Apple Fritters

These apple fritters start with a straightforward batter: egg, milk, flour, and a touch of sugar. Diced apples fold right in so every spoonful you drop into the hot oil has chunks of fruit throughout. Four minutes in the fryer and they come out golden brown with a crispy shell and a soft, apple-studded center.

The homemade maple syrup is what sets these apart from a basic fritter. Brown sugar and white sugar boil together with water, then maple flavoring goes in off the heat. It thickens just enough to cling to the warm fritters without running off the plate.

Stir the batter just until combined. Overmixing develops gluten and makes the fritters tough instead of light and tender.

Pro Tips

• Keep the oil at a steady 365°F (185°C). Too cool and the fritters absorb grease. Too hot and the outside burns before the inside cooks through.
• Use a firm apple like Granny Smith or Honeycrisp. Soft varieties turn to mush during frying.
• Drop from a tablespoon for consistent sizing so they cook evenly.
• Drain on paper towels and drizzle the syrup on while the fritters are still warm so it soaks in slightly.

Variations

• Add ½ teaspoon of cinnamon and a pinch of nutmeg to the batter for a spiced version.
• Dust with powdered sugar instead of syrup for a lighter finish.
• Use pear instead of apple for a fall twist with a slightly different sweetness.