I’m sharing my easy recipe for Apple Fritters made without yeast! These are tender, fluffy, and sweet, and they’re coated in a simple apple cider glaze. Recipe includes a how-to video!
The Easiest Apple Fritters
Apple fritters are a fun, easy, and irresistible fall treat. Among apple desserts, they are often overshadowed by apple pie or apple crisp, while apple turnovers or apple muffins typically take the apple breakfast crown. But fritters can be either (depending on your sweet tooth!) and deserve to enjoy all of their soft, spiced apple glory.
This recipe is made yeast-free with a batter that’s essentially a thicker version of my buttermilk pancake batter. This means there is 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! Yay for yeast-free!
That being said, “go” with caution, because hot oil is no joke! I’m including some tips for those of you who are new to frying or just need a refresher. Don’t be intimidated by this though–I promise, these are easy peasy.
What You Need
You’ll notice we’re using just a few basic pantry staples in this apple fritter recipe. Here are the important ones:
- Apples. The best apples for making apple fritters are the ones you enjoy eating (so most likely not Granny Smith, save that for apple cake)! I like to use Gala, Fuji, or the ever-popular HoneyCrisp. They’re also great with Golden Delicious!
- Cinnamon. Tossing the apples with a bit of ground cinnamon before stirring them into the batter gives them a nice extra flavor!
- Eggs. Make sure you whisk your eggs really well until they’re pale and foamy.
- Melted butter. Use unsalted butter and let it cool a bit before adding it.
- Oil. I recommend using vegetable, canola, or peanut oil.
SAM’S TIP: I like to use an ice cream scoop with a lever to drop my batter into the oil; it makes the process so much easier and less messy.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Apple Fritters
- Whisk together your sugar and dry ingredients.
- In a separate bowl, whisk the eggs until frothy, then add milk and vanilla. Whisk the butter into this mixture.
- Carefully fold together the wet and dry ingredients, then gently fold in your apple pieces.
- Heat the oil, then fry your apple fritters in small batches.
- Coat the fritters in glaze after frying, if desired. And by “if desired” I mean this step is absolutely mandatory, you’ll love this apple cider glaze!
SAM’S TIP: If you really don’t want to make a glaze for your apple fritters, just toss them in cinnamon sugar (or use powdered sugar) shortly after frying. They can also be enjoyed plain!
Tips For Frying Apple Fritters:
The most difficult part of today’s process is the frying itself. Truthfully this process isn’t really difficult; it just requires careful monitoring (if you’ve made my fried donut holes, you’re already familiar with this).
If frying is new to you, here are a few key tips to make the process as smooth as possible (you may want to watch the video in the recipe card too!).
- Use 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 too many fritters can make it drop so low that your fritters may be under-baked on the inside.
- Do a test batch first to get a good idea of when your apple fritters are finished frying. At the correct temperature, they will be golden brown after 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.
- Make sure that your oil temperature comes back to the right temperature before adding your next batch!
Frequently Asked Questions
This is most likely the result of oil temperature. If your oil is too cool, your fritters will take a long time to fry and will end up greasy. Avoid oil temperature problems by using a thermometer, monitoring the temperature of your oil closely, and frying in small batches!
Unfortunately, these do not keep very well into the next day. For best taste, I recommend enjoying them shortly after making and dipping them.
I have never tried baking this recipe rather than frying, but I do not think it would turn out very well.
Looking for more donut shop favorites? I have lots of donut recipes to choose from!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Apple Fritters Recipe
Ingredients
- Avocado, vegetable or canola oil for frying
- 1 ½ cups (215 g) apples* peeled, cored, and cut into ¼" pieces
- 1 teaspoon ground cinnamon divided
- 2 cups (250 g) all purpose flour
- ⅓ cup (66 g) sugar
- 2 Tablespoons brown sugar
- 1 Tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs room temperature preferred
- 1 cup (235 ml) milk
- 2 Tablespoons unsalted butter melted and cooled several minutes
- 1 teaspoon vanilla extract
Glaze
- 1 ½ cups (250 g) powdered sugar
- 2 Tablespoons apple cider plus additional as needed (may substitute water or milk)
- ¼ teaspoon vanilla extract
Recommended Equipment
Instructions
- Combine your apples and ½ teaspoon cinnamon in a bowl and toss until apples are coated with cinnamon. Set aside.1 ½ cups (215 g) apples*, 1 teaspoon ground cinnamon
- 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.2 cups (250 g) all purpose flour, ⅓ cup (66 g) sugar, 2 Tablespoons brown sugar, 1 Tablespoons baking powder, 1 teaspoon salt
- 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.2 large eggs, 1 cup (235 ml) milk, 1 teaspoon vanilla extract
- Slowly, while whisking, pour melted butter into wet ingredients and whisk until well-combined (mixture may look slightly curdled).2 Tablespoons unsalted butter
- 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.Avocado, vegetable or canola oil
- While oil is heating, prepare your glaze by whisking together sugar, apple cider (or substitute) and vanilla extract until smooth. Set aside.1 ½ cups (250 g) powdered sugar, 2 Tablespoons apple cider, ¼ teaspoon vanilla extract
- 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
Nutrition
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.
This recipe was originally published September 24th, 2018. Updated to include more helpful tips, recipe remains the same!
Christy
These turned out great! We made them twice already and plan to make them again!!
Sam
I am so glad everyone enjoyed them so much, Christy! 🙂
Kimberly
I want to make these but know they should be eaten fresh/right away, that being said can I make the batter and store it for a few days before frying?
Sam
Hi Kimberly! While I haven’t tried saving the batter, it should be ok to keep refrigerated for a day or two. Good luck and let me know how it goes! 🙂
Dorothy
These are wonderful. My first attempt at making apple fritters. The flavor was wonderful but I think I may need to adjust the consistency of my dough. Mine was too sticky to make nice little balls. I would like to be able to control the shape a little better. Although I may be the only one who noticed. Everyone else was eating them too fast to care about the shape.
Sugar Spun Run
I am so glad that everyone loved them, Dorothy! 🙂
Diane Kish
You make it look easy, can’t wait to try this recipe!
Sugar Spun Run
Thank you so much, Diane! I hope that you find the instructions easy to follow. 🙂
Rebecca
I made these and subbed 1:1 gluten free flour for AP flour. They came out perfectly!
Sam
Thank you so much for the feedback! I am so glad they turned out and you enjoyed them, Rebecca. 🙂
Paula Campbell
Apple Fritters are my absolute favorite! Cannot wait to try this recipe, and I love the idea of apple cider glaze. Thank you, Sam, for sharing! Will let you know how they turned out.
Sam
I hope you loved them, Paula! 🙂
Wendy
Another tasty recipe! As much as I love glaze, I think 1/2 the amount would be enough.
Sam
I’m glad you enjoyed it, Wendy! 🙂
Amy
I am so glad to have found you! Awesome recipes with perfect instructions. Thank you!
Sam
Thank you so much, Amy! I’m glad you have enjoyed everything. 🙂
AJ
Mine were way too crispy outside and not done inside. Cooked them at 360, sadly I threw them all away as I couldn’t find a way to cook them through without over cooking the outside. Any tips? If I left them longer the outside is way overdone and really saturated with oil.
Sam
It definitely 100% sounds like your oven thermometer is incorrect and your oil was actually too hot. What you are describing is exactly what would happen if that was the case. I would calibrate your thermometer or at the very least lower your oil temperature according to what your thermometer suggests.
Belinda New
Could the size have played into it?
Sam
While it could, it’s more likely the oil temperature here. The fritters would have to be significantly larger to cause an issue like this. 🙂
Andrea
This was such a good recipe! Very easy and so delicious!!
Sam
I’m so happy to hear you enjoyed, Andrea! Thank you for commenting 🙂
Johanna
Your recipe was the first one I tried (this past April) in making homemade apple fritters; they’re my husband’s favorite treat so I decided to give it a try. They’re amazing, truly. Even sans icing. I keep thinking about trying another recipe… But why bother?! Don’t mess with perfection. I have been giving them away when I make them so we don’t eat them all, any everyone raves. Just made them again (for maybe the 5th time) and halved the recipe, subbing out almond coconut milk for whole milk and they’re just as delicious as ever. Thanks for this little taste of autumn!
Sam
I am so glad you have enjoyed them so much, Johanna! That is so kind of you to bake them for everyone else too! 🙂
Parv Gupta
One of the best ever apple fritters recipe i have ever tried. Thanks for sharing this recipe with all of us.
Liza
These are amazing. I make this same recipe every fall and whenever my husband is really craving it. What a winner. He’s super picky! Thank you for the wonderful recipe. :*
Sam
I am so glad everyone enjoys them so much, Liza! 🙂
Jo
My husband said these are the best apple fritters he’s ever had – nd the man loves apple fritters. Easy and delicious, THANKS!
Sam
I am so glad he enjoyed them so much, Jo! 🙂
Amber
I made these this afternoon, and first of all they are delicious! But I have an issue with the consistency after they’re done. I had the temp right where you said to have it, but the fritters are runny inside. What would you suggest I change for the next time? And… any ideas on how to cook the inside a bit more at this point so we can enjoy the rest of the batch?
Sam
Hi Amber! It sounds like they may just need a bit more time to cook. Leave them in the oil a bit longer and they should be fine 🙂
Mike
I found cooking them at a continue heat of 340 gives the inside more time to cook before crust is to brown. Love the recipe though.
Beth Said
Can you use Apple juice instead of cider?
Sam
That should be fine 🙂