Ingredients:

  • 400g Honeycrisp apples, skins on if preferred, finely diced (approx. 2 large)
  • 15ml lemon juice
  • 10g ground cinnamon
  • 2g ground nutmeg
  • 250g all-purpose flour
  • 50g granulated sugar
  • 10g baking powder
  • 3g fine sea salt
  • 180ml full-fat buttermilk
  • 2 large eggs
  • 5ml vanilla extract
  • 30g unsalted butter, melted and cooled
  • 120g powdered sugar
  • 30ml whole milk
  • 2ml vanilla bean paste
  • Neutral oil for frying (approx. 60g absorbed)

Instructions:

  1. In a small bowl, toss the finely diced apples with lemon juice, cinnamon, and nutmeg. Let macerate for 5 minutes to draw out moisture and prevent browning.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt.
  3. In a separate jug, whisk the buttermilk, eggs, vanilla extract, and cooled melted butter until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not over-mix. Fold in the macerated apple mixture.
  5. Heat 2 inches of neutral oil in a heavy-bottomed Dutch oven to exactly 375°F (190°C).
  6. Drop 1/4 cup portions of batter into the hot oil. Flatten slightly with a spoon and fry for 2 minutes per side until deep mahogany brown. Drain on a wire rack.
  7. Whisk together powdered sugar, milk, and vanilla bean paste. Drizzle over the warm fritters while they are still on the cooling rack.