Glazed Apple Fritters

We like crisp Granny Smith apples for these tasty fritters, but any tart apple will do.

MAKES: about 28 fritters

PREP TIME: 30 minutes

MARINATING TIME: 20 minutes

COOKING TIME: 4 to 5 minutes per batch

INGREDIENTS:

APPLE:

• 3 large Granny Smith apples, peeled, cored and cut into ¼-inch pieces
• 2 Tbsp granulated sugar
• 1 Tbsp freshly squeezed lemon juice

BATTER:

• 2 ¼ cups all-purpose flour
• ¼ cup firmly packed dark brown sugar
• 3 Tbsp granulated sugar
• 2 ½ tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp fine sea salt
• 1 ¼ cups sour cream (14%)
• 2 large eggs
• 3 Tbsp unsalted butter, melted
• Vegetable oil for deep-frying

GLAZE:

• 1 ½ cups icing sugar, sifted
• ¼ cup apple juice
• 1 tsp ground ginger
• 1 tsp vanilla extract

INSTRUCTIONS:

APPLES:

1. For the apples, toss together the apples, sugar and lemon juice in a medium, nonreactive bowl. Set aside to marinate for 20 minutes.

BATTER:

1. For the batter, whisk together the flour, both sugars, baking powder, cinnamon, ginger and salt in a large bowl.
2. In a medium bowl, stir together the sour cream, eggs and butter until smooth.
3. Make a well in the flour mixture and add the sour cream mixture all at once. Stir until a smooth batter forms. Stir in the apples and set aside.
4. Following the manufacturer’s instructions, heat the oil in a deep-fryer to 375ºF. Alternatively, pour enough oil into a large, heavy-bottomed saucepan to come one-third of the way up the sides of the saucepan. Hook a candy thermometer over the side of the saucepan. Heat the oil over medium heat until the thermometer registers 375ºF. Line a large baking sheet with paper towels.
5. Drop heaping tablespoonfuls of the batter into the hot oil, frying no more than six at a time. If using a saucepan, adjust the heat, if necessary, to maintain the temperature of the oil at a constant 375°F.
6. Fry the fritters, using tongs to prevent them from sticking to each other, until a deep golden brown, 4 to 5 minutes, flipping the fritters halfway through.
7. Using tongs or a slotted spoon, remove the fritters to the prepared baking sheet. Repeat with the remaining batter.

GLAZE:

1. For the glaze, in a medium bowl, stir together the icing sugar, apple juice, ginger and vanilla extract until smooth.
2. Using two forks, dip each fritter into the glaze to coat completely. As each fritter is coated, lift it out with a fork, letting any excess glaze drip off. Place each fritter on a wire rack. Let the glaze dry slightly, then serve immediately.