Buñuelos de Manzana (Apple Beignet Fritters)
Easy and quick recipe for homemade Buñuelos de Manzana or Apple Beignet Fritters, these golden puffy fritters are full of apple flavor and rolled in cinnamon sugar. The batter is made with apples, applesauce, flour, sugar, baking powder, cinnamon or pumpkin spice, vanilla, eggs, milk, butter.
Servings 16 buñuelos or fritters
Ingredients
- 2 ¼ cups all-purpose flour 255 grams
- ¾ cup granulated white sugar, divided 150 grams
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice or ground cinnamon, divided
- ¼ teaspoon salt
- 2 medium eggs
- 1/3 cup milk 78ml
- 3 tablespoons melted butter 42 grams
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce 240 ml
- 1 cup diced apple leave the skin on
- Oil for frying - use neutral high-heat resistant oil like sunflower, canola, peanut, avocado oil
To serve:
- Dulce de leche or caramel sauce
- Miel de panela
Instructions
- Add the flour, baking powder, salt, ¼ cup sugar, and 1 teaspoon pumpkin pie spice to a large mixing bowl and whisk to combine.
- Add the eggs, milk, melted butter, vanilla, and applesauce to the bowl and mix with an electric mixer until combined.
- Add the chopped apples to the bowl and fold them into the batter using a rubber spatula. Set aside.
- Combine the remaining ½ cup sugar and 1 teaspoon pumpkin pie spice or ground cinnamon in a separate small bowl. Set aside.
- Pour the oil into a large pot or Dutch oven (I used a 6-quart Dutch oven). You should have close to 2 inches of oil in the pot - you may need more or less oil depending on the size of your pot.
- Heat the oil on the stovetop over medium-high heat. You’ll know it’s hot enough when you drop a small amount of batter in and it sizzles and floats to the top almost immediately. Once the oil is hot enough, reduce the temperature of the burner to medium.
- Using a 3-inch cookie scoop, scoop out scant 3-tablespoon size portions of batter and drop them carefully into the hot oil - about 4 at a time. Fry the fritters for 5-6 minutes until they are a deep golden brown color on all sides. Turn them over periodically as they cook. Reduce the heat if necessary if the oil becomes too hot and the fritters are browning too quickly - they will be raw on the inside if they don’t stay in the oil for at least 5 minutes.
- Transfer the buñuelos or fritters to a paper-towel-lined plate for a minute or two.
- Next roll them in the sugar/spice mixture while they are still warm. Repeat until all the batter is used up.
- These apple buñuelos or fritters are best served fresh and warm. You can serve them alone or with a dipping sauce.
