Homemade Apple Fritters Recipe
Homemade Apple Fritter Recipe is the perfect way to start a chilly fall day. Sweet apple filled goodness make these apple fritters a delicious breakfast!
Servings 20
Ingredients
Dough
- 1 cup warm water 115 degrees is perfect
- ¾ cup buttermilk- room temperature
- ½ cup granulated sugar
- 5 tbsp butter- melted & slightly cooled
- 3 tbsp dry active yeast
- ½ tbsp table salt
- 2 large eggs- room temperature
- 5½ cups all-purpose flour
- ½ tsp cinnamon
- 1½ quarts canola oil for frying
Filling
- 4-5 medium apples
- ¼ cup unsalted butter
- ¼ cup brown sugar
- 2 tsp cinnamon
- 1 tsp vanilla
- ⅛ tsp salt
- 1 tsp apple cider vinegar or lemon juice
Glaze
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
Dough
- In a large mixer bowl, combine the water, buttermilk, sugar, melted butter & yeast, stir & then allow to sit approx 15 minutes for the yeast to proof. (you know it's ready when it's puffed & frothy)
- Add in the eggs and salt followed by the flour and cinnamon & mix together slowly using a dough hook until flour is incorporated.
- Set on med-low speed & mix/knead 10 minutes
- Once mixed, let rest 10 minutes while you make your filling & preheat the oven
Prepare the filling
- Peel, core, & chop the apples into small pieces.
- Place a large saucepan over medium heat, & melt the butter.
- Add sugar & stir it in until the sugar melts.
- Add the apples, cinnamon, vanilla, salt, & apple cider vinegar.
- Cook the apples, stirring occasionally until they are golden & caramelized, & almost all of the liquid has evaporated from the pan. (15-20 minutes)
- Scrape the apples into a shallow pan or bowl, and refrigerate them until they're room temperature or cooler.
Assemble & cook
- Dust your work surface with flour & turn dough out onto your work surface.
- Roll it into a thin layer about 1/2-inch thick.
- Spread half of the apples over half of the dough.
- Fold the dough over on itself, and press down gently to seal the apples into the middle of the dough.
- Press the dough out into a thin rectangle again, flour it as necessary to keep it from sticking.
- Add the rest of the apples on half of the dough, and fold it over itself again. (This process helps distribute apples randomly throughout the dough layers.)
- Pat the dough back into a thin rectangle.
- Use a bench scraper or large sharp knife to cut the dough into small squares, about 1½" or so. Line two baking sheets with parchment
- Gather together about 4-5 squares (total weight 2.5-3 oz) & press them together into a patty, pinching them at the top to help secure them. (it's okay for them to be odd shaped or for some apples to poke out)
- Place a fritter on a baking sheet, then repeat until all of your fritters are formed.
- Cover the fritters loosely with a cloth and let them rise in a warm place for about 30 minutes.
- Toward the end of the fritter rise time, preheat the frying oil into a medium-large saucepan, and insert a deep fry thermometer.
- Turn the heat to medium and heat until the oil reaches 350 F.
- (During the frying process, keep a close eye on the thermometer and monitor the temperature carefully.)
- Place 2-3 fritters at a time in the oil and fry them for 1-2 minutes per side, until they are puffed and golden brown.
- Once cooked, remove them from the oil using a slotted spoon & place them on a paper-towel lined wire rack to cool.
- Repeat with the remaining fritters. (keep a close eye on your oil temperature & adjust your heat accordingly)
Glaze
- Whisk together all glaze ingredients.
- Drizzle on the fritters, or spoon it on.