“Indulge in the taste of the city that never sleeps with our mouthwatering Big Apple Fritters. These delectable treats are a nod to the bustling streets of New York, where flavor and excitement collide. Imagine sinking your teeth into a warm, freshly fried fritter that’s bursting with chunks of juicy apple, lovingly spiced to perfection. Each bite offers a harmonious blend of sweet and slightly tart notes, encapsulating the essence of a crisp autumn day in the heart of the city. Whether enjoyed as a delightful dessert, a tempting snack, or a charming twist on a classic favorite, our Big Apple Fritters promise an unforgettable culinary experience that captures the spirit of New York’s irresistible allure.”




  • 1 1/2 cups all-purpose flour

  • 1/4 cup sugar

  • 2 tsp. baking powder

  • 1/2 tsp. salt

  • 1 1/2 tsp. cinnamon

  • 1/3 cup milk

  • 2 eggs

  • 3 tablespoons applesauce

  • 2 large Granny Smith or Honey Crisp apples peeled, cored, and diced

  • Canola oil for frying


  • 2 cups confectioners’ sugar

  • 1/4 cup milk

  • 1/2 teaspoon vanilla


  • Place cooling racks over baking sheets covered in wax paper. Set aside.
  • Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl.
  • Make a well in the center and add 1/3 cup milk, eggs, and applesauce.
  • Stir just to combine.
  • Fold in apples.
  • Heat 1 ½ – 2 inches of oil in heavy cast iron skillet, Dutch oven, or deep fryer to 375°F.
  • Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop.
  • Cook each side until golden brown; approximately 2 minutes per side.
  • Remove to paper towels to drain.
  • Make the Glaze
  • In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla.
  • Dunk each fritter in the glaze turning over to make sure both sides coated.
  • Place on the wire racks to air dry and drip.


  • • Be careful not to over-mix the batter as it may make the fritters tough.
  • • Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain.
  • • Using a candy thermometer to maintain the correct temperature of the oil is important.
  • • A Dutch oven or cast-iron skillet helps the oil hold temperature.
  • • Try to maintain a constant temperature of 375° F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil the temperature will increase so you will need to turn the heat down a bit.
  • • Remove the fried fritters to paper towels to drain excess oil.
  • • Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag. This will keep them fresh longer.

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