Apple Fritters

5 from 1 vote

This Apple Fritters recipe couldn’t be easier to make. Homemade fruit-filled fritters are fried to crispy perfection and ready to eat in under 20 minutes!

Prep Time10

Cook Time3

Total Time13

Course: Dessert

Cuisine: American

Servings: (from approximately ⅓ cup portions of batter each)

Calories: 232kcal

Author: Jennifer Fishkind

Ingredients

Apple Fritters

1¾ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon salt
¾ cup whole milk
1 large egg room temperature
¼ cup unsweetened applesauce
3 cups granny smith apples peeled, cored and diced into ¼-½ inch pieces (from 2 large apples)
Canola oil for frying

Glaze

2½ cups powdered sugar sifted
1 tablespoon unsalted butter melted and cooled
1 teaspoon vanilla extract
5-6 tablespoons whole milk start with 5 tablespoons and add the extra tablespoon if need for consistency of the glaze

Instructions

Heat the canola oil in an electric fryer, or heavy duty pot, to 375°F. Line a large rimmed baking tray with paper towels and a wire rack. Set aside.
Canola oil for frying
Whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon and salt in a large bowl.
1¾ cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoons baking powder, 1½ teaspoons ground cinnamon, ½ teaspoon salt
In a small bowl whisk together the whole milk, large egg and unsweetened applesauce.
¾ cup whole milk, 1 large egg, ¼ cup unsweetened applesauce
Add the wet ingredients into the bowl of dry ingredients. Stir together with a rubber spatula just until combined and no lumps remain. The batter should resemble thick pancake batter.
Fold the diced apples into the batter just until evenly distributed.
3 cups granny smith apples
Once the oil is hot, gently add ⅓ cup batter and spread it out to a slightly flatter shape. This will help the apple fritters fry up evenly and not in the shape of a round dough ball. Repeat with 2-3 more additions of batter, ensuring not to overcrowd the oil. The apple fritters need space to move and fry evenly. Cook for 1-1 ½ minutes. Gently flip the apple fritters over to the second side and cook for another 1 - 1 ½ minutes or until the apple fritters are dark golden brown.
Note: If using an electric fryer with a basket, do not drop the raw batter directly into the basket. Be sure the basket is lowered into the hot oil so you can gently drop the apple fritter batter directly into the hot oil. You can use the basket to lift out the apple fritters once they have been fried.
Using a large slotted spoon, or metal spider, remove the apple fritters from the hot oil and place them onto the prepared baking tray. Allow the apple fritters to cool slightly before dipping them into the glaze. Repeat until all the apple fritters have been fried.
To make the glaze, whisk together the powdered sugar, melted and cooled butter, vanilla extract and 5 tablespoons whole milk until the glaze is smooth. Add the remaining 1 tablespoon whole milk if needed to get the glaze to a consistency of warm maple syrup.
2½ cups powdered sugar, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, 5-6 tablespoons whole milk
Dip each fried apple fritter into the glaze, covering both sides, then place each fritter back onto the wire rack to allow the glaze to set and harden.
Once the glaze has set the apple fritters can be plated, in a single layer, and served.

Notes

Storage:

To Store: These apple fritters are best served the same day they are made. Leftovers can be stored in an airtight container, in the refrigerator, for up to 24 hours.
To Reheat: Reheat in the oven or in an air fryer until heated through.

Tips:

Use a candy thermometer to keep track of the oil temperature, adjusting the heat to the pot as needed when adding or removing the apple fritters from the oil. You want to keep the oil temperature as consistent as possible at 375 degrees Fahrenheit.
When adding the batter to the oil, spread it out to a slightly flatter shape. This will help the apple fritters fry up evenly and not in the shape of a round dough ball.
The apple fritters need space to move and fry evenly.
The glaze should not be too thick or too thin, but as close to the consistency of maple syrup as possible. You can add a couple extra tablespoons of powdered sugar to thicken the glaze, or a couple extra teaspoons of milk to thin the glaze as needed.
You can mix the apples with a little lemon juice to prevent browning and add a tangy taste to balance the sweetness.

Nutrition