Food & Cooking Recipes Breakfast & Brunch Recipes Fried Apple Fritters 3.6 (17) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 dozen A sugar-dusted alternative to homemade doughnuts -- often served during Hanukkah -- these battered and fried apple slices evoke the Jewish story of oil miraculously lasting for eight nights. Ingredients 1 ¼ cups all-purpose flour, plus more for dredging ½ cup fine yellow cornmeal ¼ cup packed light-brown sugar 1 tablespoon baking soda 1 ½ teaspoons coarse salt 1 cup buttermilk, room temperature 1 large egg, room temperature 1 teaspoon pure vanilla extract Vegetable oil, for frying 2 Gala apples, peeled, cored, and cut into ¼-inch-thick rings Confectioners' sugar, for dusting Directions Whisk together flour, cornmeal, brown sugar, baking soda, and salt in a large bowl. Whisk together buttermilk, egg, vanilla, and 3/4 cup water in another bowl. Add buttermilk mixture to flour mixture; stir to combine (batter will be lumpy). Heat about 4 inches oil in a medium cast-iron or heavy stockpot until it registers 360 degrees on a deep-fry thermometer. Dredge apple rings into flour, shaking off excess; then dip into batter. Working in small batches, fry, flipping once, until dark golden brown, about 2 minutes per side. Transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Dust with confectioners' sugar before serving. Rate it Print