These golden, deep fried apple fritters are packed with chunks of real apple, a warm hint of cinnamon, and a sticky-sweet glaze that makes them downright irresistible. Unlike the oversized versions you find at donut shops, my homemade apple fritters are quick to whip up at home and perfect for sharing.
Top Reader Review
I’m a first timer..cut recipe in half
and came out great..
they were delicious!!!
–
Homemade Glazed Apple Fritters
What I love most about this recipe is how easy it is. Traditional donuts usually require yeast, proofing, and a lot of patience. But these glazed apple fritters skip the yeast entirely and rely on baking powder for lift, which means they’re ready in just about 35 minutes from start to finish. That’s fast enough to pull together on a lazy Saturday morning!
The batter is simple, and you don’t even need special equipment, just a Dutch oven (or deep, heavy pot) and a thermometer to keep the oil at the right temperature. Each fritter fries up crisp and golden on the outside while staying soft and tender inside, thanks to the fresh apple chunks. And the glaze? It soaks into all those little nooks and crannies, giving you that perfect sticky-sweet finish in every bite.
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A Note on Apples
For the very best deep fried apple fritters, I like to use a mix of two types of apples–something tart like Granny Smith and something sweet like Honeycrisp or Gala. The tart apples hold their shape during frying, while the sweeter ones melt just enough to create pockets of juicy flavor.
Glazed Apple Fritters Recipe
Equipment
- Kitchen Scale (optional)
- Dutch Oven
- Deep Frying Thermometer
- 1-Tablespoon Cookie Portion Scoop (optional)
Ingredients
For the Apple Fritters
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ cup milk
- 3 cups peeled and diced apples (about 2¼ apples)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 large eggs
- 3 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- Vegetable oil for frying
For the Glaze (optional)
- 1½ cups powdered sugar
- 1 teaspoon lemon juice *
- 1 tablespoon water
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.1 cup all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt, 1 teaspoon ground cinnamon
- In a medium bowl, combine the eggs, sugar, and vanilla.2 large eggs, 3 tablespoons brown sugar, 1 teaspoon pure vanilla extract
- Add the egg mixture to the flour mixture, stirring until smooth. Follow with milk and stir to combine.¼ cup milk
- Fold in the apples, just until covered. Don’t overmix.3 cups peeled and diced apples
- Fill a Dutch oven with at least 2 inches of vegetable oil and heat over medium-high until it reaches 350°F.Vegetable oil
- Using a tablespoon or a cookie scoop, dollop the batter into the oil, cooking 3-4 fritters at a time. Cook the fritters, turning them over, about 2 minutes per side, until deep golden brown.
- Remove fritters from the oil with the spider tool and place on a tray lined with paper towels.
- Make the glaze by combining powdered sugar, water, and lemon juice. Dip the fritters in the glaze.1½ cups powdered sugar, 1 tablespoon water, 1 teaspoon lemon juice
Notes
- These fritters were designed to be fried, not baked. I do not recommend baking them in the oven.
- Double-check the temperature of your oil before you fry the fritters. If it’s too hot, the outside of the fritters will fry quickly and the insides will be uncooked. Not hot enough, and the fritters will be greasy and undercooked throughout.
- Don’t overcrowd the oil, or the oil temperature will drop, and your fritters will turn out greasy.
- Glaze the fritters while they’re still warm but not piping hot—this way the glaze sets into the nooks without completely sliding off.
- To make these fritters even more autumnal, sprinkle some cinnamon and nutmeg in the glaze!
- Air Fryer Instructions: Dollop 1-tablespoon portions into the lined basket of your air fryer (with plenty of space between them!), spritz with oil, and air fry at 350°F for 8-10 minutes, flipping and spritzing with more oil halfway through.
How to Make Fried Apple Fritters Step-by-Step
Prep: Gather up all of the ingredients you need to begin. Peel, core, and dice the apples. I prefer smaller (½-inch) chunks, but you can do larger if you like.
Whisk the Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, ¼ teaspoon of kosher salt, and 1 teaspoon of ground cinnamon. Set aside.
Mix the Wet Ingredients: In a medium bowl, combine 2 large eggs, 3 tablespoons of brown sugar, and 1 teaspoon of vanilla extract.
Stir the Batter: Add the egg mixture to the flour mixture, stirring until smooth. Follow with ¼ cup of milk and stir to combine. Do not overmix, or your fritters will turn out gummy. At this point, you can switch from a whisk to a rubber spatula, if you like.
Fold in the Apples: Gently fold in 3 cups of peeled, cored, and diced apples, just until covered. Again, do not overmix.
Fry the Fritters: Fill a Dutch oven with at least 2 inches of vegetable oil and heat over medium-high until it reaches 350°F. Using a tablespoon or a cookie scoop, dollop the batter into the oil, cooking 3-4 fritters at a time. Fry the fritters, turning them over, about 2 minutes per side, until deep golden brown. If you’re nervous, use an instant-read thermometer to check them for doneness. They should be 200°F internally when they’re ready.
Drain the Fritters: Remove the fritters from the oil with a spider tool or slotted spoon and place them on a wire rack over parchment or a tray lined with paper towels. This helps drain off any excess oil that could make the fritters greasy.
Glaze the Fritters (optional): Make the glaze by combining 1½ cups of powdered sugar, 1 tablespoon of water, and 1 teaspoon of lemon juice. Dip the (warm, not hot!) fritters in the glaze and return them to the rack to set.
How to Store, Freeze, and Reheat
Store leftover apple fritters in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If you’re planning to freeze them, wait to glaze them until after they have been thawed and reheated. Freeze in a single layer on a lined baking sheet until solid, then transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-10 minutes and then glazing.
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