Easy Glazed Applesauce Fritters

applesauce fritters on a plate with an apple.

5 from 1 vote

These applesauce fritters are the perfect autumn treat. Imagine gloriously golden crispy batter with a light, fluffy and fruity apple centre, glazed with a perfectly sweet icing. So good…

Prep Time10

Cook Time15

Total Time25

Course: Dessert and Cakes

Cuisine: European

Servings: fritters

Author: Margie

Ingredients

For the fritters:

1 tsp baking powder
200 g self-raising flour
2 tbsp caster sugar
150 ml full-fat milk
2 large eggs
2 large apples
100 g apple sauce
500 ml vegetable oil roughly

For the glaze:

240 g icing powdered sugar
240 ml maple syrup
3 tbsp whole milk
Pinch of salt

Instructions

Line a baking sheet with kitchen paper and set aside.
Mix all the glaze ingredients together and set aside.
For the apple fritters: add the baking powder, flour, caster sugar, milk and egg into a large mixing bowl and whisk until you have a smooth batter.
Peel and either finely dice woth a sharp knofe or grate the apple using a box grater. Add to the batter with the apple sauce and mix until combined.
Next, pour the vegetable oil into a medium saucepan - it should come at least ½ but not more than ¾ up the side of the pan. Place over a medium heat - it is hot enough when a small piece of apple sizzles after being dropped in. You can also use a deep-fat fryer and heat the oil to 175C.
Once the oil is at the correct temperature, drop in a spoonful of the batter. It should puff up a little. Cook for 2-3 minutes, or until golden underneath, before carefully flipping over and continuing to fry for around 2 more minutes. You don't want to overcrowd the pan as this drops the temperature but frying 3 at a time usually is fine.
When golden all over, remove from the oil using a slotted spoon and set onto the prepared baking sheet. Leave for about a minute to let any excess oil drain off.
When cool enough to handle, either dunk them directly in the glaze and then lay on a wire rack over a baking tray to allow the excess drip off, or just drizzle the glaze right over the top of the finished fritters. Repeat the frying and glazing with the remaining batter until you have a whole batch of piping hot fritters. Serve straight away.
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make applesauce fritters.

To store: Pop in a sealed container and chill for up to 2 days.

To reheat: Reheat on a non-stick baking sheet in a 200C / 180C Fan oven for about 10 minutes.

To freeze: cool the fritters completely and freeze without the cinnamon sugar for up to 3 months. Arrange in a single layer on a baking tray and freeze. Once frozen, transfer them to a ziploc bag or container, removing as much air as possible.

Glaze: This is totally optional but so good. If you want, you can toss the finished fritters in cinnamon sugar. Mix 100g caster sugar with 2 tsp cinnamon and toss eacah one in the sugar.

Apples: you can use any kind of apples in these applesauce fritters. I like Royal Gala because they are deliciously sweet. If you use a more sour variety, you may like to add more sugar to your batter.

Discarding frying oil safely: Leave the oil in the pan to cool COMPLETELY. Hot oil can be very dangerous so don't be tempted to try and dispose of it when hot. As you never want to pour the oil down the drain, I like to use either an old, empty plastic bottle or a sandwich bag with a sealable top. Once the oil is cool, pour it into the empty bottle/sandwich bag and then you can place the whole thing in the bin. However, in the interest of waste, if the oil remains fairly clear and not full of charred bits, you can reuse it to fry other things. I would strain it and pour it in a clean bottle and keep in a dark place for 1-2 months. I wouldn't reuse oil more than three times.

Nutrition