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    You are here: Home / Desserts / Apple Fritters Recipe (with Video!)

    Apple Fritters Recipe (with Video!)

    September 25, 2020 By Sam 80 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of apple fritters, top image of single fritter, bottom image of fritter with bite taken out

    Have you ever made fried apple fritters before? They’re so easy and this recipe uses no yeast! Sweet, tender, fluffy, and absolutely packed with flavor! Dip them in a 3 ingredient apple cider glaze or roll them in cinnamon/sugar and enjoy!  Recipe includes a video! 

    Apple fritters

    The Easiest Apple Fritters

    It’s finally, officially, Fall so I hope you’re prepared for lots of apple and pumpkin recipes. We’re kicking off the season with one of my favorite Fall treats: Apple Fritters.

    These apple fritters are made yeast-free with a batter that’s essentially a thicker version of my buttermilk pancake batter. The best part of this is that there are no long, impatient bouts waiting for dough to rise before you can fry them, just mix up the batter, heat up the oil, and go!

    Just… go with caution, because hot oil is no joke. Be careful about gently lowering your batter into the oil without creating a splash. I have a burn on my hand because I became a little… overzealous… with my own frying.

    How to Make Them

    Apple Fritter

    My apple fritter is incredibly easy to make, mostly thanks to the fact that there is no yeast needed. Making them is just a few simple steps:

    1. Prepare your batter by whisking together your sugar and dry ingredients.
    2. In a separate bowl, whisk your eggs until frothy, then add milk and vanilla. Whisk the butter into this mixture.
    3. Carefully fold together wet and dry ingredients and gently fold in your apple pieces.
    4. Heat oil in a Dutch oven or saucepan and allow it to come to temperature. Fry apple fritters in small batches.
    5. If desired, prepare glaze to coat fritters with after frying.

    Tip: Toss your apples with a bit of ground cinnamon before stirring them into the batter, this gives them a great extra flavor!

    Chopped apples tossed in glass bowl

    Tips For Frying:

    The most difficult part of today’s process is the fact that the fritters need to be fried. This isn’t really difficult, but if you’ve never done it before here are a few key tips to make the process as smooth as possible for you (and it may be helpful to watch the video in the recipe card!).

    • Not all oils are created equal. I recommend using vegetable, canola, or peanut oil for frying apple fritters.
    • You will need a thermometer to make sure your oil is at the correct temperature. Make sure that the tip of the thermometer is not touching the bottom of the pan — it should be resting about mid-way through the oil.
    • Fry in batches of just 2-3 fritters. Adding the batter will cause the oil temperature to drop, and adding more than 2-3 can make it drop so low that it will take a long time to fry and they may be under-baked on the inside. Make sure that your oil temperature comes back to the right temperature range between batches.
    • Do a test batch first to get a good idea of when your apple fritters are finished frying. At the correct temperature, they should be fried until golden brown and this should be about 60-75 seconds on each side. However, if your oil is too hot they will fry much faster and could be golden brown on the outside and still raw and gooey on the inside. After frying your test batch, let the fritters sit for about 2-3 minutes (to completely finish cooking) and then cut one in half and take a peek to make sure that the center is fully cooked.
    Apple fritters

    Frequently Asked Questions

    What kind of apples should I use?

    Use an apple that you enjoy eating (so most likely not Granny Smith, save that for your apple turnovers or apple pie)! I like to use Gala, Fuji, or the ever-popular HoneyCrisp when making apple fritters. They’re also great with Golden Delicious.

    Can I bake this recipe?

    I have never tried baking this recipe rather than frying, but I do not think it would turn out very well, unfortunately.

    Can I store apple fritters?

    Unfortunately, they do not keep very well into the next day. For best taste, I recommend enjoying shortly after making and dipping them.

    Can I make these even if I don’t have a thermometer for my oil?

    I really don’t recommend it. While you could try, without knowing the exact temperature of your oil you are likely to end up with fritters that are under-baked on the inside or greasy. Most likely you’ll end up wasting most of your batter trying to get it just right.

    Tip: If you don’t want to make a glaze for your apple fritters, just toss them in a blend of cinnamon and granulated sugar (or use powdered sugar) shortly after frying!

    Apple fritters on cooling rack

    More Apple Recipes to Try!

    • Apple Butter (this is a great recipe to use up a LOT of apples!)
    • Apple Cake
    • Apple Crumb Muffins
    • Apple Crisp

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    apple fritter on cooling rack

    Apple Fritters

    My apple fritters (no yeast!) are sweet, tender, and fluffy, and are absolutely packed with flavor. Dip them in a 3 ingredient apple cider glaze or roll them in cinnamon/sugar and enjoy! 
    4.96 from 21 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Total Time: 30 minutes
    Servings: 15 apple fritters
    Calories: 465kcal
    Author: Sam Merritt

    Ingredients

    • Vegetable or canola oil for frying
    • 1 ½ cups apples* peeled, cored, and cut into ¼″ pieces (215g)
    • 1 teaspoon ground cinnamon divided
    • 2 cups all purpose flour (250g)
    • ⅓ cup sugar (66g)
    • 2 Tablespoons brown sugar
    • 1 Tablespoons baking powder
    • 1 teaspoon salt
    • 2 large eggs room temperature preferred
    • 1 cup milk (235ml)
    • 2 Tablespoons unsalted butter melted and cooled several minutes
    • 1 teaspoon vanilla extract

    Glaze

    • 2 cups powdered sugar (250g)
    • 1-2 Tablespoons apple cider, water, or milk**
    • ¼ teaspoon vanilla extract

    Recommended Equipment

    • Candy thermometer
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Combine your apples and ½ teaspoon cinnamon in a bowl and toss until apples are coated with cinnamon. Set aside.
    • In a separate, large bowl, combine flour, sugars, baking powder, remaining ½ teaspoon of cinnamon, and salt in a large bowl and whisk until well-combined.
    • Crack your eggs in a separate bowl and use a whisk to beat until pale yellow and frothy (about 15 seconds). Add milk and vanilla extract and whisk together.
    • Slowly, while whisking, pour melted butter into wet ingredients and whisk until well-combined (mixture may look slightly curdled).
    • Pour wet ingredients into dry and use a spatula to fold ingredients together until about halfway combined. Add cinnamon coated apple pieces and continue to fold into batter until all ingredients are just combined.
    • Set the batter aside and fill a Dutch oven or large saucepan 2-3″ deep with oil for frying. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Oil will need to reach 360-365F (175-185C) before you can continue.
    • While oil is heating, prepare your glaze by whisking together sugar, apple cider (or substitute) and vanilla extract until smooth. Set aside.
    • Once oil has reached temperature, use a large spoon or an ice cream scoop (this is my preferred method) to scoop about 3 Tablespoons of batter and *carefully* drop into the oil. Repeat with 2 more scoops of batter and fry each for 60-75 seconds on each side, or until golden brown.
    • Use tongs to remove apple fritters to a paper-towel lined plate and allow to cool several minutes before dipping in glaze and transferring to a cooling rack to allow glaze to set. Be sure to allow the oil to return to the correct temperature before frying more fritters.
    • Apple fritters are best enjoyed warm the same day they are made for best quality.

    Notes

    *For me this was about 2 apples. I recommend using an apple you enjoy eating; I used Gala apples that are neither too sweet nor too tart (I didn’t enjoy Granny Smith apples in this recipe)
    **I like to use apple cider because it imparts a subtle, apple-y flavor into the glaze, but if you don’t already have any on hand water or milk will work well. If your glaze is still too thick after combining your ingredients, add additional liquid 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional powdered sugar 1 Tablespoon at a time until correct consistency is reached. If you don’t feel like making a glaze, these could instead be dusted with powdered sugar or rolled in a mixture of cinnamon and sugar after frying.

    Nutrition

    Serving: 1fritter | Calories: 465kcal | Carbohydrates: 51g | Protein: 3g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Cholesterol: 30mg | Sodium: 199mg | Potassium: 83mg | Fiber: 1g | Sugar: 38g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 0.9mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published September 24th, 2018. Updated to include more helpful tips, recipe remains the same!

    « Apple Cake
    Pumpkin Bread »

    Reader Interactions

    Comments

    1. Joyce

      September 26, 2021 at 9:53 am

      I made these, and learned A LOT about deep frying! I had trouble maintaining the oil temperature. I made six that were gorgeous but may not be done in the middle and six “blackened” fritters that are definitely done in the middle but not as attractive. I used a thermometer and watched it carefully, but every other batch burned regardless of returning to temp, which I did between batches. Oh well! They taste great. The glaze really makes them! I love your site and all your recipes.

      Reply
      • Sam

        September 28, 2021 at 4:35 pm

        There’s definitely a learning curve with frying, I feel you there! It could be an issue of the thermometer being bad, too, unfortunately that happens sometimes (and is so frustrating when it does!). I am glad you still enjoyed and that you have been enjoying the recipes, Joyce! Thank you for commenting!

        Reply
      • Brenda lynn

        November 30, 2021 at 4:00 pm

        5 stars
        Watching some of the videos, I find myself getting annoyed at times because they’re either too long, or there’s too much information that’s not important. I absolutely enjoyed your video, the way you speak, and get to the point. I’m hoping you’ll put more videos out there!

        Reply
        • Sam

          December 01, 2021 at 9:11 am

          Thank you so much, Brenda! I have been trying to make a video for every post that goes out. I do have a lot of videos over on my YouTube channel too. 🙂

    2. Sue

      September 24, 2021 at 11:08 am

      5 stars
      These are very tasty. Recipe makes quite a few. We had leftovers. They are good reheated in Air Fryer on the bake setting. Fresh is still best.

      Reply
      • Emily @ Sugar Spun Run

        September 24, 2021 at 5:07 pm

        Thanks for letting us know how you liked them, Sue! ❤️

        Reply
    3. John

      August 29, 2021 at 4:13 pm

      Very tasty.I found that I needed to thin the batter down with more milk otherwise I got more of an apple ball than a flat fritter. Likewise more apple cider to get the right consistency in the icing, which definitely benefited from using apple cider as it resulted in a noticeably more apple flavor. I will use more cinnamon next time, and maybe a bit of nutmeg. A very good recipe!

      Reply
    4. Bernie

      July 26, 2021 at 4:55 pm

      5 stars
      I love apple fritters

      Reply
    5. Dani

      February 27, 2021 at 2:02 pm

      This recipe seems nice and it it clearly explained. However I have a question, will the apples get cooked all the way through? Or will they still have a slight crunch after cooking?

      Reply
      • Sam

        February 28, 2021 at 9:48 pm

        Hi Dani! They are mostly tender when finished baking, much like the filling of an apple pie. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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