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Apple Fritters

Apple fritters with thick, just-combined batter are fried until deeply golden and crisp. Fold in finely diced apples, then drizzle a quick vanilla glaze over the warm fritters for a glossy 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: 360
Ingredients Equipment Method Notes

Ingredients
  

Apple fritter batter
  • 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
  • 2 eggs
  • 0.75 cup whole milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 cup apples, peeled and finely diced
  • Vegetable oil for frying
Vanilla glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 Dutch oven

Method
 

Make the batter
  1. In a large bowl, whisk all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
  2. In a second bowl, whisk eggs, whole milk, melted butter, and vanilla extract. Fold the wet mixture into the dry ingredients until just combined.
  3. Fold in the peeled and finely diced apples until the batter is thick and the apple pieces are evenly distributed.
Fry the fritters
  1. Heat 2 to 3 inches of vegetable oil in a Dutch oven to 375F.
  2. Drop about 1/4 cup portions of batter into the hot oil and fry for 2 to 3 minutes per side, until deeply golden.
  3. Transfer the fried fritters to paper towels to drain briefly.
Glaze and serve
  1. In a bowl, whisk powdered sugar with milk and vanilla until smooth to make the glaze.
  2. While the fritters are still warm, drizzle the vanilla glaze generously over the top.

Notes

For the best texture, keep the oil at a steady 375F so the fritters cook through without getting greasy. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm in a 350F oven or air fryer until crisp at the edges. Freezing is not recommended once glazed, but you can freeze unglazed fritters and glaze after reheating. For a lighter option, replace whole milk with low-fat milk and use butter alternatives or light butter.