Last updated: October 16, 2026
These apple fritters give you crispy golden edges, a soft apple-packed center, and a sweet vanilla glaze in about 40 minutes.
The full ingredient list and steps are in the recipe card below, and the complete walkthrough with tips is right here.
What You Need to Make Apple Fritters
The Apples
Granny Smith apples are the best choice for apple fritters because they stay firm and tart after frying. You need 2 medium apples, about 12 ounces total, peeled, cored, and diced into pieces about 1/4 inch wide.
Small pieces matter because large chunks release moisture and make the batter heavy. Honeycrisp or Braeburn apples also work if you prefer a sweeter fritter.
The Batter
The dry ingredients are 2 cups (250 g) of all-purpose flour, 1/4 cup (50 g) of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. The wet ingredients are 3/4 cup of whole milk, 1 large egg, 1 teaspoon of vanilla extract, and 2 tablespoons of melted unsalted butter.
The finished batter should look thick and shaggy, closer to cookie dough than pancake batter. That thickness lets each scoop hold its shape in the hot oil.
The Oil and the Glaze
You need about 6 cups of vegetable oil, which is enough for roughly 2 inches of depth in a 5-quart Dutch oven. Canola and peanut oil work equally well.
The glaze is 1 1/2 cups (180 g) of powdered sugar, 3 tablespoons of milk, 1/2 teaspoon of vanilla extract, and a pinch of salt. It comes together in one bowl while the fritters fry.
How to Make Apple Fritters Step by Step
Mix the Batter
Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. In a second bowl, whisk the milk, egg, vanilla, and melted butter until smooth.
Pour the wet mixture into the dry mixture and stir with a wooden spoon just until no dry streaks remain. Fold in the diced apples so they are evenly spread through the batter.
Heat the Oil
Pour the oil into a 5-quart Dutch oven and heat it over medium heat to 350°F, checking with a clip-on candy or deep-fry thermometer. Keep the oil as close to 350°F as you can by nudging the burner up or down between batches.
Hot oil needs your full attention, so never leave the pot unattended. Keep a lid nearby and let the oil cool completely before you move or strain it.
Fry the Fritters
Scoop the batter in 1/4 cup portions and lower each one gently into the oil, frying 3 at a time so the temperature stays steady. Fry each fritter for 2 to 3 minutes per side, flipping once, until deep golden brown.
Lift the fritters out with a spider or slotted spoon and set them on a wire rack over a baking sheet. Repeat with the remaining batter, which makes 12 fritters in 4 batches.
Glaze the Fritters
Whisk the powdered sugar, milk, vanilla, and salt together until the glaze is smooth and pourable. Let the fritters cool for about 5 minutes so the glaze clings instead of sliding off.
Dip the top of each fritter into the glaze, or spoon it over, and return it to the rack. Let the glaze set for about 5 minutes before serving.
Apple Fritters Variations and Substitutions
For a classic cinnamon-sugar fritter, skip the glaze and toss the warm fritters in 1/4 cup of granulated sugar mixed with 1 teaspoon of cinnamon. The card leaves this out, so treat it as an optional swap.
A pinch of nutmeg in the dry ingredients adds a cozy fall flavor, and it is also optional and not on the card. You can use any plant-based milk in equal amounts in both the batter and the glaze.
How to Store and Reheat Apple Fritters
Apple fritters taste best the day they are made. Store glazed fritters in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
To bring them back to life, reheat them on a baking sheet at 350°F for 5 to 6 minutes until the edges crisp again. For longer storage, wrap cooled, unglazed fritters individually and freeze them for up to 2 months.
Reheat frozen fritters at 350°F for about 10 minutes, then add the glaze. This keeps the glaze from turning sticky in the freezer.
What to Serve with Apple Fritters
A hot cup of coffee or warm apple cider is the easiest pairing for fresh apple fritters. A scoop of vanilla ice cream melting beside a warm fritter turns them into a quick dessert.
For a brunch spread, stack the fritters on a platter next to scrambled eggs and crisp bacon. They also make a great addition to a fall breakfast table or a casual weekend gathering.
The Story Behind Apple Fritters
Fritters are one of the oldest ways to cook, since fruit stirred into a simple batter and fried in hot fat shows up in cookbooks across Europe going back centuries. Early settlers brought those traditions to North America, where apples were already a staple crop.
Today the big, craggy apple fritter is a fixture in American doughnut shops, especially in apple country during the fall harvest. This homemade version gives you the same crisp edges and glaze without a trip to the bakery.
Make Your Apple Fritters Now
Ready to cook? Use the recipe card below to print the ingredients and steps.
Apple Fritters
Crispy, golden apple fritters packed with tender diced Granny Smith apples and finished with a sweet vanilla glaze.
Ingredients
- 2 medium Granny Smith apples (about 12 ounces), peeled, cored, and diced 1/4 inch
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- About 6 cups vegetable oil, for frying
- 1 1/2 cups (180 g) powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Whisk the flour, granulated sugar, baking powder, cinnamon, and 1/2 teaspoon salt in a large bowl.
- In a second bowl, whisk the 3/4 cup milk, egg, 1 teaspoon vanilla, and melted butter until smooth.
- Pour the wet mixture into the dry mixture and stir with a wooden spoon just until no dry streaks remain, then fold in the diced apples.
- Pour the oil into a 5-quart Dutch oven and heat over medium heat to 350°F, checking with a clip-on thermometer.
- Scoop the batter in 1/4 cup portions and lower 3 fritters at a time into the hot oil.
- Fry each fritter for 2 to 3 minutes per side, flipping once, until deep golden brown, adjusting the heat to hold 350°F.
- Transfer the fritters to a wire rack set over a baking sheet and repeat with the remaining batter to make 12 fritters.
- Whisk the powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt until smooth.
- Let the fritters cool for about 5 minutes, then dip the tops in the glaze and let it set for about 5 minutes.
Notes
Apple fritters taste best the day they are made. Store glazed fritters in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for 5 to 6 minutes. Freeze cooled, unglazed fritters wrapped individually for up to 2 months, then reheat from frozen at 350°F for about 10 minutes and glaze. Never leave hot oil unattended.
Nutrition Information:
Yield:
12Serving Size:
1 fritterAmount Per Serving: Calories: 235Total Fat: 8gSaturated Fat: 2gSodium: 190mgCarbohydrates: 38gFiber: 1gSugar: 22gProtein: 3g
Apple Fritters FAQ
Why are my apple fritters doughy in the middle?
The oil is usually too cool or the scoops are too large. Keep the oil near 350°F with a thermometer, and stick to 1/4 cup portions so the center cooks through before the outside darkens.
Can you bake apple fritters instead of frying them?
The batter is built for frying, so a baked version turns out more like a muffin than a fritter. You will miss the crisp, craggy edges that make apple fritters special.
What is the best oil for frying apple fritters?
Choose a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Neutral oil lets the apple and cinnamon flavors stand out.
Can you make the batter ahead of time?
It is best to fry the batter right after mixing, because the baking powder starts working as soon as it meets the milk. You can dice the apples a few hours ahead and toss them with a little lemon juice to prevent browning.
How do you keep apple fritters from getting greasy?
Steady oil temperature is the key. Fry only 3 at a time, and drain the fritters on a wire rack instead of paper towels so steam can escape from every side.
Why This Apple Fritters Recipe Works
Whisking the dry and wet ingredients separately and combining them just until no streaks remain keeps the batter tender. Overmixing builds gluten, which makes fritters tough instead of soft.
Two teaspoons of baking powder give the thick batter lift in the hot oil. Small pieces of Granny Smith apple stay firm and tart, so they balance the sweet glaze.
Frying at 350°F sets a crisp crust quickly while the inside steams until fluffy. Scooping 1/4 cup portions gives you 12 evenly sized fritters that cook at the same pace.
Time to Make Apple Fritters
Apple fritters are one of those treats that look like bakery work but come together with pantry staples and one pot. Pick up a few Granny Smith apples this week and fry a batch while the kitchen still smells like fall.
Once you have tried them, tell us how your apple fritters turned out and which variation you made.
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