Buckle up, because we’re about to make Glazed Apple Fritters that’ll have you questioning why you ever settled for store-bought donuts. We’re talking golden, crispy-on-the-outside, fluffy-on-the-inside fritters absolutely loaded with cinnamon-spiced apple chunks, then drenched in a sweet vanilla glaze that drips down the sides like edible magic. These bad boys are like if an apple pie and a donut had a baby at a state fair, and that baby was absolutely perfect. They’re best eaten warm when the glaze is still slightly melty and the apples are tender and sweet. Fair warning: making these will turn you into the neighborhood hero.
Why You’ll Love This Recipe
Tastes exactly like those fancy bakery fritters but you made them yourself.
Packed with real apple chunks — not just apple-flavored dough.
That glaze though. Sweet, sticky perfection.
Perfect for weekend breakfast, brunch, or “I deserve a treat” moments.
Way easier than you’d think for something so impressive.
Makes your kitchen smell like fall had a party with cinnamon and sugar.
The Good Stuff You’ll Need
For the Fritters:
2 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice (optional but nice)
2 large eggs
1/4 cup (1/2 stick) butter, melted
1/2 cup whole milk
1 tsp vanilla extract
2 cups apples, peeled and diced small (about 2 medium apples)
Use Granny Smith, Honeycrisp, or a mix!
For Frying:
Vegetable oil or canola oil for frying (about 2-3 cups)
You need enough for 2-3 inches in your pot
For the Glaze:
2 cups powdered sugar
1/4 cup milk (adjust for consistency)
1 tsp vanilla extract
Pinch of salt
Optional: 1/4 tsp cinnamon or maple extract
For Prep:
Paper towels for draining
Wire cooling rack
Candy thermometer (helpful but not required)
Let’s Fry Some Magic
Step 1: Apple Prep
Peel, core, and dice apples into small 1/4-inch pieces.
Smaller pieces distribute better through the batter.
Pat dry with paper towels to remove excess moisture.
Toss with 1 tablespoon of the flour to coat (prevents sinking).
Step 2: Mix the Dry Stuff
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
Make a well in the center for the wet ingredients.
Step 3: Mix the Wet Stuff
In another bowl, whisk together eggs, melted butter, milk, and vanilla.
Make sure butter isn’t too hot or it’ll cook the eggs!
Step 4: Bring It Together
Pour wet ingredients into the well of dry ingredients.
Gently fold together until just combined. Don’t overmix — lumps are okay!
Fold in the diced apples until evenly distributed.
The batter should be thick and chunky, not smooth.
Let batter rest for 10 minutes while you heat the oil.
Step 5: Heat That Oil
Pour oil into a heavy-bottomed pot or Dutch oven to about 2-3 inches deep.
Heat over medium heat to 375°F (use a thermometer if you have one).
Test with a small drop of batter — it should sizzle and float immediately.
Too hot = burnt outside, raw inside. Too cool = greasy fritters.
Step 6: Fry Time
Using a 1/4 cup measuring cup or large spoon, carefully drop batter into hot oil.
Don’t overcrowd — fry 2-3 at a time depending on pot size.
Fry for 2-3 minutes per side until deep golden brown.
Use a slotted spoon or spider to flip them halfway through.
Step 7: Drain and Cool
Remove fritters to a paper towel-lined plate or wire rack.
Let excess oil drain off.
Let cool for about 5 minutes before glazing (you want them warm but not hot).
Maintain oil temperature between batches — adjust heat as needed.
Step 8: Make That Glaze
In a medium bowl, whisk together powdered sugar, milk, vanilla, and salt.
Start with less milk and add more until you get a thick but pourable consistency.
It should coat the back of a spoon but still drizzle.
Step 9: Glaze Like a Boss
Dip the top of each warm fritter into the glaze, letting excess drip off.
Or drizzle glaze over the tops with a spoon for a more rustic look.
Place on a wire rack set over parchment paper (to catch drips).
The glaze will set slightly but stay a bit sticky.
Step 10: Devour
Eat them warm for the ultimate experience.
The glaze should be slightly melty, the inside fluffy, the outside crispy.
Try not to eat the entire batch in one sitting (no promises).
Serving Suggestions
Best enjoyed fresh and warm with a hot cup of coffee.
Serve with extra cinnamon sugar for dusting if you want more sweetness.
Perfect for weekend brunch spreads or breakfast-for-dinner nights.
Switch It Up
Maple Glaze: Use maple syrup in the glaze and add maple extract.
Cinnamon Sugar: Skip the glaze and roll in cinnamon sugar while warm.
Caramel Drizzle: Top with caramel sauce after glazing.
Cranberry Apple: Add 1/2 cup dried cranberries to the batter.
Pecan Addition: Fold in 1/2 cup chopped toasted pecans.
Bourbon Glaze: Add 1 tablespoon bourbon to the glaze for grown-up vibes.
Baked Version: Shape into rounds on a baking sheet and bake at 375°F for 15-18 minutes (won’t be as crispy but still good!).
Make-Ahead Tips
Best eaten fresh, but you can fry them ahead and reheat in a 350°F oven for 5-7 minutes.
Unglazed fritters freeze well for up to 2 months. Thaw and warm before glazing.
The batter doesn’t hold well, so make it fresh when ready to fry.
Glaze can be made ahead and stored covered. Thin with milk if it thickens.
Questions People Actually Ask
Q: Can I bake these instead of frying? A: You can, but they won’t have that crispy exterior. Bake at 375°F for 15-18 minutes.
Q: What if I don’t have a thermometer? A: Drop a small bit of batter in — it should sizzle immediately and float. Or use a wooden spoon handle — it should bubble around it.
Q: Why are my fritters greasy? A: Oil temp is too low. Increase heat and let it come back up to 375°F between batches.
Q: Can I use different fruit? A: Yes! Pears, peaches, or blueberries work great. Just keep pieces small.
Q: My fritters are falling apart. Help! A: Batter might be too thin, or oil too hot. Make sure batter is thick and scoopable.
Q: How do I store leftovers? A: Store in an airtight container at room temp for 1-2 days. Reheat in the oven for best results.
Q: Can I make mini fritters? A: Absolutely! Use a tablespoon to drop smaller amounts. Adjust frying time to 1-2 minutes per side.
Q: What kind of apples work best? A: Granny Smith for tartness, Honeycrisp for sweetness, or a mix of both for balance!
Print
Glazed Apple Fritters
- Total Time: 40 minutes
- Yield: About 12 fritters 1x
Description
Buckle up, because we’re about to make Glazed Apple Fritters that’ll have you questioning why you ever settled for store-bought donuts. We’re talking golden, crispy-on-the-outside, fluffy-on-the-inside fritters absolutely loaded with cinnamon-spiced apple chunks, then drenched in a sweet vanilla glaze that drips down the sides like edible magic. These bad boys are like if an apple pie and a donut had a baby at a state fair, and that baby was absolutely perfect. They’re best eaten warm when the glaze is still slightly melty and the apples are tender and sweet. Fair warning: making these will turn you into the neighborhood hero.
Ingredients
For the Fritters:
2 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice (optional but nice)
2 large eggs
1/4 cup (1/2 stick) butter, melted
1/2 cup whole milk
1 tsp vanilla extract
2 cups apples, peeled and diced small (about 2 medium apples)
Use Granny Smith, Honeycrisp, or a mix!
For Frying:
Vegetable oil or canola oil for frying (about 2-3 cups)
You need enough for 2-3 inches in your pot
For the Glaze:
2 cups powdered sugar
1/4 cup milk (adjust for consistency)
1 tsp vanilla extract
Pinch of salt
Optional: 1/4 tsp cinnamon or maple extract
For Prep:
Paper towels for draining
Wire cooling rack
Candy thermometer (helpful but not required)
Instructions
Peel, core, and dice apples into small 1/4-inch pieces.
Smaller pieces distribute better through the batter.
Pat dry with paper towels to remove excess moisture.
Toss with 1 tablespoon of the flour to coat (prevents sinking).
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
Make a well in the center for the wet ingredients.
In another bowl, whisk together eggs, melted butter, milk, and vanilla.
Make sure butter isn’t too hot or it’ll cook the eggs!
Pour wet ingredients into the well of dry ingredients.
Gently fold together until just combined. Don’t overmix — lumps are okay!
Fold in the diced apples until evenly distributed.
The batter should be thick and chunky, not smooth.
Let batter rest for 10 minutes while you heat the oil.
Pour oil into a heavy-bottomed pot or Dutch oven to about 2-3 inches deep.
Heat over medium heat to 375°F (use a thermometer if you have one).
Test with a small drop of batter — it should sizzle and float immediately.
Too hot = burnt outside, raw inside. Too cool = greasy fritters.
Using a 1/4 cup measuring cup or large spoon, carefully drop batter into hot oil.
Don’t overcrowd — fry 2-3 at a time depending on pot size.
Fry for 2-3 minutes per side until deep golden brown.
Use a slotted spoon or spider to flip them halfway through.
Remove fritters to a paper towel-lined plate or wire rack.
Let excess oil drain off.
Let cool for about 5 minutes before glazing (you want them warm but not hot).
Maintain oil temperature between batches — adjust heat as needed.
In a medium bowl, whisk together powdered sugar, milk, vanilla, and salt.
Start with less milk and add more until you get a thick but pourable consistency.
It should coat the back of a spoon but still drizzle.
Dip the top of each warm fritter into the glaze, letting excess drip off.
Or drizzle glaze over the tops with a spoon for a more rustic look.
Place on a wire rack set over parchment paper (to catch drips).
The glaze will set slightly but stay a bit sticky.
Eat them warm for the ultimate experience.
The glaze should be slightly melty, the inside fluffy, the outside crispy.
Try not to eat the entire batch in one sitting (no promises).
Notes
Best enjoyed fresh and warm with a hot cup of coffee.
Serve with extra cinnamon sugar for dusting if you want more sweetness.
Perfect for weekend brunch spreads or breakfast-for-dinner nights.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~245 kcal
- Fat: ~9g
- Carbohydrates: ~39g
- Protein: ~3g