Ingredients:

  • 2 large Granny Smith apples, peeled, cored, and finely diced (approx. 3 cups)
  • 1 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 2 cups all-purpose flour (250g)
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 3/4 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp unsalted butter, melted and cooled
  • 2 cups powdered sugar, sifted
  • 1/4 cup apple cider
  • 1/2 tsp vanilla extract
  • 1 quart vegetable oil for frying

Instructions:

  1. In a medium bowl, toss the diced Granny Smith apples with lemon juice, 2 tablespoons of granulated sugar, and 1 teaspoon of cinnamon. Let macerate for 15 minutes to draw out excess moisture.
  2. In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, salt, 1.5 teaspoons cinnamon, and nutmeg.
  3. In a separate container, whisk the buttermilk, eggs, vanilla extract, and melted butter until well combined.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the macerated apples and any accumulated juices.
  5. Heat 2 inches of oil in a Dutch oven or heavy-bottomed pot to 350°F (175°C). Use a deep-fry thermometer to maintain this temperature.
  6. Drop 1/4 cup portions of batter into the hot oil, flattening slightly with the back of a spoon. Fry for 2-3 minutes per side until a deep mahogany brown. Remove with a spider strainer to a wire rack.
  7. Whisk together the powdered sugar, apple cider, and vanilla extract to create the glaze. Dip the warm fritters into the glaze, turning to coat, and return to the wire rack to set.