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Apple Fritters

Apple fritters with diced apples folded into a thick batter, then fried until deeply golden and finished with a vanilla glaze drizzle. Expect crisp edges, tender centers, and caramelized apple pieces in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 2 eggs
  • 0.75 cup whole milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 cup apples, peeled and finely diced
  • Vegetable oil for frying
Glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 Dutch oven

Method
 

Make the batter
  1. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt together until evenly combined and no dry streaks remain.
  2. In a separate bowl whisk eggs, whole milk, melted butter, and vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients and fold just until combined, stopping when no flour pockets are visible.
  4. Fold in diced apples; the batter should look thick and studded with fruit pieces.
Fry and glaze
  1. Heat 2-3 inches of vegetable oil to 375F in a heavy pot or Dutch oven, watching for steady bubbling around a test drop.
  2. Drop 1/4 cup portions into the hot oil and gently flatten slightly so the fritters fry evenly.
  3. Fry 2-3 minutes per side until deeply golden, with crisp-looking edges, then transfer to paper towels to drain.
  4. Whisk powdered sugar, milk, and vanilla until smooth, then drizzle generously over the still-warm fritters.

Notes

For best frying results, keep the oil near 375F and don’t overcrowd the pot so the fritters stay crisp. Store leftovers in an airtight container in the fridge up to 2 days; rewarm in a toaster oven or skillet until warm (not long, to preserve texture). Freezing is not recommended because the glazed coating can soften after thawing. For a dairy-free option, use a plant-based milk and dairy-free butter in the same amounts to keep the batter tender.