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 center, glazed with a perfectly sweet glaze. So good…

Prep Time10

Cook Time15

Total Time25

Course: Dessert and Cakes

Cuisine: European

Servings: fritters

Author: Margie Nomura

Ingredients

For the fritters:

1 tsp baking powder
1 2/3 cups (200 g) self-rising flour
2 tbsp superfine sugar (caster sugar)
2/3 cup (150 ml) whole milk
2 large eggs
2 large apples
3.5 oz (100 g/scant 1/2 cup) applesauce
2 cups (500 ml) vegetable oil roughly

For the glaze:

2 cups (240 g) powdered sugar (icing sugar)
1 cup (240 ml) maple syrup
3 tbsp whole milk
1 pinch salt

Instructions

Line a baking sheet with parchment paper and set aside.
Mix all the glaze ingredients together and set aside.
For the apple fritters: add the baking powder, flour, superfine sugar, milk, and egg into a large mixing bowl and whisk until you have a smooth batter.
Peel and either finely dice with a sharp knife or grate the apple using a box grater. Add to the batter with the applesauce and mix until combined.
Next, pour the vegetable oil into a medium saucepan - it should come at least 1/2 but not more than 3/4 up the side of the pan. Place over 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 345°F (175°C).
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 them on a wire rack over a baking tray to allow the excess to 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.

Video

Notes

Storage

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 390°F (200°C/180°C 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 sheet and freeze. Once frozen, transfer them to a zip-top bag or container, removing as much air as possible.

Quick tips

Finishing the fritters: The recipe's glaze is totally optional but so good. If you want, you can toss the finished fritters in cinnamon sugar instead. Mix 1/2 cup (100 g) superfine (caster) sugar with 2 tsp of ground cinnamon, then toss each 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 into a clean bottle and keep it in a dark place for 1-2 months. I wouldn't reuse oil more than three times.

Nutrition