Amazing 2-Way apple fritter Recipe

Oh, friends, if there’s one smell that instantly screams comfort and cozy mornings, it’s the aroma of apples and cinnamon simmering together. Nothing beats that craving, right? That’s why I’m sharing my absolute go-to recipe for the best **apple fritter** you’ll ever make at home. My grandmother used to make these massive, heavenly mounds of fried dough when I was little, and I’ve taken her basic concept and made it work for my busy schedule.

This recipe is special because I’m giving you two ways to approach it! You can go full-throttle classic and make those perfectly crispy, fried apple fritters dripping with glaze, or, if you’re looking for an easy breakfast pastry shortcut, we can whip up these delicious apple fritter bites in the oven. Either way, you’re getting that rich, apple-y flavor that makes fall baking so necessary. If you love this flavor profile, you should also check out my recipe for apple cider donuts! Trust me, these are kitchen magic.

Why This Homemade Apple Fritters Recipe Works Every Time

I know you’re busy, just like me. That’s the biggest reason why I perfected this recipe—I needed **easy apple fritters** that actually tasted like they took all day! Grandma always said that good food shouldn’t be complicated, and this recipe proves it.

When you look at the texture, you’ll see why people love them. Here’s what makes these reliable:

• They come together incredibly fast, usually under 20 minutes of prep time.
• We always use fresh apples; they hold up so much better than dried ones!
• You get to choose your adventure: classic, gorgeously **crispy apple fritters** from the fryer, or a simpler baked option if that’s your speed.

If you ever want to turn this batter into a whole loaf for brunch, try looking at my dedicated apple fritter bread recipe for the best results!

Gathering Ingredients for Your Perfect Apple Fritter

You know, the secret to success in the kitchen always starts right here, with the ingredients. If you start with good, fresh components, it’s almost impossible to fail! I’ve broken down exactly what you need below so you aren’t scrambling mid-mix. If you’re prepping apples for these fritters, remember the instructions call for peeling, coring, and then chopping them up nice and fine. That small piece of prep right up front saves you headaches later.

If you’re planning to make brunch out of these, you might also love my apple cinnamon French toast recipe for variety!

For the Cinnamon Apple Fritter Batter

This is where we get all the warmth and structure for our **cinnamon apple fritters**. Don’t even think about skipping that cinnamon—it’s the backbone of this whole dessert!

• 2 large Granny Smith apples, peeled, cored, and chopped (that tart flavor is crucial!)
• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder for just enough lift
• 1 teaspoon ground cinnamon (yes, a whole teaspoon!)
• 1/4 teaspoon ground nutmeg for depth
• 1/4 teaspoon salt to balance it all out
• 1 large egg, lightly beaten
• 1/2 cup milk (whole milk works best for richness)
• 1 teaspoon vanilla extract
• Vegetable oil, for frying (or cooking spray if you’re going the baked route)

For the Simple Glazed Apple Fritters Coating

The glaze is non-negotiable, in my opinion. It sets up nicely and gives you that perfect, slightly sticky finish. We use powdered sugar as the base, but milk or apple cider is interchangeable here.

• 1 cup powdered sugar
• 2 tablespoons milk or apple cider (use cider if you want a stronger fall apple flavor!)

Step-by-Step Instructions to Make Classic Apple Fritters

Alright, here is the part where we turn our beautiful ingredients into those iconic, hot, tender **apple fritters** we’ve been dreaming about! Remember, whether you’re frying or baking, starting with properly prepped apples makes everything smoother. Keep your oil temperature in mind if you’re heading to the fryer, as that is truly the secret to crispiness!

If you’re using your batter for apple fritter bread instead, make sure you check out my dedicated loaf recipe first, but these steps will get you started on the best batch of fritters! You can always find more guides like apple fritter bread recipe on my main index.

Preparing the Apples and Mixing the Apple Fritter Batter

First things first, get those apples chopped up small—we want them nestled nicely in the batter, not huge chunks floating around. Then, we move to mixing. In your big bowl, whisk together all your dry stuff: the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Make sure that baking powder is evenly distributed; we need that lift!

In a separate, smaller bowl, lightly beat that egg, then whisk in the milk and vanilla extract. Pour the wet mixture into the dry ingredients. Now, listen closely: mix this gently! I mean it. You mix only until those dry streaks of flour just disappear. If you mix too much, you’ll develop gluten, and we are aiming for soft, not tough! Finally, gently fold in your chopped apples. See? Easy!

Cooking the Traditional Fried Apple Fritters

This is where the magic happens for those golden, craggy edges! You need your frying oil—I use vegetable oil in a deep Dutch oven—heated up to exactly 365°F (185°C). If you don’t have a thermometer, wait until a tiny drop of batter sizzles immediately and turns golden brown in about 30 seconds. Drop your batter by heaping tablespoonfuls right into the hot oil. Don’t crowd the pot; they need room to puff up!

Fry these beauties for about 2 to 3 minutes on the first side. You’ll notice them floating and turning that gorgeous deep golden color. Flip them carefully with a slotted spoon and cook the second side for another 2 to 3 minutes until they look perfect. Scoop them out quickly and let them drain on paper towels. They’ll still be warm when we glaze them!

Making the Quick Apple Fritter Glaze and Finishing

While your **fried apple fritters** are draining off that excess oil, mix up your simple glaze. This is just powdered sugar whisked together with 2 tablespoons of milk or cider. Keep whisking until it’s smooth, but if it looks like thick paste, add liquid a single teaspoon at a time until it’s pourable, not runny. You definitely want to use a good quality powdered sugar here!

You must work quickly while the fritters are still warm! Dip the tops right into the glaze or drizzle it generously all over them. As they cool down, that glaze will set up, giving you that signature sweet, slightly crunchy shell. Enjoy them while they’re still warm; that’s the best way!

Baking Your Apple Fritter Bites Alternative

Now, not every day calls for deep frying, and honestly, sometimes I just don’t want to deal with a whole pot of oil, especially on a busy weekday morning. That’s why I’m obsessed with showing you how this same amazing batter transforms into **apple fritter bites**!

The texture is completely different here—less crispy exterior, more like a tender, spiced muffin top—but the flavor is 100% of that comforting **apple fritter** goodness. This is how we sneak in a **baked apple fritters** treat when time is tight. It’s seriously a game-changer for easy breakfast pastries.

First things first: preheat your oven to 375°F (190°C). You’ll want to grease your mini muffin tin really well, or use those little paper liners if you prefer zero cleanup later. Trust me, dealing with sticky batter coming out of a mini muffin pan liner is way easier than scraping burnt edges!

Instead of dolloping tablespoonfuls of batter like we did for frying, we only want about a rounded teaspoonful of batter per cup. We’re aiming for mini structures here, remember? The baking time is quick—usually just 12 to 15 minutes. You’ll know they are done when they look lightly golden brown and spring back softly when you touch them.

Once the **apple fritter bites** cool down just a tiny bit, they are ready for that same delicious glaze we made earlier. If you want to lean into that apple flavor even more, remember you can use apple cider in the glaze instead of plain milk! It makes them an amazing, quick fall apple treat that feels way more special than just making muffins. For even more baked goodness, check out my recipe for apple cider donuts!

Tips for Perfect Crispy Apple Fritters

Okay, so you’ve made the batter, and maybe you’ve gone the traditional route and are ready to fry. Getting that perfect, craggy, crispy exterior that holds up beautifully under the glaze is really about timing and temperature confidence. This is where I rely on what Grandma taught me about controlling the chaos of hot oil while making our **apple fritters**!

Forget what the recipe says about just eyeballin’ it—if you want truly **crispy apple fritters**, you need a thermometer. If the oil isn’t hot enough, the batter soaks it up like a sponge, and you end up with soggy, greasy donuts instead of tender treats. Seriously, invest in a candy/deep-fry thermometer; it’s worth its weight in gold for baking consistency.

Here are the things I absolutely never skip:

• Apples Matter: Stick to Granny Smith or Honeycrisp. Softer apples, like McIntosh, tend to break down too much in the heat and can make your batter a little too wet, which absolutely leads to a soggy middle. We need structure!
• Oil Management: If you’re making a big batch, keep an eye on the temperature. Adding cold batter drops the oil temperature fast. If you notice the frying pace slowing down or the color staying pale, give the oil a few minutes to climb back up to that sweet spot of 365°F before dropping the next batch in.
• Don’t Overmix the Batter (Again!): I know I mentioned this before, but it bears repeating for crispy success. If the batter looks too smooth, you’ve ruined the air pockets needed for that light, airy center. Lumpy batter equals fluffy fritters.

If you happen to be experimenting with making a huge batch for a gathering and are worried about texture later, you should look into adapting this recipe for apple fritter bread, as loaves tend to hold moisture differently during storage. But for fresh, hot fritters? Follow those temperature cues, and you’ll have a winner every time!

Variations: From Apple Fritter Bread to Mini Apple Fritters

One of the things I absolutely love about a good base recipe is how versatile it becomes. We’ve mastered the classic **apple fritter**, but what if you need something snackable for the kids’ lunchboxes, or maybe a whole loaf for a weekend brunch? Because I hate seeing perfectly good batter go to waste, I always experiment with different formats!

Since our batter is so wonderfully thick—thanks to those chopped apples holding everything together—it adapts really well to molding or baking in different vessels. It makes the absolute best easy breakfast pastries no matter what shape you choose.

When You Need Apple Fritter Bread

Let’s talk large format! If you are craving that sweet, spiced loaf texture, I highly recommend checking out my full, detailed recipe for moist cinnamon swirl apple bread. Baking it in an actual bread pan changes the ratios a bit because it needs more structure to support that height during the long bake time it requires.

However, if you just want to use *this* batter in a standard 9×5-inch loaf pan, you can certainly try it! Just know that because the batter is denser due to being fried-fritter-ready, you’ll need to bake it low and slow—maybe 350°F (175°C)—for about 45 to 55 minutes. You absolutely must test it deep in the middle with a skewer, and be prepared that the texture will be a little different than a true bread; it’ll be denser, closer to a giant, soft apple cake.

Making Mini Apple Fritters

If you loved the baked version but wanted something even smaller than the ‘bites’ we discussed, making **mini apple fritters** is just super simple, fast adaptation! This is perfect when you’re serving these alongside a huge spread of other **fall apple treats** and you want smaller portions.

Instead of using a teaspoon of batter like we did for the miniature bites, you can use a small cookie scoop or even just half a teaspoon of batter when dropping them into the frier. Because they are so small, the cooking time drops dramatically! They might only need 90 seconds per side in the hot oil. They puff up almost instantly. Be super careful when flipping them, though, because they are delicate!

Since these cook so fast, they are still piping hot when they come out, which means they soak up the glaze beautifully—especially if you use that tangy **cider glaze recipe** variation we talked about! This is truly the quickest way to get that amazing experience we associate with homemade **apple fritters**!

Serving Suggestions for Your Apple Fritter Dessert

You’ve made them—whether they are golden, crispy **fried apple fritters** or the wonderfully tender baked bites—and now comes the best part: eating them! I always believe that how you serve a treat makes it feel extra special, even if it’s just for a Tuesday night dessert. These fritters are flexible enough to be served for a cozy morning, a lovely brunch table, or as a warm end to dinner.

When you’re planning out your spread of **fall apple treats**, think about textures and temperatures. The slight warmth of the fritter against a cool topping is just divine!

Here are my favorite ways to present these gems:

• Morning Coffee Companion: Honestly, these make the absolute best **easy breakfast pastries**. They are perfect split in half and served alongside a strong cup of black coffee. The sweetness of the glaze cuts right through the coffee bitterness.
• The Ice Cream Delight: For a full-blown **apple fritter dessert**, you have to try serving them warm with a big scoop of vanilla bean ice cream. Some people dust them with powdered sugar instead of the glaze if they are going this route, but I prefer the contrast! The hot fritter melts that cold ice cream just enough.
• The Cider Pairing: If you made the **cider glaze recipe** variation, lean into that flavor! Serve these fritters alongside a mug of hot, spiced cider. It doubles down on that cozy, warm spice vibe that makes autumn feel like home. You can grab my favorite recipe for spiced apple cider if you need the perfect warm drink pairing.

Whatever you choose, make sure you serve these babies fresh. They are at their peak texture right after the glaze sets!

Storing and Reheating Glazed Apple Fritters

Okay, let’s talk reality for a minute. As much as I wish these **glazed apple fritters** magically disappeared moments after getting out of the oil or the oven, sometimes you have leftovers. And that’s okay! The goal here is to make sure that second-day fritter tastes as close to fresh-out-of-the-kitchen magic as possible, especially the traditionally fried ones.

The biggest enemy of a perfect fritter is moisture loss on the inside *and* making the outside soggy from the glaze. It’s a delicate balance, but totally manageable if you follow my advice.

If you’re looking for recipe ideas for leftover cooked apples or maybe a different way to use them up, I have a great guide for my easy baked apples with cinnamon oat crumble that uses up extras beautifully!

Storage Strategy: Room Temp vs. Refrigerator

For the best texture, I always recommend storing your **homemade apple fritters** at room temperature for up to two days. Seriously, resist the urge to automatically toss them in the fridge! Refrigeration tends to dry out the cakey parts and can make the glaze turn hard or weepy. If you have **fried apple fritters**, store them in a large, breathable container lined with a paper towel to absorb any lingering condensation. If you seal them tightly, the steam gets trapped, and you lose that little bit of crisp you worked so hard for.

If it’s super humid where you live, or you know you need them to last longer than 48 hours, you can chill them, but be prepared that you absolutely need to reheat them properly to revive them.

Reheating for That Fresh-Made Crispness

This is the crucial step for rejuvenating leftovers. You want to revive the heat in the center without turning the outside into a chewy mess. Unless you made the **apple fritter bites**, which are fine in the microwave for about 10 seconds, you need lower heat.

The Oven/Air Fryer Method (Highly Recommended): This is my keeper method for treating leftovers right. Preheat your oven to a very low 300°F (150°C). Place the fritters in a single layer on a baking sheet (you can skip the paper towel for reheating). Warm them for just 5 to 8 minutes. This gently heats the apple inside and slightly crisps up the exterior crust without burning that sugar glaze. If you have an air fryer, even better! A minute or two at 325°F usually works wonders.

Don’t even bother with the microwave unless you plan to eat it immediately! Microwaved fritters go from okay to rubbery in about 20 seconds flat. I’ve learned that lesson the hard way so you don’t have to!

Frequently Asked Questions About Apple Fritters

I always get so many great questions when I post this recipe because everyone wants their **apple fritter** to be perfect! It’s natural to wonder about the best apples or whether you can skip the frying part. I’ve pulled together the most common queries I get here so you can bake (or fry!) with total confidence. These tips help ensure what you make is one of those top-tier **easy breakfast pastries**!

What is the best apple to use for apple fritters recipe?

If you take anything away from my grandmother’s wisdom, let it be this: the apple selection matters! You really want an apple that is firm and just a little bit tart, because baking them softens them up beautifully without them turning to total mush. My number one favorite for the classic **apple fritters recipe** is Granny Smith. They hold their shape nicely and the tartness cuts through the sweetness of the batter and the glaze so perfectly.

If you can find Honeycrisp, those are fantastic too because they’re both sweet and incredibly crisp to chop. Just steer clear of really soft apples like Red Delicious for this one; they tend to disappear completely when cooked, and we want visible, tender apple chunks in every bite!

Can I make these apple fritter bites ahead of time?

You can definitely do some of the work ahead of time, but you have to be smart about the glaze. If you make the batter, you can mix it up and keep it covered in the fridge for maybe up to 12 hours. Just pull it out 15 minutes before you want to cook so the cold doesn’t shock your oil or oven!

However, if you make the **apple fritter bites** or the **glazed apple fritters** completely and then try to save them, the glaze can get sticky or weep a little. My recommendation is to cook them fully, let them cool completely (if they are fried) or cool just until warm (if they are baked), and store them plain. Whip up the glaze fresh right before serving or just before you reheat them. That way, they look and taste brand new!

How do I get the cider glaze recipe flavor stronger?

Oh, yes, if you’re leaning into that fall vibe, you want that hint of apple cider in the glaze to really shine through! That’s how you turn a simple glaze into a fantastic **cider glaze recipe** variation. The easiest trick, which I often do when I’m not rushing, is to let your cider simmer gently on the stovetop for about five minutes before you use it in the glaze.

Just pour the liquid you need (say, 3 tablespoons) into a tiny saucepan and let it bubble softly until it reduces by about a quarter. This concentrates the apple flavor beautifully without adding extra liquid to your powdered sugar, which is important to keep the glaze thick enough to stick. If you don’t want to reduce it, you can also try substituting a tiny bit of the milk with some concentrated apple juice, but reducing the cider itself usually gives you the cleanest, strongest flavor!

Once you master these, you might want to check out my recipe for coffee cake recipe next—it’s another great companion for your morning coffee!

Nutritional Snapshot of Your Apple Fritter Treat

Okay, let’s briefly talk about the numbers, because I know some of you like to keep track! When we look at the nutrition breakdown, it’s really important to remember that this recipe gives us two paths, and the numbers change drastically depending on which one you choose. For this chart, I’ve calculated the estimates based on the classic, delicious **fried apple fritters**—because that’s the indulgent version we all secretly love!

If you went the route of the baked **apple fritter bites**, your numbers for fat and calories will be significantly lower, so keep that flexibility in mind! These estimates are purely to give you a general idea, not a strict guarantee, since factors like your exact apple size and the amount of oil absorbed make a difference.

Here is the general snapshot assuming one standard fried fritter:

• Serving Size: 1 fritter (fried)
• Calories: 250
• Sugar: 18g
• Fat: 14g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Protein: 3g

See? It’s a real treat! That sugar content comes mostly from the lovely glaze we drizzle on top. If you are craving a lighter option next time, remember that using the **cider glaze recipe** or skipping the glaze altogether are your best bets for cutting down the sweetness. But honestly, when you’re making homemade **apple fritters**, you deserve the full experience at least some of the time!

Share Your Homemade Apple Fritters Creations

You know, when I first started sharing recipes here, it was really just about bringing the joy I felt back into my own kitchen. My grandmother always said that making food for people is one of the greatest acts of love, and that love only grows when you share the result! Now that you’ve conquered the crispy edges of the classic **apple fritter** or successfully baked a batch of those easy **apple fritter bites**, the best part for me is hearing how it went for you.

Seriously, I want to see the evidence! Did you go for the traditional fry or the simple bake? Did you use milk or that tangy apple cider in your glaze? Don’t be shy—tell me all about it! Drop a comment below letting me know how your **homemade apple fritters** turned out. Did your kids love the mini shapes? Did you get that perfect golden color?

We are building a community here focused on joyful, real-life cooking, and your feedback helps everyone else who might be nervous about frying oil or trying a new recipe for the first time. Your success stories give me the energy to keep digging into those old recipe cards!

If you made these and took a picture—maybe stacked high on a platter ready for brunch—please share it! Tag me on social media, or just leave a review right here on the recipe card. I promise I read every single comment! Thanks again for welcoming my kitchen creations into yours. You can always find more of our simple, tried-and-true recipes over on my main blog index when you’re ready for your next kitchen adventure!

Print