Easiest Apple Fritters Recipe + Caramel Dipping Sauce

Yesterday, we covered the caramel dipping sauce, today: apple fritters.


I took this recipe from Deliciously Yum, who keeps a very cute cooking blog filled with very lovely photos. She coated her fritters in cinnamon and sugar, but I had the caramel sauce in mind, so I skipped that part!

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 egg (beaten)
  • 1/3 cup milk
  • 1 cup apple (diced)
  • 1 cup veggie oil
  1. In a large mixing bowl, whisk together flour, baking powder, sugar and salt.
  2. In a separate bowl, beat together your egg and milk.
  3. Chop up 1 cup of apple, finely. Mine were about 1/4″ cubes. I could amass this much apple with less than one Granny Smith (my preferred baking apple, because they’re so firm!)
  4. Beat the egg into the milk, then slowly mix it with the dry ingredients with a spatula. Slowly stir in your apple chunks into the resulting batter.
  5. In a small saucepan, heat 1 cup vegetable oil on medium-low heat. Test to see if the the oil is ready for frying by dropping 1/4 teaspoons of batter into the oil.
  6. When at heat, I dropped 1 tablespoon of batter at a time into the hot oil, frying until a golden brown. I removed the finished fritter from the oil after 10-20 seconds (depending on oil heat) with a fork, and let cool on paper towels. 
Now, the last time I ever tried to deep fry something was in college, and I almost ended up burning down my entire studio apartment. I took extreme precautions when doing this, as I was afraid that the water from the apple pieces was going to cause everything to go wibbly wobbly in my kitchen. I have a gas cooktop, so that made keeping the oil temperature right much easier than it was when I cooked on an electric. My heat was on low-medium pretty much the entire time!
These fritters don’t keep particularly well, so I’d recommend making them when you have a big breakfast or brunch party coming up. They’re delish warm, but be sure to let them cool off for ten to fifteen minutes when they come out of the oil!
When was the last time you deep-fried something?

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