Breakfast

Apple Fritters Better Than Your Granny Used To Make

4.75 from 27 votes
My Apple Fritter recipe is basically an amazing fried donut and covered in a vanilla glaze that uses up all the wonderful apples you have on hand. What's not to love?
A bunch of apple fritters cooling on a rack.

Hi Bold Bakers!

Fall is here, and if you thought you were going to make it through the season without my favorite Apple Fritter recipe, then you must be new! There’s no better excuse to make an irresistible yeast-free dessert than, “I have so many apples, I don’t know what to do with them!” 

Plus, fruit is good for you! (Even if it is served in the form of a fried donut and covered in a vanilla glaze, right?) 

These homemade apple fritters are bursting with fresh apples and are simply a cinch to make! Can’t you already imagine the wonderful smell of apples, cinnamon, and sugar waking up your family for a Sunday breakfast surprise? 

What Are Apple Fritters? 

Apple fritters are similar to donuts — if donuts came jam-packed with fresh fruit and a lot of flavor! The dough is not unlike pancake dough. However, when making apple fritters, you fold in the fresh fruit into the batter and then pan-fry or deep fry it, like a donut, instead of cooking it like a pancake. 

I like to top my homemade apple fritters with a vanilla glaze, making them perfect for an indulgent breakfast or a dessert served with tea after dinner.

 

A close up of my apple fritter recipe cooling on a rack.

What You Need To Make Apple Fritters with a Vanilla Glaze

How To Make Apple Fritters

Apple fritters are a shockingly simple and very quick dessert! Here is how you make them (and don’t forget to get the full recipe with measurements, on the page down below):

  1. To make the vanilla glaze for the apple fritters, whisk the powdered sugar, milk, and vanilla together until smooth. Set aside.
  2. Prep the apples by peeling, coring, and dicing them into small chunks. Set the apples aside and cover with a damp piece of paper towel.
  3. To make the fritter batter, whisk the buttermilk, eggs, brown sugar, and vanilla extract in a large bowl.
  4. In another bowl, whisk together the flour, baking powder, and cinnamon.
  5. Combine the wet and dry ingredients, stirring until just well combined. Then, fold in the apples.
  6. In a large saucepan over medium heat, pour about 2 to 3-inches of oil and insert a thermometer to measure the oil heat. Place a wire rack on top of a baking tray near the saucepan to transfer your fritters to. 
  7. Once the oil has reached medium heat, about 375°F/190°C, carefully drop 2 to 3 large spoonfuls of the fritter batter into the oil.
  8. Cook the fritters for about 2-3 minutes. Once one side is golden brown, flip it and let the other side cook.
  9. Lift the fritters out of the oil and place them on your prepared wire rack to cool. Once cooled, dunk them in the vanilla glaze and place them back on the rack to dry. 

Gemma’s Pro Chef Tips For Apple Fritters

  • A thermometer is super useful for this recipe. Be sure to keep the oil at 375°F. If it is too hot, the fritters won’t fry properly. If it is too cold, they’ll absorb too much oil and get soggy.
  • Instead of a vanilla glaze, you can dip the fritters in cinnamon sugar.
  • Use my Buttermilk Substitute if you don’t have any to hand.
  • Use Granny Smith apples for this recipe! They keep their shape, add a little tartness, and are perfect for this apple fritter recipe.
  • Oil is HOT when frying! Make sure you stay safe: place donuts carefully in the oil to avoid splash burns, watch carefully to make sure that the oil doesn’t start to smoke, and never walk away from oil heating on the stove! If you are a child making this recipe, make sure to get an adult’s help!

How To Store Apple Fritters

While they’re best on the day they are made, leftover apple fritters can be kept in an airtight container in your refrigerator for up to one day. 

The interior of an apple fritter to show texture and consistency.

Make More Fall Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Apple Fritters Recipe

4.75 from 27 votes
My Apple Fritter recipe is basically an amazing fried donut and covered in a vanilla glaze that uses up all the wonderful apples you have on hand. What's not to love?
Author: Gemma Stafford
Servings: 10 fritters
Prep Time 20 mins
Cook Time 10 mins
My Apple Fritter recipe is basically an amazing fried donut and covered in a vanilla glaze that uses up all the wonderful apples you have on hand. What's not to love?
Author: Gemma Stafford
Servings: 10 fritters

Ingredients

Vanilla Glaze

  • 2 cups (8oz/225g) powdered sugar, sifted
  • 3 tablespoons whole milk
  • ½ teaspoon vanilla extract

Apple Fritter Batter

  • 2 cups (10oz/284g) apples (granny smith)
  • cup (2 ½floz/71ml) buttermilk
  • 2 large eggs
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (5oz/142g all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • Vegetable oil, for frying

Instructions

  • First, make the glaze: in a bowl, whisk the powdered sugar, milk, and vanilla together until smooth. Set aside
  • Peel, core, and dice the apples up small. Set aside covered with a damp piece of kitchen paper over them while you make the fritter batter.
  • In a large bowl, whisk the buttermilk, eggs, brown sugar, and vanilla extract.
  • In another bowl, whisk flour, baking powder, and cinnamon.
  • Stir the wet and dry ingredients together, just until well combined, and then fold in the apples.
  • In a large saucepan over medium heat, pour oil to a 2-3 inch depth and set a thermometer in the oil to measure the temperature and set a wire rack on a baking tray and place near the saucepan.
  • When the oil has reached 375°F/190°C (medium heat), carefully drop 2-3 large spoonfuls of batter into the oil.
  • After 2-3 minutes, when one side is golden brown then flip and let the other side cook until golden brown on the other side.
  • Lift the fritters out of the oil and place on the wire wrack. Once all the fritters are cooked, dunk them in the glaze and let dry back on the wire rack.
  • These fritters are best the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to one day.

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40 thoughts on “Apple Fritters Better Than Your Granny Used To Make

  1. Love your recipes! Have a question, could I substitute Apple cider for the milk in the glaze? If so, equal amount?

  2. This is probably a dumb question but when you say to drop 2-3 large spoonfuls of batter into the oil, is that for one fritter or is that to make 2-3 fritters? Like 2-3 spoonfuls equal one fritter or 2-3 fritters?

    1. Thanks for reaching out! Once the batter gets in to HOT oil, it starts to get cooked . So one spoonful for each fritter.

      Hope this helps!
      Keep me posted! Happy baking!
      Gemma 🙂

      1. Yes, it does. Thank you so much. In the pictures the fritters look so big that I thought it was two to three spoonfuls for each one. Now I know I was wrong.
        I love all of your recipes and watching you make so many delicious things.
        I also love you and your beautiful family. 😊

    1. Thats a good question, Connie! I’m going to say no purely because the pie filling is wet and the liquid might make a difference to your batter and affect your end results.

      If you really want to try it I suggest only using a small amount.

      Best,
      Gemma.

  3. Loved it!! I cut out the sugar and half the apples in exchange for my homemade applebutter. Melt in you mouth gumminess!!

  4. Can I just use regular milk? Has any tried this? Not a fan of buttermilk or substitutes that use lemon or vinegar, sensative tummy

  5. it sounds very heavy in calories!
    I put in a request for some low calorie baking (is that a contradiction in terms??), knowing how resourceful you are, Gemma. I realise it’s a challenge, but are you brave enough to show how many calories your recipes contain? I’ve been substituting xylitol in some recipes, with reasonable success.

    I really like the way you organise your recipes and the ones I’ve tried have usually been great. Plus you’re always cheerful and positive! keep it up!

    1. Yes, Colleen!
      For most recipes which don’t use yeast as a raising agent, you can substitute GF all purpose blend flour (which usually contains xanthan gum as a binding agent) for wheat flour. A good rule of thumb to keep in mind while alternating the recipe: note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency with mine.

      Do let me know how you get on!
      Gemma

  6. Hi Gemma! These look amazing, as do all of your wonderful recipes!!! I have a question, can these be cooked in the oven, or do they have to be cooked in oil?

    1. Hi Barbara,
      you could bake these in a hot oven (350f/180c) in a convection oven, perhaps 375f/190c or so in a conventional oven – about 20 minuted I think, keep an eye on it. When you glaze them return to the hot oven for a few minutes to set the glaze, delicious!
      Gemma 🙂

  7. Hi Gemma, I wanted to ask hot to know if the oil is hot enough if u dont have the thermometer, also is there any way I could bake them? Looks like wonderful recipe and would love to try it

    1. Hi Fatima,
      you can test the temperature of the oil by dropping in a cube of bread – it should brown in a couple of minutes, but the oil must not be smoking. If you are young then you may need help with this, you have to be really careful around hot oil.
      The alternative is to bake them.
      Temp: 350f/180c – 370/190c – or so. Oil or butter a tray, you can pre-heat it if you like, then drop the mix on and into a hot oven for about 15 – 20 minutes,
      Gemma 🙂

  8. hi Gemma…..
    gr8 rcpe
    however i just wanted to ask u that wont the amount of milk that is written in the recipe form a dough instead of a glaze?
    also the quantity of sugar shud be 1 cup or 2 cups as 8oz/225g =1cup

    Thanks

    1. Hi Aditi,

      Really glad you like this recipe. Regarding the amount of milk for the glaze, if you want a thinner glaze feel free to add more milk but just be careful to only add a little at a time because it does get thin fast.

      A ‘standard cup is 8oz yes for granulated sugar but powdered sugar is much lighter and has a different weight. 1 cup of powdered sugar is actually just 4oz/115g so that amount is correct.

      Hope this helps,
      Gemma.

  9. Hi Gemma! This recipe looks lovely and I’d like to make it, but can we do it without eggs? Is there some replacement for that?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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