Ingredients:

  • 2 large Granny Smith apples, peeled and finely diced (approx. 350g)
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup whole milk
  • 2 tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla bean paste
  • 2 cups neutral oil for frying
  • 2 cups powdered sugar
  • 1/4 cup whole milk for glaze
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Macerate the apples: In a small bowl, toss the diced apples with lemon juice, cinnamon, and nutmeg. Let sit for 10 minutes to draw out moisture and create a spiced syrup.
  2. Construct the batter: In a large bowl, whisk together the flour, granulated sugar, dark brown sugar, baking powder, and kosher salt. In a separate container, whisk the eggs, milk, melted butter, and vanilla.
  3. Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the macerated apples and any accumulated juices. Do not overmix; the batter should be thick and chunky.
  4. Heat the oil: Fill a heavy-bottomed pot with 2 inches of neutral oil. Heat to 350°F (175°C) using a deep-fry thermometer to monitor temperature.
  5. Fry the fritters: Drop 1/4 cup portions of batter into the hot oil, flattening them slightly with the back of a spoon to create craggy edges. Fry for 2-3 minutes per side until deep golden brown. Drain on a wire rack.
  6. Glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth. Dip warm fritters into the glaze, turning to coat, and return to the rack to set.