Name: Apple Fritters Recipe: Crispy, Cinnamon-Glazed, Irresistible
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; ½ cup granulated sugar; 2 tsp baking powder; 2 tsp cinnamon; ⅔ cup milk; 2 eggs; 3 tbsp melted butter; 2 cups diced apples; Oil for frying; Glaze: 2 cups powdered sugar + ¼ cup milk

Introduction

Table of Contents

Apple Fritters are pure fall indulgence: chunks of fresh apple in a spiced batter, fried to golden perfection, then glazed while hot for that irresistible sticky-sweet crunch. Better than any donut shop, easier than pie. Presented warm on a white ceramic platter dusted with powdered sugar, optionally garnished with apple slices and cinnamon sticks, these Apple Fritters offer crispy edges, tender centers, and the ultimate autumn treat that disappears in minutes.

Ingredients

For the Apple Fritters (makes 12–15 large fritters): • 2 cups all-purpose flour
• ½ cup granulated sugar
• 2¼ tsp baking powder
• 1 tsp kosher salt
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 large eggs
• ⅔ cup whole milk
• 1 tsp vanilla extract
• 3 tbsp unsalted butter, melted
• 2 large apples (Granny Smith or Honeycrisp), peeled and diced small
• Vegetable oil for frying (about 3–4 cups)

For the Glaze: • 2 cups powdered sugar
• ¼ cup milk or apple cider
• ½ tsp vanilla extract

Step-by-Step Process

Make the batter
Whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, beat eggs, milk, vanilla, and melted butter. Add wet to dry; stir just until combined (lumps okay). Fold in diced apples.
Heat oil
In a heavy pot or Dutch oven, heat 3 inches of oil to 360–375°F (use thermometer).
Fry the fritters
Drop batter by ¼ cup scoops (or large spoon) into hot oil (don’t overcrowd). Fry 2–3 minutes per side until deep golden. Drain on a wire rack over paper towels.
Make glaze
Whisk powdered sugar, milk, and vanilla until smooth (thick but pourable).
Glaze
Dip warm fritters in glaze (or spoon over). Let set 5 minutes—glaze hardens slightly.
Serve
Eat warm for maximum bliss.
Reheat leftovers
350°F oven, 5–7 minutes revives crispiness.

Tips for Perfect Apple Fritters

• Dice apples small (½-inch)—big chunks make batter fall apart
• Batter should be thick—spoonable, not pourable
• Keep oil 360–375°F—too low = greasy, too high = burnt outside/raw inside
• Fry in small batches—temperature stays consistent
• Glaze while hot—absorbs better and stays glossy
• Use Granny Smith for tart contrast or Honeycrisp for sweeter

Variations and Customization

• Apple Cider Glaze: Use cider instead of milk
• Cinnamon Sugar: skip glaze, toss hot fritters in cinnamon sugar
• Boozy: add 1 tbsp bourbon to the glaze
• Gluten-Free: 1:1 GF flour + xanthan gum if needed
• Baked Version: drop on parchment, bake at 400°F 15–18 min (flip halfway)
• Maple Glazed: maple syrup in glaze

Storage and Serving Tips

• Best within hours—peak crisp and warmth
• Room temp up to 1 day (covered)
• Reheat 350°F 5–7 minutes—almost as good as fresh
• Freeze unglazed up to 2 months—reheat then glaze
• Quick refresh: microwave 10 seconds + oven 3 minutes
• Serve with coffee, hot cider, or vanilla ice cream

Nutritional Information

Based on 15 fritters:
• Calories: 280 kcal
• Total Fat: 12g (Saturated 4g)
• Carbohydrates: 42g (Sugars 26g)

FAQ

1. Can I bake instead of fry?
Yes—400°F for 15–18 minutes on parchment, flipping halfway. Still delicious, less crispy.

2. My fritters fell apart in oil?
Batter too thin or apples too big—add 2 tbsp flour next time.

3. Best oil for frying?
Peanut or canola—high smoke point, neutral taste.

4. Can I make batter ahead?
Store up to 24 hours in the fridge—stir well before use.

5. No thermometer—how do I test oil?
Drop a small batter bit—if it sizzles and rises immediately, ready.

Conclusion

These Apple Fritters are pure fried magic—crispy outside, tender apple-cinnamon inside, with a glaze that makes every bite addictive. One batch and suddenly your kitchen smells like the best county fair ever, with everyone crowding around waiting for the next hot one. Make them once on a chilly weekend, and they become your signature “I fried this” move that earns standing ovations and empty plates every time.