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Easy Homemade Apple Fritters Recipe

Easy Homemade Apple Fritters Recipe

Crisp, tender apple fritters made with cinnamon, finely diced apples, and a simple vanilla glaze. This recipe yields about 12 to 14 fritters.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Fritters
  • 2 cups All-purpose flour
  • 1/3 cup Granulated sugar
  • 2 1/4 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 2 Large eggs
  • 1/2 cup Whole milk
  • 2 teaspoons Vanilla extract
  • 2 about 2 cups Medium apples, peeled, cored, and finely diced
  • Enough for 1 1/2-2 inches in the pan Neutral frying oil, such as canola or vegetable oil
Glaze
  • 1 1/2 cups Powdered sugar
  • 3 tablespoons, plus more if needed Milk
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. In a separate bowl, whisk the eggs, whole milk, and vanilla extract until blended.
  2. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick, and a few small lumps are perfectly fine.
  3. Fold in the finely diced apples without overmixing. If desired, let the batter rest for 5 to 10 minutes while the oil heats.
  4. Heat 1 1/2 to 2 inches of neutral oil in a heavy saucepan or Dutch oven to 350°F (175°C). Use a thermometer and maintain the oil between approximately 340°F and 350°F while frying.
  5. Drop the batter into the oil by heaping tablespoons or approximately 1/4 cup portions, working in small batches. Fry for about 2 to 3 minutes per side, turning once, until deep golden brown and cooked through.
  6. Transfer the fritters to a wire rack set over a sheet pan or to paper towels so excess oil can drain. Return the oil to about 350°F before frying the next batch.
  7. Whisk the powdered sugar, milk, and vanilla into a smooth glaze. Drizzle the glaze over warm fritters or dip their tops into it, then let the glaze set for several minutes.

Notes

Dice the apples into pieces about 1/4 inch so they soften before the batter becomes too dark. Fry in small batches, avoid overcrowding, and use a thermometer for crisp outsides and fully cooked centers.