I'm going to give you two versions of these fritters, the healthier baked version and then the decadent donut shop version...
There’s something magical about pulling a tray of these out of the oven — the scent of warm apples, cinnamon, and vanilla drifting through the house feels like an instant hug. These fritters have the soft, tender middle you dream about, a light golden edge, and a drizzle of sweet glaze that sinks into every crevice. They’re pure comfort, without the grease or guilt of the fried kind.
I’ve baked plenty of cozy treats over the years, but these apple fritters have a little something extra — a mix of nostalgia and “oh wow, that’s good.” They hit the perfect note between breakfast and dessert, just right with a cup of coffee or a scoop of ice cream when the day winds down. One bite and you’ll see why this recipe’s become a new favorite around here.
The hardest part? Waiting for them to cool before you drizzle that glaze. Let’s bake! π
Ingredients:2 medium apples, peeled and diced (about 2 cups) - I prefer Golden Delicious
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1½ tsp ground cinnamon
1/2 tsp salt
1 tsp ground nutmeg
2 large eggs
3/4 cup milk
1/4 cup melted butter (cooled)
1 tsp vanilla extract
Glaze:
1 cup powdered sugar
2–3 tbsp milk
1-2 tsp. vanilla extract - I like a lot of vanilla
Pinch of cinnamon (optional)
Instructions:
1. Prep the apples and dry mix: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, whisk together dry ingredients, flour, sugar, baking powder, cinnamon, salt, and nutmeg.
2. Mix the wet ingredients: Set the dry ingredients aside, then take another bowl and beat the eggs, then whisk in milk, melted butter, and vanilla until smooth.
3. Bring it all home: Pour wet ingredients into the dry mix and stir until just combined (don’t overmix). Gently fold in the diced apples.
4. Let's Shape: Drop 1/4-cup scoops of batter onto the baking sheet (leave about 2 inches between each). Bake for 18–22 minutes, until golden and a toothpick inserted in the center comes out clean.
5. Cool: Let fritters cool on the pan for 5 minutes, then transfer to a wire rack.
6. Now for the glaze: Whisk powdered sugar, 2 tbsp milk or cream, vanilla, and cinnamon, (optional) until smooth. Add a bit more milk, 1 tsp at a time, if glaze is too thick. You want it thin enough to drizzle over warm the fritters.
7. Serve: Enjoy immediately! The glaze sets in about 10 minutes, and they’re perfection if you eat them warm.
A Little Extra: Toss diced apples in 2 tsp cinnamon before folding in for extra cozy flavor! π
π Fried Apple Fritter Version if you want them Donut Shop Style π
Oil Temperature:Heat oil to 350°F (175°C). This is the sweet spot for fritters that are crisp outside and tender inside. If the oil is cooler, they’ll soak up oil; if it’s hotter, they’ll brown before the middle cooks through.
How Much Oil:
Pour 1½ to 2 inches of oil into a heavy skillet or Dutch oven—just enough for the fritters to float freely. That’s about 3 to 4 cups of oil, depending on the size of your pan.
Best Oils:
Use a neutral, high-heat oil such as canola, vegetable, or peanut oil (if no allergies).
How to Fry:
1. Heat oil to 350°F and keep a thermometer handy if you have one. Drop a tiny bit of batter in; it should sizzle and float within 2–3 seconds.
2. Scoop about ¼ cup of batter per fritter and gently drop into the oil.
3. Fry 3–4 fritters at a time—don’t crowd the pan or the oil temperature will drop.
4. Cook for 2–3 minutes per side, until golden brown and cooked through.
5. Remove and place on a paper towel–lined plate to drain excess oil.
6. When slightly cooled, drizzle or dip each fritter in glaze.
Pro Tip:
Keep oil between 340°F and 360°F as you go. Let the temperature recover between batches for perfectly crisp fritters every time.
Want to make chopping those apples fast? This is the best chopper, ever! It's a workhorse, comes with multiple blades and settings, it's absolutely perfect and the price is great!
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πΆπ Maggie says thanks for helping keep her treat jar full ππΆ
