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Prepare the Perfect Cinnamon Apple Filling. The heart of any great apple fritter lies in its filling. Through extensive testing, I’ve consistently found that Granny Smith apples yield the absolute best results for this recipe. Their distinct tartness provides a crucial counterbalance to the sweet dough and the rich glaze, preventing the fritters from becoming overly cloying. Furthermore, Granny Smiths are known for their firm texture, which allows them to hold their shape beautifully during cooking and frying without releasing excessive liquid. This is incredibly important because too much moisture can make your fritters soggy or even cause them to disintegrate in the hot oil. In contrast, softer, redder apple varieties tend to become mushy and watery, which can lead to a less desirable texture and a higher risk of the fritters spreading or falling apart.

To prepare the filling, you’ll cook the diced Granny Smith apples with brown sugar, butter, cinnamon, nutmeg, allspice, and a touch of sea salt until they soften slightly and are coated in a luscious, syrupy mixture. A cornstarch slurry is then added to thicken the juices, ensuring the filling remains perfectly contained within the dough. Remember to cool the filling completely before incorporating it into the dough; this prevents the yeast from overheating and maintains the dough’s integrity.

2

Knead the Yeast Dough to Perfection. The foundation of these incredible fritters is a rich, yeast-raised dough, which is a variation of my immensely popular foolproof cinnamon roll recipe. This means you can expect a dough that is exceptionally soft, wonderfully fluffy, and an absolute dream to work with. The process begins by combining bread flour (which provides a chewier texture perfect for fried goods), granulated sugar, instant yeast, and fine sea salt in a stand mixer. Then, warmed whole milk, a large egg, and an egg yolk are added to create a cohesive dough. The dough hook attachment will do most of the hard work, bringing the ingredients together into a shaggy ball.

The secret to its tender texture lies in the gradual incorporation of unsalted butter, added half a tablespoon at a time. This method allows the butter to be fully absorbed, enriching the dough without making it greasy. Once all the butter is incorporated, continued kneading on medium-low speed for 10-12 minutes is crucial. This develops the gluten, resulting in a smooth, elastic dough that will yield incredibly light and airy fritters. After kneading, form the dough into a ball, place it back in the bowl, cover it with plastic wrap, and let it rest for about an hour to allow the yeast to activate and the dough to begin its first proof.

3

Layer the Apple Filling into the Dough. This step is where the “fritter” magic truly begins. Once your dough has had its initial rest and your apple filling is completely cool, it’s time to combine them. Lightly flour your work surface and roll out the soft dough into a generous rectangle, aiming for about ¼-inch thickness. Using a slotted spoon is key here; it allows you to spread two-thirds of the delicious apple filling over one half of the dough while leaving behind any excess liquid that could make your fritters heavy. After spreading the apples, sprinkle them with a couple of teaspoons of flour – this little trick helps absorb any residual moisture and creates better separation between the dough layers. Then, carefully fold the bare half of the dough over the apple-covered section and press down firmly along the edges to seal the filling inside. Next, gently roll the folded dough out a little longer, elongating it slightly. Spread the remaining one-third of the apple filling evenly across the top, again using a slotted spoon to avoid extra liquid, as shown in the accompanying image. This layering technique ensures that every bite of your fritter is packed with flavorful apple goodness.

4

Fold the Dough to Seal in the Apples. This step is critical for ensuring your apple fritters maintain their delightful shape and juicy filling during frying. Once the remaining apple filling has been spread, it’s time to fold the dough over itself in a “letter-fold” style. Carefully take one side of the dough and fold it into the center, gently pressing it down. Then, take the other side and fold it on top, creating multiple layers of dough and apples. Press down firmly all over the folded dough to ensure that all the layers are well sealed together. This prevents the apple filling from escaping into the hot oil during frying and helps create those wonderful nooks and crannies that define a perfect fritter. This compacting also helps with even cooking and a consistent texture.

5

Cut into 1-inch Pieces. With your apple-filled dough now securely folded, it’s time to transform it into individual fritter components. Using a sharp tool—whether it’s a pizza wheel, a large chef’s knife, or a sturdy bench cutter—slice the dough into roughly 1-inch pieces. Don’t worry if they aren’t perfectly uniform; the rustic nature of fritters is part of their charm! After cutting, gently use your hands to separate these pieces. You’ll notice the dough is quite sticky, which is perfectly normal and a sign of a rich, well-hydrated dough. The goal here is to create smaller, manageable segments that will eventually be formed into your fritters, ensuring each one has a good distribution of both dough and apple filling. This rough chopping contributes to the characteristic irregular shape and delightful texture of apple fritters, giving them plenty of crispy edges once fried.

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Portion and Shape the Fritters. Now, gather the cut dough pieces and form them into approximately 10 individual fritters, each weighing about 100 grams. This is where you use your hands to gently compact the dough and apple pieces together. It will be a bit sticky and messy, but embrace the process! The goal is to create cohesive, rustic-looking mounds that will hold together beautifully when they hit the hot oil. Lightly dust both sides of each shaped fritter with flour. This dusting helps prevent sticking and provides a little extra structure for frying. Place each floured fritter onto its own small parchment square. These parchment squares are incredibly helpful for easily transferring the delicate fritters into the hot oil without deforming them. Once all fritters are shaped and on parchment, lightly cover the baking sheets with plastic wrap and let them rest while you prepare your frying station. This brief rest allows the dough to relax slightly and prevents the fritters from becoming too dense.

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Fry to Golden Perfection. Frying is arguably the most crucial step for achieving the perfect texture. You’ll want to use a deep Dutch oven or a heavy-bottomed pot filled with a neutral oil suitable for deep frying, such as canola, vegetable, or peanut oil. Heat the oil over medium-low heat until it reaches a consistent temperature of 355°F (179°C). Maintaining a steady oil temperature is paramount for evenly cooked fritters that are golden brown on the outside and cooked through on the inside. A candy thermometer is an invaluable tool for this. If the oil is too hot, the fritters will brown too quickly on the outside and remain raw inside. If it’s too cool, they’ll absorb too much oil and become greasy.

Once the oil is at the correct temperature, gently flatten each fritter slightly before carefully transferring 1-2 fritters (along with their parchment squares) into the hot oil. The parchment will naturally release after a few seconds and can be easily removed with tongs. Fry the fritters for approximately 2 minutes per side, or until they achieve a deep, beautiful golden-brown color. Use a slotted spoon or spider to carefully remove the fried fritters from the oil and immediately place them on a wire rack set over a baking sheet to allow any excess oil to drain. Allow the oil temperature to return to 355°F between batches to ensure consistent frying.

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Glaze and Serve. The final touch that elevates these fritters from delicious to divine is the apple cider glaze. While the fritters are cooling slightly on the wire rack (they should still be warm but not piping hot), prepare the glaze by whisking together powdered sugar and apple cider until it’s perfectly smooth and has a pourable, yet thick, consistency. If the glaze seems too thick, add a tiny bit more apple cider; if it’s too thin, whisk in a little more powdered sugar until you reach your desired consistency. For an extra punch of apple flavor, I highly recommend using a concentrated apple cider.

Once your glaze is ready, generously dip each cooled apple fritter into it, ensuring every crevice is coated with the sweet, tangy goodness. For a gourmet touch that truly enhances the apple flavor and provides a delightful textural contrast, I like to sprinkle just a touch of flaky sea salt on top before the glaze has a chance to fully set. The salt doesn’t make it savory, but rather brightens and deepens the natural sweetness of the apples and the glaze. These fritters are absolutely best enjoyed warm, so gather your loved ones and savor this homemade fall masterpiece!