Leah Koenig
IACP Award-winning author

Ingredients

For the Fritters:

  1. 4 large baking apples (e.g. Granny Smith), peeled
  2. 1 ½ cups (210 g) all-purpose flour
  3. 3 tablespoons sugar
  4. ½ teaspoon kosher salt
  5. ½ teaspoon baking soda
  6. 1 ½ cups (355 ml) milk or non-dairy milk
  7. Vegetable oil, for frying


For the Vanilla Sugar:

  1. 2 cups (400 g) sugar
  2. 2 vanilla bean pods, split
  3. lengthwise and seeds
  4. scraped (pod reserved)

Instructions

  1. Prepare the vanilla sugar: Add the sugar and the vanilla bean seeds to a food
    processor and pulse until fully combined. Transfer vanilla sugar and the reserved
    vanilla pods to a glass container with a tight fitting lid and set aside. The sugar can be
    used right away, but the flavor will continue to develop over time. Vanilla sugar can be
    stored, covered, for up to 1 year.
  2. Prepare the fritters: Using an apple corer (or melon baller or sturdy metal teaspoon),
    carefully remove and discard the apple cores. Slice each hollowed-out apple into
    ½-inch rings and set aside.
  3. Whisk together the flour, sugar, salt, and baking soda in a large bowl. Add the milk and
    whisk until smooth. The mixture should be about the consistency of pancake batter.
  4. Heat ½-inch oil in a large frying pan set over medium until shimmering (about 350˚F).
    Meanwhile, line a large plate with paper towels and set aside. When the oil is hot,
    working in batches of 4 to 5, dip the apple rings into the batter, let the excess drip off,
    and carefully slip them into the oil. Fry, turning once, until golden brown on both sides,
    2 to 3 minutes per side. Transfer to paper towels to drain.
  5. Sprinkle fritters generously with vanilla sugar while still hot, and serve immediately.