Regardless of their variety or whether they were sliced or grated, the apples in our Apple Fritters exuded juice and produced soggy, undercooked interiors. We found that the best solution was to dry the apples with paper towels and mix them with the dry ingredients. The dry ingredients sucked up the moisture that would otherwise have leached out during frying.

For the Fritters

• 2 granny smith apples, peeled, cored, and cut into 1/4-inch pieces
• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup apple cider
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted
• 3 cups vegetable peanut oil
• 1 teaspoon vanilla extract

For the Glaze

• 2 cups confectioners’ sugar
• 1/4 cup apple cider
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon groud nutmeg

1. Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels.
2. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, melted butter, and vanilla extract in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
3. Heat oil in Dutch oven over medium-high heat to 350 degrees. Use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
4. Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.

We like Granny Smith apples in these fritters because they are tart and crisp. Apple juice doesn’t have enough flavor—you really do need the cider. Penzeys Extra Fancy Vietnamese Cassia Cinnamon is the test kitchen’s favorite brand.