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Apple Fritters

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Fried and glazed to perfection, these Apple Fritters are here to get you ready for Fall! They’re wonderfully sweet, spiced with just the right amount of cinnamon, and rich with fresh apple flavor.

A large batch of apple fritters are spread out on a wire cooling rack that has parchment paper underneath it.

Pumpkin always gets so much attention during the Fall, and I get why… But apples are first because September marks the start of apple season!

As much as I love that pumpkin spice flavor, the warm and cozy feeling I get from desserts like these apple fritters just can’t be beat.

The consistency of these fritters is also downright delicious, and could go toe to toe with any donut shop.

Each bite is perfect since the outside is crunchy from being fried, while the inside is still SO warm, soft and fluffy. And when you get a good amount of fresh spiced apples in the mix, too? Swoon!

And no fritter would ever be complete without a little (or a lot) of glaze on top.

It’s made with just three ingredients and is the perfect final touch for these indulgent breakfast treats.

Oh, and by breakfast, I really mean any time of day. After all, have you ever enjoyed a late night apple fritter with a glass of wine? It’s blissful.

Fritters are stacked on top of one another on a white plate.

What you’ll need for apple fritters

The apple fritters call for:

  • Flour – All-purpose should do the trick.
  • Sugar – All you need is white granulated sugar.
  • Baking powder – This will help the dough stay nice and fluffy!
  • Cinnamon – If you really want this flavor to stand out, you can toss in an extra sprinkle.
  • Salt – Just a teaspoon will do.
  • Eggs – They can be room temperature or cold.
  • Milk – Whole milk works best.
  • Apples – I like to use Granny Smith apples, as they’re sour enough to balance out all the sweetness.
  • Canola oil – This works best for frying.

For the glaze, you’ll need:

  • Powdered sugar – This can NOT be substituted with any other sugar.
  • Vanilla – This will help enhance both the sweetness and the overall depth of flavor.
  • Milk – Water can be substituted if you’d prefer.
Several glazed fritters are placed on a white plate.

Could I substitute a different variety of apples?

Yes, honey crisp apples are delicious in this as well.  They are the right texture and are a bit sweeter than the Granny Smith.

Could I substitute whole wheat flour?

You could easily substitute up to half of the flour.  So ½ cup of whole wheat flour and ½ cup of all-purpose flour.

An apple fritter has been broken in half and placed on a wooden surface.

Could I use water instead of milk in the glaze?

Yes, just substitute the same amount. It will make a slightly thinner glaze.

Could I substitute a different kind of fruit?

Yes, blueberries or peaches are really nice substitutions. Just use 1-2 cups of diced fruit in place of the apples.

Cooling fritters on a wire rack are placed next to a white plate with fritters.

Could I use brown sugar instead of white in the dough for these apple fritters?

Yes, just use the same amount.

Do I have to fry them?

Yes! The best things in life are fried ;)

Fritters are frying in hot canola oil.

My love for spiced apple desserts runs deep!

Apple Cinnamon Swirl Bread

Apple Cinnamon Cream Cheese Roll-Ups

Rustic Apple Pie

Salted Caramel Apple Tarts

Apple Dump Cake

Apple Fritters

Fried and glazed to perfection, these Apple Fritters are here to get you ready for Fall!
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 10 fritters
Author: Julie Chiou
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For the apple fritters:

  • 1 cup flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • cup milk
  • 2 Granny Smith apples, peeled, cored, diced into ¼ inch pieces (2-3 cups)
  • 3-4 cups Canola oil

For the glaze:

  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla
  • 3 tablespoons milk
  • Optional garnish: powdered sugar

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.



  • Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Set this aside.
  • In a separate small bowl, gently beat the eggs and milk together. Pour this into the dry mixture and stir until just combined. Stir in the apple pieces.
  • Heat the oil in a large pot to 375 °F. (I cannot stress this enough – don’t overheat the oil or the fritters will fry SO quickly and the outside and leave the inside gooey and uncooked.)
  • Drop the batter (try to flatten it out as you pour) by heaping spoonful into the hot oil. Depending on the thickness of your batter, you may want to flatten it out a little, so the fritter is not too thick. Allow to come to a golden brown (about 2 minutes) flip it and brown the other side. Do not crowd the pan.
  • Remove each fritter as it is golden brown all over, to a plate lined with paper towels or a baking rack over a cookie sheet.
  • Prepare the glaze by mixing together the powdered sugar, vanilla, and milk. You may want to add more or less milk than required to achieve your perfect consistency.
  • Dip or drizzle glaze over each apple fritter then allow them to cool a bit.

Recipe Notes

The apple fritters really are best fresh and it’s unlikely that you’ll have any leftovers. But if you do, store apple fritters in an airtight container.  They will keep for 2 days at room temperature, up to 7 days in the fridge, or up to 2 months in the freezer. You can eat them after bring stored but they are really at their best right after being cooked!


Serving: 1 fritter | Calories: 418 kcal | Carbohydrates: 37 g | Protein: 3 g | Fat: 29 g | Saturated Fat: 3 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 18 g | Trans Fat: 1 g | Cholesterol: 34 mg | Sodium: 162 mg | Potassium: 83 mg | Fiber: 1 g | Sugar: 26 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Breakfast/Brunch, Dessert
Cuisine: American
Keyword: deep fried, fried dessert
Recipe Rating

Mary Jo

Thursday 7th of October 2021

This has to be my husbands favorite item at the donut shop but it seems they never have enough apple in them for him. These he said are the best he ever ate. AND I can make them smaller. The ones at the donut shop are so large! This recipe is a great addition to our fall menu. THANK YOU