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Apple Fritters

Apple fritters with caramelized apple bits and a deeply golden, irregular fried shape. Finished with a quick vanilla powdered-sugar glaze drizzled over warm fritters for a tender, sweet finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
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
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 in a mixing bowl until evenly combined and no dry streaks remain.
  2. Whisk eggs, whole milk, melted butter, and vanilla extract in a separate bowl, then pour into the dry ingredients.
  3. Fold the wet mixture into the dry ingredients until just combined, then fold in the diced apples so the batter is thick and studded with fruit.
Fry the fritters
  1. Heat 2 to 3 inches of vegetable oil to 375F in a heavy pot or Dutch oven.
  2. Scoop 1/4 cup portions of batter and drop them into the hot oil, then gently flatten slightly so they cook evenly.
  3. Fry until deeply golden, about 2 to 3 minutes per side, then transfer to paper towels to drain.
Glaze and serve
  1. Whisk powdered sugar, milk, and vanilla until smooth and glossy.
  2. Drizzle the glaze generously over the warm fritters so it melts slightly and clings to the golden edges.

Notes

Pro tip: keep the oil at a steady 375F—if it drops, the fritters turn greasy; if it rises too far, they brown before the centers set. Store leftovers in an airtight container in the refrigerator up to 2 days and rewarm briefly in a 300F oven or air fryer. Freeze unglazed fritters up to 1 month; thaw and glaze after reheating. For a lighter option, use 2% milk and reduce glaze sweetness by cutting the powdered sugar by 1/4 cup.