I’ll give you:
A simple batter
A cinnamon-apple filling
A quick vanilla glaze
Plus tips so they turn out crisp outside and fluffy inside
Apple Fritters (Crispy, Fluffy & Glazed)
Makes: About 10–12 fritters
Time: ~30–40 minutes
🧺 Ingredients
For the apple fritter batter
1 ½ cups (190 g) all-purpose flour
¼ cup (50 g) sugar
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional, but tasty)
2 large eggs
⅔ cup (160 ml) milk (any kind)
2 tsp vanilla extract
2 tbsp melted butter or neutral oil (like canola or vegetable)
For the apples
2 medium apples, peeled and diced small (about 1 ½–2 cups)
Good options: Granny Smith, Honeycrisp, Braeburn, Gala
1 tbsp sugar
½ tsp ground cinnamon
1 tsp lemon juice (helps keep apples bright, optional)
For frying
Neutral oil for deep/shallow frying (canola, vegetable, sunflower)
For the glaze
1 ½ cups (180 g) powdered sugar (icing sugar)
2–3 tbsp milk
1 tsp vanilla extract
Pinch of cinnamon (optional)
🥣 Step 1: Prep the Apples
Peel, core, and dice the apples into small cubes (about ½ inch / 1 cm).
In a small bowl, toss the apples with:
1 tbsp sugar
½ tsp cinnamon
1 tsp lemon juice (if using)
Set aside while you make the batter.
This helps the apples get a little juicy and extra flavourful.
🧁 Step 2: Make the Batter
In a medium bowl, whisk together:
Flour
Sugar
Baking powder
Salt
Cinnamon
Nutmeg
In another bowl, whisk:
Eggs
Milk
Vanilla
Melted butter or oil
Pour the wet ingredients into the dry ingredients.
Mix gently until just combined.
The batter should be thick but scoopable.
Don’t overmix—tiny lumps are okay.
Fold the spiced diced apples into the batter until evenly distributed.
🍳 Step 3: Heat the Oil
You can deep fry or shallow fry—shallow frying in a deeper pan works fine.
Pour oil into a heavy-bottomed pot or deep pan so it’s about 1½–2 inches (4–5 cm) deep.
Heat the oil to about 350°F / 175°C.
If you don’t have a thermometer, test by dropping a tiny bit of batter into the oil:
If it sizzles and rises to the top fairly quickly (without burning), it’s ready.
⚠️ Be careful with hot oil. Don’t overcrowd the pan and avoid splashing.
🫓 Step 4: Fry the Apple Fritters
Use a spoon or small scoop to drop dollops of batter into the hot oil.
Don’t make them too big; about 2–3 tbsp of batter per fritter works well.
Fry 3–4 fritters at a time (depending on pan size) so the oil temperature stays steady.
Cook each side for about 2–3 minutes, until:
Deep golden brown outside
Cooked through inside
Use tongs or a slotted spoon to remove fritters to:
A plate lined with paper towels or a wire rack to drain excess oil.
If they’re browning too fast but still raw in the middle, lower the heat slightly.
🍯 Step 5: Make the Glaze
While the fritters are cooling slightly, make the glaze.
In a bowl, whisk:
Powdered sugar
2 tbsp milk
Vanilla
Add a tiny extra splash of milk if needed, until the glaze is:
Thick but pourable (like a runny icing).
Add a pinch of cinnamon if you want a cinnamon-vanilla glaze.
✨ Step 6: Glaze and Serve
You’ve got two options:
Option 1: Dip
Dip each fritter into the glaze, turning to coat.
Place on a wire rack set over a tray to let the excess drip off and the glaze set.
Option 2: Drizzle
Keep fritters on the rack.
Use a spoon to drizzle glaze all over the tops.
Serve warm for maximum deliciousness—crispy edges, soft apple-studded insides, sweet glaze on top. So good.
🔧 Tips for the Best Apple Fritters
Cut apples small: Smaller cubes cook through quickly and blend better with the batter.
Don’t overmix the batter: Stir just until ingredients come together so your fritters stay light and fluffy.
Keep oil at the right heat:
Too hot → dark outside, raw inside
Too cool → greasy fritters
Test one fritter first:
Fry a small one, then cut it open to check the centre. Adjust heat or size if needed.
Best eaten fresh: They’re at their peak on the same day. You can reheat them in the oven or air fryer to crisp them back up a bit.
🍎 Easy Variations
Cinnamon sugar coating: Skip the glaze and toss warm fritters in a mix of sugar + cinnamon.
Extra apple pie vibes: Add a tiny pinch of allspice or cloves to the batter.
No nuts: Just leave them out if you don’t like them or can’t have them.
Air fryer (semi-cheat): You can spoon small mounds of batter onto parchment in an air fryer and cook at ~180°C/360°F, then glaze—texture is a bit different, but still tasty.