There’s something comforting about a warm apple fritter. It’s crispy on the outside, soft and cinnamon-spiced inside, and loaded with juicy apple pieces. Whether you’re making them for a weekend brunch or a sweet afternoon treat, these fritters hit the spot without feeling fussy.
You don’t need a mixer or fancy equipment—just a bowl, a pan, and a few pantry staples. If you love bakery-style apple fritters, this homemade version will make you wonder why you ever bought them.
Table of Contents
What Makes This Recipe So Good
- Big apple flavor. Plenty of fresh apples in every bite, not just a hint.
- Lightly crisp edges, tender center. The batter fries up golden while staying soft inside.
- Simple technique. No yeast, no proofing—just mix, scoop, and fry.
- Balanced sweetness. The batter isn’t overly sweet, so the glaze shines without being cloying.
- Great for sharing. Makes a small batch you can double for a crowd.
Ingredients
- For the Fritters:
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced small
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon kosher salt
- 1/3 cup milk (whole or 2%)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter (or neutral oil)
- Neutral oil for frying (canola, vegetable, or peanut)
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
How to Make It
- Prep the apples. Peel, core, and dice the apples into small pieces (about 1/4 inch). Smaller pieces cook through quickly and hold better in the batter.
- Heat the oil. Pour 1–1 1/2 inches of oil into a heavy pot or deep skillet.
Heat to 350°F (175°C). Keep a thermometer handy to maintain temperature.
- Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Mix wet ingredients. In a separate bowl, whisk milk, egg, vanilla, and melted butter. Stir until smooth.
- Make the batter. Pour the wet ingredients into the dry.
Stir gently until just combined. Fold in the diced apples. The batter will be thick and chunky.
- Test the oil. Drop a tiny bit of batter in the oil.
It should sizzle and rise to the top within a few seconds. If it browns too fast, lower the heat.
- Fry the fritters. Using a heaping tablespoon or small scoop, carefully drop batter into the oil. Fry 3–4 at a time to avoid crowding.
Flatten slightly with the back of a spoon for even cooking.
- Cook until golden. Fry about 2–3 minutes per side, turning once, until deep golden brown and cooked through. Keep the oil near 350°F for the best texture.
- Drain and cool slightly. Transfer fritters to a wire rack set over a sheet pan or paper towels. Let them rest a few minutes while you make the glaze.
- Whisk the glaze. Stir powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable.
Add more milk a few drops at a time if it’s too thick.
- Glaze while warm. Dip each fritter or spoon glaze over the tops. Let the glaze set for a few minutes before serving.
Storage Instructions
- Room temperature: Best eaten fresh. Keep leftovers loosely covered at room temp for up to 1 day.
- Refrigerator: Store in an airtight container for 2–3 days.
Rewarm in a 325°F oven for 8–10 minutes to revive crispness.
- Freezer: Freeze unglazed fritters in a single layer, then transfer to a freezer bag for up to 2 months. Reheat at 350°F for 12–15 minutes, then glaze.
Benefits of This Recipe
- Quick payoff. No yeast or long rests—done in about 30 minutes.
- Budget-friendly. Uses basic pantry ingredients and common apples.
- Flexible flavors. Works with different apples and spices to match your taste.
- Comforting treat. Warm spices and fresh fruit make it a crowd-pleaser.
Common Mistakes to Avoid
- Oil too hot or too cool. Too hot burns the outside while the center stays raw; too cool makes greasy fritters. Aim for 350°F and adjust as needed.
- Overmixing the batter. Mix until just combined to avoid tough fritters.
- Apple pieces too large. Big chunks can stay crunchy or cause uneven cooking.
Keep them small and uniform.
- Crowding the pan. This drops the oil temperature and leads to soggy fritters. Fry in batches.
- Glazing immediately. Let fritters cool a couple of minutes first so the glaze clings instead of melting off.
Alternatives
- Baked version: Spoon batter into a greased muffin tin and bake at 375°F for 15–18 minutes. Brush with melted butter and dust with cinnamon sugar.
- Air fryer: Drop small mounds of batter on parchment that fits your basket.
Air fry at 360°F for 8–10 minutes, flipping once. They’ll be lighter and less crisp but still tasty; finish with glaze.
- Different apples: Try Braeburn, Pink Lady, or Fuji. For tartness, stick with Granny Smith.
For sweeter, choose Honeycrisp or Fuji.
- Spice swap: Add a pinch of cardamom, allspice, or ginger. Use apple pie spice if you have it.
- Glaze twist: Add a splash of apple cider, maple syrup, or a touch of bourbon for depth. For a crunch, drizzle and sprinkle with toasted pecans.
- Dairy-free: Use a non-dairy milk and swap butter for oil.
The texture stays great.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Batter may be slightly looser; chill briefly if needed.
FAQ
What kind of apples work best?
Granny Smith is great for a tart bite that balances the glaze, while Honeycrisp or Fuji add natural sweetness and moisture. A mix of tart and sweet apples gives the best flavor.
How do I know the fritters are cooked through?
They should be deep golden on both sides and feel light, not heavy with oil.
If you’re unsure, cut one open—there should be no wet batter, just a soft, cake-like interior with tender apples.
Can I make the batter ahead of time?
It’s best used right away. The apples release moisture and the leavening loses strength over time. If you must prep ahead, dice the apples and keep them chilled; mix the batter just before frying.
Why are my fritters greasy?
Greasy fritters usually come from oil that’s too cool or from crowding the pot.
Keep the oil at 350°F and fry in small batches. Drain on a wire rack rather than stacking on paper towels.
Can I skip the glaze?
Yes. Toss warm fritters in cinnamon sugar instead for a simpler finish.
Use 1/2 cup sugar mixed with 1 teaspoon cinnamon and a pinch of salt.
What oil should I use for frying?
Choose a neutral oil with a high smoke point like canola, vegetable, or peanut oil. Avoid olive oil for this recipe.
How big should I make them?
Keep each fritter about 2–3 tablespoons of batter. Larger fritters are harder to cook through without over-browning the outside.
Wrapping Up
Homemade apple fritters are simple, fast, and unbelievably satisfying.
With crisp edges, tender centers, and real apple chunks, they beat store-bought every time. Keep an eye on your oil temperature, don’t overmix, and glaze while warm for the perfect finish. Make a batch today and enjoy them fresh with coffee, tea, or a scoop of vanilla ice cream.
Ingredients
Instructions
- Prep the apples. Peel, core, and dice the apples into small pieces (about 1/4 inch). Smaller pieces cook through quickly and hold better in the batter.
- Heat the oil. Pour 1–1 1/2 inches of oil into a heavy pot or deep skillet. Heat to 350°F (175°C). Keep a thermometer handy to maintain temperature.
- Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Mix wet ingredients. In a separate bowl, whisk milk, egg, vanilla, and melted butter. Stir until smooth.
- Make the batter. Pour the wet ingredients into the dry. Stir gently until just combined. Fold in the diced apples. The batter will be thick and chunky.
- Test the oil. Drop a tiny bit of batter in the oil. It should sizzle and rise to the top within a few seconds. If it browns too fast, lower the heat.
- Fry the fritters. Using a heaping tablespoon or small scoop, carefully drop batter into the oil. Fry 3–4 at a time to avoid crowding. Flatten slightly with the back of a spoon for even cooking.
- Cook until golden. Fry about 2–3 minutes per side, turning once, until deep golden brown and cooked through. Keep the oil near 350°F for the best texture.
- Drain and cool slightly. Transfer fritters to a wire rack set over a sheet pan or paper towels. Let them rest a few minutes while you make the glaze.
- Whisk the glaze. Stir powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Add more milk a few drops at a time if it’s too thick.
- Glaze while warm. Dip each fritter or spoon glaze over the tops. Let the glaze set for a few minutes before serving.
