Apple Fritters Sweet Glaze (Printable)

Crisp, golden fritters with tender apple bites and a lightly spiced, sweet glaze finish.

# What You’ll Need:

→ Apples

01 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped (about 2 cups)

→ Batter

02 - 2 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 2 large eggs
09 - 2/3 cup whole milk
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ For Frying

12 - Vegetable oil, approximately 4 cups

→ Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# How To Make:

01 - In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
02 - In a separate bowl, beat the eggs, then whisk in milk, melted butter, and vanilla extract.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Gently fold the chopped apples into the batter to distribute evenly.
05 - Warm vegetable oil in a deep pot or heavy skillet to 350°F (175°C).
06 - Drop heaping tablespoons of batter into the hot oil, frying 3 to 4 fritters at a time without overcrowding the pan.
07 - Fry each side for 2 to 3 minutes until golden brown and cooked through, then drain on paper towels using a slotted spoon.
08 - Whisk together powdered sugar, milk, and vanilla extract until smooth and free of lumps.
09 - While fritters are still warm, dip or drizzle with the glaze; allow to set for a few minutes before serving.

# Top Tips:

01 -
  • They're done in under 40 minutes, which means you can go from craving to eating before most people finish their coffee.
  • The spice blend is subtle enough that even people who claim not to like cinnamon will ask for seconds.
  • Warm, glazed fritters have a way of making your kitchen smell like a fair, and that alone is worth the effort.
02 -
  • The batter temperature matters as much as the oil temperature; cold batter will cause the oil temperature to drop and leave you with greasy fritters instead of crispy ones.
  • Peeling and chopping your apples right before mixing prevents them from oxidizing and turning brown inside the fritter.
  • Don't skip the cooling time on the paper towels; it's what keeps them from being greasy on the outside.
03 -
  • Keep your oil temperature steady by letting it recover between batches; rushing leads to undercooked fritters with crispy outsides that hide raw batter inside.
  • If your glaze is too runny, let it sit for a minute while the fritters cool slightly; it'll thicken as the powdered sugar continues to hydrate.
  • Make the batter while your oil heats up, so you're not waiting around with hot oil on the stove.
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