Crispy on the outside, tender and packed with apples on the inside and downright addictive, this Apple Fritter Recipe is hands-down the hit of fall dessert season.
Apple Fritter Recipe
It’s a shame this Apple Fritter Recipe is just now coming to surface on the blog and it’s an even bigger shame these delicious pockets of fried goodness are only recently coming back into my life in general.
My Mom would often make these donut-like apple fritters when I was a child just as the cooler months would roll around. I can vividly remember watching her dollop the sweet apple-speckled batter gently into the hot oil mesmerized as it turned from a finger-licking dough into golden brown crispy bites of heaven.
Eating them sprinkled with copious amounts of powdered sugar almost instantly out of the hot oil is a must to fully enjoy what this apple fritter recipe has to offer.
Unlike an apple fritter you will find at a classic donut shop, these guys are round balls of slightly sweet dough similar to beignets. The outsides of each apple fritter are golden brown and crisp and dolloping the dough into the hot oil results in random crunchy ridges and drips along the edges.
The batter uses staple pantry ingredients and doesn’t require any yeast making them ultra easy to cook at home.
While deep-frying isn’t my favorite method of cooking, our apple fritter recipe does require it, and trust me, it’s worth it. The good news is you don’t need a whole vat of oil or a deep fryer. Simply fill a large deep skillet with enough oil to cover the apple fritters by about three quarters and use a thermometer to monitor the temperature.
Ingredients in our Apple Fritter Recipe
Flour. I never said our apple fritters were light. Be sure to use all-purpose flour.
Baking powder. This is going to help the apple fritters puff up nicely.
Egg. One large egg is all you’ll need. If you remember, set it out an hour or so before you make the apple fritters. This will help everything mix nicely. If you forget, no biggie.
Sugar. While these apple fritters are sweet, they aren’t cloyingly so. Just a little bit of sugar will do just fine.
Butter. Melted butter is essential to achieving a luxurious soft fritter. Use unsalted.
Orange juice. I don’t know why but this addition just works. It’s what my Mom’s recipe lists and I don’t question it.
Vanilla. I like a heavy hand of vanilla here. Make sure you use PURE vanilla extract and not the imitation stuff.
Apples. I prefer a tart apple like a Granny Smith, but honey crisp or any other flavorful apple will do. I’d avoid Macintosh or golden delicious.
Milk. I imagine any milk will work but I like to use whole milk for richness.
Let’s make our Apple Fritter Recipe
Heat the oil. While you prep and make the batter, heat the oil so it’s ready to go.
Mix the dry ingredients. Add flour, salt and baking powder to a bowl. Whisk until combined.
Beat the egg and sugar. Like a lot of recipes we start off by creaming the sugar with the egg. Beat thoroughly until the egg is pale yellow.
Add the butter and vanilla. Use a wooden spoon to beat in the melted butter and vanilla. Fold in the apples. Add half of the milk to the batter. Mix until combined. Add in half of the flour mixture. Again, mix until combined. Stir in remaining milk. Lastly, stir in remaining flour.
Make the apple fritters! When the oil is hot, use a spoon to scoop out heaping tablespoons of the batter. GENTLY use your finger to drop it into the hot oil. Don’t overcrowd the pot. Let the fritters fry until golden brown and them flip over. Fry until golden brown on all sides.
Use a slotted spoon to remove them from the oil and then drain on paper towels.
Sprinkle with as much powdered sugar as your heart desires and enjoy!
Can I make apple fritters in advance?
Unfortunately apple fritters are best right out of the fryer. You could however, make the batter a few hours in advance and fry them later.
Does it matter what kind of apples I use?
Not really. We prefer Granny Smith or Honey Crisp but if you have a vat of apples from apple picking by all means, use what you’ve got!
Substitutions and Tips and Tricks for Recipe Success
- Don’t overmix the batter. Gently mix just until it’s combined. You want your apples fritters to be light and airy not dense.
- Be sure to use unsalted butter.
- Add in a little splash of almond extract.
- Serve with vanilla ice cream for an extra special treat.
- Drizzle with salted caramel.
Try these Savory Apple Recipes too!
- These Apple Cider Pork Chops may be my favorite non-pasta main of fall.
- Our Apple and Fennel Salad is THE salad you want to make to impress guests this holiday season. Easy to throw together but so beautiful and elegant.
- We are big fans of elevated chicken dinners in our house and this Pan-Seared Chicken with Roasted Fennel doesn’t disappoint.
Apple Fritter Recipe
Crispy on the outside, tender and packed with apples on the inside and downright addictive, this Apple Fritter Recipe is hands-down the hit of our fall dessert season.
- 3 cups all-purpose flour
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1 large egg, room temp (if you remember)
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 2 tbsp orange juice
- 2 tsp vanilla extract
- 1 cup diced Granny Smith apple (about 1 large apple or 2 medium)
- 1 cup whole milk
Add oil to a large deep pot. Fill it about 2-inches full or enough to cover the fritters by about 3/4. Heat over a medium-high flame until it reaches 375 degrees.
Line a baking sheet with paper towels.
While the oil heats, make the batter. Add flour, baking powder and salt to a medium bowl. Set aside.
Add egg and sugar to a large bowl. Use a wooden spoon or whisk to beat the egg into the sugar for 2 minutes. Add in the melted butter, orange juice and vanilla. Beat again until combined.
Pour in half of the milk. Stir until combined. Gently add in half of the flour mixture. Stir until combined. Add in the apples, gently fold in. Add in remaining milk, gently stir until combined. Add last half of flour, gently stir until combined.
Test the oil. Place a wooden in the oil, handle side down. If the oil bubbles vigorously around the wooden spoon, the oil should be ready to go.
Once the oil is hot, measure out one tablespoon of the batter. Use your finger to GENTLY push the batter off the spoon and into the batter. Use a slotted spoon to make sure the fritter doesn't stick to the bottom of the pan after it drops in the oil. Add more fritters to the oil but be sure you don't crowd the pan. I used a 10-inch pot and got about 5-6 fritters per batch.
Let the fritters fry until golden brown, about 2-3 minutes. Flip and repeat on the other side. You want them golden brown on all sides. Use a slotted spoon to scoop the fritters out of the oil. Drain on paper towels. Sprinkle with powdered sugar while hot.