For the Fritters:
1 ½ cups All Purpose Flour
2 tablespoons Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
2/3 cup Milk
2 extra large Eggs
1 tablespoon Melted Butter
½ teaspoon Ground Cinnamon
Pinch Ground Nutmeg
3 cups Apples, Peeled, Cored and Chopped to 3/8” to ½”
½ cup Sun-Dried Cherries
1 quart Vegetable Oil (For Frying)
For the Maple Glaze:
¼ cup Milk
1 teaspoon Vanilla Extract
2 tablespoons Pure Michigan Maple Syrup
2 cups Powdered Sugar (10x Sugar)
Step 1
Begin this recipe by placing all of the ingredients for the Maple Glaze in a small saucepan and heat on low until all ingredients are melted together into a glaze. They do not need to be simmered. Just heated.
Step 2
Pre-heat your vegetable oil to 375 F in a shallow sauce pot or skillet leaving enough room for the displacement of the oil when the fritters are added to the pot.
Step 3
Make the fritter batter by stirring together the flour, sugar, baking powder salt, cinnamon and nutmeg.
Step 4
Add the milk, eggs and melted butter and stir to make a thick batter.
Step 5
Stir in apples and sun-dried cherries.
Step 6
The final consistency of the batter should be like a very thick pancake batter.
Step 7
Stir the batter and scoop up about a ¼ cup portion and carefully drop it into the hot oil spacing each fritter about 2 inches apart from one another.
Step 8
Fry them about 5 to 6 minutes turning them over half way through to allow them to brown to an even golden color.
Step 9
Remove one after 6 minutes to check for interior doneness. Once they are completely cooked through, remove them with a slotted spoon or skimmer onto absorbent paper towels.
Step 10
If rolling in cinnamon sugar do it immediately after removing from the hot oil. If glazing them with the Maple Glaze, allow them to cool until warm enough to handle with your hands.
Step 11
Stir the Maple Glaze and slightly rewarm if needed then dip one side half way deep into the glaze. Turn glaze side up and rest each one on a wire rack or non-stick sheet pan to dry.
Step 12
The glaze will form a soft shell in about 5 minutes
Step 1
Begin this recipe by placing all of the ingredients for the Maple Glaze in a small saucepan and heat on low until all ingredients are melted together into a glaze. They do not need to be simmered. Just heated.
Step 2
Pre-heat your vegetable oil to 375 F in a shallow sauce pot or skillet leaving enough room for the displacement of the oil when the fritters are added to the pot.
Step 3
Make the fritter batter by stirring together the flour, sugar, baking powder salt, cinnamon and nutmeg.
Step 4
Add the milk, eggs and melted butter and stir to make a thick batter.
Step 5
Stir in apples and sun-dried cherries.
Step 6
The final consistency of the batter should be like a very thick pancake batter.
Step 7
Stir the batter and scoop up about a ¼ cup portion and carefully drop it into the hot oil spacing each fritter about 2 inches apart from one another.
Step 8
Fry them about 5 to 6 minutes turning them over half way through to allow them to brown to an even golden color.
Step 9
Remove one after 6 minutes to check for interior doneness. Once they are completely cooked through, remove them with a slotted spoon or skimmer onto absorbent paper towels.
Step 10
If rolling in cinnamon sugar do it immediately after removing from the hot oil. If glazing them with the Maple Glaze, allow them to cool until warm enough to handle with your hands.
Step 11
Stir the Maple Glaze and slightly rewarm if needed then dip one side half way deep into the glaze. Turn glaze side up and rest each one on a wire rack or non-stick sheet pan to dry.
Step 12
The glaze will form a soft shell in about 5 minutes
These apple fritters scream MICHIGAN!
Made from our state’s delicious apples, cherries and Michigan maple syrup, you can be proud to serve these delicious fritters to your friends and family while celebrating some of our state’s most famous culinary treasures.
The maple glaze is absolutely delicious however feel free to substitute honey for maple syrup or, if you prefer rolling them right from the fryer into cinnamon sugar, that’s another great option.
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