I have two little secrets…I am a “Morning Person” and Amish Apple Fritters are my favorite doughnuts! I LOVE these delicious crunchy fried doughnuts, made easily from scratch with a simple batter containing fresh apple chunks and cinnamon, and covered with a sweet glaze.
For over 20 years, I had to be up at 5:30 A.M. every workday to leave by 6:30 to be in my office at 7:00 A.M., ready for a day’s work. Not entirely convenient for making apple fritters! Ha Ha.
These days I find myself in a different season of life…no children at home to get up and out of bed before leaving…AND my commute to the office these days is no more than walking upstairs to my home office, where I work for my husband’s company. My world has changed drastically!
My” new normal” is… instead of grabbing a large mug of coffee and shoving toast in my mouth while heading out the door as I did while working full-time, I now seem to revert to “boring” breakfasts such as oatmeal or toast and eggs.
HOWEVER… I do love a great apple fritter, doughnut or pastry occasionally. I mean, really, who doesn’t??? (if we’re truth-telling here).
How I Found This Recipe For Amish Apple Fritters
I love to try new recipes and learn new cooking techniques in the kitchen, AND my favorite doughnut of all time is the humble, yet glorious Apple Fritter. One day, while looking at recipes on Pinterest, I saw one for these doughnuts, written by a great-grandmother named Polly.
I could tell I would like this easy recipe from the very beginning (aren’t ALL recipes written by great-grandmothers wonderful?)… so I made them, and sure enough…these fritters were amazing!
Sometimes, a warm apple fritter and a strong cup of coffee are exactly what this old girl wants. Please notice I did not say what this old girl needs… now THAT’S another story, *cough, cough!
Hope you enjoy them…occasionally (wink wink)! Here’s how easy they are to make…you’ll be a doughnut maker in no time!
Amish Apple Fritter
- 2 Tablespoons granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. salt
- ¼ cup milk
- 2 tsp. fresh lemon juice
- 2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
- Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
- 1¼ cups powdered sugar
- ¼ tsp. vanilla
- 3-4 tsp. warm water (thin enough to make the glaze “paintable”)