Ingredients:

  • 2 large Honeycrisp apples, peeled and diced into 1/4 inch cubes
  • 1 tbsp lemon juice
  • 2 tsp ground cinnamon, divided
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • 3/4 cup cold buttermilk
  • 2 large eggs, cold
  • 2 tbsp unsalted butter, melted and cooled
  • 1.5 tsp vanilla extract, divided
  • 2 cups powdered sugar
  • 3 tbsp apple cider
  • 1/8 tsp salt
  • 1 quart neutral oil for frying

Instructions:

  1. Peel and dice your Honeycrisp apples into 1/4 inch cubes, then toss them in a bowl with the lemon juice and 1 teaspoon of cinnamon. Let them sit for about 10 minutes while you prep the rest; this macerating step draws out just enough moisture to flavor the batter.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, 1/2 teaspoon salt, nutmeg, and the remaining cinnamon.
  3. In a separate measuring jug, whisk the buttermilk, eggs, melted butter, and 1 teaspoon of vanilla until smooth. Note: Keeping the liquids cold helps the batter stay thick and easy to scoop.
  4. Pour the wet ingredients into the dry and fold gently until just combined — don't overmix or you'll end up with a tough, bread like texture. Fold in the prepared apples and any juices from the bowl.
  5. Heat your quart of oil in a heavy pot until it reaches 350°F (180°C).
  6. Carefully drop 2 tablespoon portions of batter into the hot oil, pressing them down slightly with the back of a spoon to flatten them into 1/2 inch thick discs. Fry for about 2 to 3 minutes per side until they are deep golden brown and sound hollow when tapped.
  7. While the fritters are still warm, whisk together the powdered sugar, apple cider, remaining vanilla, and a pinch of salt.
  8. Dip each warm fritter into the glaze, coating both sides, and set them on a wire rack. For a truly decadent finish, let the first layer set for 2 minutes, then dip them a second time for a thick, bakery style crust.