Apple Fritters

When a heaping scoop of apple-studded batter hits hot oil, the edges should bubble right away and the fritter should start turning golden before it’s time to flip. Apple fritters need that contrast: a crisp, browned outside with tender bits of apple tucked through the middle. Keep the oil close to 350°F, and the batter cooks through without the crust getting dark too quickly.

I cut the apples into small, even pieces so they’re easy to distribute and each fritter gets plenty of fruit. The batter comes together in minutes, and the simple confectioners’ sugar glaze sets into a thin, sweet coating while the fritters are still warm. These apple fritters are best when the glaze has just lost its wet shine and the edges are still crisp.

Why the Apples Need to Be Cut Smaller Than You Think

The 1/4-inch apple pieces aren’t just a way to get more fruit into each bite. They help the batter cook evenly during a relatively short fry. Larger chunks take longer to soften, and they can leave uneven pockets through the fritter while the outside is already browning.

Try to keep the pieces close in size, rather than chopping some finely and leaving others in big chunks. That gives the batter a better chance to hold the apples evenly, so each portion fries into a cohesive fritter instead of breaking around a few heavy pieces. Firm apples are especially useful here: they keep their shape as they cook, adding a tender bite instead of disappearing into the batter.

The small dice also make portioning easier. When you scoop the batter, give it a quick look and fold any apple pieces that have settled back through the mixture. You want fruit in every heaping portion, not a few fritters packed with apples and a last one that’s mostly batter.

What the Apples, Batter, and Glaze Each Bring

• Apples — Choose firm fruit that stays in distinct pieces as it cooks. Granny Smith brings a tart edge, while a sweeter firm apple gives a milder bite; either works with the cinnamon and glaze. The recipe uses peeled apples, which keeps the texture tender rather than chewy.
• All-purpose flour and baking powder — Regular grocery-store flour is a good fit; there’s no need for a specialty brand. Baking powder gives the batter lift, so check that yours is fresh if it has been sitting open in the pantry. For a gluten-free version, use a cup-for-cup gluten-free baking blend with xanthan gum; see the variation below.
• Eggs, whole milk, and butter — Large eggs help bind the batter, while whole milk and melted butter give it richness. Use butter that has cooled slightly before mixing it with the eggs. Two-percent milk can stand in for whole milk, though the batter will be a little less rich.
• Cinnamon and vanilla — Standard ground cinnamon and vanilla extract are perfectly good here; the apples and glaze are the main event, so premium versions aren’t necessary. Cinnamon gives the fritters their familiar warm note, while vanilla rounds out the batter.
• Vegetable oil — A neutral frying oil keeps the attention on the apples and cinnamon. Canola oil is a practical substitute if that’s what you have, but avoid strongly flavored oils that would compete with the fritters.
• Confectioners’ sugar — Its fine texture makes a smooth glaze with water. Granulated sugar won’t dissolve into the same thin coating, so stick with confectioners’ sugar for this finish.

From Thick Batter to Crisp, Glazed Fritters

Mix the batter and fold in the apples

Whisk the flour, granulated sugar, baking powder, cinnamon, and salt in a large bowl. In a separate medium bowl, whisk the eggs, milk, melted butter, and vanilla, then stir the wet mixture into the dry ingredients. Fold in the peeled, cored apples, cut into 1/4-inch pieces, until they’re evenly spread through the batter.

Bring the oil to frying temperature

Heat the vegetable oil in a 5-quart Dutch oven over medium heat, using a deep-fry thermometer to bring it to 350°F. The thermometer gives you a clear reading before the first fritter goes in and lets you keep an eye on the oil between batches. Set a wire rack over a rimmed baking sheet nearby so the cooked fritters have a place to drain.

Fry until deeply golden

Fry heaping 1/4-cup portions, three or four at a time, turning each fritter once. Cook for 2 to 3 minutes per side, keeping the oil near 350°F, until the outside is deeply golden and the center is cooked through. If the first one looks ready but you aren’t sure about the middle, cut it open; there shouldn’t be any wet batter remaining. Transfer the fritters to the rack as they finish.

Glaze while warm

Let the fritters cool on the rack for 5 minutes. While they rest, whisk the confectioners’ sugar and water in a small bowl until smooth. Dip each warm fritter into the glaze, let the extra drip back into the bowl, then return it to the rack until the coating sets.

Two Simple Ways to Adapt These Apple Fritters

Questions I Get Asked About Apple Fritters

Apple Fritters

Apple fritters are fried in a Dutch oven until deeply golden, with tender apple pieces tucked into a cinnamon-scented batter. Dip the warm fritters in a simple sugar glaze and let it set for a sweet finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Cooling time 5 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

For the fritters

• 4 cup vegetable oil for frying
• 2 cup all-purpose flour
• 0.33 cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 0.5 tsp kosher salt
• 2 eggs large
• 0.5 cup whole milk
• 2 tbsp unsalted butter melted and cooled slightly
• 1 tsp vanilla extract
• 2 apples medium, peeled, cored, and cut into 1/4-inch pieces

For the glaze

• 1 cup confectioners’ sugar
• 2 tbsp water

Equipment

• 1 5-quart Dutch oven
• 1 rimmed baking sheet

Method

 

Make the fritters

1. Heat the vegetable oil in a 5-quart Dutch oven over medium heat to 350°F, using a deep-fry thermometer to monitor the temperature.
2. Whisk the flour, granulated sugar, baking powder, cinnamon, and salt in a large bowl.
3. Whisk the eggs, milk, melted butter, and vanilla in a medium bowl.
4. Stir the egg mixture into the flour mixture just until combined.
5. Fold in the apples until evenly distributed.
6. Fry heaping 1/4-cup portions of batter, 3 or 4 at a time, turning once, for 2 to 3 minutes per side; keep the oil near 350°F and cook until deeply golden and cooked through.
7. Cut open the first fritter to check that no wet batter remains.
8. Transfer the fritters to a wire rack set over a rimmed baking sheet.
9. Let the fritters cool on the rack for 5 minutes.

Make the glaze

1. Whisk the confectioners’ sugar and water in a small bowl until smooth.
2. Dip the warm fritters in the glaze.
3. Let excess glaze drip back into the bowl.
4. Return the fritters to the rack until the glaze sets.

Notes

Keep the oil near 350°F so the fritters cook through without becoming greasy. Refrigerate leftovers for up to 2 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.