Nothing quite compares to a freshly fried doughnut, so it only makes sense to whip up a batch yourself. There might be some hesitancy to tackle the yeasted doughnut but making apple fritters are a walk in the park -- I cannot stress how simple this recipe is to make. Just make sure you control the oil temperature by constantly checking your thermometer and do not crowd the pan -- I recommend frying one fritter at a time.
Apple Fritters 9 Steps
In a medium-sized bowl, whisk the flour, baking powder, salt and cinnamon together. Set aside.
In another medium-sized bowl, add your fresh lemon juice. Peel, core and cube the Granny Smith apples and add them to the bowl, tossing them in the lemon juice. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix eggs and sugar until thoroughly combined, on medium speed. Turn down to low speed and add flour mixture in two batches, scraping down sides if necessary. Mix until just combined (do not overmix, as this will result in tough fritters).
Add the milk to your batter, and mix again until just combined. At this point the batter should resemble the consistency of pancake batter but slightly thicker.
Remove bowl from stand and fold in apples with a rubber spatula.
In a cast iron pan or in a heavy-bottomed Dutch oven, fill 1/2 way up with neutral oil and heat to 375°F.
Using a 1/2 cup measure, slowly pour the batter into the hot oil, spreading slightly apart so you achieve the clumping fritter look.
Fry on both sides for 2-3 minutes or until golden brown. Remove onto a baking sheet fitted with a wire rack and let cool.
While cooling, make the glaze by sifting powdered sugar in a bowl. While continuously whisking, stream in water, teaspoon at a time, until desired consistency is achieved. Pour glaze over both sides of fritters and enjoy!