Martha Stewart Apple Fritters

Martha Stewart apple fritters are a quick bite-size fried dessert made with sweet diced apples, a simple milk batter and a snowy dusting of confectioners' sugar, ready in 40 minutes. Save this easy dessert for fall gatherings, Rosh Hashanah or cozy weekend brunch, because it's a one-pot deep-fried treat.

Keep the oil at 350°F and fry only a few fritters at a time, because that heat cooks the batter through while the outside turns golden. Let the oil run too cool and they come out pale and greasy, and too hot means a dark crust over raw batter.

Martha keeps the apples in small ¼-inch pieces and folds them into a thin, milky batter, so every spoonful holds as much fruit as dough. Dropping heaping tablespoons into the oil also gives you bite-size rounds instead of the big flat fritters you see at donut shops.

Martha Stewart Apple Fritters

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

260

kcal

Crisp golden shells give way to a tender, cakey middle packed with soft apple pieces. Frying heaping tablespoons of batter in batches keeps each fritter puffed and light, and a quick rest on a wire rack keeps them crisp.

Ingredients

• 2 cups all-purpose flour
  

• 1/4 cup plus 2 tablespoons granulated sugar
  

• 2 1/4 teaspoons baking powder
  

• 1 teaspoon coarse salt
  

• 3/4 cup whole milk
  

• 2 large eggs, room temperature
  

• 2 tablespoons melted unsalted butter
  

• 1/2 teaspoon pure vanilla extract
  

• 2 sweet apples, such as Rome, McIntosh, or Gala, peeled, cored, and cut into ¼-inch pieces (about 3 cups)
  

• Safflower oil, for frying
  

• Confectioners' sugar, for dusting
  

Directions

• Mix the batters: Whisk 2 cups all-purpose flour, 1/4 cup plus 2 tablespoons granulated sugar, 2 1/4 teaspoons baking powder and 1 teaspoon coarse salt in a large bowl. Then whisk 3/4 cup whole milk, 2 large eggs, 2 tablespoons melted unsalted butter and 1/2 teaspoon pure vanilla extract in a second bowl.
• Fold in apples: Gently fold the milk mixture into the flour mixture until it is just combined. Then fold in the 3 cups of peeled, cored apple pieces, cut ¼ inch small, so the batter stays tender.
• Heat the oil: Pour about 2 inches of safflower oil into a medium heavy-bottomed pot and heat it over medium-high until a thermometer reads 350°F. While it heats, set a wire rack inside a rimmed baking sheet for the finished fritters.
• Fry in batches: Drop heaping tablespoons of dough into the hot oil, working in batches so the pot never gets crowded. Cook them, turning once, for 3 to 4 minutes until puffed and golden.
• Cool and dust: Lift the fritters out with a slotted spoon and set them on the rack to drain. Once they cool slightly, dust them with confectioners' sugar and serve warm.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Which apples work best for apple fritters?

Choose a firm, sweet apple like Rome, McIntosh or Gala, because they hold their shape in the hot oil. Skip Red Delicious and Golden Delicious, since they turn mushy and fall apart once cooked.

What oil should I use for frying these fritters?

Use a neutral oil with a high smoke point, such as safflower, vegetable, peanut or corn oil. Avoid olive oil because it smokes too soon, and canola can leave an off, fishy taste.

Can I make apple fritters ahead of time?

They are best eaten warm and crisp, so I wouldn't fry them far in advance. You can measure out the dry ingredients and chop the apples earlier, then mix and fry right before serving.

What if I don't have a deep-fry thermometer?

Check the oil now and then with an instant-read thermometer, aiming for 320°F to 350°F. Too low gives pale, soggy fritters, and too hot browns the outside before the middle cooks.

Can I make these apple fritters dairy-free?

Yes, swap the whole milk for almond milk and the melted butter for margarine in the same amounts. The batter mixes and fries just like the original, so nothing else in the method changes.