My husband and I have this tradition … every Autumn with the arrival of apple-picking season we make Apple Fritters to bring in the new season. The tradition started because after a day of apple picking we had an overflowing bowl of apples on our kitchen counter that I began trying to figure out ways to use, particularly as they got older, and more mealy, and not as good to eat whole.
Now we are the type of people that will make any excuse to start a new tradition. I’m not sure where this comes from but maybe it is a result of my parents getting rid of all of our family traditions by the time I was 10, mistakenly thinking that we were too old for them. Goodbye Christmas trees, family dinners and Easter baskets. You are never too old for family traditions in my book.
Now, we have our own household we make traditions out of everything, particularly around the changing of the seasons. Apple fritters in autumn, soups in winter, Lamb and asparagus in Spring, grass-fed burgers and corn on the cob in Summer. We always invite friends over to enjoy these traditions with us because they are never as good without company. There is nothing quite as sweet as opening your home and your table to friends.
Here’s what I love about this autumn tradition. It makes apple season all the more special knowing that we get to go overboard and eat sugar coated fried dough for breakfast (at least once). It’s kind of similar to how some people wait all year for Pumpkin Spice Lattes, but rather we wait for Apple Fritters. You can’t make apple fritters out of store bought apples; it’s just not the same. They must be hand picked from a local orchard (see previous post), making it a true farm to table experience.
Apple fritters are surprisingly easy to make! 20 minutes and you come out looking like a kitchen pro! Sprinkle with powdered sugar and you are food styling expert! I promise you can’t go wrong with this recipe and after one taste you may be starting a new tradition yourself.
For the Batter
- 2 cups all-purpose flour (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
- 1/2 cup Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 2 Eggs
- 3/4 cup Milk
- 2 tsp Vanilla Extract
- 2 Tbs Melted Butter
- 2 Apples, Peeled And Diced
- Powdered Sugar (optional, For Dusting)
For the Glaze (optional, but highly suggested)
- 1-1/2 cup Powdered Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Vanilla
- 1/4 cup Milk
In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples.
Heat a couple inches of canola oil (I use Susquehanna Mills Expeller Pressed Canola Oil) over medium to medium-low heat. When hot, drop a small amount of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
Drop spoonfuls of batter into the hot oil. Cook until golden brown on both sides, about 2 to 2 1/2 minutes total.
Remove and drain on a paper towel. Dust with powdered sugar, or dip fritters in glaze (mix all glaze ingredients together, then dunk warm fritters).
*Recipe adapted from The Pioneer Woman