Buñuelos de Manzana
Buñuelos de Manzana (Apple Fritters) are a classic Latin American and Spanish deep-fried pastry made with a sweet batter, chopped or sliced apples, and often flavored with cinnamon.
Equipment
- 12-inch cast-iron skillet or heavy-bottomed frying pan
- 12-inch regular skillet (for cooking apples)
- Mixing bowls (large and medium)
- Thermometer (for checking oil temperature)
- Two metal spoons (for shaping fritters)
Ingredients
- 4 Granny Smith apples (or any variety of your choice), about 6½ ounces (184 grams) each, peeled, cored, halved, and cut into ¼-inch pieces.
- 1 tablespoon lemon juice
- 566 grams all-purpose flour , sifted
- 132 grams granulated sugar plus 1 tablespoon
- 30 grams (2 tablespoons) baking powder
- 1 teaspoon kosher salt
- 3 teaspoons ground cinnamon , divided
- ¾ teaspoon ground nutmeg , divided
- 414 ml (1¾cups) apple cider or milk , divided (1½ cups for the batter and ¼ cup for the glaze)
- 4 large eggs
- 15 ml (1 tablespoon) vanilla extract
- 2 tablespoons unsalted butter , divided
- 955 ml ( 1 quart) peanut or vegetable oil, for frying
- 227 grams confectioners' sugar
Instructions
- Adjust the oven rack to the middle position and heat the oven to 200°F (93°C).
- Melt 1 tablespoon of butter in a 12-inch skillet over medium heat. Add the apples, 1 tablespoon sugar, ½ teaspoon cinnamon, and 1 tablespoon lemon juice. Increase the heat to medium-high and cook, stirring often, until the liquid has evaporated and the apples look dry. Remove from heat and let cool completely.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg.
- In a separate bowl, whisk together 1½ cups of apple cider, eggs, and vanilla extract until smooth.
- Add the cooled apples to the flour mixture and toss to combine. Stir in the cider mixture until fully incorporated.
- Set a wire rack inside a rimmed baking sheet and line it with a triple layer of paper towels.
- Add oil to a 12-inch cast-iron skillet until it measures about ½ inch deep, and heat over medium heat to 325°F (163°C).
- Using two greased spoons, carefully scoop and drop five heaping mounds of batter into the oil.
- Fry until deep golden brown, 6 to 8 minutes, flipping halfway through. Adjust the heat as needed to maintain the oil temperature between 300°F and 325°F.
- Transfer the fritters to the prepared rack and keep warm in the oven. (Fritters can be kept warm for up to 30 minutes.) Return oil to 325°F and repeat with the remaining batter.
- In a medium bowl, whisk together the confectioners’ sugar, remaining ½ teaspoon cinnamon, remaining ¼ teaspoon nutmeg, 1 tablespoon melted and cooled butter, and ¼ cup apple cider until smooth.
- Drizzle 1 heaping tablespoon of glaze over each fritter. Let the glaze set for 10 minutes before serving.
Notes
Storage: Store leftover fritters in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 5–7 minutes or briefly in the microwave until warm.
Make Ahead: The cooked apples can be prepared up to 1 day in advance and kept refrigerated. Let them come to room temperature before mixing into the batter. The glaze can also be made ahead and stored, covered, in the refrigerator.
Freezing: I don’t recommend freezing these fritters — they’re best enjoyed fresh.
Nutrition
Nutrition Facts
Buñuelos de Manzana
Amount per Serving
Calories
351
% Daily Value*
Fat
26
g
40
%
Saturated Fat
5
g
31
%
Trans Fat
0.03
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
12
g
Cholesterol
23
mg
8
%
Sodium
167
mg
7
%
Potassium
62
mg
2
%
Carbohydrates
27
g
9
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
63
IU
1
%
Vitamin C
1
mg
1
%
Calcium
60
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
