Powdered sugar

Instructions

1. Run the apple, sugar, eggs, butter, and salt in the food processor until a thick paste forms.
2. Roll paste into 3-inch balls. Dredge balls in flour. Set aside for 2-3 minutes.
3. Heat oil to 375°F (190°C). Add paste balls and fry until golden brown and cooked through.
4. Drain fritters on a cooling rack. Dust with powdered sugar before serving.

Variations

• Use a tart apple such as Granny Smith for the peeled and chopped apple. You get a sharper flavor that balances the sugar.
• Use canola oil instead of peanut oil. The result is slightly more neutral in flavor and works better if you need to avoid peanut oil.
• Replace the powdered sugar with cinnamon sugar after frying. That gives the outside a slightly crunchier finish and adds spice.
• Roll the paste into smaller balls instead of 3-inch balls. They cook faster and give you more crisp surface area in each serving.

Tips for Success

• In step 1, process only until a thick paste forms. If the mixture looks loose, it will be harder to roll and less stable in the oil.
• In step 2, coat each ball evenly in flour so there are no wet spots. That helps the outside set quickly when it hits the oil.
• In step 3, keep the oil close to 375°F (190°C) and fry in batches. If the temperature drops too much, the fritters absorb oil instead of browning cleanly.
• In step 4, use a cooling rack rather than a plate lined with paper towels. Airflow keeps the bottoms from turning soggy.

Storage and Reheating

These fritters are best the day you make them. Store leftovers in an airtight container in the fridge for up to 2 days.

You can freeze them in a freezer-safe container or bag for up to 1 month, but the texture softens after thawing. Reheat in a 350°F oven for 6 to 8 minutes from the fridge or 10 to 12 minutes from frozen, until warmed through and re-crisped. Add fresh powdered sugar after reheating.

FAQ

Why is the paste too soft to roll?

The apple may have released extra moisture during processing. Chill the paste for 10 to 15 minutes before rolling, then dredge well in flour.

How do you know the fritters are cooked through?

The outside should be deep golden brown, and the center should feel set when you cut one open. If the outside browns too fast, the oil is too hot.

Can you use a different oil for frying?

Yes. Peanut or canola oil both work well because they handle high heat cleanly, and another neutral frying oil can work the same way.

What kind of apple works best?

Use a firm apple that holds its structure and has balanced acidity. Granny Smith, Honeycrisp, and Pink Lady all work well.