You'll want to pull out the fryer for these Southern apple fritters

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Has anyone ever said no to the offer of a hot apple fritter? It hardly seems possible! They’re warm and full of delicious apple flavor. The ones we show here have a tantalizing sweet crust that you form by rolling the hot fritters in confectioners' sugar right out of the fryer. Is your mouth watering yet?
If there’s a recipe worth pulling out the deep fryer for, it’s this one — though a large, deep pan will work, too. Just be prepared to wait a little while for your reward, since the dough has to chill in the fridge for at least two hours. The plus side is that you'll have time to clean up the kitchen before frying begins, so you can dig into those warm fritters right away without any looming mess.
Cooktop Cove
Southern apple fritters
25 minutes
20 minutes
45 minutes
2 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
½ teaspoon kosher salt
4 tablespoons granulated sugar
2 eggs, beaten
1 cup whole milk
2 Granny Smith apples
Canola or vegetable oil for frying
½ cup confectioners' sugar
In a medium mixing bowl, whisk to combine the flour, baking powder, cinnamon, nutmeg, allspice and salt.
In a large mixing bowl, combine the sugar, eggs and whole milk. Whisk until smooth.
Add half of the flour mixture to the egg mixture and whisk until combined, then add the rest and repeat. Place the mixture in the refrigerator for at least 2 hours.
Once the dough has finished chilling, peel, core and dice the apples. Add them to the dough and fold until evenly incorporated.
Place a large, deep frying pan over a high heat and add about 2 inches of canola or vegetable oil. Place a plate lined with paper towels near the cook surface, as well as a bowl with the confectioners' sugar in it and the dish you wish to serve the fritters on.
Once the oil reaches 365° Fahrenheit, begin to drop tablespoons of dough into the oil and fry until golden brown all over, about 2-4 minutes.
Transfer the fritters to the paper towel-lined plate to drain excess oil, then to the bowl of confectioners sugar, rolling them to ensure an even coating, and finally place them on the serving dish. Serve immediately.
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