I never wanted an apple fritter until I made salted apple fritters!
Because, say it with me: honeycrisp season is the best season.
Why are these apples so good? To me, honeycrisps taste like caramel apples without the caramel. It’s probably nostalgia: when I was a kid, honeycrisps were special and often turned into caramel or candy apples. One bite transports me back to those magical fall days and brings caramel to mind.
I still find honeycrisps special today — they’ll always be my favorite. I usually prefer apple with peanut butter, but once or twice each season I love sweet pairings like these fritters.
Enough about caramel — this recipe is all about honeycrisps.
SALTED HONEYCRISP FRITTERS?!
I know frying can be a hassle, especially with kids. My friend and I debated how good something must look to be worth frying. These fritters cleared that bar. The batter is embarrassingly easy: whisk, fold in chopped honeycrisps, fry in oil, glaze, and finish with flaked sea salt.
Can you even take that?!
If you love the sweet-and-salty combo or apple-and-cheddar pairings, these will blow you away. They’re salty and sweet, crisp on the outside and tender inside.
Seriously, OMG.
Are fritters breakfast or dessert? I avoid them for weekday breakfast (carb coma), but they’re perfect for brunch, an afternoon snack, or a late-night treat.
I’m usually team apple-cider doughnut, but these fritters might make me switch teams.
Salted Apple Fritters
Salted Honeycrisp Fritters
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- ½ teaspoon cinnamon
- Pinch freshly ground nutmeg
- ⅔ cup milk
- 2 eggs, lightly beaten
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 3 cups peeled and chopped apples
- vegetable or canola oil for frying
glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- flaked sea salt for sprinkling
Instructions
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Heat a few inches of oil in a large saucepan over medium-low heat until it reaches about 350°F. Line a plate with paper towels for draining.
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In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a smaller bowl, whisk the milk, eggs, melted butter, and vanilla. Stir the wet ingredients into the dry until just combined, then fold in the chopped apples.
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When the oil is hot, drop 1/4-cup portions of batter into the oil, frying only one or two at a time. Fry until golden on both sides, about 3–4 minutes, flipping once or twice. Remove fritters with a slotted spoon and drain on paper towels. Repeat with remaining batter.
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After the fritters cool slightly, dip each in the glaze, place on parchment, and immediately sprinkle with flaked sea salt. Serve warm.
glaze
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Whisk the powdered sugar, vanilla, and milk until smooth. If too thick, add milk 1 teaspoon at a time until it’s thin enough to dip the fritters.
Notes
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The crunchiest salt bite though!