Homemade Apple Fritters

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Homemade Apple Fritters

Difficulty: Easy
Prep time: 10 minutes
Bake time: 4-5 minutes
Servings: 12-15

How to Make Homemade Apple Fritters

Ingredients laid out on a marble surface include two apples, flour, sugar, milk, eggs, oil, vanilla extract, baking powder, and cinnamon.

Ingredients:

For the fritters:

  • 2 c flour
  • ½ c sugar
  • 1 T baking powder
  • 1 t salt
  • 1 t cinnamon
  • ½ t nutmeg
  • ¾ c milk
  • 2 eggs
  • 1 t vanilla
  • 2 apples (Honeycrisp or Granny Smith)
  • 1 T lemon juice

For the glaze:

  • 1 c powdered sugar
  • 2 T milk
  • ½ t vanilla
  • Oil to fry

Step-by-Step Guide

In a bowl of a stand mixer, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.

A stainless steel mixing bowl containing flour and brown sugar on a marble countertop.

Add in the milk, eggs and vanilla. Stir just until combined.

A mixing bowl containing flour, two cracked eggs, and liquid ingredients on a marble surface.

Peel, core and finely dice the apples – about ¼ to ½ inch pieces are best. Toss with the lemon juice.

Glass bowl filled with diced yellow fruit, possibly apples, on a marble surface.

Add the apple pieces to the batter and fold to combine. Set aside.

  • Mixing bowl with chopped apples and batter on a marble surface.
  • Apple cake batter with apple chunks in a metal mixing bowl, placed on a white marble surface.

In a large stock pot, heat the oil to 375 degrees over medium heat. Use a candy thermometer if you’ve got one or wait until the oil appears wavy and do a test droplet. Oil is ready when it bubbles up as the batter is dropped into it.

  • A metal pot filled with oil sits on a marble surface, viewed from above.
  • Pot of oil with two pieces of food frying, monitored by an orange digital thermometer.

Using an ice cream scoop (or two spoons) scoop a heap of batter and then carefully lower it to the oil surface before dropping the batter into the hot oil to prevent splatters.

Cook for 2-3 minutes and then use a slotted spoon to flip the fritters and heat the other side. Fritters are done when they are a deep golden brown.

Golden brown fritters on a paper towel-lined baking tray, resting on a marble surface.

Transfer to a paper towel lined sheet pan to cool.

Repeat with the remaining batter.

For the glaze – combine the powdered sugar, vanilla and milk in a small bowl.

  • A glass bowl filled with flour on a marble surface.
  • A clear glass bowl filled with a creamy batter on a white marble surface.

Drizzle the glaze over the cooled fritters.

Twelve glazed apple fritters on a wire rack atop a baking sheet, with some icing drips on the sheet.

Serve immediately.

Golden brown fritters drizzled with glaze on a cooling rack over a baking sheet.

Storage: Fritters are best served immediately. They can be stored in an airtight container in the fridge for up to 1 day.

A tray of glazed apple fritters is in the background. In the foreground, a metal plate holds a split apple fritter, showcasing its soft interior. Slices of apple are beside the plate.

Homemade Apple Fritters

Print Recipe
A metal tray filled with glazed apple fritters on a white paper liner.
Prep Time:10 minutes
Cook Time:5 minutes

Ingredients

For the fritters

  • 2 c flour
  • ½ c sugar
  • 1 T baking powder
  • 1 t salt
  • 1 t cinnamon
  • ½ t nutmeg
  • ¾ c milk
  • 2 eggs
  • 1 t vanilla
  • 2 apples Honeycrisp or Granny Smith
  • 1 T lemon juice

For the glaze

  • 1 c powdered sugar
  • 2 T milk
  • ½ t vanilla

Extra

  • Oil to fry

Instructions

  • In a bowl of a stand mixer, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
  • Add in the milk, eggs and vanilla. Stir just until combined.
  • Peel, core and finely dice the apples – about ¼ to ½ inch pieces are best. Toss with the lemon juice.
  • Add the apple pieces to the batter and fold to combine. Set aside.
  • In a large stock pot, heat the oil to 375 degrees over medium heat. Use a candy thermometer if you’ve got one or wait until the oil appears wavy and do a test droplet. Oil is ready when it bubbles up as the batter is dropped into it.
  • Using an ice cream scoop (or two spoons) scoop a heap of batter and then carefully lower it to the oil surface before dropping the batter into the hot oil to prevent splatters.
  • Cook for 2-3 minutes and then use a slotted spoon to flip the fritters and heat the other side. Fritters are done when they are a deep golden brown.
  • Transfer to a paper towel lined sheet pan to cool.
  • Repeat with the remaining batter.
  • For the glaze – combine the powdered sugar, vanilla and milk in a small bowl.
  • Drizzle the glaze over the cooled fritters.
  • Serve immediately.

Notes

Storage: Fritters are best served immediately. They can be stored in an airtight container in the fridge for up to 1 day.

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