Glazed Apple Fritters

Glazed apple fritters are made with fresh chopped apples, deep fried, and then glazed with a thin frosting.

Serve these fritters with some fresh crisp apple slices and a cup of steaming coffee for breakfast or brunch. Watch them disappear quickly! This doughnut recipe is a delicious treat to make in the fall, when the apple harvest is at its peak.

Fritters are similar to a doughnut and can be made using a frying pan with oil or a deep fryer. Apple fritters are a nice alternative to doughnuts for breakfast or brunch if you are wanting something a little bit sweet to start your day.

Glazed Apple Fritters

1 Cup Milk
2 eggs, separated
1 teaspoon sugar
pinch of salt
2 Cups flour
1 teaspoon baking powder
1-1/2 cups finely diced apples (about 2 medium)
Vegetable oil for frying

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Glaze for Apple Fritters

1 cup powdered sugar (confectioner's sugar)
1/2 teaspoon vanilla
enough hot or boiling water to make a thin glaze

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Kitchen Equipment Needed

small saucepan
small and medium mixing bowls
2"-3" deep frying pan, cast iron or Teflon (like a cast iron skillet,chicken fryer or saute' pan)

Instructions:

Step 1: In a small saucepan on low heat, heat milk just until hot. Do not scald the milk.

Step 2: Separate the eggs. With an electric mixer, beat the egg whites until soft peaks form. Set aside.

Step 3: In a medium mixing bowl, lightly beat the egg yolks and very slowly pour in the hot milk, a little at a time, until fully incorporated. Be careful not to add the milk too fast as the hot milk could cook the eggs.

Step 4: Stir in the sugar, salt, flour and baking powder.

Step 5: Gently stir in the beaten egg whites to the batter. Batter will be slightly elastic. Mix in the chopped apples and set aside.

Step 6: In a separate bowl, mix the powdered sugar, vanilla and enough hot or boiling water to make a thin glaze. Set aside.

Step 7: Pour vegetable oil halfway up the height of your pan. Heat the vegetable oil just until water bounces, but be careful for it not to become too hot.

Step 8: Drop spoonfuls of batter into the oil and fry until lightly golden brown. Repeat until the batter is used. Drain all on a plate lined with paper towels.

Step 9: Transfer while still very warm to another plate and drizzle with glaze. Serve warm and fresh. Fritters will not keep more than a day.

If you have a deep fryer, use that instead of the frying pan. Fresh vegetable oil is best for this recipe.

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