Big Apple Fritters

Step 4: Fry the Fritters

Using a large spoon or ice cream scoop, carefully drop mounds of batter into the hot oil (don’t overcrowd).
Fry each side for 2–3 minutes, or until deep golden brown.
Use a slotted spoon to transfer them to the paper towels briefly, then move them to a wire rack to cool slightly.

Step 5: Glaze While Warm

In a small bowl, whisk powdered sugar, milk, and vanilla until smooth and pourable.
While the fritters are still warm (but not too hot), spoon the glaze over them or dip them upside-down into the glaze.
Let the glaze set for a few minutes before serving.

🍩 Tips for the Best Big Apple Fritters

Use firm apples that hold their shape during cooking. Avoid apples that turn mushy.
Don’t overcrowd the fryer. This causes the temperature to drop and makes fritters greasy.
For extra crunch, fold in chopped pecans or walnuts with the apples.
Want more spice? Add a pinch of allspice or cardamom to the dough.

🧊 Storage

Store leftovers in an airtight container at room temperature for up to 2 days. To revive their crispness, reheat in an oven at 325°F (160°C) for about 10 minutes.

📝 Final Thoughts

Big Apple Fritters are rustic, hearty, and dripping with old-fashioned comfort. Unlike donuts with perfect rings, fritters celebrate imperfections — the craggy edges, caramelized apples peeking through, and that glorious crackle of glaze. Whether you’re making them for a cozy weekend brunch, a holiday breakfast table, or just because apples are in season, these fritters will disappear faster than you can fry them.

Would you like a printable recipe card, or a version tailored for air fryer or gluten-free diets?