Tender Apple Fritters Delight (Printer-Friendly)

Golden fried apple chunks in spiced batter, topped with a smooth vanilla glaze.

# What You’ll Need:

→ Apples

01 - 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped (about 2 cups)

→ Batter

02 - 2 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 2 large eggs
09 - 2/3 cup whole milk
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ For Frying

12 - Vegetable oil, about 4 cups

→ Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
02 - In a separate bowl, beat eggs, then whisk in milk, melted butter, and vanilla extract.
03 - Pour the wet ingredients into the dry ingredients and stir until just combined, avoiding overmixing.
04 - Gently fold the chopped apples into the batter.
05 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C).
06 - Drop heaping tablespoons of batter into the hot oil, frying 3–4 fritters at a time without overcrowding the pan.
07 - Fry for 2–3 minutes per side until golden brown and cooked through. Remove with a slotted spoon onto paper towels.
08 - Whisk powdered sugar, milk, and vanilla extract together until smooth.
09 - While fritters remain slightly warm, dip or drizzle with glaze and let set before serving.

# Expert Advice:

01 -
  • They're impossibly tender inside with a crispy exterior that stays crunchy even after the glaze sets.
  • The whole recipe takes less than an hour, so you can go from craving to eating in a single coffee break.
  • That light spice blend makes them feel fancy without requiring anything exotic or hard to find.
02 -
  • Don't overmix the batter—it's the number one way fritters become dense and tough instead of tender and light, so stir just until combined and call it done.
  • Oil temperature is everything; 350°F is the sweet spot where the outside crisps before the inside overcooks, so use a thermometer and trust it more than your instincts.
  • Fresh apples matter—soft or mealy apples turn to mush and disappear into the batter, while firm apples stay intact and give you actual apple in every bite.
03 -
  • Keep the batter cold until you fry it by prepping ingredients in advance and mixing just before frying; a cold batter sets faster in hot oil and puffs better.
  • If you want to experiment, a tiny pinch of ground ginger or cardamom adds intrigue without changing the fundamental character of the recipe.
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