Danish Apple Fritters

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Crispy on the outside, tender apple on the inside, these traditional Danish apple fritters are dipped in a light cinnamon-spiced batter and fried until golden. Dusted with powdered sugar and a sprinkle of cinnamon, they are a beloved autumn treat enjoyed across Denmark with coffee or as a warm after-dinner sweet.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 54 gCarbs
• 4 gFiber
• 28 gSugar
• 5 gProtein
• 180 mgSodium
• 210 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the apples

• 3 medium firm apples such as Granny Smith or Honeycrisp, peeled, cored, and cut into 1/2-inch rings
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

For the batter

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, melted

For frying and finishing

• About 2 cups vegetable or canola oil for frying
• 1/3 cup powdered sugar for dusting
• 1 teaspoon ground cinnamon for dusting

Directions

1. Toss the apple rings in a bowl with the lemon juice, granulated sugar, and cinnamon. Let them sit for 10 minutes while you prepare the batter, then pat the rings dry with paper towels so the batter clings properly.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk the egg, milk, vanilla, and melted butter until smooth, then pour the wet mixture into the dry ingredients and stir just until a smooth, slightly thick batter forms.
3. Pour the oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 inches and heat over medium heat until it reaches 350 to 360°F on a thermometer.
4. Working a few at a time, dip each apple ring into the batter, turning to coat it thoroughly, then carefully lower it into the hot oil using a fork or tongs. Fry 3 to 4 rings at a time so the oil temperature stays steady.
5. Fry the fritters for about 2 minutes per side, turning once, until deep golden brown and crisp. Transfer to a paper towel-lined plate to drain briefly.
6. Repeat with the remaining apple rings, adjusting the heat as needed to maintain the oil temperature. Let the oil return to 350°F between batches.
7. While the fritters are still warm, whisk the powdered sugar with the cinnamon and dust generously over the top. Serve immediately on their own or with a dollop of lightly sweetened whipped cream.

Cook’s Notes

• Use firm, tart apples so the rings hold their shape and contrast nicely with the sweet batter.
• Pat the apple slices very dry before dipping; excess moisture will cause the batter to slide off and the oil to splatter.
• Maintain oil temperature between 350 and 360°F for an even golden crust that is crisp but not greasy.
• Serve the fritters within a few minutes of frying so the sugar coating sticks and the crust stays crisp.
• For a richer version, stir 1 tablespoon of dark rum or aquavit into the batter for a distinctly Danish touch.

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