Apple Fritters
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These homemade Apple Fritters are an irresistible treat that tastes like a trip to your favorite bakery. With tender chunks of fresh apple tucked into a perfectly fried dough, you’re going to love every single bite. Serve them warm for brunch or enjoy one with an afternoon coffee. These apple fritters are your new favorite apple recipe.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Homemade Apple Fritters
- Apple Fritters FAQ
- More Apple Recipes
I still remember the first time I made these apple fritters. The whole house filled with the scent of cinnamon and frying dough, and my kids couldn’t wait to grab one (or three) while they were still warm. The first bite sealed it: crispy edges, soft apple-filled center, and a shiny glaze that made them look like they came straight out of a bakery case. They’re a little nostalgic, a little indulgent, and just about the most comforting thing you can fry up on a cool fall morning. If you’re craving something homemade and a little special, this is the one to try!
Here’s Why You’ll Love This Recipe
- These apple fritters taste just like the kind you’d find at a bakery, fried to a perfect golden crisp right on your stovetop.
- Every bite is filled with fresh chopped apple, giving them a rich, fruity flavor that feels like fall.
- The contrast of a soft, fluffy interior with a crisp, golden outside makes them incredibly satisfying.
- The simple vanilla glaze adds just the right touch of sweetness.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Granulated sugar: Helps activate the yeast and adds just a touch of sweetness to the dough.
- Warm water: Around 105°F is perfect to dissolve the yeast without killing it.
- Dry active yeast: Gives the fritters their airy, light texture. Make sure it’s fresh and active!
- Milk: Any kind will work. Adds richness and moisture to the dough and the glaze.
- Unsalted butter: If you use salted butter, omit the Kosher salt.
- Egg: Binds the dough and contributes to a soft texture.
- All-purpose flour: Bread flour will also work, if that’s what you have.
- Ground cinnamon: Freshly ground cinnamon tastes the best! Keep some cinnamon sticks around if you really want to maximize flavor.
- Kosher salt: Do not substitute table salt. The measurements are completely different.
- Apple: A medium Honeycrisp is perfect. Make sure it is peeled, cored, and finely chopped.
- Powdered sugar: Whisked into a smooth glaze that coats each fritter.
- Vanilla extract: Adds warm, aromatic flavor to the glaze.
- Vegetable oil: Neutral-tasting and perfect for frying. You’ll want about 2 inches of oil in your pot.
In Photos: How To Make Homemade Apple Fritters
Step 1: Activate the yeast
In a large bowl, combine the granulated sugar and warm water. Sprinkle the yeast over the top and let it dissolve. Wait about 5 minutes. The mixture should be slightly foamy on top.
Step 2: Make the dough
Stir in the milk, melted butter, and egg. Add flour, cinnamon, and salt. Mix until a sticky dough forms, then knead until smooth and elastic (about 2 minutes).
Step 3: First rise
Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
Step 4: Add apples and shape
Punch down the dough and knead in the chopped apples. Divide into 12 equal portions. Roughly chop and shape each portion into a disc. Place each one on a square of parchment on a sheet pan.
Step 5: Second rise
Cover the pan loosely with greased plastic wrap and let the fritters rise again until doubled, about 1 hour.
Step 6: Fry
Heat oil in a large pot to 325–375°F. Fry a few fritters at a time, removing parchment as they cook. Fry until golden on each side. Drain on paper towels.
Step 7: Glaze
Whisk powdered sugar, milk, and vanilla together until smooth. Dip each fritter once it’s cool enough to handle.
Helpful Tips and Tricks
- Use a slotted spoon to place and remove fritters from the oil gently.
- Keep your oil at a steady temperature for even browning.
- Let fritters cool slightly before glazing! If they are too hot, the glaze will melt right off.
- If your dough is very sticky, lightly flour your hands when shaping.
- These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days.
Apple Fritters FAQ
Yes! You can skip the blooming step and mix it right in with the flour. Rise times may be slightly shorter.
Honeycrisp is an excellent option for its sweetness and firmness, but Granny Smith or Pink Lady also work well.
Highly recommended. Keeping your oil between 325–375°F ensures even cooking and prevents greasy fritters.
This recipe is designed for frying, and baking won’t give the same crisp texture.
More Apple Recipes
Apple Fritters
Ingredients
- 2 tablespoons granulated sugar
- 1/4 cup warm water, approx. 105 degrees F
- 2 teaspoons dry active yeast
- 1/3 cup milk, any kind
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 medium apple, peeled, cored, and finely chopped (I used Honeycrisp)
- 2 cups powdered sugar
- 1/4 cup milk, any kind
- 1 teaspoon vanilla extract
- Additionally: about 2 inches of oil, I use vegetable oil in a large pot
Instructions
- Place the sugar in a large bowl and pour the warm water on top.
- Sprinkle the yeast over the surface of the water and allow it to dissolve (approx. 5 minutes).
- Stir in the milk, melted butter, and egg until incorporated.
- Add the flour, cinnamon, and salt, mixing together until a sticky dough forms.
- Knead the dough until smooth and elastic (approx. 2 minutes).
- Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubled in bulk (approx. 1 hour).
- Punch down the dough and knead/chop in the apple until incorporated, then divide the dough into 12 equal portions.
- Chop each portion, forming it into a rough disc shape, then place each uncooked apple fritter on a square of parchment on a sheet pan.
- Cover the pan lightly with a lightly greased sheet of plastic wrap and allow the fritters to rise and double a second time (approx. 1 hour).
- Heat a large pot of about 2 inches of oil to between 325 and 375 degrees F.
- Gently place a few fritters at a time in the hot oil, removing the parchment squares as the fritters fry.
- Fry until golden on each side, then drain on paper towels.
- Stir the powdered sugar, milk, and vanilla together until smooth.
- Dip each fritter in the glaze when cool enough to handle.
