Light, fluffy puffs of cinnamon, nutmeg and chunks of fresh apples drizzled with apple cider glaze or maple syrup make these a delicious autumn breakfast!
Apple fritters are a family favorite in our house and we throw them together for a quick, easy breakfast, snack, and sometimes and autumn dessert.
I prefer to cook ours in coconut oil but take note that not all coconut oils can be used for deep frying. It must be expeller-pressed and be able to be heated to 365F in order to deep fry with it. Coconut oil has a low smoke point, which means it can burn easily.
Easy Apple Fritters
1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 tsp Nutmeg
1/3 cup milk or apple cider
1 cup finely chopped apple (peel & core first!)
2 cups powdered sugar
1 1/2 tablespoons Apple Cider (or Milk)
1/4 tsp cinnamon
Combine flour, sugar, salt, baking powder, cinnamon in a medium bowl, stir to blend. Add apple cider (or milk!) and egg until just combined and then fold in apple. Avoid over-stirring as it will make them tough.
Spoon enough Coconut oil into skillet so that it is approximately an inch and a half (1 1/2″) deep, Heat oil on medium high.
To test the oil drop a tiny bit of batter into it, when the batter quickly floats to top and starts to sizzle, it’s time to cook the fritters. Carefully add dough by spoonfuls to the hot oil. Cook until brown, about a minute or so, then flip. Cook another 1-2 minutes, until both sides are browned.
Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.
Make glaze by stirring the cider, cinnamon and powdered sugar together in a small bowl. If you don’t have cider, you can use milk.
Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.
is this apple cider vinegar? or just apple cider?
Apple Cider. or I suppose you could use apple juice, it’s easier to get 🙂
Apple cider, not vinegar.
I am trying these this morning for the first time. The texture is more like dry bread dough than the pancake batter like in your picture. I’ve double checked what I put in and can’t find my mistake 🙁 Anyone else have this problem?
Did you use an Egg AND Milk?
Not all flour will absorb liquid the same…and depending on your weather this can also effect the amount of liquid needed in a recipe.
My suggestion would be if it looks dry, add more liquid, a little at a time until it looks like what you were expecting.
You can even drop a little bit in the oil and cook to see how it turns out before adding more liquid so you don’t mess up the whole recipe.
Let us know how it works out!
Were dose the nutmeg go no where in this recipe do i see nutmeg used.
Thank you for sharing! I hope you get to see the world and continue to share your recipes.