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Apple Fritters

Apple fritters made with thick batter folded with finely diced apples, then fried at 375F until deeply golden and crisp. Finished with a quick vanilla glaze that drizzles over warm fritters for a sweet, tender bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients and apples
  • 2 eggs
  • 0.75 cup whole milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 cup apples, peeled and finely diced
  • 1 Vegetable oil for frying
For glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 Dutch oven

Method
 

Mix the batter
  1. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt in a mixing bowl until evenly combined, with no visible streaks. The mixture should look light and fragrant.
  2. Whisk eggs, whole milk, melted butter, and vanilla extract in a separate bowl until smooth and glossy. Pour it into the dry ingredients.
  3. Fold the egg mixture into the dry ingredients until just combined, stopping as soon as no dry flour remains. The batter will be thick and cohesive.
  4. Fold in apples, peeled and finely diced until distributed throughout the thick batter. You should see apple pieces suspended in the mixture.
Fry the fritters
  1. Heat 2-3 inches of vegetable oil to 375F in a heavy pot or Dutch oven. Look for steady bubbling around a small drop of batter.
  2. Drop 1/4 cup portions of batter into the hot oil and gently flatten slightly for even frying. Keep portions spaced so they don’t merge.
  3. Fry for 2-3 minutes per side until deeply golden, turning once during cooking. Drain on paper towels when the edges are crisp and browned.
Glaze and serve
  1. Whisk powdered sugar, milk, and vanilla until smooth, with a thick drizzle consistency. The glaze should flow slowly off the whisk.
  2. Drizzle the glaze generously over warm fritters right after frying. Let it set for a minute so it lightly clings and sets.

Notes

For the best texture, fry in small batches so the oil stays close to 375F and the fritters develop deep golden, crisp edges. Store cooled fritters in an airtight container in the refrigerator up to 3 days; rewarm in a 350F oven for 5-8 minutes. Freezing is not recommended because the apples can soften the crust after thawing. If you want a lighter option, use low-fat milk in both the batter and glaze.