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Apple Fritters

Apple fritters made with a thick cinnamon batter and juicy diced apples, fried until deeply golden and crisp on the outside. Finished with a quick vanilla glaze that drizzles over warm fritters for a glossy, sweet coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple fritter batter
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 2 eggs
  • 0.75 cup whole milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 cup apples, peeled and finely diced
  • Vegetable oil for frying
Vanilla glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt in a bowl until evenly combined with no visible spice lumps.
  2. Make sure the mixture looks uniform in color, with spices evenly streaked through the flour.
Make batter
  1. Whisk eggs, whole milk, melted butter, and vanilla extract in a separate bowl until smooth and glossy.
  2. Fold the wet mixture into the dry ingredients just until combined, stopping as soon as no dry flour remains.
  3. Fold in apples, then pause to check the batter is thick and spoonable, not runny.
Fry and glaze
  1. Heat 2 to 3 inches of vegetable oil to 375F in a cast iron skillet until it sizzles vigorously around a test drop of batter.
  2. Drop 1/4 cup portions of batter into the oil and fry 2 to 3 minutes per side until deeply golden and visibly set in the center.
  3. Transfer fritters to a sheet pan lined with paper towels to drain, watching for bubbling to stop and the sheen to dull slightly.
  4. While warm, whisk powdered sugar, milk, and vanilla until smooth, then drizzle generously over the fritters so the glaze sinks into ridges.

Notes

Pro tip: keep the oil near 375F—if it dips, the fritters turn greasy; if it climbs, they brown before the centers set. Store leftovers covered in the refrigerator up to 2 days; rewarm in a 350F oven for 5–8 minutes to re-crisp. Freezing is not recommended because the apple texture softens after thawing. For a dairy-light option, use lactose-free milk and replace butter with a 1:1 dairy-free baking stick that melts.