Who doesn't love a good apple fritter? These homemade apple fritters are crispy and golden on the outside, soft in the middle, and packed with chunks of fresh apple. A quick dip in a simple vanilla glaze makes them taste just like the bakery kind!
And no, there's no applesauce in this recipe. A lot of apple fritter recipes call for applesauce in the batter, but this one doesn't. If you've been looking for an apple fritter recipe without applesauce, you're in the right place. Fresh chopped apples go straight into a thick, easy batter, so all you need are a few pantry staples and one good apple.
We don't do a ton of frying around here, but there is something to be said for a sweet treat that comes straight out of the pot. Give us biscuit donuts, give us apple fritters... these are a few of our favorite treats, in moderation, of course. They're perfect for a weekend breakfast, a fall brunch, or any special day when you want to spoil someone you love.
Key Ingredients & Substitutions
- Apples. Use a firm, sweet apple like Honeycrisp or Gala. Granny Smith works too if you like a little tartness. One large apple gives you about a cup once it's peeled and chopped. Keep the pieces small, around ¼ inch, so they soften while the fritters fry.
- All-purpose flour. Plain all-purpose flour gives the fritters a tender, fluffy middle. A 1-to-1 gluten-free flour blend works if you need it, though the fritters will be a little more delicate.
- Baking powder. This is what makes the fritters puff up as they fry. Check that your baking powder is fresh, since an old can won't give you much lift.
- Egg and milk. These bind the batter. Whole milk is my favorite here, but 2% or a plain non-dairy milk work fine too.
- Cinnamon. A little ground cinnamon in the batter gives these that classic apple fritter flavor. You can swap in apple pie spice if you have it.
- Oil for frying. Any neutral oil with a high smoke point works, like vegetable oil, canola or peanut oil.
- Glaze. The simple glaze is just powdered sugar, a splash of milk, a little vanilla extract and a pinch of cinnamon. Apple cider is a yummy swap for the milk if you want even more apple flavor.
Helpful Tips
Watch the oil temperature. This is the big one! Keep the oil between 350°F and 375°F, and aim for 365°F. If it's too cool, the apple fritters soak up oil and turn greasy. If it's too hot, they brown on the outside before the middle cooks. A clip-on deep-fry thermometer takes all the guesswork out of it.
Keep the batter thick. The batter should hold its shape on a spoon, a lot more like a thick muffin batter than a pancake batter. A runny batter spreads out in the oil and gives you flat, greasy fritters. If yours looks loose, stir in more flour a tablespoon at a time. Patting the chopped apples dry helps too, since extra juice thins the batter.
Use a heavy pot. A heavy saucepan or a Dutch oven holds the heat much better than a thin pot, so the temperature doesn't crash every time you add batter. You want at least 1 ½ inches of oil in the pot.
Don't crowd the pot. Fry 3 or 4 fritters at a time, and let the oil come back up to temperature between batches. Be careful - the oil gets hot! Lower the batter in gently with a spoon instead of dropping it from up high.
Glaze them while they're warm. Warm fritters soak up a little of the glaze and get that shiny, crackly coating. Set them on a wire rack while the glaze sets so the bottoms stay crisp.
Variations
- Baked apple fritters. Stir in a few extra tablespoons of flour so the batter is very thick, then scoop it onto a parchment-lined baking sheet and bake at 400°F for about 12 to 15 minutes, until golden. They come out more like a soft apple scone than a crispy fritter, so go in with appropriate expectations - they're still delicious with the glaze!
- Air fryer apple fritters. A wet batter drips right through the basket, so make the batter extra thick, line the basket with a piece of parchment and spray it well. Air fry at 370°F for about 8 to 10 minutes, flipping halfway through. Like our air fryer churros, they won't be quite as crispy as the fried version, but they're a lot less mess.
- Cinnamon sugar coating. Skip the glaze and toss the warm fritters in a bag with ½ cup sugar and ¾ teaspoon cinnamon. This was how we made them for years, and it's still a family favorite.
- Caramel drizzle. Drizzle the fritters with warm caramel sauce instead of the glaze for a caramel apple version.
- Apple cider glaze. Use apple cider in place of the milk in the glaze for a tangy, extra-apple flavor.
- Add some crunch. Fold ¼ cup chopped pecans or walnuts into the batter with the apples.
Serving Ideas
Apple fritters are best served warm, the same day you make them. For breakfast or brunch, pair them with scrambled eggs, bacon or sausage, and a bowl of fresh fruit. They're also great next to a pan of apple baked oatmeal if you're feeding a crowd.
For an afternoon treat, serve them with a hot cup of coffee, hot apple cider or a homemade white chocolate mocha. Want to make them a dessert? Add a scoop of vanilla ice cream and a drizzle of caramel. So easy and so tasty!
Storing & Reheating
Homemade apple fritters taste best the day they're made. Leftovers keep in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. The glaze softens a little in the fridge, but they still taste great.
To reheat, warm them in a 350°F oven for about 5 minutes, or in the air fryer at 350°F for 2 to 3 minutes. Skip the microwave if you can, since it makes them soft and chewy.
You can also freeze the fritters for up to 2 months. Freeze them without the glaze in a single layer, then move them to a freezer bag. Reheat from frozen at 350°F for about 8 to 10 minutes, then glaze them fresh.
More Apple Recipes
We eat so many apples in our house that we have a whole lineup of apple recipes. If you loved these apple fritters, here are a few more you might enjoy:
- Dutch Apple Pie
- Old Fashioned Fresh Apple Cake
- Apple Crisp with Canned Apple Pie Filling
- Apple Butter Coffee Cake
- 15 Reader-Favorite Apple Recipes
Looking for even more ideas? The Apple Cookbook is a fun one to keep on the shelf for apple season.
Recipe
Homemade Apple Fritters
Ingredients
Fritters
- 2 cups vegetable oil for frying
- 1 large egg slightly beaten
- ½ cup milk
- 1 cup sweet apple such as Honeycrisp or Gala, peeled, cored and chopped (about 1 large apple)
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
Simple Glaze
- 1 cup powdered sugar
- 2 tablespoons milk plus more as needed
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon optional
Instructions
Fritters
- Pour the oil into a heavy, deep saucepan or Dutch oven. It should be at least 1 ½ inches deep, so add a little more if your pot is wide. Clip on a deep-fry thermometer and heat the oil over medium heat to 365°F.
- While the oil heats, whisk the milk and the slightly beaten egg together in a medium bowl. Stir in the chopped apples.
- In a separate bowl, whisk together the flour, 1 tablespoon sugar, baking powder, ¾ teaspoon cinnamon and salt.
- Add the flour mixture to the egg mixture and stir just until all the dry ingredients are moistened. The batter should be thick and hold its shape on a spoon. If it's runny, stir in more flour, 1 tablespoon at a time.
- Carefully drop the batter into the hot oil by heaping tablespoons (about 2 tablespoons each), 3 or 4 at a time so the pot isn't crowded.
- Fry for about 4 minutes, turning once or twice, until the fritters are deep golden brown on both sides and cooked through in the middle.
- Lift the fritters out with a slotted spoon and set them on a wire rack over paper towels to drain. Let the oil come back up to 365°F before you fry the next batch.
Simple Glaze
- Whisk the powdered sugar, 2 tablespoons milk, vanilla and ¼ teaspoon cinnamon (if using) until smooth. It should be thick but pourable. Add more milk, 1 teaspoon at a time, if it's too thick.
- Dip the tops of the warm fritters into the glaze, or drizzle it over them, then let the glaze set for about 10 minutes before serving.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Abigail Appiah says
How did you make the glaze for the apple fritters?
Dawn says
I made these following the recipe to the letter and they were crispy when they came out of the fryer but turned soggy soon afterward. What did I do wrong?
Mama Maggie's Kitchen says
My mouth is literally watering. My family would love this..