Apple Cinnamon Fritters with Glaze

The original video

Ingredients

• Vegetable or canola oil, for frying
• 1½ cups (215 g) apples, peeled, cored, and cut into ¼-inch pieces
• 1 teaspoon ground cinnamon, divided
• 2 cups (250 g) all-purpose flour
• ⅓ cup (66 g) sugar
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs, preferably at room temperature
• 1 cup (235 ml) milk
• 2 tablespoons unsalted butter, melted and cooled for several minutes
• 1 teaspoon vanilla extract
• 2 cups (250 g) powdered sugar
• 1–2 tablespoons apple cider, water, or milk
• ¼ teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugars, baking powder, remaining ½ teaspoon cinnamon, and salt until well combined.
2. In a separate bowl, whisk the eggs until pale yellow and frothy, about 15 seconds. Add the milk and vanilla extract and whisk together. Slowly pour in the melted butter while whisking, then whisk until well combined. The mixture may look slightly curdled.
3. In a bowl, toss the apples with ½ teaspoon cinnamon until coated. Set aside.
4. Pour the wet ingredients into the dry ingredients and fold with a spatula until about halfway combined. Add the cinnamon-coated apples and continue folding until just combined.
5. Set the batter aside. Fill a Dutch oven or large saucepan 2–3 inches deep with frying oil. Attach a candy thermometer to the pan’s edge, with its tip in the oil but not touching the bottom. Set the heat to medium-low and wait for the oil to reach 360–365°F.
6. Once the oil reaches temperature, use a large spoon or ice cream scoop to carefully drop about 3 tablespoons of batter into the oil. Repeat with 2 more scoops. Fry each fritter for 60–75 seconds per side, or until golden brown.
7. Use tongs to transfer the fritters to a paper-towel-lined plate. Let them cool for several minutes before dipping. Let the oil return to the correct temperature before frying more fritters.
8. Whisk the powdered sugar, apple cider (or substitute), and vanilla extract until smooth. Dip the fritters in the glaze and transfer them to a cooling rack to let the glaze set.
9. For a test batch, the source advises letting the fritters sit for 2–3 minutes after frying, then cutting one in half to check that its center is fully cooked. If the oil is too hot, the outside may brown before the inside cooks through.