Fried Apple Fritters

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.


  • 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


  1. 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).

  2. 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.

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