Apple Fritters

filed under: Cakes on October 25, 2018

Apple Fritters made with a cakey batter incorporated with juicy apples are the ultimate homemade treat! The sweet glaze sends these fritters over the top and may even remind you of a stuffed funnel cake. But better of course! My favorite part? You can have this fabulous Apple Fritter in front of you in 30 minutes!

If you love donuts you might also like my Baked Mini Chocolate Donuts or my Donut Ball Coffee Cake.

Apple Fritters

Apple Fritters

These Apple Fritters use a few basic ingredients and come together really fast! They also happen to use fresh apples, so that’s always a bonus when I am trying to justify donuts for breakfast. 😉

Tips for the Best Apple Fritters

In the instructions, I suggest starting to heat your oil after the batter has come together. The first few times I made these I would start the oil right away (trying to save time) and I would always forget and the oil would get too hot and burn the batter. Boo, hiss! Be sure to give yourself a few minutes to allow the oil to get to 375°F after the batter has come together. Try to also use a pan that is bigger than you would need, as there can be hot oil splattering and that is never a good thing.

The batter itself appears to be thin and you may wonder, how is this ever going to puff up into a beautiful fritter? But trust me, it will.

I prefer to use Granny Smith apples in this recipe as they hold up beautifully when baked or fried. We did try Honeycrisp apples and liked it, but when we tried Red Delicious apples, it wasn’t our favorite. The texture of the apples was almost the same as the donut and there wasn’t as strong of an apple flavor. When possible, opt for a Granny Smith!

Apple Fritters

Can You Bake These Apple Fritters?

I don’t recommend using this specific recipe for making Baked Apple Fritters. I tried adding the batter to a muffin tin, but they do not rise up as beautifully when baked.

Homemade Donut Glaze

You may have noticed that I opted for water instead of cream or milk in the glaze recipe. When coating donuts you want the glaze a little thinner than you would use for cakes or cookies.

Another option instead of glaze? Sprinkle them with cinnamon sugar when cooled. It’s just 1/4 cup granulated sugar and 1 tablespoon cinnamon. You could also dust them with confectioner’s sugar. Or simply enjoy plain!

Each batch only yields about 5 fritters, so double it if you have a large family. They are best eaten within 24 hours so if you can eat them all, maybe drop some off for a neighbor or teacher. I tried freezing once and didn’t like how they turned out when thawed, so it might be easier to just whip up a new batch when you get a craving. 🙂

4.89 from 9 votes
Apple Fritters
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
“Cakey” batter incorporated with juicy apples make these apple fritters the ultimate homemade treat! The sweet glaze sends these fritters over the top and reminiscent of a stuffed funnel cake. But better!
Course: Breakfast
Cuisine: American
Keyword: apple fritters
Servings: 5
Calories: 269 kcal
Author: Amanda Rettke
Apple Fritter
  • 1 cup (128g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 2 -3 cups Granny Smith apples, peeled, cored, and diced into bite-size pieces (about 2-3 apples)
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (61g) whole milk
  • Vegetable or canola oil, (for frying)
  • 1 ¼ cups (150g) confectioners sugar, sifted
  • ¼ teaspoon vanilla
  • 3-6 teaspoons water
Apple Fritter
  1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  2. In a separate bowl, combine the lemon juice and apples. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and eggs on medium speed until fully combined. Reduce the speed to low and add the flour mixture in two additions. Mix until just combined.
  4. Pour in the milk and continue to stir until incorporated.
  5. Fold in the apples.
  6. Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.
  7. Drop ¼ cup of batter into the oil and let fry until golden brown. Flip and fry until the opposite side is golden brown. To test for doneness, insert a small knife into the center. If there's still uncooked batter in the center, fry for a bit longer. Transfer to a paper towel-lined cooling rack and let cool. Repeat with the remaining batter.
  1. Make the glaze by combining the sugar, vanilla, and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached.
  2. Drizzle the glaze over the cooled fritters and let dry. 

Recipe Video

Photography by The PKP Way.

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  • Jerri says:

    Hi, can gluten free flour be used for these?

    • Amanda says:

      You can try but I have not tested it. The consistency might be different.

  • Tammy says:

    Love this recipe, quick easy to follow..delicious!

  • Debbie says:

    Hi. This may sound strange but could this batter be used to make pancakes if the apples were diced smaller? It just popped into my head.

  • Bonnie Schaffer says:

    Do you have a recipe for pumpkin fritters? I cannot get the measurements correct.

  • Lisa says:

    can you use butter milk instead of whole?

    • Amanda says:

      I have not tested that, so I am not sure it will taste as good.

  • Lydia says:

    I can’t wait to try these.

  • maxine dillow says:

    Thank you for this recipe!!

  • maxine dillow says:

    Thank you for this recipe! Delish

  • Jennie Flores says:

    I made these fritters today and my family loved them. Thanks for such an easy and fast recipe!

  • Christine says:

    Have you tried to make these Vegan?

  • Carole N says:

    Could these be made in an air fryer??

    • Sharon Spencer says:

      I would like to know about using a Air Fryer as well. Any ideas??

  • Mike says:

    Thank you for sharing the recipe.I made these and love them,I made these for my mom and she couldn’t believe I made them which when I tasted them as soon as I cooked them I was amazed.thanks again

  • Kathy says:

    Is there a decent doughnut/fritter that can be made in an air fryer?

  • Sandy says:

    What can I substitute lemon juice with?

  • Ryan hodges says:

    Any thoughts about a deep fat fryer instead of a skillet?

  • Susan Salmon says:

    These were delicious. Just my husband and I so the batch size perfect. Thank you!!

  • Kathy says:

    Can you use self rising flour for the apple fritters

  • Mindy says:

    Loved being able to make my own but unfortunately they were not as good as store bought… followed the recipe but changed the milk for almond/coconut milk and the result was spongy.. thank you anyway!

    • Amanda says:

      The substitution of almond milk affects baking/frying time and can also mean you need a thickening agent like flour or cornstarch. When you are making substitutions like that, you are altering the recipe as written and I can’t guarantee success.

  • Mary says:

    Thanks for the apple fritter recipe. I was looking for one for a Church dinner.

  • Juniper says:

    Mmmm ! Love me some fritters !! Just because I am cinnamon crazy I added an extra shake of it in the batter and put a little in the glaze also..Also, we put about 1/4 c of juicy little currents in with the.apples. Mmm , delish !

    • Amanda says:

      Love those suggestions/ideas! <3

  • Lisa says:

    I made these today and instead of drizzling the glaze I rolled them in the glaze to get full coverage. I also added walnuts to part of the batter to test how they would taste. They were delicious. I imagine you can add any nuts or even raisins if you like. They weren’t as crispy as I had hoped but still delicious.

  • Thereda says:

    Can I us cashew milk instead grandson can’t have dairy products

  • Debbie says:

    Can you substitute blueberries for apples?

  • Nadine Bride says:

    If you don’t have a standup mixer what should be used?

  • Sam says:

    Just curious, would you recommend baking them? And if yes, at what temperature and time?

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