Salty Honeycrisp Fritters

These country-style Salted Honeycrisp Fritters turn regular apples into crispy, golden treats with just the right mix of sweet and salty flavors. Warm, cinnamon-filled batter wraps around chunks of tangy honeycrisp apples, making a snack that's both cozy and fancy when topped with that unexpected sprinkle of sea salt flakes.

I first whipped these up after we went apple picking last autumn, and now they're what we make every Saturday. My kids now rate all apple farms based on whether their apples will turn into what they've nicknamed "the awesome fritters."

Ingredients

• All purpose flour: Builds just the right texture for these treats without getting heavy
• Brown sugar: Brings a light caramel flavor that works really well with the apples
• Baking powder: Makes the fritters nice and fluffy
• Cinnamon and nutmeg: Add that warm, familiar spice combo that makes you want more
• Honeycrisp apples: Give the perfect mix of sweet and tart while staying firm when cooked
• Flaked sea salt: The unexpected final touch that turns these from tasty to amazing

Step-by-Step Instructions

Prepare The Oil:

Warm up a few inches of vegetable or canola oil in a big pot over medium-low heat until it hits 350°F. Getting this temperature right really matters. Too hot and you'll burn the outside while the inside stays raw. Too cold and they'll soak up too much oil. Put a paper towel-lined plate nearby for later.

Mix The Dry Ingredients:

Stir flour, brown sugar, baking powder, salt, cinnamon and nutmeg together in a big bowl until they're well mixed. This makes sure the rising agent and spices spread evenly through the batter.

Combine Wet Ingredients:

In another smaller bowl, beat milk, eggs, melted butter and vanilla until smooth. The butter adds a nice richness and the eggs help hold everything together.

Create The Batter:

Add the wet stuff to the dry stuff and stir just enough to mix them. Don't go crazy with mixing or you'll end up with tough fritters. Stop when you can't see any dry flour anymore.

Fold In Apples:

Carefully mix the diced apples into the batter until they're spread out evenly. The batter will be thick and lumpy with bits of apple showing throughout.

Fry The Fritters:

Drop spoonfuls (about 1/4 cup each) of batter into the hot oil, cooking just one or two at a time to keep the oil temperature steady. Cook until they're golden on both sides, about 3-4 minutes total, turning them once or twice so they brown evenly.

Drain And Cool:

Take the golden fritters out with a slotted spoon and put them on paper towels to get rid of extra oil. Let them cool a bit before adding glaze since hot fritters will just make the glaze run off.

Glaze And Finish:

When slightly cooled, dip each fritter in the vanilla glaze, letting extra drip off. Put them on parchment paper and quickly sprinkle with sea salt flakes before the glaze hardens.

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Watching these golden treats come out of the oil is always amazing. I still remember the first time I added that flaky sea salt on top. My husband looked doubtful but then couldn't stop eating them. Those little salt bits create tiny flavor explosions that balance out the sweetness just right.

Make-Ahead Options

While these treats are best fresh out of the fryer, you can get some prep work done early. Mix your dry stuff the evening before and keep it in a sealed container. You can also measure and mix your wet ingredients (except the eggs) and keep them in the fridge overnight. Just add eggs right before cooking. Cut your apples just before you need them to stop them turning brown, or mix them with a splash of lemon juice if you need to cut them earlier.

Apple Selection Matters

I always grab Honeycrisp apples for these fritters because they stay firm during cooking without turning mushy. They also have that perfect balance between sweet and tart. If you can't find those, Pink Lady, Braeburn, or Granny Smith work great too. Stay away from softer types like McIntosh or Red Delicious that fall apart when cooked. Whatever apple you pick, cut them into small, same-sized pieces so they cook evenly.

Serving Suggestions

These fritters make a fantastic breakfast next to some crispy bacon and hot coffee. For dessert, try them warm with a scoop of vanilla ice cream or some caramel sauce drizzled on top. They're also great for brunch gatherings. Just keep them warm in a low oven (200°F) for up to half an hour. I've taken them to fall picnics and game day parties where they always vanish in minutes.

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These fritters bring together homey comfort and fancy flavor, making apple season even better than before.

Frequently Asked Questions

→ Can I swap out the apples?

Definitely! Honeycrisp adds a sweet and tangy flavor, but Granny Smith gives more tartness, while Gala or Fuji bring extra sweetness. Just go for firm apples so they don't go mushy during frying.

→ How do I know the oil is ready?

The oil should hit 350°F (175°C). Without a thermometer, drop in a tiny bit of batter—it should sizzle right away and float without burning. If it sinks or doesn't bubble, the oil's too cool.

→ Can these be made beforehand?

They're best warm and fresh, but you can prep the batter (minus apples) and chill it for a few hours. Mix in the apples before frying. Once fried and glazed, they'll keep at room temp for about a day but lose their crispness.

→ Do I have to use sea salt?

Skip it if you'd rather keep things sweet. But the salt really makes the flavors pop and balances the glaze's sweetness, so give it a try if you can.

→ Can these be baked instead of fried?

This batter is meant for frying, so baking would make them dense and bread-like. If you want to try baking, adjust the batter to be thicker and use extra leavening for a muffin-like result. For crispy fritters, stick to frying.

→ How should I store leftovers?

Pop leftovers in an airtight container and keep them at room temperature for up to two days. Reheat in a 300°F oven for 5 minutes to get a bit of the crunch back. Don't refrigerate—they'll get soggy.