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5.0 from 27 votes

Easy Homemade Apple Fritters

In less than 30 minutes you get to enjoy scrumptious and comforting apple fritters. These fritters are just like a donut but better – a crunchy outer, beautifully soft inside, luscious sugar glaze, and bonus fresh crisp apples filled inside it.

Prep Time
10 mins
Cook Time
10 mins
Servings: 16 fritters
Calories: 129 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cup all purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg (optional)
  • 2 eggs
  • ¼ cup sugar
  • ⅔ cup milk plus extra if needed
  • 3 Granny Smith apples or use other apples like Honey crisp, Gala, Fuji, you can also use a mix of Granny Smith and Honey crispy together, peel, cored and diced into ½ inch cubes
  • 2 teaspoon lemon juice freshly squeezed
  • 1 pinch kosher salt
  • oil for deep frying
  • FOR THE GLAZE:
  • 1 ¼ cup powdered sugar
  • ½ to ¼ cup milk
  • ¼ teaspoon vanilla

Instructions

    Cup of Yum
  1. First peel, core and dice a couple of apples.
  2. Cut each slices into ½ inch cubes.
  3. Immediately transfer cubed apples into a bowl. Drizzle freshly squeezed lemon juice and a pinch of kosher salt on top. Toss to coat all pieces with lemon juice and salt. This will prevent apples from browning.
  4. Heat oil in a Dutch oven or a heavy pot fitted with a thermometer. Heat it until the oil reaches 375 degrees Fahrenheit.
  5. For batter – in a bowl add eggs, milk, and sugar. Beat it until it’s well combined.
  6. Add dry ingredients – all-purpose flour, salt, baking powder, cinnamon powder, and nutmeg powder (optional) to the egg mix.
  7. Whisk until just combined. Do not overbeat it.
  8. Dump chopped apples and mix until the apples are all covered.
  9. Use an ice cream scoop or a large spoon to scoop out apple-laden batter into the hot oil. Space out each portion so there does not stick to one another.
  10. Do not overcrowd the pan. Do it in smaller batches. This will help maintain the temperature of the oil. If you fry too many of them at a time, the temperature of the oil in the Dutch oven will drop and the fritters will not brown evenly and will not turn as crispy as expected. Fritters may absorb a lot of oil as well if overcrowded, so avoid frying too many at a time.
  11. Fry until golden brown. Flip and fry on the other side until golden brown. Note – keep an eye on the temperature of the oil and the fritters themselves. Try to maintain the temperature at 375 F.
  12. If you want fritters to have crispy outer, fry them for a few seconds longer or until they are dark brown. The darker fritters are fried, the crisper they’ll get.
  13. Transfer fried golden brown fritters onto kitchen paper to absorb excess oil. Let the fritters sit on the kitchen paper towel for a few seconds then transfer it to a wire rack to cool.
  14. Before adding in the next batch make sure the temperature is back at 375 degrees Fahrenheit
  15. Repeat the steps for the rest of the apple batter left out.
  16. For glaze –
  17. Whisk together powdered sugar, milk (or water), and a drop of vanilla extract. Whisk into the lump-free mix.
  18. Spoon the glaze over the apple fritters resting on the wire rack.
  19. If you have patience, wait until the glaze sets. If you are like me, just pick those sticky glazed fritters and gobble them up. Who cares about messy fingers, when your dessert is so irresistible?
  20. For double-glazed apple fritters – wait for the first glaze to set completely. Then pour around a round of sugar glaze on the apple fritters.
  21. For cinnamon sugar-dusted fritters – sprinkle cinnamon on fried fritters while it’s still hot on both sides and enjoy.

Notes

  •  
  • Nutrition values mentioned are for single medium-sized fritters.
  • Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
  • The batter for coating apples will be a bit runny. That’s how it’s supposed to be. If the batter is too thick, it will not coat apples evenly and will result in thick batter-coated apples.
  • Stuff in LOADS of apples into the batter. Don’t get tempted to add in more batter ingredients to make more batter. You want a thin coating of batter over the apples. Too much dough will leave you with a muffin-like dish, not fritters.
  • Choose an apple that is crisp, firm, and has wonderful sweet and tart flavors for the recipe. Granny Smith, honey crisp, and Fuji red apples are the best choices.
  • Fry fritters in oil that is heated to a temperature of 375 F. Fritters will absorb less oil. Try to keep the temperature of the oil at 375 degrees for all the batches you fry.
  • Do NOT OVERMIX the batter. Whisk until just combined. Over-mixing will result in tough fritters. It isn’t very pleasant to eat tough fritters.
  • Do NOT OVERCROWD the pan while frying. Space fritters from one other so they don’t stick.  Fry them in smaller batches.
  • Keep the thermometer fixed in the Dutch oven all the time to keep an eye on the temperature and try to maintain it at 375 F.
  • Using a heavy pot like a Dutch oven helps maintain oil temperature.
  • If you want to make crispy fritters, fry for a few extra seconds until they are dark brown.
  • Feel free to add double glaze to the fritters if you like it sweet. 
  • Instead of glaze you are free to dust fritters with cinnamon sugar as well. Up to you which one you want to choose.

Nutrition Information

Calories 129kcal (6%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 22mg (7%) Sodium 19mg (1%) Potassium 143mg (4%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 77IU (2%) Vitamin C 2mg (2%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16fritters

Amount Per Serving

Calories 129

% Daily Value*

Calories 129kcal 6%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 22mg 7%
Sodium 19mg 1%
Potassium 143mg 3%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 77IU 2%
Vitamin C 2mg 2%
Calcium 54mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.