These golden, deep-fried apple fritters are studded with real apple pieces, warmed with cinnamon, and finished with a sticky-sweet glaze that makes them irresistible. Unlike the oversized shop-bought versions, this homemade recipe is quick to prepare and ideal for sharing at breakfast or as a dessert.
Top Reader Review
I’m a first timer..cut recipe in half
and came out great..
they were delicious!!!
–
Homemade Glazed Apple Fritters
This recipe is straightforward and fast. Traditional yeast donuts require proofing and time, but these fritters use baking powder for lift, so they’re ready in about 35 minutes from start to finish—perfect for a relaxed weekend morning.
The batter is simple and doesn’t need special equipment beyond a deep pot or Dutch oven and a thermometer to monitor the oil. Each fritter fries crisp and golden outside while remaining tender inside thanks to the apple chunks. A light glaze soaks into the nooks and crannies for a sweet finish in every bite.
A Note on Apples
For the best results use a mix of tart and sweet apples—Granny Smith holds up well during frying while Honeycrisp or Gala add sweetness and tender pockets of flavor. Combining varieties gives a balanced texture and taste.
Glazed Apple Fritters Recipe
Equipment
-
Kitchen Scale (optional)
-
Dutch Oven
-
Deep Frying Thermometer
-
1-Tablespoon Cookie Portion Scoop (optional)
Ingredients
For the Apple Fritters
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ cup milk
- 3 cups peeled and diced apples (about 2¼ apples)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 large eggs
- 3 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- Vegetable oil for frying
For the Glaze (optional)
- 1½ cups powdered sugar
- 1 teaspoon lemon juice
- 1 tablespoon water
Instructions
-
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
-
In a medium bowl, beat the eggs with the brown sugar and vanilla until combined.
-
Stir the egg mixture into the dry ingredients until smooth, then add the milk and combine. Avoid overmixing.
-
Fold in the diced apples just until coated. Do not overwork the batter.
-
Fill a Dutch oven with at least 2 inches of vegetable oil and heat to 350°F (175°C).
-
Drop tablespoon-sized portions of batter into the oil, frying 3–4 at a time. Turn the fritters and cook about 2 minutes per side until deep golden brown and cooked through (an internal temperature around 200°F if using a thermometer).
-
Transfer cooked fritters to a wire rack set over paper towels to drain.
-
To make the glaze, whisk together powdered sugar, water, and lemon juice until smooth. Dip warm (not piping hot) fritters in the glaze and return them to the rack to set.
Notes
Tips:
- These fritters are intended to be fried, not baked.
- Keep the oil at the correct temperature: too hot will brown the exterior before the center cooks; too cool will make them greasy.
- Do not overcrowd the fryer so the oil temperature stays steady.
- Glaze while the fritters are warm but not scorching hot so the glaze adheres.
- For extra fall flavor, add a pinch of nutmeg to the glaze.
- Air Fryer option: Place 1-tablespoon portions in the air fryer basket with space between each, spritz with oil, and air fry at 350°F for 8–10 minutes, flipping and spritzing halfway through.
Storage: Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days. To freeze, wait to glaze until after reheating. Freeze in a single layer until solid, then transfer to an airtight container for up to 3 months. Thaw overnight in the fridge and reheat at 350°F for 5–10 minutes before glazing.
Calories from Fat 45
How to Make Fried Apple Fritters Step-by-Step
Prep: Gather ingredients and peel, core, and dice the apples. I use roughly ½-inch pieces, but cut size is flexible to preference.
Whisk the Dry Ingredients: In a large bowl combine 1 cup all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt, and 1 teaspoon ground cinnamon. Set aside.
Mix the Wet Ingredients: In a separate bowl, combine 2 large eggs, 3 tablespoons brown sugar, and 1 teaspoon vanilla.
Stir the Batter: Add the egg mixture to the dry ingredients, stirring until smooth. Stir in ¼ cup milk. Switch to a spatula if needed and avoid overmixing to prevent gummy fritters.
Fold in the Apples: Gently fold in 3 cups peeled, cored, and diced apples until just coated.
Fry the Fritters: Heat at least 2 inches of vegetable oil in a Dutch oven to 350°F (175°C). Using a tablespoon or scoop, drop portions into the oil and fry 3–4 at a time, turning after about 2 minutes per side, until deep golden. An instant-read thermometer should read about 200°F in the center when done.
Drain the Fritters: Remove fritters with a slotted spoon or spider and place them on a wire rack over paper towels so excess oil drains away.
Glaze the Fritters (optional): Whisk 1½ cups powdered sugar with 1 tablespoon water and 1 teaspoon lemon juice until smooth. Dip warm (not piping hot) fritters into the glaze and return them to the rack to set.
How to Store, Freeze, and Reheat
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. For freezing, wait to glaze until after reheating. Freeze in a single layer on a lined sheet until solid, then transfer to an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 5–10 minutes before glazing.
More Apple Desserts to Try!
-
Applesauce Cake with Cake Mix
-
Dutch Apple Pie
-
Caramel Apple Cupcakes with Cake Mix
-
Homemade Apple Crisp
