Glazed Apple Fritters
45 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 20 min | 45 min |
Introduction
These glazed apple fritters are everything you love about a fresh bakery treat, made right in your own kitchen.
They’re packed with juicy Honeycrisp apples, warm cinnamon, and a sweet vanilla glaze that cracks when you bite in.
Serve them hot for a cozy weekend breakfast, a holiday brunch, or an easy dessert that feels extra special.
Ingredients (8 servings)
Ingredients for the Fritters:
Ingredients for the Glaze:
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How to Make Glazed Apple Fritters
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Prep your draining station and mix dry ingredients
Line a baking sheet with paper towels and set a wire rack on top for draining the fritters later.
In a large bowl whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
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Whisk the wet ingredients
In a separate medium bowl whisk the eggs until smooth, then whisk in the milk and vanilla.
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Make the batter and fold in the apples
Pour the wet mixture into the dry ingredients and stir gently until no dry streaks of flour remain.
Fold in the diced apples so they are evenly distributed, but do not overmix the thick batter.
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Heat the oil for frying
Pour 2 to 3 inches of vegetable oil into a heavy pot or deep skillet and clip on a thermometer.
Heat the oil over medium heat until it reaches 350°F, adjusting the heat to hold that temperature.
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Fry the apple fritters
Scoop batter by heaping tablespoonfuls or using a small cookie scoop and carefully slide portions into the hot oil.
Fry a few fritters at a time for about 2 to 3 minutes per side, until deep golden brown and puffed.
Transfer cooked fritters to the wire rack to drain, and let the oil return to 350°F between batches.
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Mix the vanilla glaze
In a small bowl whisk together the powdered sugar, 2 tablespoons milk, and vanilla until smooth and pourable.
Add a little more milk, a teaspoon at a time, if you want a thinner glaze.
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Glaze and serve the fritters
While the fritters are still warm, spoon or brush the glaze generously over the tops so it soaks into the crust.
Serve warm and enjoy within a few hours for the best crisp edges and tender centers.
Substitutions
- Honeycrisp apples -> Granny Smith apples
- Granny Smith apples stay pleasantly firm and bring a bright tart flavor that balances the sweet glaze and batter nicely. They also release less juice than some varieties, which helps keep the fritters crisp instead of soggy.
- Whole milk -> Buttermilk
- Buttermilk adds a gentle tang and extra tenderness, giving the fritter crumb a slightly softer, cake doughnut style texture. You may need a splash more buttermilk if the batter seems too stiff, since it is thicker than milk.
- Ground cinnamon -> Apple pie spice blend
- Apple pie spice blends usually include cinnamon plus warm notes like nutmeg and allspice, which make the fritters extra aromatic. Use the same amount as the cinnamon for a familiar fall flavor with just a little more depth and complexity.
Tips
- Keep the oil at the right temperature
- If the oil is too cool, the fritters absorb grease; too hot and they brown outside before cooking through.
- Dice the apples evenly
- Aim for small, even apple pieces so they cook quickly and stay nestled in the batter instead of falling out.
- Do not overcrowd the pot
- Fry only a few fritters at once so the oil temperature stays stable and the fritters develop crisp, lacy edges.
- Glaze while the fritters are warm
- Warm fritters absorb the glaze slightly, giving them a shiny finish and a sweet, delicate shell instead of a hard crust.
- Use the wire rack for best texture
- Letting the fritters drain on a rack instead of paper towels keeps their undersides from steaming and turning soggy.
Nutrition Facts *
| Energy | 284 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 4 | g |
| Carbohydrates | 58 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if my batter seems too thick or too thin?
- The batter should be thick enough to hold soft scoops, similar to a loose cookie dough. If it barely drops from the spoon, stir in a teaspoon or two of milk until it loosens slightly. If it spreads like pancake batter, fold in a tablespoon of flour at a time until it thickens.
- Why are my fritters greasy or soggy?
- Greasy fritters usually mean the oil temperature was too low or the pot was overcrowded. Make sure the oil is around 350°F before each batch and give it time to reheat between rounds. Always cool fritters on a rack so excess oil can drip away and steam can escape.
- Can I bake these fritters instead of frying?
- You can, but baked fritters will taste more like soft drop doughnuts than classic crisp fried ones. Drop scoops of batter onto a greased or lined baking sheet and bake at 375°F until golden and cooked through. Brush them with melted butter, then dip in the glaze, for more flavor and color.
- How should I store and reheat leftover fritters?
- Leftover fritters are best the same day, but you can store them loosely covered at room temperature overnight. For longer storage, keep them in an airtight container in the fridge for up to two days. Reheat briefly in a 325°F oven or air fryer to refresh the exterior before serving.
- Can I use different apple varieties in these fritters?
- Yes, you can swap Honeycrisp for Granny Smith, Pink Lady, or another firm baking apple you enjoy. Avoid very soft or mealy apples, since they can break down too much and make the batter watery.
Serving Suggestions
Warm glazed apple fritters are lovely with strong coffee, hot cider, or a scoop of vanilla ice cream for dessert.
For a fun twist, drizzle them with warm salted caramel or sprinkle with toasted pecans for extra crunch and nuttiness.
More pairings:
Reviews
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Nancy, Toronto, Canada: These turned out beautifully crisp on the outside with a tender, apple-studded center, and the cinnamon notes felt warm without overpowering. The vanilla glaze set into a delicate sheen that added just the right sweetness while still letting the apples shine.
: Happy these fritters hit that crisp-outside, tender-apple center for you, Nancy, and that the vanilla glaze set up just right! 😊
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