Description
There’s something nostalgic about a crispy, warm apple fritter; the kind that smells like a fall fair and makes the whole kitchen feel cozy. These doughnuts are craggy, cinnamon-speckled, packed with tender, grated apples, and honestly a little rustic (which is exactly how they should be). Don’t stress about making them perfect; their charm is in the imperfect, golden edges and soft apple pockets.
Ingredients
Scale
Apples:
- 2 medium apples, peeled, cored, and grated
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 3 tbsp sugar
- Pinch of cinnamon
Batter:
- 2/3 cup full-fat sour cream
- 1/2 cup + 2 tbsp sugar (divided)
- 2 large eggs, separated
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 2 1/2 tbsp butter, melted
- Oil, for frying
- Icing sugar, for dusting
Instructions
- Toss 2 grated apples with 1 tsp lemon zest, 2 tbsp lemon juice, 3 tbsp sugar, and a pinch of cinnamon. Let it sit for a few minutes to soften.
- Whisk 2/3 cup sour cream, 1/2 cup sugar, and 2 egg yolks until smooth.
- Stir in the apple mixture, juice included.
- Sift together 1 3/4 cups flour, 1 tsp baking powder, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt.
- Fold into wet ingredients until blended, then stir in 2 1/2 tbsp melted butter.
- Beat 2 egg whites until foamy.
- Add remaining 2 tbsp sugar, whip to soft peaks, then fold gently into batter.
- Heat oil to 350°F/175°C.
- Using a small scoop, drop batter into oil 2–3 minutes per side until golden. Drain on paper towel-lined tray.
- Cool 10 minutes, then dust with icing sugar.
Notes
Created, prepared, tried, and tested by Joy
