Apple Cider Fritters

Wash your hands and clean the work surface. Rinse and dry the apples, removing any bruised areas, then peel, core, and dice them into 1/4-inch pieces. Measure 1 1/2 cups. Set a wire rack over a rimmed baking sheet.

In the shallow bowl, mix the coating ingredients: 1/2 cup sugar and 1 1/2 teaspoons cinnamon. This coating is for the entire batch.

In a mixing bowl, whisk together the flour, baking powder, salt, remaining 1/4 cup sugar, and remaining 1/2 teaspoon cinnamon.

Pour the oil into the skillet; it should be approximately 1/2 inch deep. Heat over medium heat to 350°F, checking with the frying thermometer without letting its tip touch the pan.

While the oil heats, whisk the egg, cider, and vanilla in the second mixing bowl. Add to the flour mixture and fold just until the flour disappears. Fold in the diced apples. The batter should be thick and scoopable; do not beat it smooth.

Using two tablespoons to scoop and release the batter, carefully lower roughly 2-tablespoon portions into the hot oil. Aim for about 18 fritters across the whole batch. Fry 4–5 at a time, leaving space between them, and gently spread each mound to about 1/2 inch thick.

Fry for 2–3 minutes per side, turning carefully, until deep golden brown. Maintain the oil between 340°F and 350°F, adjusting the heat as needed and allowing it to recover between batches. Check the first fritter with a clean instant-read thermometer inserted sideways into the center; aim for 190–195°F. Cut it open to confirm that the crumb is set with no wet batter and the apple pieces are tender. If the outside browns before the center cooks, lower the heat slightly and make the next portions flatter.

Transfer cooked fritters to the rack and drain for about 1 minute. Toss them gently in the cinnamon sugar while still warm, coating both sides. Repeat with the remaining batter, then let the fritters cool for a few minutes before serving warm.