Amish apple fritters

4 from 1 vote

These apple fritters are so much easier to make than you might think! Try these crispy fried fritters for a yummy dessert or breakfast treat.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Dessert

Cuisine: American

Keyword: amish, apple, cinnamon, fritter

Servings:

Author: Amy- A Red Spatula

¾ cup whole wheat pastry flour
¾ cup all-purpose flour
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ cup granulated sugar
1 tablespoon baking powder I know it seems like a lot, but it was will give your fritters the volume.
2 ½-3 cups apples chopped into ½-inch pieces, or you can grate it if you don't want chunks.
3 eggs
½ cup milk
4-5 cups canola oil or other oil for frying needs to have a high smoke point. Olive oil does not work well.

3 cup powdered sugar
1 teaspoon vanilla
¼ cup milk This is a variable. You might want a little more powdered sugar or milk, depending on how thick you like your glaze.

I work quickly, so I like to get my oil in the pan and then start the fritters. Then when the batter is done, the oil is hot. So, pour the oil into your saucepan and heat over medium heat. Place a cooling rack over a sheet pan.
In a small bowl, combine all the dry ingredients. In a medium-sized bowl, combine the dry ingredients. Make your glaze and set it aside. You can add more powdered sugar or milk, depending on how thick or thin you like you glaze.
Next, chop your apples. Combine the wet and dry ingredients and mix only until they just come together. Don't over mix or they will be tough. Last in is the apples. Again, only mixing to combine.
If the oil is hot, about 375 degrees, scoop in the batter. Mine were about ⅓ cup. Don't overcrowd the pan too. This will cool down your oil too much. Once it is golden, carefully flip it over and cook on the other side.
Once both sides are a deep golden brown, remove and place them on the cooling rack. do a test run first to make sure the fritters are cooked all the way through.
Continue to cook until they are all fried. Next, Dip or brush with the glaze to cover.
That is it! They are done and ready to go. You are going to love these!

Make sure not to over mix your batter. This is really important with any fritter batter, but especially with a whole wheat batter. Once your combine the wet and dry ingredients, make sure you only mix until they are blended.
Hot oil is key to frying these fritters perfectly. If your oil is to cool, when you go to fry, the fritters will absorb the oil. The fritters will also not be as crispy.
Another way to keep the oil hot is to not crowd your pan when you are frying. In my pan, I added in 4 at a time.
One thing to know also about these fritters is they do not hold well. I really feel like these are best eaten within a few hours of frying. Otherwise they just get kind of soggy and don't taste as good.
You can also add in ¼ teaspoon ground ginger and ¼ teaspoon ground cloves for extra flavor if you like.
I chopped my apples, as I like the chunks and a little crunch. If you prefer, you can always grate your apples instead. If you do, only use 1 ¾ cups apples.