Apple Fritter Recipe
Donut filled with Apple Chunks, Cinnamon, & covered with a Sweet Glaze.
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Ingredients
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Apple Fritter Batter & Filling
Frying & Glaze
Method
Apple Fritter Batter & Filling
- 1
Prepare the apples
Peel, core and dice apples into roughly 1/4-inch pieces (about 2 cups). Toss the diced apples with 1 teaspoon lemon juice, 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Set aside for 10 minutes while you assemble the batter; this draws out a little juice and seasons the apple pieces.
- 2
Whisk dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg until evenly combined.
- 3
Combine wet ingredients
In a separate bowl, whisk 2 large eggs until smooth. Whisk in 1 cup whole milk, 1/2 cup buttermilk, 4 tablespoons melted and cooled unsalted butter and 2 teaspoons vanilla extract until combined.
- 4
Make the batter
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula until just combined. Batter should be thick but spoonable; do not overmix. Fold in the seasoned apple pieces and any accumulated apple juices until evenly distributed.
- 5
Rest batter briefly
Let the batter rest for 10 minutes at room temperature — this hydrates the flour and allows the apples to integrate into the batter. If batter thickens too much, add up to 1–2 tablespoons milk to loosen.
Frying & Glaze
- 6
Heat oil
Pour 6 cups of neutral oil into a heavy, deep saucepan or Dutch oven to a depth of about 2–2.5 inches. Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter: it should sizzle and rise steadily without browning instantly.
- 7
Portion and fry fritters
Using two spoons or a 1/4-cup scoop, carefully drop mounds of batter (about 3–4 tablespoons of batter per fritter, including apple chunks) into the hot oil, leaving space between each. Fry 3–5 fritters at a time depending on pot size. Maintain oil temperature at 350°F; adjust heat as needed. Fry until deep golden brown, about 2.5–3 minutes per side, flipping once with a slotted spoon or spider. Total fry time per fritter about 5–6 minutes.
- 8
Drain
Transfer fritters with a slotted spoon to a wire rack set over a baking sheet or to paper towels to drain briefly. Drain for 2–3 minutes, then transfer to rack to cool slightly while you prepare glaze. Avoid stacking so they keep crisp edges.
- 9
Make the glaze
In a medium bowl, whisk together 3 cups powdered sugar, 1/2 cup whole milk, 1 teaspoon vanilla extract and 1/8 teaspoon salt until smooth and pourable. If glaze is too thick, add milk 1 teaspoon at a time until desired consistency (should coat the back of a spoon). If too thin, add a little more powdered sugar.
- 10
Glaze the fritters
While fritters are still warm (not piping hot), dip the top of each fritter into the glaze or spoon glaze over them. Place back on the wire rack so excess glaze drips off. For thicker glaze, dip twice after the first layer sets for 1–2 minutes.
- 11
Serve
Allow glazed fritters to sit for 5 minutes to set the glaze slightly. Serve warm for best texture: crisp edges, tender interior with apple pieces and a sweet cinnamon glaze. Leftovers can be reheated in a 325°F oven for 5–8 minutes to refresh crispness.