Glazed Apple Fritters

Crispy, golden and packed with tender cinnamon apples, then finished with a sweet vanilla glaze. These homemade apple fritters are soft and fluffy inside with wonderfully crisp edges.

 Ingredients

Apple Fritters

• 2 medium apples, peeled, cored and finely diced
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ cup granulated sugar
• 1 large egg
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• Vegetable oil, for frying

Vanilla Glaze

• 1½ cups powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt

👩‍🍳 Instructions

1. Prepare the apples: Peel and core the apples, then cut them into small pieces. Pat them dry with a paper towel.
2. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and sugar.
3. Make the batter: In another bowl, whisk the egg, milk, vanilla and melted butter until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients. Stir gently just until combined.
5. Add the apples: Fold the diced apples into the batter. The mixture should be thick and scoopable.
6. Heat the oil: Pour about 1½–2 inches of oil into a heavy skillet or Dutch oven. Heat to 350°F (175°C).
7. Fry: Scoop portions of batter, about 2 tablespoons each, into the hot oil. Fry in small batches so the pan isn’t crowded.
8. Cook for about 2–3 minutes per side, turning carefully, until deeply golden brown and cooked through.
9. Transfer to a wire rack lined underneath with paper towels to drain excess oil.
10. Make the glaze: Whisk powdered sugar, milk, vanilla and salt until smooth. Add a tiny splash more milk if needed.
11. Glaze: While the fritters are still slightly warm, drizzle or spoon the glaze over them. Let the glaze set for several minutes.

🍎 Best Apple Choices

Use apples that hold their shape and have a nice balance of sweetness and tartness, such as Granny Smith, Honeycrisp, Pink Lady or Fuji.

💡 Tips for Perfect Fritters

• Keep the apple pieces small so they soften while the fritter cooks.
• Don’t overcrowd the oil.
• Keep the temperature around 350°F. Oil that’s too hot can brown the outside before the center cooks.
• Let the fried fritters drain on a wire rack rather than sitting directly on paper towels.
• Glaze them while they’re warm for that beautiful shiny finish.

🥜 Nut & Allergy Information

• Nuts: No nuts are required in this recipe.
• Dairy: Contains milk and butter.
• Eggs: Contains egg.
• Gluten: Contains wheat flour.
• For a nut-free kitchen, check that your flour, powdered sugar and other packaged ingredients are produced in a facility suitable for your allergy needs.

❓ Q&A

Can I use different apples?
Yes. Granny Smith gives a slightly tart flavor, while Honeycrisp or Fuji makes the fritters sweeter.

Why are my fritters raw in the middle?
The oil is probably too hot or the fritters are too large. Keep the oil around 350°F and use smaller scoops.

Can I make the batter ahead?
It’s best to fry the batter soon after mixing because the baking powder begins working once it becomes wet.

How should I store leftovers?
Keep them in an airtight container at room temperature for up to 2 days. Rewarm briefly in an oven or air fryer to bring back some crispness.

Can I add nuts?
Yes—finely chopped pecans or walnuts make a delicious addition if there are no nut allergies. About ⅓ cup is plenty.