These old-fashioned glazed apple fritters are a nostalgic treat that blend the warmth of cinnamon-spiced apples with a crisp, golden-brown exterior and a glossy vanilla glaze. Each fritter is irregularly shaped, rustic, and bursting with chunks of tender apple, making them a perfect indulgence for breakfast, brunch, or dessert. Unlike uniform donuts, fritters celebrate imperfection—each one is unique, with crispy edges and soft centers that soak up the sweet glaze like a sponge.
The recipe uses pantry staples and fresh apples to create a dough that’s fried until golden and then coated in a simple glaze that hardens into a shiny shell. The result is a satisfying contrast of textures: crunchy outside, pillowy inside, and juicy apple bits throughout. Whether served warm with coffee or cooled for a midday snack, these fritters evoke the comforting flavors of fall and the joy of homemade baking.
INGREDIENTS:
For the fritters:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ⅔ cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apples (firm varieties like Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice (to prevent browning)
- 1 tablespoon cornstarch (optional, for apple coating)
- Vegetable oil for frying (enough for 2–3 inches depth in pan)
For the glaze:
- 2 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
INSTRUCTION:
Prepare the apples:
- Peel, core, and dice apples into small chunks (about ½ inch).
- Toss with lemon juice to prevent browning. If desired, sprinkle with cornstarch to help absorb moisture and improve fritter texture.
Make the fritter batter:
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, then add milk, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the diced apples. The batter will be thick and chunky.
Fry the fritters:
- Heat vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Using a large spoon or ice cream scoop, drop ¼ cup portions of batter into the hot oil. Do not overcrowd the pan.
- Fry each fritter for 2–3 minutes per side, flipping once, until deep golden brown and cooked through.
- Remove with a slotted spoon and drain on a wire rack or paper towels.
Make the glaze:
- In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk for desired consistency.
- While fritters are still warm (but not hot), dip each one into the glaze or drizzle generously over the top.
- Let the glaze set for 10–15 minutes before serving.
SERVINGS:
This recipe yields approximately 10–12 medium fritters, depending on size. Perfect for sharing with family or storing for later enjoyment.
NOTE:
- Apple choice matters. Firm apples like Granny Smith, Honeycrisp, or Fuji hold their shape during frying and offer a pleasant tartness that balances the sweet glaze.
- Oil temperature is key. Too hot and the fritters will burn outside while remaining raw inside; too cool and they’ll absorb excess oil and turn greasy.
- Don’t skip the glaze. It adds sweetness and a beautiful finish, but you can also dust with cinnamon sugar or powdered sugar if preferred.
- Rustic shapes are normal. Fritters aren’t meant to be uniform—embrace the jagged edges and uneven forms for maximum crunch.
- Storage tips: Store cooled fritters in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven for best texture. Avoid microwaving, which softens the crisp exterior.
- Freezing: Freeze unglazed fritters in a single layer, then transfer to a bag. Reheat in oven and glaze fresh.
- Glaze variations: Add maple extract, cinnamon, or a splash of apple cider to the glaze for seasonal flair.