As a family, we have a long-standing love of visiting apple orchards, so to say these Cinnamon Apple Fritters are a family favorite is an understatement. The cinnamon laced buttermilk batter is filled with sweet chunks of apple and then fried until golden and crisp. A generous dusting of powdered sugar and they’re ready to eat immediately as a dessert, brunch treat or snack.
Apple Season Beauty
There’s just something exciting about a fresh crop of apples and a bountiful harvest and, I find the aroma of apples in the air intoxicating. Apples in any variety are pure and sweet straight from the tree to your table, one of the many wonders of God’s creation. The aroma is particularly pleasing if the orchard also produces cider to go along with these cinnamon apple fritters. The cider bar at one of our favorite apple orchards in Tennessee has a restaurant that serves hot, powdered sugar dusted apple fritters to everyone who enters the door. It’s their way of saying “Welcome y’all!” And, a mighty warm apple’licious welcome it is. We couldn’t possibly wait until our yearly visits to enjoy them.
Cinnamon Apple Fritters
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Helpful Kitchen Items:
Cinnamon Apple Fritters
Ingredients
- 2 cup self-rising flour
- 1/3 cup granulated sugar
- 1 Tbsp ground cinnamon
- 1/8 tsp nutmeg or allspice
- 1/8 tsp ground ginger
- 2 large eggs beaten
- 1/2 cup butter melted
- 3/4 cup whole buttermilk
- 1 tsp pure vanilla extract
- 2 medium-large golden delicious apples peeled, cored, small dice
- Powdered sugar for dusting
Instructions
- In a heavy bottomed pot heat approximately 5 inches of vegetable oil to 350°F.
- In a medium-size mixing bowl, sift together the self-rising flour, sugar, ground cinnamon, nutmeg or allspice and ginger.
- Add the melted butter, buttermilk, beaten eggs and vanilla. Mix well.
- Add the diced apple and mix until evenly distributed.
- Use a 2 oz ice cream scoop or a Tbsp to drop into the hot oil. Maintain the oil temp between 350°F-360°F for the best results.
- Cook in batches for approximately 3 minutes per side until golden. Turn for even browning.
- Use a slotted spoon and remove to a paper towel lined cookie sheet to drain.
- Dust with powdered sugar, serve immediately.
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Linda says
Can this batter be made the night before, refrigerated and fried up the next morning?
Melissa says
It sounds like a great experiment, if you try it let me know how it goes.
Alexandra Morlock says
Can these be baked instead of fried
Melissa says
In a muffin tin you probably could. Let me know if you try it.