- by Anne Byrn
This apple fritter recipe comes from Anne Byrn’s beautiful, thoughtful Baking in the American South, a love letter to southern cooks and traditions. The key is to make sure the fritters are small: the dense batter is full of flavorful bits that need to cook through. Serve with a mug of cider and enjoy the beloved flavors of fall.
Level
Intermediate
Prep Time
40 minutes
Cook Time
3-4 minutes per batch
Serves
20
Cook it With Our
Directions
- Place the eggs, apple cider, milk, melted butter, and vanilla in a large bowl and whisk to combine. Whisk in the granulated sugar and set aside.
- Measure 1 ½ cups of the flour into a small bowl. Stir in the cinnamon and nutmeg. In a small bowl, toss the apples with the remaining ½ cup flour. Turn the flour mixture into the egg mixture and whisk until it is smooth, about 1 minute. Fold in the floured apples until combined.
- Place enough peanut oil into a large deep cast-iron skillet of dutch oven to measure 2 inches. Place the pan over medium-high heat and bring the oil to 350˚F to 365˚F. When the oil is hot, drop generous tablespoons of the batter into the pan, frying about 4 fritters at a time. Let the fritters fry for 1 ½ to 2 minutes on the other side. Remove to a wire rack set on top of brown paper or paper towels to drain. Repeat with the remaining batter, giving the oil time to reheat to 350˚F to 365˚F before frying. With a slotted spoon or sieve, clean up the oil between frying, removing any burnt bits from the oil. Dust the warm, drained fritters with sifted confectioners’ sugar and serve.
Share: