Apple Fritters: Soft, Sweet & Glazed
Perfect Fall Treat Desserts.
Warm, crispy apple fritters with a pillowy soft inside, coated in a sweet cinnamon glaze. The perfect fall treat.
I remember my grandmother making these on rainy fall afternoons. She never used a recipe, just a little of this and a little of that. The whole house would smell like a doughnut shop, and we’d eat them straight from the cooling rack, still warm, with glaze dripping down our fingers. I tried for years to get them just right, and this recipe, well, it feels like coming home. It’s that same soft, apple-studded dough with a perfectly crackled glaze. Just pure, simple joy.
Why You'll Fall in Love with These Fritters
- •They have that perfect texture: crispy on the outside, unbelievably soft and fluffy inside.
- •Your whole kitchen will smell like autumn. It’s the best kind of air freshener.
- •They’re so much easier to make than you think. No yeast, no complicated steps.
- •Every bite is full of warm, sweet apple chunks.
- •That simple cinnamon glaze is just... everything. It cracks a little when you bite into it. So good.
Wow, I am honestly blown away by how easy and delicious these were. I was always so intimidated by frying, but these instructions were perfect. My family devoured the entire batch in ten minutes. They tasted like they came from a fancy bakery! That cinnamon glaze is just everything. Thank you for this perfect fall recipe.
Essential Ingredient Guide
- Apples: A firm, crisp apple is best. Granny Smith gives a lovely tartness that balances the sweetness, but Honeycrisp or Gala work beautifully too. Just be sure to dice them fairly small so they cook through.
- Cinnamon: This is the heart of the recipe's warmth. A good quality ground cinnamon makes all the difference. Don't be shy with it.
- Frying Oil: Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. The key is maintaining a steady temperature so they cook evenly without getting greasy.
Complete Cooking Process
- First, you'll mix your dry ingredients in one bowl and your wet ingredients in another.
- Combine them gently. The secret to a tender fritter is not to overwork the batter.
- Finally, fold in your beautifully diced apples and let the batter rest. This little pause helps the texture.
- Heat your oil to the right temperature. A thermometer is really helpful here, but not essential.
- Drop spoonfuls of the batter into the hot oil, giving them space to breathe.
- Flip them once they're golden on one side. It happens pretty quickly!
- Once they’re cooked through, lift them out and let them drain on a wire rack.
- Whisk together the glaze ingredients while the fritters are frying.
- Dip each warm fritter into the glaze. I like to coat the whole thing.
- Place them back on the rack. The glaze will set into a perfect, slightly crisp shell as they cool a little. So pretty.
Your Questions, Answered
→What are the best apples for fritters?
I love using Granny Smith for their tartness, which cuts through the sweetness of the glaze. Honeycrisp, Gala, or Fuji are also wonderful choices because they hold their shape well when cooked.
→Can I bake these instead of frying them?
Honestly, they won't have that classic crispy-on-the-outside, soft-on-the-inside texture. Frying is what makes them true fritters. If you bake them, they'll be more like a soft apple cookie or muffin top.
→How do I know when the oil is the right temperature without a thermometer?
A good way to test is to drop a tiny bit of batter into the oil. If it sizzles immediately and rises to the top, your oil is ready. If it browns too quickly, the oil is too hot.
→How should I store leftover apple fritters?
They are absolutely best the day they are made, preferably warm. If you have leftovers, you can store them in an airtight container at room temperature for up to two days. You can warm them gently in the microwave for a few seconds to soften them up again.
Apple Fritters: Soft, Sweet & Glazed
Warm, crispy apple fritters coated in cinnamon glaze. Easy to make with fresh apples. The perfect fall dessert recipe!
Timing
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Fritters
- 012 cups all-purpose flour
- 021/2 cup granulated sugar
- 032 teaspoons baking powder
- 041 teaspoon ground cinnamon
- 051/2 teaspoon salt
- 062/3 cup milk (I use whole milk)
- 072 large eggs, lightly beaten
- 081 teaspoon vanilla extract
- 092 medium apples, peeled, cored, and diced small (about 1 1/2 cups)
- 10Vegetable oil, for frying (about 4-6 cups)
For the Cinnamon Glaze
- 011 1/2 cups powdered sugar
- 022-3 tablespoons milk
- 031/2 teaspoon ground cinnamon
- 041/2 teaspoon vanilla extract
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Just get it all nicely combined.
In a separate medium bowl, whisk together the milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay—don't overmix. Gently fold in the diced apples.
Let the batter rest for about 10 minutes. While it rests, heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
While the oil heats, make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, cinnamon, and vanilla until smooth. If it's too thick, add a little more milk, one teaspoon at a time.
Carefully drop rounded tablespoons of batter into the hot oil. Don't crowd the pot; cook about 3-4 at a time.
Fry for about 2-3 minutes per side, until they are golden brown and cooked through. They'll puff up beautifully.
Use a slotted spoon or spider strainer to remove the fritters and place them on a wire rack set over a baking sheet to drain.
While the fritters are still warm, dip each one into the glaze, coating it completely. Return them to the wire rack to let the excess glaze drip off and set. Enjoy them warm!
Notes & Tips
- 1If your glaze seems too thin, add more powdered sugar. If it's too thick, add milk a tiny bit at a time.
- 2Feel free to add a handful of chopped pecans or walnuts to the batter for a little crunch.
- 3Letting the fritters drain on a wire rack instead of paper towels helps keep them from getting soggy.
Tools You'll Need
- •Dice your apples small, about 1/4-inch pieces, to ensure they cook through completely.
- •Don't overmix the batter! A few lumps are perfectly fine and lead to a more tender fritter.
- •Try to keep your oil temperature as consistent as possible, around 350°F. If it's too low, they'll be greasy; too high, and they'll burn before the inside is cooked.
- •Use two spoons to drop the batter into the oil—one to scoop, and the other to help push it off.