These Easy Homemade Apple Fritters are packed full of fresh apples, easy to make with simple ingredients, and can be ready in just 30 minutes! They're destined to be a new family favorite!
Here's a super quickie for you all! These Easy Homemade Apple Fritters were are spur of the "I really want some fritters," moment, kind of delicious creation and they were sooo tasty I had to share!
I originally found and shared a recipe from the super talented I Am Baker and over time (and many many delicious fritters), have adapted it to a fritter recipe that we absolutely love.
- Apples - Honeycrisp are a favorite (mainly because they are just an overall favorite apple) but Granny Smith is also great in this recipe. An apple that's more crisp and tart will work best.
- Lemon Juice - This helps to keep the apples from browning after they've been diced, but also helps highlight the acidity.
- Flour, Baking Soda, and Sugar- You can use all purpose or a gluten free flour or nut flour. We have not made these with whole wheat flour.
- Eggs, Milk, Butter - We usually use 2% milk but you can absolutely use whatever you have. Almond milk works great, too!
- Cinnamon and Nutmeg - Just a pinch of nutmeg adds a great flavor. But you could also use a touch of apple pie spice!
- Ground Ginger - Totally optional but a fun touch! I love the flavor ground ginger brings to sweet treats, I always use it in our homemade granolas.
- Vanilla Extract - Have you made your own, yet?
- Confectioner's Sugar - For your sweet glaze!
We've made these with a simple sweet glaze and also for a fun maple touch, our Maple Sugar Glaze!
A quick fry and then a coat of a super simple vanilla glaze and you're golden. As golden as these soft, pillows of apple fritter goodness.
Brunch plans? Secured with these babies. Or try one of these other sweet brunch treats!
- Strawberries and Cream Scones
- Sourdough Walnut Cinnamon Rolls
- Butterscotch Snickerdoodle Bread
- Glazed Chocolate Munchkins (Donut Holes)
Happy Brunching, Friends!
Easy Homemade Apple Fritters
- 3-4 cups apples, diced 2 large apples, peeled and diced into bite-size pieces (honeycrisp or granny smith)
- 1 tablespoon lemon juice fresh
- 1 1/8 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- pinch nutmeg or apple pie spice!
- pinch ground ginger (optional)
- 1 tablespoon granulated sugar
- 2 large eggs at room temperature
- ¼ cup milk
- 1 tablespoon melted butter cooled
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1 1/4 cup confectioner's sugar
- ¼ teaspoon vanilla extract
- 3-5 teaspoons water or milk
- Dice your apples, place in a bowl and add lemon juice. This will prevent the apples from browning.
- In a large bowl, whisk eggs. Add milk, vanilla, and cooled melted butter (don't add it hot, you'll cook your eggs!) Whisk together with a fork until it is all combined.
- In another medium sized bowl, combine the flour, sugar, baking powder, cinnamon, salt, nutmeg, and ground ginger (if desired - I think it adds a nice touch, but totally optional!)
- Add dry ingredients to wet and mix well until a lose dough is formed. Fold in the apples.
- Fill a frying pan or sauce pan halfway or with about 3 cups of oil or so that you have about 3-4 inches of oil in your pan. Heat oil over medium heat until the oil reaches 375°F with a candy thermometer or an instant read thermometer. If you don't have a thermometer, use the wooden spoon test (see notes).
- Use a measuring cup to drop batter into oil, 1/4 cup or 1/3 cup. Fry until the outside is golden brown (about 90 seconds) Flip and fry other side until golden brown. You'll know they're done if you insert a small knife into the center and it comes clean. If not, fry a little longer so that the center is fully cooked. This time will depend on the size of your fritter.
- Use a slotted spoon to transfer to a paper towel-lined cooling rack and let cool. Repeat with all the batter.
- In a small bowl, combine the sugar, vanilla, and 3 teaspoons of water (or milk). Add more water, 1 teaspoon at a time, until a pourable consistency is reached.
- Drizzle the glaze over the cooled fritters and let dry.
Recipe adapted From I Am Baker.
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