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Apple Fritters

Apple fritters made with thick, cinnamon-spiced batter and caramelized diced apples, then fried until deeply golden. Finished with a smooth vanilla glaze drizzled over warm fritters for a sweet, crisp bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup whole milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
Apple mixture
  • 2 cup apples, peeled and finely diced
Frying
  • 1 Vegetable oil for frying
Vanilla glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 Dutch oven

Method
 

Make the batter
  1. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined and no dry pockets remain.
  2. Whisk eggs, whole milk, melted butter, and vanilla extract, then fold into the dry ingredients until just combined, keeping the batter thick.
  3. Fold in apples, and stop mixing once the diced apples are evenly distributed throughout the batter.
Fry the fritters
  1. Heat 2 to 3 inches of vegetable oil to 375F in a heavy pot or Dutch oven.
  2. Drop 1/4 cup portions of batter into the hot oil and gently flatten slightly with the spoon.
  3. Fry for 2 to 3 minutes per side until deeply golden, then drain on paper towels.
Glaze and serve
  1. Whisk powdered sugar, milk, and vanilla until smooth.
  2. Drizzle the glaze generously over warm fritters right before serving.

Notes

To keep the fritters from spreading, fry right away and maintain the oil at 375F throughout the batch; if the batter thickens, stir gently. Store leftovers in the refrigerator up to 2 days, reheating briefly in a 350F oven for best texture; freezing is not recommended due to the glaze. For a simple dairy-light option, use lactose-free milk and lactose-free butter in both batter and glaze.