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Apple Fritters

Apple fritters made with thick, apple-studded batter and deep-fried until deeply golden, then finished with a simple vanilla glaze. Expect caramelized apple pieces in every bite and a glossy drizzle over warm fritters.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup whole milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
Apples
  • 2 cup apples, peeled and finely diced
Frying
  • 1 Vegetable oil for frying Use enough for 2–3 inches in the pot.
For glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 Dutch oven

Method
 

Make the batter
  1. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined, with no visible powdery streaks.
  2. In a separate bowl, whisk eggs, whole milk, melted butter, and vanilla extract until smooth, then pour into the dry ingredients.
  3. Fold the wet mixture into the dry ingredients until just combined; the batter should look thick and slightly lumpy.
  4. Fold in the diced apples so they are evenly distributed throughout the thick batter.
Fry the fritters
  1. Heat 2–3 inches of vegetable oil to 375F in a heavy pot or Dutch oven, maintaining a steady bubble at the surface.
  2. Drop about 1/4 cup portions of batter into the hot oil and gently flatten slightly so they fry into irregular rounds.
  3. Fry for 2-3 minutes per side until deeply golden, then transfer to paper towels to drain with the fritters looking crisp at the edges.
Glaze and serve
  1. Whisk powdered sugar, milk, and vanilla until smooth and pourable; it should ribbon off the whisk without lumps.
  2. Drizzle generously over warm fritters so the glaze melts slightly and sets into a glossy coating.

Notes

For best texture, keep the oil at 375F and avoid overcrowding so the fritters stay deeply golden and crisp. Store leftovers in the refrigerator up to 3 days, rewarm in a 350F oven for 5–8 minutes for a better bite; freezing is not recommended for glazed fritters. Dietary swap: use gluten-free 1:1 all-purpose flour in place of regular flour for a gluten-free version (check baking powder is gluten-free).