Apple Fritters

We’ve made applesauce, dehydrated several dozen others and made applejacks but the gift of apples keeps on giving! As we still had five more in the fridge, it was time to make fritters!

Apple Fritters

2 cups all-purpose flour
1/2 cup light brown sugar
2 teaspoon ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
3/4 cup buttermilk
2 tablespoons melted butter
1 teaspoons vanilla extract
3 apples, diced (if you want your fritters more tart, use Granny Smith apples)
vegetable oil, for frying
cinnamon sugar, for dusting

In a mixing bowl whisk together the flour, brown sugar, cinnamon, baking powder, baking soda, and salt.  In another bowl add the eggs and beat them with a whisk. Then add the buttermilk, melted butter, and vanilla extract. Whisk until combined. Add the wet ingredients into the dry and mix until just combined. Fold in the diced apples.

Heat an inch or two of oil to around 350-375 degrees in a cast iron skillet. Drop batter by the tablespoon into the hot oil. Fry until golden brown, being sure to flip the fritters so they brown on both sides. Drain on a paper towel lined plate. Then roll in cinnamon sugar.

These are best served warm.


Michelle is currently experimenting on ways to cook these without frying. A pancake griddle works to cook the dough but leaves the apples very crunchy. It also does not leave a surface for the cinnamon sugar to adhere to. Next up was baking them in cupcake papers. While that cooked them through (including the apples), there was no crispyness to the outside. I guess she’ll just have to fry them like the rest of us!

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