I always thought it was useless to “healthify” fried food. I mean, come on, what’s the the point? I tried it anyway with these apple fritters and they are amazing. Don’t need or want to try any other fritter recipes now.
I’m not kidding when I say I was laughing maniacally when I bit into the first one. And it left me dancing around the rest of the day. SO happy. And somebody who doesn’t like whole grain goodies loved these and requested peach and plum fritters (what?)
I haven’t had a store bought fritter in years, but these are just like how I remember them. The texture is kind of fluffy, but not overly, and not at all dense. And most importantly, they taste like normal white flour fritters! VICTORY! :D
I promise it’s not scary to fry these! I only used about an inch of oil. And I tried using a super small amount, like a teaspoon per fritter. Don’t do this. Just fry the suckers. You won’t be disappointed!
100% Whole Grain Apple Fritters
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 - 20 fritters
- 1 cup (125 grams) whole wheat flour
- 2 tablespoon coconut or white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 6 tablespoons apple juice
- 1 egg, room temperature
- 200 grams apple, peeled and chopped
- canola oil for frying
- ½ cup (65 grams) powdered sugar
- 2 tablespoons apple juice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- In a large bowl, combine the dry ingredients and set aside.
- In a medium or large pot, preferably with high sides to minimize mess, pour enough oil so that there's about an inch covering the bottom. If you have a thermometer, use it! Heat it to 350°F / 176°C over medium high heat.
- Meanwhile, peel and chop the apples (I used about three apples but go by the gram measurements). I chopped them pretty finely, but not too finely. You want to be able to notice them!
- When the oil reaches 350°F / 176°C, and not before, add the apple juice and egg to the dry mix. Gently stir until combined and then fold in the apples. Do not over mix!
- To fry the fritters: I highly recommend frying one fritter first, just to make sure the oil is at the right temperature (my thermometer lies sometimes) and to get the hang of it. If the first one doesn't come out how you'd like it to, do one at a time until you've find the best way for you.
- I took two tablespoons of batter at a time, flattened it slightly in the palm of my hand, and then used a butter knife to help get the sticky fritter batter off my hand and into the oil. I can see this being dangerous because of the oil, so you could also just flatten them slightly on a plate and then slide the fritter into the oil. Or you could drop spoonfuls of batter into the oil, but the cook time might be affected.
- Fit as many as you can in the pot without overcrowding them. They shouldn't be touching. Fry each side for one minute, and then flip, for a total of two minutes.
- After the two minutes are up, use a slotted spoon to remove the fritters from the oil and place them on a paper towel lined plate.
- Make sure the oil is still around 350°F / 176°C and then fry the remaining fritters.
- While the fritters are cooling, prepare the glaze by mixing all the glaze ingredients together in a bowl big enough to dip the donuts in. If it's too runny, add more sugar. This is enough glaze to only lightly glaze the donuts. Once the donuts are completely cool, dunk the donuts in the glaze and make sure you get both sides. Let the fritters sit on a cooling rack until the glaze hardens, about 15 minutes. These didn't last longer than an hour, but I'm pretty sure these are best when super fresh, just like all donuts.