September 25, 2023
Review RecipeApple Fritters
Loaded with soft apple pieces, cinnamon, and a sweet glaze, this apple fritters recipe is better than anything you'll get at the store.
Jump to Recipe
Table of Contents
Fresh, glazed apple fritters and a cup of coffee are the perfect breakfast on Sunday mornings, and now you can stay home and make your own easy homemade version. Fresh apples and cinnamon are the stars of the show, along with airy fried dough, all covered in a sweet glaze for everyone’s favorite donut.
Apple Fritters Ingredients
You’ll need:
For The Fritters:
- 3 cups (3 medium) peeled, cored, and diced Granny Smith apples
- 1 tablespoon of lemon juice
- 1 cup + 1 tablespoon of all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- ¼ teaspoon of ground ginger
- ¼ teaspoon of salt
- 2 large eggs, room temperature
- ¼ cup of granulated sugar
- ¼ cup of whole milk
- ½ teaspoon of pure vanilla extract
- Vegetable oil for frying
For The Glaze:
- 1¼ cups of powdered sugar
- 4½ tablespoons of milk
- ½ teaspoon of pure vanilla extract
Substitutions And Additions
APPLES: You can use any variety of apples in the fritters; Granny Smith just gives that extra tart punch.
Other choices for delicious apples in this recipe are Pink Lady, Courtland, or Honeycrisp apples.
CINNAMON: You can add up to 1 teaspoon of ground cinnamon and ½ teaspoon of nutmeg and ginger, depending on how much spice you like.
FRUIT: You could substitute other fruit for the apples or in addition to the apples in this recipe. What about blueberry, rhubarb, strawberry, or peach fritters?
How To Make This Apple Fritter Recipe
STEP ONE: In a medium-sized mixing bowl, stir together the chopped apples and lemon juice. Set it aside.
STEP TWO: In a small bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the dry ingredients aside.
STEP THREE: Using a medium bowl and a handheld mixer on medium-low speed, blend the eggs and granulated sugar until well combined.
STEP FOUR: Lower the mixer speed to low, and add ½ of the flour mixture. Blend just until combined. Add the remaining flour mixture, blending just until combined.
STEP FIVE: Keeping the mixer speed on low, add the milk and vanilla extract. Blend just until well incorporated.
STEP SIX: Drain the excess lemon juice from the apples, and fold them into the fritter batter. Set batter aside.
STEP SEVEN: Using a 10 to 12-inch deep-sided skillet, add enough vegetable oil to fill the skillet half full. Heat the skillet on medium-high.
OUR RECIPE DEVELOPER SAYS
You can start to heat vegetable oil when you are making the batter, but I do not recommend leaving the oil unattended.
To test if the oil temperature is hot enough to fry, carefully drip a small dribble of the batter into the oil. If the dribble of the batter bubbles, it’s ready.
STEP EIGHT: Cover a baking sheet with aluminum foil, and lay a cooling rack on top of the baking sheet to drain the fritters.
STEP NINE: Using a ¼ cup measuring cup, measure out the batter and carefully pour it into the heated oil.
It will not take long for the batter to brown, so you will need to keep a close eye on the heat level (adjusting the heat up or down) and turn the fritters often to ensure they are golden brown but do not burn.
To ensure the fritters are done, insert a knife in the thickest part of the fritter; if it comes out clean, it is ready to be taken out of the oil. I only recommend frying in small batches of 2 to 3 fritters at a time.
Use a slotted spoon to transfer the cooked fritters to the cooling rack. Repeat until all the batter is gone.
STEP TEN: Allow the fritters to drain and cool properly.
STEP ELEVEN: In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract.
Continue whisking until the glaze is completely smooth and no lumps are visible.
STEP TWELVE: Once the fritters are drained and cooled, drizzle the glaze over the fritters until they are completely covered.
PRO TIP:
Leave the fritters on the wire rack for glazing so that the glaze doesn’t pool around them.
STEP THIRTEEN: Allow the glaze to dry, then serve and enjoy.
How To Serve
The best way to enjoy a warm apple fritter is with a cup of coffee or tea.
Or what about taking a different route and serving this for dessert with a scoop of vanilla ice cream and a drizzle of caramel sauce?
If you love the delightful combination of apples and cinnamon, our apple fritter rings are also a yummy choice for a snack.
Our apple dump cake and our apple crisp are also great apple recipes.
MORE APPLE RECIPES
Storage
ON THE COUNTER: Store any leftovers from this easy apple fritters recipe in an airtight container for up to 2 days.
IN THE FREEZER: We don’t recommend freezing these apple fritters as they will lose their soft, fried texture and end up soggy.
Homemade apple fritters are so much tastier than those from the drive-thru. The tart apples and cinnamon are such a classic combination, and the simple powdered sugar glaze makes this sweet treat extra tasty.
Frequently Asked Questions
What kind of hot oil is best for deep frying?
Fry only with oils that have a high smoking point. The smoking point is the temperature it takes for the oil to start to break down and smoke. Once it smokes, it’s not good for frying.
Good oils to use are peanut oil, canola oil, sunflower oil, safflower oil, corn oil, or vegetable oil. Olive oil, on the other hand, is not a good oil to fry in.
What are the best apples to use for these old-fashioned apple fritters?
Tart apples such as Granny Smith, Pink Lady, Cortland, or Empire work well. You could also use a sweeter Honeycrisp apple if you prefer.
Can I use a different fruit for this recipe?
Fruits such as strawberries, blueberries, rhubarb, or peaches would all be delicious in this recipe.
More Recipes You’ll Love
Apple Fritters
Loaded with soft apple pieces, cinnamon, and a sweet glaze, this apple fritters recipe is better than anything you'll get at the store.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 11
Ingredients
Fritters
- 3 cups Granny Smith apples peeled, cored, and diced (3 medium apples)
- 1 tablespoon lemon juice
- 1 cup all-purpose flour, plus 1 tablespoon
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ¼ cup granulated sugar
- ¼ cup whole milk
- ½ teaspoon pure vanilla extract
- vegetable oil, for frying
Glaze
- 1¼ cups powdered sugar
- 4½ tablespoons milk
- ½ teaspoon pure vanilla extract
Instructions
- In a medium-sized mixing bowl, stir together the diced apples and lemon juice. Set it aside.
- In a small mixing bowl whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set it aside.
- Using a medium-sized mixing bowl and a handheld mixer on medium-low speed, blend the eggs and granulated sugar until well combined.
- Lower the mixer speed to low, add ½ of the flour mixture. Blend just until combined. Add the remaining flour mixture and blend just until combined.
- Keeping the mixer speed on low, add the milk and vanilla extract. Blend just until well incorporated.
- Drain the excess lemon juice from the apples, and fold into the batter. Set it aside.
- Using a 10 to 12-inch deep-sided skillet, add enough vegetable oil to fill the skillet ½ full. Heat the skillet on medium-high. To test if the oil is hot enough to fry, carefully drip a small dribble of the batter into the oil. If the dribble of the batter bubbles, it’s ready.
- Cover a baking sheet with aluminum foil, and lay a cooling rack on top of the baking sheet to drain the fritters.
- Using a ¼-cup measuring cup, measure out the batter and carefully pour it into the heated oil. It will not take long for the batter to brown, so you will need to keep a close eye on the heat level (adjusting the heat up or down) and turn the fritters often to ensure it is golden brown but does not burn. To make sure the fritters are done, insert a knife in the thickest part of the fritter; if it comes out clean, it is ready to be taken out of the oil. I only recommend frying 2 to 3 fritters at a time. Transfer the cooked fritters to the cooling rack. Repeat until all the batter is gone.
- Allow the fritters to drain and cool properly.
- In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract. Continue whisking until the glaze is completely smooth and no lumps are visible.
- Once the fritters are drained and cooled, drizzle the glaze over the fritters until they are completely covered.
- Allow the glaze to dry, then serve and enjoy.
Notes
- You can start to heat vegetable oil when you are making the batter, but I do not recommend leaving the oil unattended.
- To test if the oil temperature is hot enough to fry, carefully drip a small dribble of the batter into the oil. If the dribble of the batter bubbles, it’s ready.
- Leave the fritters on the wire rack for glazing so that the glaze doesn’t pool around them.
Nutrition
Calories: 153kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 72mg | Potassium: 154mg | Fiber: 1g | Sugar: 22g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
These are so delicious and decadent!
Billy M Vo says
yum yummmmm