Salted Honeycrisp Fritters
Crispy-edged, tender-centered fritters packed with chunks of sweet Honeycrisp apples, kissed with cinnamon and finished with a light dusting of flaky sea salt. The perfect balance of sweet and savory in every bite.
Ingredients
- 2 large Honeycrisp apples peeled and diced into ¼-inch cubes
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt for batter
- 2 large eggs room temperature
- ⅔ cup whole milk
- 2 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- Vegetable or canola oil for frying about 4 cups
- ½ cup powdered sugar for dusting
- 1 teaspoon flaky sea salt like Maldon for finishing
Instructions
- Prepare your workspace by lining a baking sheet with paper towels and setting up a cooling rack on top. This creates the perfect draining station for your fritters.
- Mix the dry ingredients in a large bowl by whisking together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Combine the wet ingredients in a separate medium bowl, beating eggs, milk, melted butter, and vanilla extract until smooth.
- Create the batter by pouring the wet mixture into the dry ingredients, stirring gently just until combined. The batter should be thick but still drop from a spoon.
- Fold in the diced apples gently, being careful not to overmix. You want the apple pieces evenly distributed throughout the batter.
- Heat your oil in a heavy-bottomed pot to 350°F (175°C), using a candy thermometer to monitor the temperature. The oil should be about 2 inches deep.
- Form the fritters by using a ¼ cup measure or ice cream scoop to carefully drop batter into the hot oil, working in batches of 3-4 fritters at a time to avoid overcrowding.
- Fry each fritter for about 2-3 minutes per side, flipping once, until they reach a deep golden brown color. Monitor the oil temperature between batches to keep it consistent.
- Drain the fritters on your prepared cooling rack, letting excess oil drip away for about 1-2 minutes.
- Finish while still warm by dusting with powdered sugar and immediately sprinkling with a small pinch of flaky sea salt before serving.
Notes
- The batter should be thick enough to hold the apple pieces suspended—if it seems too runny, add 1-2 tablespoons more flour.
- Oil temperature is crucial: too hot and the fritters will burn before cooking through; too cool and they’ll absorb oil and become greasy.
- These fritters are best enjoyed fresh, but you can reheat leftovers in a 350°F oven for 5 minutes to crisp them up again.
- For make-ahead prep, you can mix the dry ingredients and store them in an airtight container up to a week in advance.
- The apple pieces should be uniform in size to ensure even cooking throughout the fritter.