a donutApple fritter
also: fritter
The heaviest thing in the case, and the one that sells out.
Chopped apple and cinnamon folded through raised dough, torn rather than cut, fried craggy and glazed all over so the sugar catches in every fold. No two come out the same shape.
The story Cited · wp-fritter
Fritter covers a wide family: a portion of batter or breading with a filling, fried. The word runs from the Latin frictura, frying, through the Old French friture. American shops use it for the apple one almost exclusively, and put the rest — corn fritters, clam fritters — in a different part of the food world entirely.
How it is done Tradition
Fold diced apple through sheeted raised dough, cut and stack, press, then pull pieces apart so the edges stay ragged. Fry longer than a plain ring because the fruit carries water, and glaze heavy.
Today Inference
The fritter is the piece most often sold by weight in the shops that price by piece, because it is roughly two donuts of dough.
The particulars
| dough | yeast |
|---|---|
| finish | glazed |
| region | The United States |
| confidence | high · updated 2026-09-16 |
Who it runs with
Where we got it
Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.