Hi Bold Bakers!
Fall is here, and if you thought you were going to make it through the season without my favorite Apple Fritter recipe, then you must be new! There’s no better excuse to make an irresistible yeast-free dessert than, “I have so many apples, I don’t know what to do with them!”
Plus, fruit is good for you! (Even if it is served in the form of a fried donut and covered in a vanilla glaze, right?)
These homemade apple fritters are bursting with fresh apples and are simply a cinch to make! Can’t you already imagine the wonderful smell of apples, cinnamon, and sugar waking up your family for a Sunday breakfast surprise?
What Are Apple Fritters?
Apple fritters are similar to donuts — if donuts came jam-packed with fresh fruit and a lot of flavor! The dough is not unlike pancake dough. However, when making apple fritters, you fold in the fresh fruit into the batter and then pan-fry or deep fry it, like a donut, instead of cooking it like a pancake.
I like to top my homemade apple fritters with a vanilla glaze, making them perfect for an indulgent breakfast or a dessert served with tea after dinner.
What You Need To Make Apple Fritters with a Vanilla Glaze
How To Make Apple Fritters
Apple fritters are a shockingly simple and very quick dessert! Here is how you make them (and don’t forget to get the full recipe with measurements, on the page down below):
- To make the vanilla glaze for the apple fritters, whisk the powdered sugar, milk, and vanilla together until smooth. Set aside.
- Prep the apples by peeling, coring, and dicing them into small chunks. Set the apples aside and cover with a damp piece of paper towel.
- To make the fritter batter, whisk the buttermilk, eggs, brown sugar, and vanilla extract in a large bowl.
- In another bowl, whisk together the flour, baking powder, and cinnamon.
- Combine the wet and dry ingredients, stirring until just well combined. Then, fold in the apples.
- In a large saucepan over medium heat, pour about 2 to 3-inches of oil and insert a thermometer to measure the oil heat. Place a wire rack on top of a baking tray near the saucepan to transfer your fritters to.
- Once the oil has reached medium heat, about 375°F/190°C, carefully drop 2 to 3 large spoonfuls of the fritter batter into the oil.
- Cook the fritters for about 2-3 minutes. Once one side is golden brown, flip it and let the other side cook.
- Lift the fritters out of the oil and place them on your prepared wire rack to cool. Once cooled, dunk them in the vanilla glaze and place them back on the rack to dry.
Gemma’s Pro Chef Tips For Apple Fritters
- A thermometer is super useful for this recipe. Be sure to keep the oil at 375°F. If it is too hot, the fritters won’t fry properly. If it is too cold, they’ll absorb too much oil and get soggy.
- Instead of a vanilla glaze, you can dip the fritters in cinnamon sugar.
- Use my Buttermilk Substitute if you don’t have any to hand.
- Use Granny Smith apples for this recipe! They keep their shape, add a little tartness, and are perfect for this apple fritter recipe.
- Oil is HOT when frying! Make sure you stay safe: place donuts carefully in the oil to avoid splash burns, watch carefully to make sure that the oil doesn’t start to smoke, and never walk away from oil heating on the stove! If you are a child making this recipe, make sure to get an adult’s help!
How To Store Apple Fritters
While they’re best on the day they are made, leftover apple fritters can be kept in an airtight container in your refrigerator for up to one day.
Make More Fall Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
My Apple Fritter recipe is basically an amazing fried donut and covered in a vanilla glaze that uses up all the wonderful apples you have on hand. What’s not to love?
Servings: 10 fritters
- 2 cups (8oz/225g) powdered sugar, sifted
- 3 tablespoons whole milk
- ½ teaspoon vanilla extract
Apple Fritter Batter
- 2 cups (10oz/284g) apples (granny smith)
- ⅓ cup (2 ½floz/71ml) buttermilk
- 2 large eggs
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup (5oz/142g all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- Vegetable oil, for frying
First, make the glaze: in a bowl, whisk the powdered sugar, milk, and vanilla together until smooth. Set aside
Peel, core, and dice the apples up small. Set aside covered with a damp piece of kitchen paper over them while you make the fritter batter.
In a large bowl, whisk the buttermilk, eggs, brown sugar, and vanilla extract.
In another bowl, whisk flour, baking powder, and cinnamon.
Stir the wet and dry ingredients together, just until well combined, and then fold in the apples.
In a large saucepan over medium heat, pour oil to a 2-3 inch depth and set a thermometer in the oil to measure the temperature and set a wire rack on a baking tray and place near the saucepan.
When the oil has reached 375°F/190°C (medium heat), carefully drop 2-3 large spoonfuls of batter into the oil.
After 2-3 minutes, when one side is golden brown then flip and let the other side cook until golden brown on the other side.
Lift the fritters out of the oil and place on the wire wrack. Once all the fritters are cooked, dunk them in the glaze and let dry back on the wire rack.
These fritters are best the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to one day.