Apple fritters are a delicious deep-fried treat packed with juicy apples and warm spices, then topped with a sweet glaze. These crispy-on-the-outside, soft-and-fluffy-on-the-inside pastries are perfect for breakfast, dessert, or an anytime indulgence.
Why You’ll Love This Recipe
I love how quick and simple these apple fritters are to make, especially when I’m craving something warm and sweet. The apples bring a fresh, fruity bite that balances beautifully with the tender dough and the sugary glaze. They’re also incredibly versatile—I can enjoy them with coffee in the morning or serve them as a crowd-pleasing dessert. Plus, the entire kitchen smells amazing while they cook.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
2/3 cup whole milk
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted
2 cups peeled, cored, and diced apples (I like using Granny Smith or Honeycrisp)
Vegetable oil, for frying
For the glaze:
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Directions
In a large mixing bowl, I whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, I beat the eggs, then stir in the milk, vanilla extract, and melted butter.
I pour the wet ingredients into the dry ingredients and mix until just combined—it’s okay if it’s a little lumpy.
I fold in the diced apples until they’re evenly distributed throughout the batter.
In a deep skillet or heavy pot, I heat about 2 inches of vegetable oil to 350°F (175°C).
Using a spoon or cookie scoop, I drop heaping tablespoons of batter into the hot oil, being careful not to overcrowd the pan.
I fry the fritters for 2 to 3 minutes per side, or until they’re golden brown and cooked through.
I transfer the fritters to a paper towel-lined plate to drain excess oil.
While they cool slightly, I make the glaze by whisking together the powdered sugar, milk, and vanilla until smooth.
I drizzle or dip the warm fritters in the glaze and let them set for a few minutes before serving.
Servings and timing
This recipe makes about 12 apple fritters. It takes around 15 minutes to prep and 20 minutes to cook, so I can have them ready to serve in about 35 minutes total.
Variations
Sometimes I add a handful of chopped nuts like pecans or walnuts for extra texture. I’ve also tried adding a pinch of ground cloves or ginger for a deeper spice flavor. If I want a richer glaze, I swap the milk for heavy cream. And when I’m in the mood for something extra indulgent, I sprinkle cinnamon sugar over the glaze for a sweet crunch.
Storage/Reheating
I store leftover fritters in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 4 days. To reheat, I pop them in a 350°F oven for about 5–7 minutes, or microwave them for 15–20 seconds to restore their softness. I avoid glazing them until I’m ready to eat if I know I’ll be storing some for later.
FAQs
How do I know when the oil is hot enough?
I use a thermometer to check for 350°F, but if I don’t have one, I drop a small bit of batter in the oil. If it sizzles and rises to the top, the oil is ready.
Can I use other types of apples?
Yes, I’ve used Fuji, Gala, and Honeycrisp apples. I prefer a firmer apple that doesn’t get mushy when cooked.
Can I bake these instead of frying?
While traditional apple fritters are fried, I’ve tried baking them at 375°F for 15–18 minutes in a greased muffin tin. They won’t have the same crispiness but are still tasty.
Why are my fritters raw in the middle?
That usually happens if the oil is too hot. I make sure to maintain the temperature around 350°F so they cook evenly inside and out.
Can I freeze apple fritters?
Yes, I freeze them (unglazed) in a single layer, then transfer to a freezer bag. They reheat well in the oven at 350°F for 10–12 minutes.
Conclusion
Apple fritters are one of my favorite homemade treats. They’re warm, fruity, sweet, and just the right amount of indulgent. Whether I’m making them for a family breakfast or a cozy dessert, they never stick around for long. Once I see how easy and delicious they are, I know I’ll be making them again and again.
Apple fritters are crispy, deep-fried pastries filled with juicy apples and warm spices, topped with a sweet glaze. Perfect for breakfast, dessert, or a cozy snack.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
2/3 cup whole milk
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted
2 cups peeled, cored, and diced apples (Granny Smith or Honeycrisp)
Vegetable oil, for frying
1 1/2 cups powdered sugar (for glaze)
2 to 3 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Instructions
Whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl.
In a separate bowl, beat the eggs, then mix in the milk, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the diced apples until evenly distributed.
Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
Drop heaping tablespoons of batter into the hot oil, avoiding overcrowding.
Fry each fritter for 2 to 3 minutes per side, until golden brown and cooked through.
Transfer the fritters to a paper towel-lined plate to drain.
Whisk together powdered sugar, milk, and vanilla to make the glaze.
Drizzle or dip the warm fritters in the glaze and let set before serving.
Notes
Use a kitchen thermometer to maintain the oil at 350°F.
Firm apples like Granny Smith or Honeycrisp work best.
Add chopped nuts or spices like cloves or ginger for variation.
Store unglazed fritters for longer shelf life.
Reheat in the oven at 350°F for 5–7 minutes for best texture.
