Easy Homemade Apple Fritters Recipe

5 from 3 votes

Crispy, golden, and packed with fresh apples! This easy apple fritters recipe makes the perfect fall treat, ready in minutes

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: Donuts

Servings:

Calories: 166kcal

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.

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.