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