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Tasty Thursday #14 /Sweet Saturday

I had an emergency on Thursday and Tasty Thursday was cancelled, so today I’m bringing you Sweet Saturday! Today’s sweet treat, easy apple fritters.

I love a good apple fritter and since I can no longer have them, I adapted a recipe using regular sugar by substituting with Splenda. I know folks, but everything in moderation. You could easily use Truvia, Stevia or a sweetener of your choice. Also, my apple of choice was the ever so tart Granny Smith. The tartness from the apple was a perfect balance to the sweetness of the glaze.

I found this amazingly simple recipe on the good ol’ internet. I’ll link the recipe and the link below.


• 2-3 peeled apples (1½ cups when diced)

• 1 cup flour

• ¼ cup sugar

• ¼ tsp salt

• 1½ tsp baking powder

• ⅓ cup milk

• 1 egg

• 2 TBS cinnamon sugar mixture (2 TBS sugar and 1 tsp cinnamon)

• Oil for frying the fritters


1. Combine the flour, sugar, salt and baking powder, and whisk until combined.

2. In a small bowl whisk the milk and egg until combined, add into dry ingredients and mix until just incorporated.

3. Toss the apple chunks with the cinnamon & sugar and dump the mixture into the batter, stir just a bit to move apples around.

4. Heat oil to 370 degrees.

5. Fry heaping spoonfuls (or use cookie scoop) of the batter (being sure you get apples in each scoop)until golden brown (about 2-3 minutes),

6. If frying in a sealed fryer, shake basked around just a bit during frying to ensure even rotation of cooking. If cooking in an open frying pan, flip fritters to ensure even cook.

7. Once fritters are removed from fryer, place them on a cooling rack with paper towels under to catch any drips. If rolling in cinnamon & sugar, do so as soon as you can handle the fritters. If sprinkling with powdered sugar or dipping them in a simple glaze, allow them to cool a bit more.

8. To make glaze simply combine 1½ cups powdered sugar, a splash of vanilla and 1-1½ TBS milk. Stir until smooth and drizzle over fritters or go ahead and dunk them in. If dunking them in, allow them to set for a few minutes and enjoy…they don’t really “keep” that way. Fritters are best enjoyed soon after you make them while still warm. For best results fry in batches of 3 or four. I use a small cookie scoop to make dropping the batter into the oil nice and easy.

They turned out delicious! On a scale of 1-10, I’d give them an 8. They are not as sweet as the apple fritter from your local donut shop, but they definitely hit the spot!

Until next time…🦋

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