Apple Pecan Fritter Bites

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Apple Fritters made with a cakey batter incorporated with juicy apples are the ultimate homemade treat! The sweet glaze sends these fritters over the top and may even remind you of a stuffed funnel cake. But better of course! My favorite part? You can have this fabulous Apple Fritter in front of you in 30 minutes!

Apple Fritters
These Apple Fritters use a few basic ingredients and come together really fast! They also happen to use fresh apples, so that’s always a bonus when I am trying to justify donuts for breakfast. 😉 I loved the recipe so much, I made an Apple Fritter Bread!

INGREDIENTS
APPLE FRITTER
1 cup (128g) all-purpose flour
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons fresh lemon juice
2 -3 cups Granny Smith apples, peeled, cored, and diced into bite-size pieces (about 2-3 apples)
2 tablespoons granulated sugar
2 large eggs, room temperature
¼ cup (61g) whole milk
Vegetable or canola oil, (for frying)
GLAZE
1 ¼ cups (150g) confectioners sugar, sifted
¼ teaspoon vanilla
3-6 teaspoons water

INSTRUCTIONS
APPLE FRITTER
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a separate bowl, combine the lemon juice and apples. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and eggs on medium speed until fully combined. Reduce the speed to low and add the flour mixture in two additions. Mix until just combined.
Pour in the milk and continue to stir until incorporated.
Fold in the apples.
Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.
Drop ¼ cup of batter into the oil and let fry until golden brown. Flip and fry until the opposite side is golden brown. To test for doneness, insert a small knife into the center. If there’s still uncooked batter in the center, fry for a bit longer. Transfer to a paper towel-lined cooling rack and let cool. Repeat with the remaining batter.
GLAZE

Make the glaze by combining the sugar, vanilla, and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached.
Drizzle the glaze over the cooled fritters and let dry.

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