These easy to make apple fritters can be whipped up in just 30 minutes and are the perfect way to start your morning! Mix in a handful of pecans for an added crunch and top with a quick glaze for a bakery-style breakfast you won’t forget!
originally published 8.19.2020
Warm apple fritters and a cup of coffee on a crisp autumn day — is there anything dreamier? For me, these little delights always evoke images of colorful leaves and cozy mornings, as well as memories of my grandpa misnaming his preferred donut as an apple critter. With so many happy and memorable associations, these are always one of the first recipes I make when the seasons begin to change!
And for a visual tutorial, make sure to check out our recipe video for these apple fritters!
If you’re not familiar with the American version of apple fritters, they’re made by frying donut batter mixed with chopped apples and cinnamon. While most apples will work with this recipe, I recommend granny smith or honeycrisp — both will keep their shape pretty well while frying!
After you’ve chosen your apples, you’ll need to peel and core them before cutting them into bite-sized pieces. I usually try to chop the apples into cubes of about ½ inch or 12 mm. The goal is to have apple pieces large enough to make the characteristic chunky look, but small enough that they will become tender while frying.
frying apple fritters
There are various methods of making apple fritters — some recipes involve baking and others involve frying a yeast dough to make the fritter puff up. This version calls for baking powder instead of yeast, which results in a batter that doesn’t need to rise, but still gets a nice and crispy coating!
To fry the fritters, I first place the batter in a thin layer on a spatula and then slide it off into the hot oil. Then they’ll just need about 3 minutes on each side to develop a nice golden color! Once the first fritter is done, I like to cut it open to make sure it’s properly cooked and to adjust the temperature and cook time accordingly. I also recommend enjoying your apple fritters soon after frying — they’ll keep for a few days, but they’re definitely best within the first 24 hours!
the easiest glaze
Covering your apple fritters in this sweet glaze is optional, but highly recommended! It only takes a few minutes and gives the donuts that fresh from the bakery vibe!
To make the glaze, just combine powdered sugar in a bowl with a teaspoon of vanilla extract and a few tablespoons of milk. I also like to add a few tablespoons of maple syrup for extra flavor, but that’s completely optional! You can then either dip your fritters into the glaze like I did, or drizzle it over the top if you want a lighter glaze-to-donut ratio! The glaze dries pretty quickly, so make sure to mix it right before you’re ready to use it!
For more delicious breakfast ideas, make sure to check out these recipes!
- pearl barley kasha with almonds and cherries
- savory sochniki with ricotta
- blueberry streusel muffins
- puffed amaranth granola
- flour 1.5 c (180 g)
- brown sugar 2 tbsp
- baking powder ½ tbsp
- cinnamon ½ tsp
- salt ½ tsp
- eggs (lightly beaten) 2 large
- milk ⅓ c (80 ml)
- apples* 3 c (320 g)
- (peeled, cored and cut into small pieces)
- chopped pecans ¼ c (30 g)
- oil for frying
- powdered sugar 1.5 c (170 g)
- vanilla extract 1 tsp
- milk 3-5 tbsp
- maple syrup (optional) 2 tbsp
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt.
- Mix in the eggs.
- Pour in the milk and stir until just combined.
- Fold in the apples and pecans until thoroughly coated.
- Heat a little over an inch of oil in a small pot. If using a candy thermometer, it should be at about 360-375 F (180-190 C). Alternatively drop a pinch of flour into the oil. If it starts bubbling the oil is ready for frying.
- Drop about ¼ cup of batter into the hot oil and cook until golden brown on each side (about 3 minutes per side). Use the first fritter to test for doneness and to make sure your oil is at a good temperature. Repeat with the remaining batter.
- Remove the fritters with a slotted spoon and transfer them to a plate lined with paper towels to absorb any excess oil.
- To make the glaze, combine powdered sugar, vanilla extract and maple syrup (if using). Add the milk one tablespoon at a time until the glaze is smooth and you've reached your desired consistency.
- Once the fritters are cool, roll them in the glaze and place them to dry on parchment paper or a wire rack.
- apples: For the apples, I like to use either honeycrisp or granny smith - they both hold their shape well when frying. To get 3 cups or about 320 grams of chopped apples, you'll need about two large apples. The apples should be cut into bite-sized pieces of about ½ inch or 12 mm.
This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.