Apple Fritters

October 17, 2019

Homemade Apple Fritters! This cake donut-like fried pastry is easy to make and the perfect fall dessert! A sweet batter is dotted with fresh, crisp apples and deep fried until perfectly golden brown, then it’s finished by rolling in plenty of cinnamon sugar.

It’s a truly tempting treat that’s too good to resist!
Apple fritters in a serving bowl with a kitchen cloth.

Easy Apple Fritters Recipe

Oh all the ways to make an apple fritter! There’s the method where apples are cut into whole slices and coated in batter, and then there’s the type (like so) where apples are cut into small cubes and tossed with batter.

And you’ll also find more complex versions where a heartier dough is folded over cubed apples and then cut into strips and cubes, and then pressed and formed into fritters from there.

Sometimes apples are pre-cooked and softened while other times they’re added in raw and crisp.

Frequently they’re shaped into flatter patties while also common they’re formed into misshapen rounds. You’ll also find they come in various sizes.

Typically you’ll find apple fritters are fried but some recipes call for baking in the oven instead.

Most apple fritter recipes use yeast or baking powder for leavening (which helps the batter rise). The yeast versions require extra rising periods and are they have a chewier texture, while the baking powder versions have a softer more cake-like texture (think old fashioned cake donuts) and the batter is fried right after preparing (no lengthy resting times).

Here we go the quick baking powder route and fry up in small portions for a quick and easy recipe. They end up perfectly spiced and sweet, melt-in-your-mouth tender, and with apple flavor in every bite!

Apple fritters on a baking sheet covered with a paper towel.

Ingredients in Apple Fritters:

  • Granulated sugar
  • Cinnamon and nutmeg
  • All-purpose flour
  • Baking powder
  • Salt
  • Apples
  • Apple cider
  • Eggs
  • Unsalted butter
  • Vanilla extract
  • Vegetable oil

Scroll below for amounts and printable recipe.

Apple fritter ingredients

How to Make Apple Fritters from Scratch:

  • Preheat oil: Heat oil in a large pot to 350 – 360 degrees.
  • Make cinnamon sugar: Meanwhile in a small mixing bowl whisk together 3/4 cup of the sugar and 2 tsp of the cinnamon. Set aside.
  • Toss apples with dry ingredients: In a large mixing bowl whisk together flour, baking powder, nutmeg and salt. Add apples and toss with a spatula to evenly coat.
  • Mix wet ingredients and sugar, combine with dry ingredients: In a medium mixing bowl whisk together apple cider, eggs, remaining 1/4 cup sugar, butter and vanilla. Pour mixture into bowl with flour mixture. Fold with a spatula until just combined.

Steps to making apple fritters from scratch.

  • Fry spoonfuls of batter: Scoop dough out by the spoonful (about 1 1/2 Tbsp at a time) and using a second spoon carefully scrape batter into preheated oil, fitting about 7 at a time. Let cook until golden brown on bottom, about 60 – 90 seconds then flip and cook opposite side until golden brown, about 60 – 90 seconds longer. Keep an eye on oil temperature to maintain 350 degrees.
  • Drain, toss with cinnamon sugar: Transfer to a baking sheet lined with paper towels to drain just briefly (about 10 seconds) then transfer to cinnamon sugar mixture in bowl and toss to coat. Repeat process using up all of the batter. For best results serve warm.

Rolling apple fritter in cinnamon sugar.

Tips for the Best Apples Fritters:

  • Cut apples into tiny pieces, it has a better mouthfeel than biting into large apple chunks and it evenly disperses the apple flavor into each bite.
  • Use aluminum-free baking powder for best flavor. With this fair amount used here you could get a mild metallic taste if you use the standard baking powder.
  • Use a deep fry thermometer or candy thermometer to take oil temperature. Having a proper temp is key to perfect apple fritters. If it’s too high the exterior of the fritters will burn before center is cooked through. If it’s too low the batter will act as a sponge and absorb excess oil.
  • After testing many batches I found 350 – 360 degrees was the perfect oil temperature. Work to maintain this throughout cooking.
  • Spoon batter out into small amounts. If fritters are too large they will be raw in the middle by the time the outer portion is browned. When scooping batter each shouldn’t be much larger than a golf ball.
  • Fry in batches so they aren’t overcrowded and cook evenly. This also helps the oil temp from dropping too low.

Close up image of apple fritters coated in cinnamon sugar.

How Long Do They Keep?

They are best eating warm not too longer after frying, but they will keep well for 1 day in an airtight container.

Can I Make the Batter in Advance?

Unfortunately no, batter is best fried when at room temperature and right after preparing for fluffiest results.

Possible Variations:

  • Instead of tossing with cinnamon sugar try adding a cinnamon glaze, just spoon over the top of warm fritters.
  • Try them with a different fruit like peaches or blueberries.
  • Try with buttermilk or milk instead of apple cider if that’s what you have on hand. Add in an extra tablespoon since it’s thicker than cider. Apple juice will work too it just has a milder flavor.

Apple Fritter torn in half showing interior.

More Tasty Apple Recipes to Try:

  • Baked Apples
  • Apple Crisp
  • Apple Cobbler
  • Caramel Apples
  • Apple Muffins
  • Apple Cake

Apple Fritters

This cake donut-like fried pastry is easy to make and the perfect fall dessert! A sweet batter is dotted with fresh, crisp apples and deep fried until perfectly golden brown, then it's finished by rolling in plenty of cinnamon sugar. Makes about 26.

Servings: 13
Prep Time 15 minutes
Cook Time 12 minutes

Ingredients

  • 1 cup granulated sugar, divided
  • 2 1/2 tsp ground cinnamon, divided
  • 1 2/3 cups (236g) all-purpose flour (scoop and level to measure)
  • 2 1/2 tsp baking powder (preferably aluminum free)
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 cups (232g) peeled cored and tiny diced apples* (cut into 1/4-inch dice), at room temperature
  • 2/3 cup apple cider, at room temperature
  • 2 large eggs, at room temperature
  • 2 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 6 cups (48 oz) vegetable oil, for frying

Instructions

  1. Heat oil in a large pot to 350 - 360 degrees.

  2. Meanwhile in a small mixing bowl whisk together 3/4 cup of the sugar and 2 tsp of the cinnamon. Set aside.

  3. In a large mixing bowl whisk together flour, baking powder, nutmeg and salt. Add apples and toss with a spatula to evenly coat.

  4. In a medium mixing bowl whisk together apple cider, eggs, remaining 1/4 cup sugar, butter and vanilla. Pour mixture into bowl with flour mixture. Fold with a spatula until just combined.

  5. Scoop dough out by the spoonful (about 1 1/2 Tbsp at a time) and using a second spoon carefully scrape batter into preheated oil, fitting about 7 at a time.

  6. Let cook until golden brown on bottom, about 60 - 90 seconds then flip and cook opposite side until golden brown, about 60 - 90 seconds longer. Keep an eye on oil temperature to maintain 350 - 360 degrees.

  7. Transfer to a baking sheet lined with paper towels to drain just briefly (about 10 seconds) then transfer to cinnamon sugar mixture in bowl and toss to coat. Repeat process using up all of the batter. For best results serve warm.

Recipe Notes

*Good apple options include golden delicious, honeycrisp, gala, pink lady or fuji.

Nutrition estimate based off 10 Tbsp oil being absorbed, and 1/4 cup cinnamon sugar mixture remaining. Serving is based on 2 fritters per person.

Nutrition Facts
Apple Fritters
Amount Per Serving
Calories 243 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g63%
Cholesterol 30mg10%
Sodium 101mg4%
Potassium 157mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 101IU2%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Apple Fritters
Author: Jaclyn