Amish Apple Fritter Delight These delicious apple fritters are a delightful combination of tender apples and a sweet cinnamon glaze, perfect for breakfast or a sweet treat any time of day. Ingredients 3 cups Granny Smith Apples, peeled and diced into ½ inch chunks 2 teaspoons Fresh Lemon Juice 2 tablespoons Granulated Sugar 2 large Eggs 1 cup All Purpose flour 2 teaspoons Baking Powder 1 teaspoon Ground Cinnamon ½ teaspoon Kosher Salt ¼ cup Buttermilk 1¼ cups Powdered Sugar 1 teaspoon Vanilla Extract ½ teaspoon Ground Cinnamon 3 tablespoons or more Buttermilk 4-5 cups Vegetable Oil, for frying Instructions Start by chopping the apples into small ½ inch dice and toss them with lemon juice in a bowl. In a large mixing bowl, beat together the granulated sugar and eggs using an electric mixer or stand mixer with the paddle attachment for about 2 minutes until combined. Next, add the all-purpose flour, baking powder, ground cinnamon, kosher salt, and buttermilk to the mixture, and mix until everything is well combined. Gently fold in the diced apples with a spoon, ensuring they are evenly distributed in the batter. Heat the vegetable oil in a Dutch oven until it reaches a temperature of 375°F, using an instant-read thermometer to check. Once the oil is at the right temperature, use a large spoon to carefully slide a flattened tablespoon of the fritter batter into the hot oil. Fry 3-4 fritters at a time, cooking one side for about 1 ½ minutes before turning them with a slotted spoon to cook for another 1 ½ to 2 minutes. Monitor the oil temperature occasionally to ensure it remains at 375°F. If it gets too hot, the fritters may burn; if it’s too cool, they won’t cook through. Adjust the heat as needed between batches. Once cooked, transfer the fritters to a wire rack lined with paper towels to drain excess oil while you cook the remaining batches. To finish, dunk or spoon the cinnamon glaze over the warm fritters and let them set on the cooling rack. Serve immediately with the cinnamon glaze on top. For the Cinnamon Glaze, mix the powdered sugar, vanilla extract, ground cinnamon, and buttermilk in a medium-sized bowl. Whisk until smooth, adding more buttermilk a teaspoon at a time if the glaze is too thick or chunky.
