In just 30 minutes, you can create a batch of homemade apple fritters that will have you and your loved ones craving more. With a golden-brown exterior, a tender apple-filled interior and a dusting of confectioners’ sugar, these fritters are a delicious way to satisfy your sweet tooth!
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There’s nothing better than a piping hot, freshly fried sweet fritter. But what exactly is an apple fritter? Think of it as a deep-fried drop doughnut made without yeast and laced with pieces of tart apple (and a touch of cinnamon).
No yeast = no proofing = apple fritters in minutes, rather than hours. Now that’s some math I can get behind!
Unlike my recipe for apple fritter rings which features apple slices individually coated in batter, this recipe features diced apples mixed directly into the batter.
But who has the time to whip up a batch of these cinnamon-spiced treats? You do! In just 30 minutes, you can create a batch of warm, fluffy homemade apple fritters.
It’s a well-known fact that doughnuts are my absolute favorite food of all time. And if we want to get particular, I have a very strategic ranking according to my Greatest Doughnuts Of All Time list:
- Apple Fritters
- Glazed Twists
- Buttermilk Bars
- Cinnamon Rolls (a.k.a. Coffee Rolls)
- Doughnut Holes
Aside from Buttermilk Bars (the extra-dense doughnuts that are simultaneously sweet and slightly sour), there’s not a single cake doughnut on that list. I’m definitely partial to a yeast doughnut, but the great news is that we can still achieve that same light and fluffy texture sans yeast, and it’s all thanks to the perfect amount of baking powder and a quick fry time. (It’s the same method I use to make easy banana fritters.)
I serve these apple fritters with a simple dusting of confectioners’ sugar, but if you want to really up your fried dough game, grab a bowl of warm butterscotch sauce for dipping and dunking.
Why You’ll Love This Recipe
- Quick and easy. One of the best things about this recipe is its simplicity and speed. You don’t need to be a seasoned baker to master these fritters. In just 30 minutes, you can create a batch of homemade apple fritters that will have you and your loved ones craving more.
- Doughnut meets beignet. This recipe brings together the best of sweet and fluffy doughnuts with the style and presentation reminiscent of beignets.
- Crispy and fluffy. The combination of the crispy outer layer and the tender, apple-studded interior is simply irresistible. It’s the perfect texture contrast that every apple fritter should have.
- Perfect fall treat. The combination of apples and cinnamon is a timeless duo that’s sweet, spiced and oh-so-comforting. (For more apple-cinnamon goodness, don’t miss my recipe for Apple Cinnamon Roll Bake — it’s bound to become a new seasonal favorite!)
- Simple yet impressive. These fritters can be served as a dessert that looks and tastes gourmet but is incredibly easy to make.
- Vegetable oil: This is the magic ingredient that gives the fritters that delightful, crispy crust. Make sure to use an oil suitable for frying, such as canola or vegetable oil.
- All-purpose flour: The base of your fritter dough, all-purpose flour provides structure and helps achieve that perfect texture.
- Sugar: A touch of sweetness to complement the apples and cinnamon.
- Baking powder: This leavening agent makes the fritters light and fluffy.
- Ground cinnamon: The quintessential fall spice. For a slightly different twist, swap in ground nutmeg or apple pie spice.
- Milk: Any variety of milk or non-dairy milk will work in this recipe.
- Egg: You’ll need one large egg to bind all of the ingredients together.
- Butter: Melted butter contributes to a tender crumb texture. If you prefer a dairy-free option, you can swap it with melted coconut oil or a dairy-free butter substitute for a similar effect.
- Apples: Any variety of apple works well in this recipe, but I prefer the tanginess of Granny Smith.
- Confectioners’ sugar (powdered sugar): I love to serve these with a simple dusting of confectioners’ sugar, which adds a touch of sweetness and an elegant finish. However, you can get creative with others toppings such as a drizzle of honey, a dollop of whipped cream or a scoop of vanilla ice cream.
See the recipe card for full information on ingredients and quantities.
- Add oil to your pot. Add several inches of vegetable oil to a large heavy-bottomed stock pot set over medium heat. (There should be at least 3 inches of space between the top of the oil and the top of the stock pot.) Attach the deep-fry thermometer to the side of the pot and begin heating the oil while you make the batter.
- Combine dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- Combine the wet ingredients. In a separate small bowl, whisk together the milk and egg. Add the wet ingredients to the dry then add the melted butter and stir together the batter just until combined. Fold in the diced apples.
- Fry the fritters in batches. Once the oil has reached 350ºF, use a small ice cream scoop (or two small spoons) to drop about 1-tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the fritters, flipping them in the oil until they’re golden brown on all sides, about 2 minutes total. Using a slotted spoon, transfer the fritters to the paper towel-lined baking sheet. Repeat the scooping and frying process with the remaining batter, returning the oil to 350°F between each batch.
- Dust with powdered sugar. Allow the fried fritters to cool slightly before dusting them with confectioners’ sugar and serving immediately.
- Use a Deep-Fry Thermometer. Deep-frying is one scenario where a thermometer really is essential to success. If the oil is too hot, the fritters will burn on the outside and still be raw in the center. If it’s too cold, they’ll soak up excess oil and never get crispy.
- Use an Ice Cream Scoop. This ensures all of your fritters will be the same size and cook at the same rate.
- Don’t Overcrowd the Pot. It may be tempting to rush the frying process and pile in the fritters, but it’s best to work in batches so that the oil maintains the correct temp.
Frequently Asked Questions
An apple doughnut is made from a yeast-risen dough, while an apple fritter is made from a batter that doesn’t contain yeast; instead, it typically includes baking powder as its leavening agent. As a result, apple doughnuts are generally more bread-like. Also, apple doughnuts are often filled with an apple mixture after frying; in fritters, small pieces of the fruit are mixed into the batter before frying.
If the outside of the fritter is golden, but the inside is still raw, your oil is too hot. Lower the temp a bit so the outside and the inside finish cooking at the same time.
While deep-fried foods are generally best enjoyed hot, these can be made ahead of time and rewarmed in the oven or an air fryer so they maintain their crispy exterior. Store the completely cooled fritters in an airtight container at room temperature.
- Caramel Apple Cheesecake Dip
- Easy Caramel Apple Cheesecake Bars
- Apple Cinnamon Banana Bread
- Caramel Apple Bread Pudding
- Easy Apple Turnovers
Ingredients
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 2 Tablespoons sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 1/2 cups peeled and small diced apples (about 2 medium apples, See Kelly's Notes)
- Confectioners' sugar, for serving
Equipment:
- Deep-fry thermometer
Instructions
- Line a baking sheet with paper towels.
- Add several inches of vegetable oil to a large heavy-bottomed stock pot set over medium heat. (There should be at least 3 inches of space between the top of the oil and the top of the stock pot.) Attach the deep-fry thermometer to the side of the pot and begin heating the oil while you make the batter.
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- In a separate small bowl, whisk together the milk and egg. Add the wet ingredients to the dry then add the melted butter and stir together the batter just until combined. Fold in the diced apples.
- Once the oil has reached 350ºF, use a small ice cream scoop (or two small spoons) to drop about 1-tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the fritters, flipping them in the oil until they're golden brown on all sides, about 2 minutes total. Using a slotted spoon, transfer the fritters to the paper towel-lined baking sheet. Repeat the scooping and frying process with the remaining batter, returning the oil to 350°F between each batch.
- Allow the fried fritters to cool slightly before dusting them with confectioners' sugar and serving immediately.
- The doughnut holes expand when fried, so 1-tablespoon scoops of dough will yield fritters that are roughly 2 inches in diameter.
Kelly’s Notes
- Any variety of apple works well in this recipe, but I prefer the tanginess of Granny Smith.
- Use a deep-fry thermometer. Deep-frying is one scenario where a thermometer really is essential to success. If the oil is too hot, the fritters will burn on the outside and still be raw in the center. If it’s too cold, they’ll soak up excess oil and never get crispy.
- The doughnut holes expand when fried, so 1-tablespoon scoops of dough will yield fritters that are roughly 2 inches in diameter.
- Use an ice cream scoop. This ensures all of your fritters will be the same size and cook at the same rate.
- Don’t overcrowd the pot. It may be tempting to rush the frying process and pile in the fritters, but it’s best to work in batches so that the oil maintains the correct temp.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Just made these and they are delicious.
I’m so happy you enjoyed the recipe, Maribel!
Hi Kelly
Can I swap out the milk for water in the apple fritter recipe?
Hi! They won’t be as tender, as water tends to dry doughs out much more.
I don’t have any unsalted butter. What can I use instead?
Hi Donna! Salted butter works but I’d recommend reducing the 1/2 teaspoon salt because the fritters will be too salty.
Hi! Do you heat the oil to 350* with this recipe?
Hi Hannah – Yes! As noted in the recipe above, heat the oil to 350ºF. :)
question- could you substitute peaches maybe?
Hi Mary Ann – I haven’t tried that with this recipe but it *should* work! I’d love to hear your results if you give it a shot!
Can you use dried apples in place of fresh?
I wouldn’t recommend using dried apples because they’ll dry out more when baked.
Yum!