Cinnamon and ginger apple fritters

Cinnamon and ginger apple fritters

Americans are big about apple fritters, they're not light or healthy but Fall is around the corner and I am feeling like making sweet, cinnamony apple fritters.

Which apple to use for this recipe ? Any firm and crispy apple will do, I like the Royal Gala and Reine des reinettes, they're so good and juicy. But use whatever you have on hand.

I don't own a deep fryer so I use a meat thermometer to check and adjust the oil temperature while frying. I've used this one since 2018 and it's great. I use it for frying but also for meat and sauces!  

Is the glaze really necessary? If you're making traditional fritters, it is but you can omit it. I personally tried both version, glazed and with no glaze and I liked it better with the glaze. The fritter isn't really sweet on its own so it was a nice touch of sweetness that I liked.

They're even better with a nice cup of tea.

Cinnamon and ginger apple fritters (4 large or 6 small fritters) :

  • 100g flour
  • 25g sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 40ml milk
  • 1 egg
  • 2 tbsp apple sauce
  • 2 large apples
  • Frying

For the glaze :

  • 100g powdered sugar
  • 10-12cl milk
  • 1/2 tsp vanilla extract

In a bowl, combine flour, salt, sugar and baking powder.

Add cinnamon and ginger, mix well.

Make a well in the middle of the flour and add the milk, egg and apple sauce. Mix until well incorporated, don't overmix.

Peel and dice the apples in small cubes. Fold them in the batter with a spatula.

Heat the frying oil at 180°C/360°F.

Put 2 tbsp of batter in the frying oil, spreading it out a bit to make a fritter.

Let it fry 2 to 3 minutes on each side, they must be golden brown.

Take them out with a slotted spoon and put them on paper towel.

Prepare the glaze by whisking the milk, powdered sugar and vanilla together.

Dip one side of the fritters in the glaze and put them on a cooling rack to drip. The glaze will make a thin crust, it's normal and the way it's supposed to be.