Amazing Apple Ring Fritters

The folded egg whites are what set these apple fritters apart from the heavy pancake-batter version you’ll find at most state fair stands. Stiff peaks folded into the batter at the end give it tempura-like lift, frying up crisp and lacy rather than dense and bready.

Core the apples whole, then slice crosswise into half-inch rings. That gives you the classic doughnut-shaped fritters with the natural hole in the middle. Drop the rings into acidulated water (water with a squeeze of lemon) as you slice to keep them from browning while you work through the rest.

Pat the rings completely dry before dipping; surface water keeps the batter from sticking and causes splatter in hot oil. Three-seventy-five Fahrenheit (190°C) is the right oil temperature for a deep crust without absorbing grease. Fry only five or six rings at a time so the oil doesn’t crash.

Dust with powdered sugar while still warm so it clings rather than blowing off.

Kitchen Tips

• Use firm tart apples like Granny Smith or Honeycrisp; soft varieties turn to mush when fried
• A thermometer is the right tool for the oil; visual estimation gets you greasy or burned fritters
• Drain on a wire rack rather than paper towels so the bottoms stay crisp
• Serve within 15 minutes; these are at their best straight from the fryer

Variations

• Add a teaspoon of vanilla or almond extract to the batter for warmer flavor
• Drizzle with maple syrup or caramel sauce instead of powdered sugar
• Use pear rings in place of apples for a softer, more floral version