3cups(3 medium) granny smith applespeeled, cored and diced
1cup+ 1 tablespoon all-purpose flour
2large eggsroom temperature
½tsppure vanilla extract
Vegetable oil for frying
½tsppure vanilla extract
In a medium size mixing bowl, stir together the diced apples and lemon juice. Set it aside.
In a small mixing bowl, whisk flour, baking powder, cinnamon, nutmeg, ginger and salt. Set it aside.
Using a medium size mixing and a handheld mixer on medium-low speed, blend the eggs and granulated sugar until well combined.
Lower the mixer speed to low, add ½ of the flour mixture. Blend just until combined. Add the remaining flour mixture and blend just until combined.
Keeping the mixer speed on low, add the milk and vanilla extract. Blend just until well incorporated.
Drain the excess lemon juice from the apples, and fold into the batter. Set it aside.
Using a 10 - 12 inch deep sided skillet, add enough vegetable oil to fill the skillet ½ full. Heat the skillet on medium-high. To test if the oil is hot enough to fry, carefully drip a small dribble of the batter into the oil. If the dribble of the batter bubbles it’s ready.
Cover a baking sheet with aluminum foil, and lay a cooling rack on top of the baking sheet to drain the fritters.
Using a ¼ cup measuring cup, measure out the batter, and carefully pour into the heated oil. It will not take long for the batter to brown, so you will need to keep a close eye on the heat level (adjusting the heat up or down) and turning the fritters often to ensure it is golden brown but does not burn. To make sure the fritters are done, insert a knife in the thickest part of the fritter, if it comes out clean, it is ready to be taken out of the oil. I only recommend frying 2 - 3 fritters at a time. Transfer the cooked fritters to the cooling rack. Repeat until all the batter is gone.
Allow the fritters to properly drain and cool.
In a small mixing bowl, whisk together the powdered sugar, milk and vanilla extract. Continue whisking until the glaze is completely smooth and no lumps are visible.
Once the fritters are drained and cooled, drizzle the glaze over the fritters until they are completely covered. Allow the glaze to dry, then serve and enjoy.
StorageWhile these are best when eaten fresh, they can also be stored and reheated if you have leftovers. There is no need to refrigerate your fritters. Simply store them on your countertop for 2 days in an airtight container. Due to the texture of the fried apple fritter ring they are best when reheated in an air fryer or hot oven. The microwave will make them very soft, almost soggy. I don’t recommend freezing this recipe.Important Notes:You can start heating the oil when you are making the batter, but I do not recommend leaving the oil unattended.