Apple Fritters with Maple Glaze
Fluffy, perfectly fried Apple Fritters, brimming with apples coated in maple glaze. These old-fashion treats are impossible to resist!
Video
Ingredients
- 2 large (approx. 400gm / 14oz) Granny Smith apples, weight of whole apples (NOTE 1)
- Vegetable or canola oil to fry (NOTE 2)
DRY INGREDIENTS
- 1¼ cup (190g / 6.7oz) plain flour (NOTE 3)
- 1½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp salt
WET INGREDIENTS
- 1 large egg
- 1 tbsp (20ml / 0.7floz) melted unsalted butter
- ¼ cup (50g / 1.8oz) packed brown sugar
- 1 tsp vanilla extract
- ½ cup (125ml / 4.2floz) chilled soda or carbonated water (NOTE 4)
MAPLE GLAZE
- 2 cup (245g / 8.7oz) icing or powdered sugar (NOTE 5)
- 2 tbsp (40ml / 1.4floz) pure or 100% maple syrup (NOTE 6)
- 1 tsp vanilla extract
- 1 to 3 tbsp milk
Instructions
- Peel, core, and chop the apples into small cubes, then set them aside. In a large bowl, whisk all the dry ingredients together until combined. In another bowl, whisk together all the wet ingredients until combined.
- Make a well in the dry ingredients, then pour in the wet ingredients. Fold to combine, the batter will be thick and lumpy. This is okay, as it'll help keep the apples in place when frying. Fold the apples into the batter until they are fully coated.
- Pour enough oil to a heavy-based pan or saucepan to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can also check if the oil is hot enough by dropping in an apple cube. If it sizzles and bubbles around the apple, then the oil is ready.
- Working in batches of 3 or 4, scoop a generous amount of batter with one spoon and use another spoon to scrape it carefully into the oil. The moment the batter touches the oil, use a spoon to spread it out a little. I regularly flip them once they hold their shape to prevent the fritters from becoming too dark. The fritters will take approximately 4 to 6 minutes to fry. Transfer the fried fritters onto a cooling rack.
- Maple Glaze - In a large bowl, place in the icing sugar, maple syrup, vanilla extract, and 1 tbsp of milk. Mix until you get the desired consistency. Adjust your glaze consistency by adding a little more icing sugar if it's too runny, or a little more milk if it's too thick. I prefer the glaze to be a little thin and less sweet. Drizzle the glaze over the fritters using a whisk or spoon. When the glaze sets, turn the fritters and drizzle the other side.
Notes
(NOTE 1) Apples - Granny Smith apples are ideal for fritters as they keep their shape and add a pleasant tartness that complements the sweetness from the maple glaze. Pink lady and Honeycrisp apples are also wonderful choices.
(NOTE 2) Oil - For frying, use oils with high smoke points as they can withstand high temperatures. These oils include vegetable, canola oil, peanut oil and sunflower oil.
(NOTE 3) Plain flour (All-purpose flour) doesn't have salt or leavening agents like baking powder. I used Golden Shore's 'Special white flour' as they gifted me with a box of their products. Golden Shore is Australian owned and made with Aussie ingredients. Support local and visit Golden Shore's website (not sponsored) for more information about their products.
(NOTE 4) Soda water - Also known as sparkling water or carbonated water. I would've used my SodaStream machine to make mine, but we've run out of gas. Sparkling apple juice or apple cider will also work.
(NOTE 5) Icing sugar (powdered sugar, confectionary sugar) - We have two types of icing sugar here: pure and icing sugar mixture. Unlike pure icing sugar, icing sugar mixture has cornstarch or anti-caking agent added in which makes it softer and helps prevents lumps. I prefer pure icing sugar because it tastes better, but this glaze works with either.
(NOTE 6) Maple syrup - For best results, use 100% Canadian maple syrup instead of cheaper, maple-flavoured varieties.
Leftovers - To store apple fritters, allow them to cool completely at room temperature, then transfer them to an airtight container or resealable bag. You can keep them at room temperature for up to 2 days or refrigerate them for up to 5 days. When frozen, the fritters will keep for 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 FritterCalories: 260kcalCarbohydrates: 45gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 19mgSodium: 123mgPotassium: 81mgFiber: 1gSugar: 31gVitamin A: 84IUVitamin C: 2mgCalcium: 47mgIron: 1mg