Apple Fritters – super easy dessert or snack with crisp bits of diced apples throughout in a flavorful cinnamon batter using just a handful of ingredients. Delicious, easy and highly addictive fried treats!
My love for fried dough treats has always been enormous ever since Mom made that first puff puff at home as far as I can remember. And without too much effort from me, I think I might have pass that down to my son. Black-eyed fritters, banana fritters, cassava fritters – we love them all!!
Before he went back to school from summer vacation, we made a huge batch of these delicious apple fritters. Oh boy, did we even leave any for hubby? I think my son and I almost ate the whole thing while watching his favorite TV show.
These are delicious and addictive little treats in a sweet cinnamon batter with generous bites of diced apples in between. Crispy on the outside and a bit soft on the inside. You can dust them off with powdered sugar (like what I did), which is the easiest route, OR go all in by making your own glaze to coat these babies here. Check my doughnut glaze recipe HERE.
Either way, they are always guaranteed to make you happy!
It’s super simple to make! You just have to mix the dry and wet ingredients, toss in a cup of diced apples, mix, and drop them in a pan of hot oil to cook.
If you want pretty neat fritters, use a cookie dough scoop or if appearance doesn’t matter to you, you can use a teaspoon to scoop and drop the batter. Make sure, though, that the balls aren’t too big or the center of these apple fritters ends up runny once you remove them from the oil. Keep them small and bite-sized!
These apple fritters make a wonderful breakfast the next day. Heat them up in the oven the next morning at 350 degrees F for 8-10 minutes. They taste even better the next day. Pair it with your cup of tea or coffee and you’ll have a wonderful breakfast to start your day! But if you can’t help it, by all means, eat them in one sitting. – I won’t judge! 😉
How to Make Apple Fritters
In a large, sauce pan pour vegetable oil, until it is at least 3 inches, then place on medium heat until oil is 365 degrees F.
In a medium bowl, whisk together and mix all the dry ingredients: flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Stir in the milk, eggs, vanilla and melted butter.
Mix well until everything has been fully incorporated.
Fold in the diced apples, adding enough to make a very chunky batter.
The batter should be thick and spoonable.
Drop heaping tablespoons of batter into the hot oil, you may need the aid of another spoon to scoop it out. Fry until golden brown, 4 to 6 minutes. Do not overcrowd the pan. Do so in batches. Turn the ball over and fry for a few more minutes until the other side is golden brown. Use a large spatula to remove from the frypan, drain on paper towels.
If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.
Watch How To Make It
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- ½ cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons melted butter
- 2-3 medium , Granny Smith apples , cored and cut into small dice
- Oil for deep frying
- powdered sugar for dusting
- In a large, saucepan pour vegetable oil, until it is at least 3 inches, then place on medium heat until oil is 365 degrees F.
- In a medium bowl, whisk together and mix all the dry ingredients: flour, sugar , baking powder, cinnamon, nutmeg and salt.
- Stir in the milk, eggs, vanilla and melted butter. Mix well until everything has been fully incorporated. Fold in the diced apples, adding enough to make a very chunky batter.
- The batter should be thick and spoonable.
- Drop heaping tablespoons of batter into the hot , you may need the aid of another spoon to scoop it out. Fry until golden brown, 4 to 6 minutes.
- Do not overcrowd the pan. Do so in batches.
- Turn the ball over and fry for a few more minutes until the other side is golden brown. Use a large spatula to remove from the fry pan, drain on paper towels.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.
Tips & Notes:
- Do not overmix the batter. Stir around 8-10 times or until the dry and liquid ingredients are barely combined together. Overmixing results in a tough texture.
- Let the batter stand at room temperature for 5 minutes before shaping them into balls.
- You may use a Dutch oven or a deep cast-iron skillet to fry. Just make sure it's at least 5-6 inches deep or enough for the batter to be submerged in 3-4 inches of oil.
- Be sure to fry in batches of no more than 5 until golden brown, flipping several times using a slotted spoon or frying utensil to cook evenly. Overcrowding the pan will result in the oil temperature to drop down and some greasy hush puppies.
- You may use a cookie scoop to make the dropping process a breeze. But if you don't have one, make sure to dip the spoon into a glass of water between each fritter to keep the dough from sticking.
- Drain on double layers of paper towels or on a wire rack.
- These apple fritters can be refrigerated in an airtight container for up to 2 days and reheat in the oven at 350 degrees for about 8-10 minutes.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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