You can’t go wrong with doughy, apple-filled desserts — no matter what time of the year it is. So, whether you’re mixing this up for holiday gatherings or for a summer barbecue, this is sure to be a hit dessert or brunch item for your guests.
Apple fritters are surprisingly easy to make at home, and considering that they’re basically apple and cinnamon-flavored doughnuts, you can serve them up any time of the day, with coffee, hot cider or cocoa, by a fire, with a scoop of ice cream — the list goes on and on. There’s no wrong way to enjoy something this simple and delicious.
This recipe from Pillsbury shows just how truly easy it can be to whip up a batch of apple fritters at home. The recipe calls for a Granny Smith apple, a can of Pillsbury Grands biscuits and oil for frying, plus some butter, sugar and milk for a sweet topping. You could choose to make your own glaze, per the recipe, or just roll them in cinnamon and sugar or dust with powdered sugar. Again — there’s no wrong way to eat these things!
Once you’ve got your ingredients gathered, you’ll stuff the apple mixture inside of Grands biscuits like so:
Then, you’ll seal them and fry them up in a saucepan on your stovetop — no deep fryer required.
When they’re finished, they’ll be the perfectly golden brown and delicious:
Top them however you see fit, or enjoy them as is.
It truly doesn’t get any easier than this, but there are other iterations of apple fritters if you’re up for something slightly more difficult.
For instance, this recipe from Wildflour’s Cottage Kitchen details how you can make the batter from scratch. You’ll need sugar, eggs, flour, milk and a few other ingredients to create a batter. But frying them is just as simple as it is in the Pillsbury recipe since Wildflour’s recipe calls for making them right on your stovetop, too:
If you want to make dealing with hot oil even easier, this recipe from Souffle Bombay has a great tip: using a cookie scoop to spoon out just the right amount of batter to place gently in the oil. That way, your fingers are never coming close to the oil, and there’s less chance of oil popping up on you as you drop each fritter into the pan. Genius!
The fritters turned out looking like this — so bonus points for presentation, too: