Apple Fritters

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These homemade Apple Fritters are packed with tender cinnamon apples, wrapped in a fluffy yeasted dough, then fried until golden brown and finished with a sweet vanilla glaze. They’re one of my favorite fall treats to make when apples are in season because they’re warm, cozy, and loaded with apple flavor in every bite. Serve them for breakfast, brunch, dessert, or an afternoon snack with a hot cup of coffee.

 

Table of Contents

A Few Apple Fritter Basics

Before we dive deep into this recipe, I thought I would address some elementary things we need to begin:

Are Apple Fritters Donuts?

While Apple Fritters aren’t your typical cake or yeasted donut, they are certainly donuts! I use a yeasted donut dough, fill it with cooked and sweetened cinnamon apples, form it into fritters and give them a quick fry in my dutch oven on the stove. Finish it off with a quick powdered sugar-vanilla glaze and voila! The perfect homemade apple fritter. I’m on board with anything fried, but these are seriously next level.

Should I Cook the Apples?

While older, more traditional apple fritter recipes call for raw apples, I don’t like using them. They don’t stay in the fritter very well, and they stay crunchy even after being fried. Hard pass. I like to cook mine first with some cinnamon sugar, then form my fritters, then fry.

The Best Apples for Apple Fritters

With any baked good, I always recommend Granny Smith apples (the green ones at the store). They are tart, hold their shape, and have a great texture after baking. I suggest using them for apple pie, apple crisp, and apple cake too. They are the best.

Ingredients Notes

Just a few basic ingredients come together to make these old-fashioned apple fritters. Here’s what you need:

• Bread flour – For that perfect, slightly chewy texture.
• Warm milk – Helps activate the yeast.
• Active dry yeast – The key to fluffy dough.
• Granulated sugar – Adds a touch of sweetness to the dough.
• Butter – Melted and cooled to keep the dough soft.
• Granny Smith apple – Peeled and chopped for that tart apple flavor.
• Cinnamon sugar – For cooking the apples to apple pie-like perfection.
• Vegetable oil – For frying the fritters to a deep golden brown.
• Powdered sugar glaze – A simple mix of powdered sugar, whole milk, vanilla extract, and melted butter to drizzle on top.

How to Make Apple Fritters

Any homemade donut is a labor of love. My homemade apple fritters are no exception! But, Mama, will they be worth it! There is nothing hard about this recipe; it just takes time. Also, be prepared for your house to smell like fried food for a good 24 hours. It’s totally normal.

See my tips for getting rid of that fry smell below. For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step-by-step instructions for making the best apple fritters:

Step 1: Make the Yeasted Donut Dough

If you’ve ever made cinnamon rolls or homemade bread before, you can make this dough. The methods are all extremely similar. Proof the yeast in warm milk and a little granulated sugar. Set it aside to proof and then add in the remaining sugar, melted butter, bread flour, and salt.

What to look for: Your dough should come together on the dough hook, the bowl should be mostly clean, and the dough itself should be smooth and feel tacky but not sticky enough to leave a residue on your hands. Set this aside to rise.

Step 2: Cook the Apples

While the dough is rising, peel and dice one large Granny Smith apple. Cook in a little butter with some sugar and cinnamon until the apple pieces are mostly tender.

What to look for: apples should still hold their shape, but be mostly soft. You want them to hold together in the actual apple fritter after it’s been fried.

Step 3: Form the Apple Fritters

Flour a clean work surface and roll the dough somewhere between a rough rectangle and oval. Spread cooked apples onto 2/3rds of the rolled dough. Fold it into thirds to create three layers. Press the stack together gently.

Step 4: The Donut Shop Secret for Making the Perfect Apple Fritter

I know this seems like a weird step, but it’s what gives the fritters that signature look. Using a sharp knife or bench scraper, cut the filled dough into small 1/2 inch pieces. Then press those pieces into a log to try to stick them back together. I know it seems counterintuitive to cut it all apart and then stick it back together, but this is where the magic happens! I promise it will all make sense in the end.

Once your log has formed, cut it into 8 equal portions. Press each fritter together so it won’t fall apart in the fryer. Set aside for 15-20 minutes to rise slightly while the oil heats up.

Step 5: Fry the Fritters

Add vegetable oil or canola oil to a deep, heavy-bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat the oil over medium-high heat to get the oil to hold steady at 375° F. Anywhere between 360° and 380° F is fine, but keep in mind the oil temperature will go down with the addition of the fritters, and you will have to adjust. Add two or three donuts to the hot oil and fry for 1 minute per side. Remove fried apple fritters from the oil with a slotted spoon and drain on paper towels.

What to look for: Apple Fritters are done when they float to the top and are a deep golden brown color on both sides.

Step 6: Finish with a Glaze

Whisk all the ingredients for the glaze together, adding more milk as needed to get the consistency you want. Dip the tops of the warm apple fritters into the glaze and place them onto a wire rack to let them drip. Enjoy warm or at room temperature.

Pro Tip: Keep in mind, the warmer the donut when you dip it in the glaze, the less white the glaze will appear. If you want the glaze to be more obvious, dip them when they are warm to the touch and easy to handle, not hot.

Tools You’ll Need

You don’t need any special equipment to make these apple fritters, but a few basic kitchen tools will make the process easier and help you get that crispy, golden finish. Here’s what I use:

• Mixing bowls – I use a set of mixing bowls to combine the batter and apple mixture without making a mess. Having a few different sizes makes it easier to keep wet and dry ingredients separate until I’m ready to mix everything together.
• Rolling pin – This helps me gently flatten the dough so the apple pieces distribute evenly and the fritters cook consistently.
• Candy thermometer – I always rely on a candy thermometer when frying so the oil stays at the right temperature. This is key for getting golden, crisp fritters without them turning greasy or undercooked.
• Bench scraper – I use a bench scraper to portion and handle the sticky dough more easily.

Tips for Success

Here are a few simple tips to help you get the best results when making apple fritters at home. These small adjustments can make a big difference in texture, flavor, and overall success.

• Don’t skip cooking the apples first – Pre-cooking the apples with a little sugar and cinnamon keeps them soft and flavorful. It also helps them blend into the dough better instead of staying crunchy or falling out while frying.
• Keep your dough lightly floured, not dry – When I roll out and handle the dough using a rolling pin, I dust just enough flour to prevent sticking. Too much flour can make the fritters dense instead of light and tender.
• Use a bench scraper for cleaner shaping – The dough can get sticky, so a bench scraper helps me cut, lift, and stack it without overworking it. This keeps the texture soft and prevents tough fritters.
• Watch your oil temperature closely – A candy thermometer is key here. I keep the oil steady around 360–380°F so the fritters cook through evenly without burning on the outside or absorbing too much oil.
• Don’t overcrowd the pot – Fry just a few fritters at a time so the oil temperature doesn’t drop too fast. Overcrowding leads to greasy, uneven cooking.
• Glaze while slightly warm, not hot – Let the fritters cool just a bit before dipping so the glaze sticks properly. If they’re too hot, the glaze melts off instead of setting nicely.

Removing that Fry Smell From Your House

If the smell of fried foods is preventing you from making anything fried (kettle chips, pumpkin donuts, fries) – never fear! I am here! A big reason the smell lingers is that the oil is still around. Here is how I get rid of that fried smell as fast as I can:

1. After I’m done frying, I keep the hot oil in the Dutch oven or pot I used, covered with a lid, to cool completely to room temperature.
2. During this time, I will wash any utensils, dishes, the counter, and the stove that had oil on them. I will also open a window or two if it’s not too cold outside.
3. Once the oil is at room temperature, I use a funnel and pour it into a sealable plastic container. (Not plastic bags, an actual container.) I will typically use a full 48-oz bottle of oil for frying, so I will pour the used oil back into that same container. Seal with the lid tightly.
4. Some people keep this oil as their frying oil, but I don’t eat fried food enough to keep it, so I usually just toss it.
5. Wash the pot 2-3 times to get rid of all the oil and any greasy residue.
6. Voila! A non-stinky house! It really does come down to getting rid of that oil as soon as possible.

What to Serve With Apple Fritters

Apple fritters are best served warm, fresh from the glaze, but they pair really well with a few simple sides and drinks that balance their sweetness.

• Salted Caramel Sauce – Drizzle over warm fritters for a rich, buttery sweetness that pairs perfectly with the apple and cinnamon.
• Cinnamon Roll Syrup – Adds a cozy, bakery-style flavor that makes the fritters taste like fresh cinnamon rolls.
• Crockpot Hot Chocolate – A warm, creamy drink that balances the crisp, fried texture of the fritters.
• Mexican Hot Chocolate – Spiced chocolate with a hint of cinnamon and heat that complements the sweetness of the fritters.
• Bacon – The salty, savory crunch is a great contrast to the soft, sweet apple fritters.
• Irish Coffee – A smooth, slightly boozy coffee drink that works well for an adult brunch or dessert pairing.

Storing and Reheating

Just like store-bought donuts, the homemade versions don’t taste very good the next day and are better eaten fresh within 18 hours of making them.

If you are going to store them, make sure they are on a plate or in a box, gently covered with foil or plastic wrap, or in an airtight container.

You can absolutely reheat in the microwave for 10 seconds to bring a little life back to them the next day, but we would highly recommend enjoying them immediately.

FAQs

Variations

• Honeycrisp apples – Swap Granny Smiths for honeycrisp for a sweeter bite.
• Brown sugar – Add a bit to the apple filling for a richer flavor.
• Oil – Try frying in peanut oil for a higher smoke point.
• Zucchini fritters – Feeling adventurous? Swap apples for zucchini for a savory version.
• Air fry – Looking for a healthier option? Air fry instead of deep frying.

More Apple Recipes to Try!

‘Tis the season for all things apple! Here are a few tasty options my readers love:

• Old Fashioned Apple Cake
• Apple Pie
• Oven Dried Apples
• Apple Oatmeal Cookies (with brown butter frosting)
• Apple Turnovers
• Homemade Apple Cider

Be sure to check out my full apple recipe archive for salad, snack, dinner, and dessert options that are all perfect for Fall! Anyways, I hope you LOVE this recipe and enjoy some amazing and fresh Apple Fritters at home this season.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.