Nothing beats a warm apple fritter fresh from the skillet crisp on the outside, fluffy inside, and packed with juicy apples. This version keeps things simple and reliable, with ingredients you probably already have. It’s perfect for a cozy weekend bake or a holiday brunch.
You’ll get that classic bakery-style flavor without needing fancy tools. And yes, the glaze is included—because that shiny finish makes them irresistible.
What Makes This Apple Fritter Recipe So Good
- Big apple flavor: Plenty of diced apples, lightly spiced with cinnamon and nutmeg, so every bite pops.
- Golden, crisp edges: A quick fry creates a crunchy exterior while keeping the center soft and tender.
- Simple pantry ingredients: Flour, eggs, sugar, and milk—plus apples. Nothing weird or hard to find.
- Shiny vanilla glaze: Sweet, glossy finish that soaks into the nooks and crannies.
- Foolproof texture: Thick batter that holds together without being heavy or greasy.
What You’ll Need
- Apples: 2 1/2 cups peeled and diced (about 2–3 medium apples; Honeycrisp, Granny Smith, or Fuji are great)
- Lemon juice: 1 tablespoon (keeps apples bright and adds a little tang)
- All-purpose flour: 2 cups
- Granulated sugar: 1/4 cup
- Baking powder: 2 teaspoons
- Kosher salt:</strong > 1/2 teaspoon
- Cinnamon: 1 1/2 teaspoons
- Nutmeg: 1/4 teaspoon (optional but great)
- Milk: 3/4 cup (plus 1–2 tablespoons more if needed)
- Eggs: 2 large
- Vanilla extract: 1 1/2 teaspoons
- Unsalted butter: 2 tablespoons, melted and slightly cooled
- Neutral oil for frying: About 4 cups (canola, vegetable, or peanut oil)
For the glaze:
- Powdered sugar: 1 1/2 cups
- Milk or cream: 3–4 tablespoons
- Vanilla extract: 1 teaspoon
- Pinch of salt: to balance the sweetness
How to Make It
- Prep the apples: Peel, core, and dice apples into small chunks (about 1/2-inch).
Toss with lemon juice and 1/2 teaspoon of the cinnamon. Set aside.
- Mix the dry ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, remaining cinnamon, and nutmeg until combined.
- Mix the wet ingredients: In a separate bowl, whisk milk, eggs, vanilla, and melted butter.
- Make the batter: Pour the wet ingredients into the dry and stir gently until just combined. The batter should be thick but scoopable.
Fold in the apples. If it’s too stiff, add 1–2 tablespoons more milk.
- Heat the oil: Fill a heavy pot or deep skillet with 1 1/2–2 inches of oil. Heat to 350°F (175°C).
Keep a thermometer in the pot for accuracy.
- Fry the fritters: Scoop about 1/4 cup batter per fritter. Carefully drop scoops into the oil, flattening slightly with a spatula. Fry 2–3 minutes per side, until deep golden brown and cooked through.
Don’t crowd the pot.
- Drain: Transfer fritters to a wire rack set over a sheet pan or paper towels. Let them cool for 5–10 minutes while you make the glaze.
- Make the glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Add more milk if needed, 1 teaspoon at a time.
- Glaze generously: Dip each fritter or spoon glaze over the tops, letting it drip down the sides.
Let set a few minutes before serving.
How to Store
- Room temperature: Best the day they’re made. Keep loosely covered up to 1 day to avoid sogginess.
- Refrigerator: Store in an airtight container for up to 3 days. Re-crisp in a 350°F oven for 6–8 minutes.
- Freezer: Freeze unglazed fritters on a sheet pan until solid, then bag for up to 2 months.
Reheat in the oven, then glaze.
- Glaze later: If storing, wait to glaze until after reheating for the best texture.
Why This is Good for You
- Real fruit: Apples bring fiber, antioxidants, and natural sweetness.
- Customizable sweetness: You control the sugar and glaze to suit your needs.
- Balanced treat mindset: A homemade fritter lets you enjoy something special with simple, familiar ingredients.
Pitfalls to Watch Out For
- Oil too cool or too hot: Below 325°F leads to greasy fritters; above 370°F burns the outside before the inside cooks. Aim for 350°F and adjust as needed.
- Overmixing the batter: This makes fritters tough. Stir until just combined.
- Chunk size: Apples that are too large can cause raw centers.
Keep pieces small and even.
- Crowding the pan: Drops the oil temp and leads to soggy results. Fry in batches.
- Skipping the rest: Let fritters drain and cool slightly before glazing so the glaze clings instead of melting off.
Variations You Can Try
- Caramel apple fritters: Add 1/3 cup caramel bits to the batter, and drizzle warm caramel over the glaze.
- Maple-glazed: Swap half the milk in the glaze for pure maple syrup and add a pinch of cinnamon.
- Baked version: Spoon batter onto a lined sheet, flatten slightly, and bake at 400°F for 12–15 minutes, then broil briefly to brown. Brush with melted butter and glaze.
- Raisins or pecans: Fold in 1/2 cup raisins or chopped toasted pecans for extra texture.
- Apple-cider twist: Replace half the milk in the batter with reduced apple cider for deeper apple flavor.
FAQ
What apples work best for fritters?
Firm, slightly tart apples hold up well and don’t turn mushy.
Granny Smith, Honeycrisp, Pink Lady, and Fuji are solid choices. A mix of two types adds great flavor and texture.
How do I know the fritters are cooked through?
They should be a deep golden brown and feel light, not heavy. If you’re unsure, cut one open—no wet batter inside.
You can also temp the center with an instant-read thermometer; it should read around 200°F.
Can I make the batter ahead of time?
It’s best fresh. If needed, prep the dry and wet ingredients separately and combine right before frying. Dice apples just before mixing so they stay crisp and don’t release too much juice.
What if I don’t have a thermometer?
Drop a small bit of batter into the oil.
If it sizzles steadily and browns in about 2 minutes per side, you’re close. If it browns in seconds, the oil is too hot.
Can I air-fry these?
You can, but the texture will be different. Spoon small mounds onto parchment, spritz well with oil, and air-fry at 375°F for 8–10 minutes, flipping once.
Glaze while warm.
Why is my fritter greasy?
Greasy fritters usually come from oil that’s too cool or batter that’s too thin. Keep the oil at a steady 350°F and make sure the batter is thick enough to hold its shape.
Wrapping Up
With a crisp shell, tender center, and shiny glaze, this apple fritter recipe delivers classic bakery flavor at home. Keep your oil steady, don’t overmix, and use plenty of apples for the best results.
Serve warm with coffee or vanilla ice cream, and expect them to disappear fast. If you have leftovers, a quick reheat brings them right back to life.
Apple Fritter Recipe – Crispy, Cinnamon-Spiced Treat
Ingredients
Method
- Prep the apples: Peel, core, and dice apples into small chunks (about 1/2-inch).Toss with lemon juice and 1/2 teaspoon of the cinnamon. Set aside.
- Mix the dry ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, remaining cinnamon, and nutmeg until combined.
- Mix the wet ingredients: In a separate bowl, whisk milk, eggs, vanilla, and melted butter.
- Make the batter: Pour the wet ingredients into the dry and stir gently until just combined. The batter should be thick but scoopable.Fold in the apples. If it’s too stiff, add 1–2 tablespoons more milk.
- Heat the oil: Fill a heavy pot or deep skillet with 1 1/2–2 inches of oil. Heat to 350°F (175°C).Keep a thermometer in the pot for accuracy.
- Fry the fritters: Scoop about 1/4 cup batter per fritter. Carefully drop scoops into the oil, flattening slightly with a spatula. Fry 2–3 minutes per side, until deep golden brown and cooked through.Don’t crowd the pot.
- Drain: Transfer fritters to a wire rack set over a sheet pan or paper towels. Let them cool for 5–10 minutes while you make the glaze.
- Make the glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Add more milk if needed, 1 teaspoon at a time.
- Glaze generously: Dip each fritter or spoon glaze over the tops, letting it drip down the sides.Let set a few minutes before serving.
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