Easy Applesauce Fritters
Warmly spiced applesauce fritters, fried until deeply golden and dipped in a simple vanilla glaze; crisp at the edges, tender in the middle.
Equipment
- Digital kitchen scale
- Heavy-bottomed pot or Dutch oven
- Deep-fry or candy thermometer
- Wire rack and sheet pan
- Two mixing bowls
- Whisk
Ingredients
Applesauce Fritters
- 250 g all-purpose flour 2 cups
- 50 g granulated sugar ¼ cup
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine salt
- 180 g unsweetened applesauce ¾ cup
- 2 large eggs
- 60 g whole milk ¼ cup
- 30 g unsalted butter melted (2 tablespoons)
- 2 teaspoons vanilla extract
- Neutral oil for frying
Vanilla Glaze
- 180 g powdered sugar 1½ cups
- 30-45 g whole milk 2–3 tablespoons
- 1 teaspoon vanilla extract
- ¼ teaspoon maple extract optional
- Pinch salt
Instructions
- Add about 2 inches of neutral oil to a heavy-bottomed pot or Dutch oven. Heat to 340°F (175°C). Place a wire rack over a sheet pan nearby.Neutral oil
- Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.250 g all-purpose flour, 50 g granulated sugar, 2 teaspoons baking powder, 1½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon fine salt
- In a separate bowl, whisk the applesauce, eggs, milk, melted butter, and vanilla until smooth.180 g unsweetened applesauce, 2 large eggs, 60 g whole milk, 30 g unsalted butter, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry and fold just until combined. The batter should be quite thick and scoopable, not pourable like pancake batter. Let it sit for about 5 minutes while the oil finishes heating.
- Scoop approximately 3 tablespoons of batter per fritter and carefully drop it into the hot oil, using a second spoon to help push the batter off if necessary. Gently flatten particularly tall scoops so the centers cook evenly.
- Fry 2–3 fritters at a time for approximately 2–3 minutes per side, until deeply golden brown and cooked through. Keep the oil around 340–350°F throughout frying; do not go above 350°F or they will brown too quickly. The internal temperature should read 190–200°F when fully baked.
- Transfer the fritters to the wire rack and allow them to cool for about 5–10 minutes.
- Whisk together the powdered sugar, 2 tablespoons milk, vanilla, maple extract, and salt for the glaze. Add additional milk a teaspoon at a time until you have a glaze that's thin enough to coat the fritters but thick enough to set.180 g powdered sugar, 30-45 g whole milk, 1 teaspoon vanilla extract, ¼ teaspoon maple extract, Pinch salt
- Dip the warm fritters into the glaze, flipping to coat both sides if you want that classic glazed-fritter finish, then return them to the rack until the glaze sets.
Notes
Oil temperature: Keep the oil between 340°F and 350°F throughout frying. Going above 350°F will brown the outside before the center cooks through.
Batter consistency: The batter should be thick and scoopable, not pourable. Let it rest 5 minutes before frying so the flour has time to hydrate.
Frying in batches: Fry only 2–3 fritters at a time to keep the oil temperature steady and avoid greasy results.
Maple extract: Optional in the glaze; leave it out for a straightforward vanilla glaze, or add it for a cozy, bakery-style depth.
Storage: Store glazed fritters loosely covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Note that the glaze will soften when stored covered.
Nutrition
Calories: 194kcalCarbohydrates: 38gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 34mgSodium: 182mgPotassium: 59mgFiber: 1gSugar: 21gVitamin A: 119IUVitamin C: 0.2mgCalcium: 60mgIron: 1mg
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