Big Apple Fritters

These big apple fritters are everything you want in a cozy treat: crisp and golden on the outside, soft and fluffy on the inside, and packed with juicy apple pieces in every bite. Warm cinnamon in the batter and a sweet vanilla glaze on top make them taste like a mix between donuts and apple pie. They’re perfect for fall mornings, weekend brunch, or when you just really want something bakery-style without leaving the house. Since they’re fried in batches, you can serve them fresh and warm as you go. A cup of coffee or hot cider on the side pretty much makes them irresistible.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/3 cup milk
• 2 eggs
• 3 tablespoons applesauce
• 2 large Granny Smith or Honeycrisp apples, peeled, cored, and diced
• Canola oil, for frying

For the glaze:

• 2 cups confectioners’ sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla

Directions

1. Place cooling racks over baking sheets lined with wax paper and set aside.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. Make a well in the center of the dry ingredients and add the 1/3 cup milk, eggs, and applesauce.
4. Stir just until the batter comes together, then gently fold in the diced apples.
5. In a heavy cast iron skillet, Dutch oven, or deep fryer, heat 1 1/2–2 inches of canola oil to 375°F.
6. Carefully drop about 1/4 cup of batter per fritter into the hot oil, spreading each mound out slightly as you drop it.
7. Fry each side until golden brown, about 2 minutes per side, then remove fritters to paper towels to drain. Repeat with remaining batter.
8. To make the glaze, whisk together the 1/4 cup milk, confectioners’ sugar, and vanilla in a large bowl until smooth.
9. Dunk each warm fritter into the glaze, turning to coat both sides, then place on the wire racks to drip and air-dry.
10. Let the glaze set slightly, then serve the fritters warm or at room temperature.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 10

Tips

For tender fritters, stir the batter only until the flour disappears—overmixing can make them tough and dense instead of light and fluffy.

Store cooled fritters loosely wrapped in paper towels inside a paper bag at room temperature; this helps keep the outside from getting soggy and lets them stay fresh a bit longer.

FAQ

Do I have to use Granny Smith or Honeycrisp apples?
No, but they work best because they’re firm and slightly tart, which keeps the fritters from being too sweet or mushy.

Can I bake these instead of frying?
They’re meant to be fried for that classic fritter texture; baking will give you more of a muffin or cake feel, not the same crispy edges.

How do I keep the oil at the right temperature?
Use a candy or deep-fry thermometer and aim to stay close to 375°F—adjust the heat slightly up or down as you add and remove fritters.

Can I reheat leftover fritters?
Yes, pop them in a 300°F oven or air fryer for a few minutes to crisp them back up; avoid microwaving if you can, as it can make them soft.

Can I freeze apple fritters?
You can freeze them (without glaze) after cooling completely—reheat in the oven, then dip in fresh glaze before serving.