Double-Glazed Apple Fritters (Bakery-Style!)These homemade apple fritters come out crisp on the outside, soft and packed with cinnamon apples on the inside, then get a “double glaze” finish that sets into that classic crackly bakery coating. Perfect with coffee, and honestly dangerous because they disappear fast.IngredientsYou’ll need 2 cups (250 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, ½ tsp salt, 2 large eggs, ¾ cup (180 ml) milk, 2 tsp vanilla extract, 2 tbsp melted butter, 2 cups peeled diced apples (about 2 large apples), and neutral oil for frying. For the double glaze: 2½ cups (300 g) powdered sugar, 1 tsp vanilla extract, 3–5 tbsp milk, plus an optional pinch of cinnamon.InstructionsIn a bowl, whisk flour, sugar, baking powder, cinnamon, and salt. In another bowl, whisk eggs, milk, vanilla, and melted butter. Pour wet into dry and stir just until combined, then fold in the diced apples (the batter will be thick). Heat 2–3 inches of oil in a pot to 350°F (175°C) and line a tray with paper towels.Scoop batter in rough mounds (about ¼ cup each) and carefully drop into the oil; don’t crowd the pot. Fry 2–3 minutes per side until deep golden and cooked through, adjusting heat to stay close to 350°F. Transfer to paper towels and let cool 2–3 minutes while you mix the glaze.Whisk powdered sugar, vanilla, and enough milk to make a thick but pourable glaze. Dip each warm fritter once, let it set 5 minutes, then dip again for that “double glazed” look. Place on a rack to drip and set, and serve warm or at room temp.
