Easy Homemade Apple Fritters Recipe
Every bite of these Homemade Apple Fritters is a revelatory lesson in balance. Between the sweet, tart, and warmly spiced flavors, crispy-on-the-outside-fluffy-on-the-inside texture punctuated with juicy chunks of apple scattered throughout, your tongue is guaranteed to be titillated!
You don’t need to stand in line at the doughnut shop when you have this easy apple fritters recipe to turn to! All you need are fresh apples, a handful of pantry staples and a deep pan for frying to make this classic weekend treat. While you’re at it, try making my jelly donuts and really impress your family with your kitchen skills.
Ingredients & Substitutions
- Apples – What are the best apples for fritters? Any apple will work! Tart varieties like Granny Smith hold their shape best, while sweeter apples such as Honeycrisp or Fuji become softer.
- Butter – For cooking the apples and giving them extra richness. You can use vegan butter or refined coconut oil instead.
- Lemon Juice – Opt for fresh lemon juice, which tastes brighter and less bitter than the bottled kind.
- All-Purpose Flour, Baking Powder & Salt – Feel free to swap in self-rising flour (which already has baking powder and salt added) if needed.
- Ground Cinnamon, Ginger & Nutmeg – This warmly spiced trio gives serious homemade apple pie vibes. You’re welcome to omit the ginger if you like. If possible, try grating your own nutmeg for the most potent flavor possible.
- Granulated Sugar – Cane sugar or superfine/caster sugar can be used in a 1:1 ratio.
- Large Eggs – If you are using a different size of egg, note that 1 large egg = ¼ cup.
- Buttermilk – If you don’t have any on hand, make your own by mixing 1 tablespoon of acid (e.g. vinegar or lemon juice) with 1 cup of milk, then letting it sit to thicken for about 5 minutes.
- Vanilla Extract – Subtle, aromatic, warm, and sweet vanilla makes all my favorite apple desserts shine. You can use an equal amount of vanilla paste or powder.
- Oil – You’ll need a neutral oil with a high smoke-point for frying. Peanut, canola, or vegetable oil are all good options.
- Powdered Sugar & Milk – For the apple fritter glaze. If you don’t have powdered sugar on hand, you can make your own by blitzing 1 cup of sugar with 1 tablespoon of cornstarch in a food processor or blender until fluffy and powdery. Any percentage of dairy milk or any plant-based milk works!
How to Make Apple Fritters
Follow my step-by-step video tutorial to see how easy it is to make BEST Apple Fritters at home!
Prefer the written recipe? Scroll down to the recipe box 👇
What is an Apple Fritter?
Fritters in general are any food that’s battered or dough-based and then fried until golden and crisp. They can be savory (like broccoli fritters or zucchini fritters) or sweet (like apple fritters) and have been around for centuries. In fact, versions of fruit-filled, fried dough appear in European cookbooks as far back as the Middle Ages, especially in England and France.
Over time, these recipes crossed the Atlantic with European immigrants, evolving into the rustic, glaze-topped treats we recognize today. Glazed apple fritters are one of the most popular sweet versions, combining tender chunks of apple with a lightly spiced dough that are then fried and glazed for a treat that’s crisp on the outside and soft on the inside.
Are Apple Fritters Donuts?
Apple fritters are made from a similar dough and fried in the same way as donuts, so they’re often considered part of the donut family. The main difference is that instead of being shaped into neat rings or filled rounds, fritter dough is spooned into the oil in rustic, irregular clusters.
Optional Variations & Dietary Adaptations
- Glaze Options: Switch up the glaze by replacing the milk with apple cider for a tangy apple-cider glaze, or stir in a pinch of cinnamon or nutmeg for extra warmth. A maple glaze also pairs beautifully with apples, just add ¼ – ½ teaspoon of maple extract to the mix, or use maple syrup in place of milk.
- Mix-Ins: Fold in raisins, dried cranberries, or chopped nuts like pecans or walnuts for added texture and flavor.
- Fruit Swaps: Swap the apples for pears, peaches, or even mixed berries depending on the season.
- Lighter Finish: Skip the glaze altogether and dust the fritters with powdered sugar for a simpler, less-sweet option.
Expert Tips & Tricks
- Use firm apples. Varieties like Honeycrisp, Granny Smith, or Fuji hold their shape and give the fritters a nice balance of sweetness and tartness. Softer apples can turn mushy once fried.
- To cook or not? Cooking the apples is an optional step, but I find the buttery flavor and uniformly soft texture worth the extra work.
- Keep oil at the right temperature. Aim for 350–365°F (175–185°C). Too hot, and the outside will brown before the inside cooks; too cool, and the fritters will soak up excess oil and taste greasy. Fry in small batches and don’t crowd the pan so the oil temperature stays steady.
- Drain properly. Transfer hot fritters to a wire rack set over a baking sheet, not paper towels. This prevents soggy bottoms and keeps them crisp.
- Glaze while warm. Dip or drizzle the glaze while the fritters are still slightly warm for the best coverage, then let them rest on a wire rack until they set with a glossy finish.
How to Serve Apple Fritters
Apple fritters are best enjoyed fresh from the fryer, still warm, with their glaze just set and slightly sticky. They pair perfectly with a hot cup of coffee, tea, or apple cider for a cozy afternoon treat. For breakfast, serve them alongside scrambled eggs or a savory shakshuka to balance out the sweetness.
To turn them into dessert, try topping a warm fritter with a scoop of vanilla or salted caramel ice cream and a drizzle of caramel sauce. You can also tuck them into a pastry basket to serve at a holiday brunch, where their rustic look and sweet apple-cinnamon flavor add a nostalgic, homemade touch the whole family will love.
How to Store Apple Fritters
- Make Ahead: Apple fritters are at their best when freshly fried, but you can save time by prepping the wet and dry mixtures separately a few hours in advance. Keep them covered at room temperature (dry mix) and refrigerated (wet mix), then combine just before frying.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Do not use the fridge, which can make them tough. You can also freeze unglazed apple fritters for up to a month.
- Reheating: To revive their crispiness, reheat fritters in a 350°F (175°C) oven for 5–7 minutes (9-11 if frozen) until warmed through. Avoid microwaving, as it can make them soft and chewy.
More Easy Dessert Recipes
Easy Homemade Apple Fritters Recipe
Equipment
Ingredients
For the fritters:
- 3 Large Apples diced
- 1 tablespoon (15 g) Butter
- 2 tablespoons (30 g) Lemon juice
- 1½ cups (190 g) All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- ¾ teaspoon Cinnamon
- ¼ teaspoon Ground ginger optional
- ⅛ teaspoon Ground nutmeg
- 3 tablespoons (45 g) Sugar divided
- 2 Eggs large
- ¾ cup (180 ml) Buttermilk or milk *read notes
- 1 teaspoon Vanilla extract
- Oil for frying
For the glaze:
- 1½ cups (180 g) Powdered sugar
- 2-3 tablespoons (30-45 ml) Milk read notes
- ½ teaspoon Vanilla extract
Instructions
- Cook the apples: In a skillet, melt the butter over medium heat. Add diced apples, lemon juice, 1 tablespoon of sugar, and cook for 4-5 minutes until slightly softened. Set aside to cool.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and the remaining two tablespoons of sugar.
- Mix the wet ingredients: In another bowl, whisk the eggs with buttermilk (or milk) and vanilla.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined (a few lumps are fine). Fold in the cooked apples.
- Heat the oil: In a deep pan or Dutch oven, heat 2–3 inches of oil to 350–360°F (175–182°C).
- Fry the fritters: Using a spoon or small scoop, carefully drop about ¼ cup of batter into the hot oil for each fritter. Fry for 2–3 minutes per side, until golden brown. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
- Make the glaze: In a small bowl, whisk powdered sugar, milk, and vanilla until smooth and pourable. Adjust with more milk or sugar as needed.
- Glaze: While fritters are still slightly warm, dip them into the glaze or drizzle it on top. Allow to set for a few minutes before serving.
Video
Notes
- Apples: Any apple will work! Tart varieties like Granny Smith hold their shape best, while sweeter apples such as Honeycrisp or Fuji give a softer, sweeter fritter.
- Cooking the apples: This step is optional, but sautéing the apples in butter adds flavor and ensures they’re tender in the finished fritters.
- Buttermilk vs. milk: Buttermilk adds a subtle tang and tenderness. If you don’t have it, mix regular milk with 1 teaspoon of vinegar or lemon juice and let sit 5 minutes.
- Frying tips: Keep oil temperature steady at 350°F (175°C). Too hot = burnt outside, raw inside; too cool = greasy fritters.
- Glaze options: Swap milk with apple cider for an apple-cider glaze, or add a pinch of cinnamon for extra warmth.
- Spices:
- Make ahead: Fritters taste best fresh. You can prep the dry and wet mixtures separately a few hours ahead, then combine just before frying.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to crisp them up.
- Variations: Add raisins, chopped nuts, or swap apples for pears. For a lighter option, dust with powdered sugar instead of glazing.
Nutrition
Common Questions
While you’re welcome to use any apple variety you prefer, I tend to like firmer, tart to sweet-tart varieties for making apple fritters. Granny Smith hold their shape the best and offer a bright counterpoint to the sweet and spicy dough, while Honeycrisp and Fuji end up a bit softer and sweeter.
Baking powder does play a role in making apple fritters light and crisp. It releases carbon dioxide when it hits the hot oil, which helps the batter puff up and form little air pockets. That airy structure keeps the fritters from turning dense and allows the exterior to fry up with a nice crunch. That said, crispiness also depends on frying technique, keeping the oil at the right temperature (around 350–365°F) and not overcrowding the pan are just as important as the leavening.
At the risk of sounding cheeky, the answer is “yes!” An apple fritter is usually considered part of the donut family, since it’s made with a similar dough and fried like donuts. But, instead of being rolled and cut into neat rings like most donuts, the dough is combined with apple pieces and fried in rustic clusters. At the same time, fritters also fall under the broader pastry category, since “pastry” can refer to any sweet baked or fried treat made with dough. So, while an apple fritter isn’t a classic ring-shaped donut, it’s considered both a donut-shop staple and a type of pastry.
So So deli!!!! on my way to cook them !!! Thanks David. This recipe is on plan for my weekend cooking. Will keep you posted and share pics.
Big hug from Mexico, cheers
Thank you so much, Maricela! I can’t wait to see your fritters, definitely send pics! Enjoy your weekend cooking!
David, I made Amazing apple ‘fritters’ in an air fryer, skipping all that oil. (Use an air fryer conversion chart.) I also skipped the glaze. Are they still ‘fritters’??!
Haha good question! I’d still call them fritters, just the healthier, low-key cousin of the classic glazed ones!
These are delicious! Apple fritters have long been among my favorites, and the only change I make to your excellent recipe is to stir in a couple of tablespoons of cream cheese to the glaze… yummy! Thanks for all your wonderful recipes!
So glad you enjoyed them! Adding cream cheese to the glaze sounds amazing. I’ll have to try that next time! Thanks for sharing.
Can these be made in an air fryer?
I’ve never tried making them in an air fryer, these fritters are best fried for that classic texture. But you can give it a go: spray with oil and cook until golden (just expect the texture to be a bit different)
I tried your apple fritters today and they were amazing!
I used milk instead of buttermilk and it was still perfect.
So happy you loved them! Great to know they work perfectly with milk too!