Spiced Apple Fritters

Crisp with golden edges, soft apple pockets, and a perfect, glossy glaze. These could easily rival your favourite donut shop’s, and the best part? You can make them right at home.

The dough is tender thanks to extra virgin olive oil, and the apples are caramelized in our Cinnamon Pear Dark Balsamic, giving each bite a rich, spiced sweetness and a homemade touch that just hits different.

Ingredients

Dough:

• 1 2/3 cups all-purpose flour

• 1 ½ tsp quick-rise yeast

• 2 tbsp white sugar

• 2 tbsp Della Terra Extra Virgin Olive Oil

• ½ cup milk

• 2 eggs

• 1 tsp sea salt

Apple Filling:

• 2 medium apples, peeled and diced 

• 1 tbsp Della Terra EVOO (Picual or another medium EVOO)

• 1 tsp ground cinnamon

• 2 tbsp white sugar

• 2 tsp Della Terra Cinnamon Pear Dark Balsamic

Glaze:

• 1 cup icing sugar

• 2 tbsp apple juice 🍎

Olive oil for frying

Tip: Using high-quality EVOO in the dough adds tenderness and depth, while the Cinnamon Pear Dark Balsamic brings a unique, spiced-sweet note to the apple filling.

Instructions

1. Prepare the dough

• Using a stand mixer with a dough hook, combine all dry ingredients.

• Add EVOO, milk, and eggs on low speed. Mix until the dough forms a loose ball.

• Transfer to an oiled bowl, cover with a clean dish towel, and let rise in a warm area until doubled, about 30 minutes.

2. Make the apple filling

• In a non-stick pan, warm EVOO over medium heat.

• Add apples, sugar, and cinnamon. Sauté for 6–7 minutes, stirring to dissolve the sugar.

• Stir in the Cinnamon Pear Dark Balsamic and cook for another 4–5 minutes.

• Set aside to cool for about 15 minutes.

3. Prepare the glaze

• In a shallow bowl, whisk together icing sugar and apple juice until smooth and pourable.

4. Assemble the fritters

• Roll the risen dough into a 12x16-inch rectangle.

• Spread half the apples evenly over one half of the dough. Fold the remaining dough over top and pat down gently.

• Roll gently to press the apples in.

• Sprinkle the remaining apples over half the dough again, fold over the remainder, and pinch the sides to seal.

• Roll into an 8x10-inch rectangle and slice into 12 pieces using a sharp knife or pizza cutter.

5. Shape & rise

• Shape each piece into a ball, pinching seams to keep the apples inside.

• Place on a parchment-lined baking sheet, spray lightly with cooking spray, and cover with plastic wrap.

• Let sit 25–30 minutes until risen — when poked gently, it should leave a small indent.

6. Fry the fritters

• Heat enough EVOO in a high-sided pan or Dutch oven to come 2 inches up the side. Heat over medium heat to 350°F (use a clip-on thermometer for accuracy).

• Place 2–3 fritters at a time in the oil. Fry about 4 minutes per side until golden to dark brown.

• Remove with a slotted spoon and drain briefly on a wire rack over paper towels.

7. Glaze & serve

• Dip each warm fritter in the apple glaze and return to the rack to set.

• Let set for about 10 minutes, then enjoy immediately.

Storage: Fritters are best eaten the day they are made but can be stored in an airtight container for up to 3 days.

Notes:

• EVOO in the dough: adds tenderness and a subtle, nutty flavour.

• Cinnamon Pear Dark Balsamic: elevates the apple filling with a rich, spiced sweetness you won’t find in ordinary fritters.

• Temperature matters: maintaining 350°F ensures fritters are golden and cooked through without absorbing too much oil.