How to Make Old Fashioned Apple Fritters
Learn how to make old fashioned apple fritters with a few tips and tricks that will make them come out perfect every time. They’ll be crisp and sweet on the outside with perfectly cooked apples on the inside!
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Apple Fritters for Breakfast or Anytime
Apple fritters make the perfect breakfast pastry with a hot cup of coffee or a cold glass of milk. But they are equally welcome as an afternoon snack or dessert after supper.
But the secret to a tasty, old-fashioned apple fritter is to make sure that the outside is nice and crisp with a touch of sweetness, while the apples inside are well cooked. And most importantly, you don’t want any mushy, uncooked batter inside your fritter!
So how do you get this perfect balance of flavors and textures? Well, I have a few tips and tricks up my sleeve that will show you how to make perfect fritters every time.
How to Choose the Best Apples for Apple Fritters?
When it comes to making apple fritters, yes, you can basically use any apple you have on hand. However, some apples are better than others—at least when it comes to making apple fritters!
One of the best apples to choose from for this apple fritters recipe are the Granny Smith variety. Their tartness provides a nice balance to the crispy sweetness of the exterior of the fritter. But there is one main reason why this type of apple works so well.
A Granny Smith apple is a drier apple lower in moisture. This means less juice will ooze from the apple when you cook it in the batter. And why do we want less juice to be released from the apple? Because too much juice will mean a soggy fritter interior with a somewhat mushy, uncooked batter appearance.
Do You Need to Cook Apples for Apple Fritters?
But what if you don’t have any Granny Smith apples? Not to worry. I have a trick that helps resolve the problem if you need to use a juicy apple to make fritters. And this trick actually serves two purposes.
After you chop up your apples to make your fritters, take a few minutes to sauté your apples in a bit of butter and sugar. This will not only help release some of the juices from your apples, but it will also soften them slightly.
If you are left with a lot of juice in the pan, simply strain out your apples and save the juice for another use. Now, you have sautéd apples that will be perfectly cooked inside your fritter, and there will be no extra moisture to create a damp interior.
Using these sautéd apples, you’ll have a crispy outside and something almost akin to an apple pie filling inside. No raw—or close to raw—apple chunks in your fritters anymore!
Preparing Your Apple Fritter Batter
When pulling together the ingredients for your apple fritter batter, you’ll want to make sure that you use a variety of spices to get a delicious flavor boost. Yes, you can certainly just use cinnamon, but why not make things more interesting by adding cloves, allspice, ginger, and more?
However, in case you just want to use one spice blend, you’re in luck. Apple pie spice to the rescue! As part of my Homemade Seasoning Blends video, I show you how to make your own homemade version of apple pie spice along with a whole host of other homemade spice blends. Once you make these spice blends, you’ll never have to buy them again!
How to Fry Your Apple Fritters
Apple fritters are a deep-fried delicacy—a country cooking delicacy! Can you fry your apple fritters in a variety of fats or oils? Certainly. But if you want to make perfectly crisp fritters every time, you have to choose the best fat to fry them in.
If you have been with me for a while, I bet you can guess what I am going to say. That’s right! Fry your apple fritters in tallow for a truly old-fashioned recipe.
Tallow is rendered beef suet, and there is nothing like it when it comes to deep frying, no matter what you are frying. You can certainly buy tallow nowadays; I have even seen jars of tallow at my grocery store. But nothing beats homemade.
To make your own tallow, ask your butcher for about five pounds of beef suet. And then watch my how to make beef tallow video where I show you how to render it. If you think it’s hard to make, no worries! Rendering suet will probably be one of the easiest traditional food recipes you’ll ever make.
- How to Make Beef Tallow
Don’t Forget the Glaze for Your Apple Fritters!
You can certainly roll your hot fritters in a sugar-cinnamon mixture or let them cool a bit and sprinkle them with powdered sugar. However, nothing quite beats the taste of a sweet glaze drizzled across the top of a homemade apple fritter!
The best thing about a glaze is that it’s SO easy to make. A bit of powdered sugar and a splash of liquid will do the trick. All you have to do is whisk the mixture for a few seconds, and you’re ready to drizzle.
And Speaking of Whisking…
Whenever I have a recipe in which I have to whisk something, I can’t pass up the opportunity to share with you my favorite whisk of all time. It’s a tiny little whisk called a Magic Whisk. How can something so small whisk better than any other whisk I have ever had? It’s nothing short of magic!
The Magic Whisk comes in stainless steel and silicon (to protect your non-stick cookware). These whisks are very reasonable, and once you try one, you will always grab it whenever you have something to whisk!
And you can think about getting more than one. (They are often sold in sets.) Once I misplaced my magic whisk in my kitchen, and I went into a little bit of a panic until I could find it! LOL! 😊
Download Your Free 36-Page Pantry List
Do you love home cooking and want to get back to the basics? Then be sure to download my FREE 36-page traditional foods pantry list. This comprehensive eBook will help you know which foods to buy or make so that you can transition from a modern-day processed foods kitchen to an old-fashioned traditional foods kitchen.
But this guide is much more than a list of what to buy to stock your pantry. I also share lots of links to videos and printable recipes. These resources will show you how to use all the foods you are stocking up on so you can make nutritious and delicious meals. So be sure to download your free copy today!
A Clever Use for Apple Peelings and Scraps
Don’t throw out your apple scraps as you peel and chop your apples for your apple fritters. You can make some of the best raw homemade apple cider vinegar (ACV) with those scraps. Check out my ACV recipe, where I walk you through the entire 30-day process. And don’t worry! It’s not 30 days of labor on your part. The apple scraps do all the work.
For more fun ideas for how to make homemade vinegars using a variety of fruit scraps, be sure to watch my fruit scrap vinegar recipe video too.
More Tasty Apple Recipes
Are you the lucky recipient of a bunch of apples? Once you’ve made some delicious, old-fashioned apple fritters, try drying some of your apples. In addition to being a delightful snack, dried apples are easy to make. You don’t need any special equipment. You can dry them right in your oven!
And if you like to make applesauce, be sure to try my easy way to make quick work of this task. All you need is a food mill, and you can have applesauce ready in no time.
Did I mention that you DO NOT have to peel or core your apples? That’s right. Just chop your apples up, cook them until they’re soft, then run them through your food mill. Voilà! Delicious applesauce!
The Best of Home Cooking
Need some main dish, home-cooked meal ideas? Be sure to check out the videos below, where I share how to make an Old Fashioned Hamburger Casserole, the best ever Meatloaf, a cozy Beef Stew, and more!
Top Off Your Meals with More Sweet Treats!
For a few more home-baked sweet treat ideas, check out my videos for Texas Cowboy Cookies, Molasses Cookies, and Skillet Apple Pie. And for a special healthy treat using an ancient grain, try making an Einkorn Apple Butter Cake!
Kitchen Academy Videos
Are you looking for more traditional foods videos? If so, I invite you to join the Traditional Foods Kitchen Academy. Members of this optional paid YouTube community get access to exclusive videos, live streams, and other members-only perks. Plus, your YouTube comments include a special members-only badge.
In the following members-only video, I talk about Ten Staples for the Traditional Foods Kitchen.
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Old Fashioned Apple Fritters
- Medium-sized skillet
- Medium to large Dutch oven
- Medium-sized mixing bowl
- Large-sized mixing bowl
- Slotted spoon or "spider"
- Candy thermometer, optional
- 2 tbsp Butter, divided
- 2 large Granny Smith apples, peeled, cored and bite-sized chopped I used 4 small granny smith apples.
- 1/4 (plus 1 tbsp) cup Whole Sweetener, such as Sucanat, divided You can also use maple sugar, coconut sugar, or date sugar. But if these sugar types are not available, you can substitute white sugar.
- 1 cup All-purpose flour I used Einkorn all-purpose flour.
- 1/4 cup Cornstarch If cornstarch does not agree with you, simply increase flour to a total of 1 1/4 cups.
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/4 tsp Ground allspice
- 1/4 tsp Ground cloves
- 1/4 tsp Powdered ground ginger
- 1 large Egg I used two small eggs.
- 2 tsp Vanilla extract
- 1/2-1 cup Sparkling cider
- 2-3 cups Fat or oil for frying I used tallow.
Fritter Glaze Ingredients
- 1 cup Powdered sugar
- 1 tbsp Liquid I used sparkling cider.
Instructions to Make the Apple Fritters
- Take one tablespoon of butter and place it into a medium-sized skillet over medium heat.
- Once the butter begins to bubble and froth, add apples and toss.
- Sprinkle 1 tablespoon of sweetener and a pinch of the cinnamon over the apples and toss.
- Cook apples for about 2-3 minutes until just beginning to soften.
- After 2-3 minutes and the apples begin to soften, strain off any liquid from the apples and then set the apples aside to cool.
- In a medium-sized bowl, mix flour, cornstarch (if using), baking powder, salt, and spices together. Whisk well until completely combined.
- In a large-sized bowl, add egg(s) and remaining sweetener and whisk until frothy.
- Add remaining 1 tablespoon of butter, melted, to egg mixture and mix well.
- Add vanilla extract to the egg mixture and mix well.
- Add cooled apples and a 1/2 cup of liquid to the egg mixture and toss to completely mix in apples.
- Add flour mixture to egg and apple mixture and fold gently until flour is no longer visible.
- The batter should resemble pancake batter. (See video.) If it is too thick, add additional liquid, 1 tablespoon at a time to thin. If the batter is too thin, add a small sprinkle of flour. Fold in additional liquid or flour gently.
- Heat fat (tallow) or oil in a Dutch oven until the fat or oil reaches 375°F. You can check the temperature using a candy/deep-fry thermometer.
- Cook's Note: If you do not have a thermometer, you can determine if the fat or oil is hot enough by dropping a bit of batter into the Dutch oven. If the batter sizzles and begins to brown, you are ready to fry your apple fritters. (See the video where I demonstrate this process.)
- Spoon about one heaping tablespoon of batter for each fritter into the hot fat or oil. Spoon fritter batter into hot oil or fat in batches of 3-4 at a time. You can use a second tablespoon to help loosen batter from the first tablespoon. (See video.)
- Cook's Note: The temperature of your oil or fat will drop to about 350°F when you begin to add the batter. This is the perfect temperature in which to fry your apple fritters.
- Allow apple fritters to cook on one side for about 1-2 minutes until a rich golden brown. Carefully turn the apple fritters over and allow the remaining sides to cook for another 1-2 minutes until the same rich golden brown color appears.
- Remove cooked apple fritters from hot oil or fat using a slotted spoon or "spider" strainer and transfer them to a paper-lined platter. The paper will help to absorb any excess grease.
- If you want to toss your apple fritters in cinnamon sugar, do so while they are warm.
- If you want to sprinkle your apple fritters with powdered sugar, wait until they have completely cooled to room temperature.
- If you want to drizzle glaze onto your apple fritters, wait until they are cooled to room temperature and follow the glaze instructions below.
- Apple fritters are best enjoyed the same day they are prepared.
- If you choose to refrigerate your cooked apple fritters, do so when they are plain. Wrapped well, they will last in the fridge for about 1 week. If wrapped well and frozen, they should last about 2-3 months.
- To reheat refrigerated apple fritters, toast them briefly in a toaster oven or in a preheated 300°F oven until the exterior is crisp and they are warmed through. This should take no longer than a few minutes. After heating, you can toss your fritters in cinnamon sugar or allow your fritters to cool to room temperature before glazing them.
- To reheat frozen apple fritters, allow them to defrost overnight in the refrigerator, and then follow the instructions for reheating refrigerated apple fritters above.
Instructions to Make the Glaze
- Place powdered sugar in a small bowl.
- Add one tablespoon of liquid to the powdered sugar and whisk until completely mixed.
- You are looking for a consistency that is thin enough to drizzle onto the apple fritters. (See video.)
- If the glaze appears too thick, add additional liquid, one teaspoon at a time, until you reach the desired consistency.
- If the glaze appears too thin, add additional powdered sugar, one teaspoon at a time, until you reach the desired consistency.
- Using a small whisk or teaspoon, drizzle the glaze over each apple fritter.
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.