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apple fritters with vanilla glaze dripping on a wooden board
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Apple Fritters

Golden brown, crispy on the outside, and tender, apple-filled on the inside. Frying these apple fritters makes the whole house smell like fall.
Course Dessert
Cuisine American
Keyword apple recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 963kcal
Author Kathleen

Ingredients

For the Apples

  • 2 medium apples Granny Smith or Honeycrisp work best, peeled, cored, and diced
  • 3 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

For the Batter

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1/3 cup whole milk
  • 1/3 cup ‘juice’ from cooking the apples
  • 1 teaspoon vanilla extract

For Frying:

  • 2 cups vegetable oil

For the Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk more for thinner glaze
US Customary - Metric

Instructions

Cook the Apples:

  • In a skillet over medium heat, melt the butter (3 tablespoons). Add the diced apples (2), sugar (1/3 cup), and cinnamon (1/2 teaspoon). Cook, stirring occasionally, until the apples are tender and syrupy, about 6–8 minutes. Remove from heat, separate the apple juices from the apples, and let cool slightly.

Make the Batter:

  • In a medium bowl, whisk together the flour (1 cup), baking powder (1 1/2 teaspoons), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), and sugar (2 tablespoons). In a separate bowl, whisk together the egg (1), milk (1/3 cup), melted butter, and vanilla (1 teaspoon). Stir wet ingredients into dry until just combined. Add the cooked apple juices (1/3 cup) until mixed. Fold in the cooked apples until well coated.

Heat the Oil:

  • In a heavy-bottomed pot or deep skillet, heat vegetable oil (2 cups) to 350°F (177ºC). Line a baking sheet with paper towels and set a wire rack on top.

Fry the Fritters:

  • Drop batter into hot oil, frying only a few at a time to avoid overcrowding. Use 1/4 cup batter for large fritters and about 2 tablespoons for small bite size. Fry 2–3 minutes per side, until deep golden brown on both sides and puffed. Use a slotted spoon to transfer fritters to the wire rack. Repeat with the remaining batter, letting the oil return to temperature between batches.

Glaze:

  • In a small bowl, whisk together powdered sugar (1 cup), vanilla (1 teaspoon), and milk (2–3 tablespoons) until smooth. Drizzle over warm fritters or dip tops directly into the glaze. Let it set for a few minutes before serving.

Notes

  1. Temperature check: Use a thermometer — too cool and fritters get greasy, too hot and they’ll brown too quickly.
  2. Don’t overcrowd the pan: Fry a few at a time so they puff and crisp evenly.
  3. Wire rack finish: Setting them on a rack (not just paper towels) keeps them crisp instead of soggy.
  4. Glaze while warm: It soaks in beautifully and sets with that perfect sheen.

Nutrition

Serving: 1serving | Calories: 963kcal | Carbohydrates: 61g | Protein: 4g | Fat: 80g | Saturated Fat: 15g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 18g | Cholesterol: 45mg | Sodium: 215mg | Potassium: 232mg | Fiber: 2g | Sugar: 42g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 83mg