Apple Fritter Recipe

Prep apples

Peel (optional) and core 1-2 medium tart apples. Chop into small 1/4-inch pieces until you have about 1 1/2 cups. Toss the chopped apples with 1 teaspoon lemon juice to prevent browning and set aside.

Dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon fine sea salt, and 1 teaspoon ground cinnamon until evenly combined.

Wet ingredients

In a separate bowl whisk 1 cup whole milk, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons melted unsalted butter until smooth.

Combine

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; batter should be thick and slightly lumpy. Fold in the reserved chopped apples. If the batter feels too thin to hold the apples, fold in up to 2 tablespoons extra flour to help suspend them. Do not overmix.

Rest (optional)

Allow the batter to rest 10 minutes at room temperature — this helps hydrate the flour and slightly thickens the batter for better texture.

Choose a heavy-bottomed pot or Dutch oven and pour in about 3 to 4 inches of neutral oil (about 3–4 cups depending on pot size). Attach a candy or deep-fry thermometer and heat oil over medium heat until it reaches 350°F (175°C). Maintain temperature between 340–360°F while frying.

Prepare a cooling rack set over a baking sheet lined with paper towels to drain finished fritters.

Working in small batches (3–4 fritters at a time depending on pot size), use two spoons or a small scoop to drop approximately 3 tablespoons of batter into the hot oil. Carefully lower batter into oil to avoid splashing. Fry until deep golden brown, about 2.5–3 minutes per side, flipping once with a slotted spoon or spider to ensure even color.

Use a slotted spoon to transfer fritters to the prepared rack/paper towel. If oil temperature drops below 330°F, allow it to return to 350°F before continuing. Keep cooked fritters warm in a 200°F (95°C) oven on a tray while finishing remaining batter.

While fritters fry, make the glaze: in a medium bowl whisk 1 1/2 cups powdered sugar with 3 tablespoons milk and 1 teaspoon vanilla extract until smooth and pourable. Add more milk 1/2 teaspoon at a time if too thick; add more powdered sugar if too thin. Stir in 1/2 teaspoon lemon zest if using.

When fritters have drained slightly but are still warm, dip the top of each fritter into the glaze or spoon glaze over them, allowing excess to drip back into the bowl. Place glazed fritters back on the rack to set for 5 minutes. For a thicker coating, dip a second time after the first glaze has set.

Serve warm. Fritters are best eaten the day they are made. Leftovers can be stored in an airtight container at room temperature for up to 24 hours; reheat briefly in a warm oven (300°F/150°C) for 5–7 minutes to refresh.