The Best Apple Fritters Recipe
These homemade apple fritters are everything you love about a classic fall treat—soft, fluffy centers, crisp golden edges, and sweet bites of fresh apple in every bite. This easy apple fritter recipe is packed with warm cinnamon, coated in a delicious sweet glaze, and makes the best apple fritters for breakfast, brunch, or a cozy fall dessert!
What are the best apples to use for apple fritters?
Granny Smith, Honeycrisp, and Pink Lady apples are great choices because they hold their shape when cooked and provide a delicious balance of sweet and tart flavors.
Why are my apple fritters doughy in the middle?
Apple fritters may turn out doughy if the oil is too hot, causing the outside to brown before the insidecooksthrough. Keep your oil temperature around 350°F and avoid making your fritters too large.
What temperature should oil be for frying apple fritters?
The ideal oil temperature for frying apple fritters is approximately 350°F. Use a kitchen thermometer to maintain an even temperature and ensure the fritters cook evenly.
How do you store homemade apple fritters?
Allow the apple fritters to cool completely before storing them in an airtight container at roomtemperaturefor up to 2 days. Refrigeration can extend storage, but may affect their texture.
Can you freeze apple fritters?
Yes! Allow the fritters to cool completely, then freeze them in a single layer before transferring them to a freezer-safe container or bag. Freeze for up to 2 months for best quality.
How do you reheat apple fritters?
Reheat apple fritters in an air fryer at 300°F for a few minutes or in a 325°F oven until warmed through. This helps bring back some of their crispy exterior. You can also warm up in the microwave to soften them for 10 to 15 seconds.
Cook with me!
The Best Apple Fritters Recipe
Ingredients
For the donut dough:
- 1 cup whole milk warm to 110F
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- 1/3 cup California Olive Ranch 100% California Extra Virgin Olive Oil
- 1 large egg preferably room temp
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 3 cups all purpose flour + more for assembling
For the juicy apples:
- 6 cups peeled and finely chopped apples about 4 to 6 apples
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 4 teaspoons cornstarch
- 2 tablespoons water
- 1 1/2 teaspoons vanilla extract
For the vanilla bean glaze:
- 3 cups powdered sugar
- ½ cup whole milk
- 1 teaspoon vanilla bean paste
Instructions
To make the donut dough:
- In the bowl of a stand mixer fitted with the hook attachment, add the warm milk, sugar, and yeast. Give it a quick mix then set aside for 3 to 5 minutes, until foamy.
- Add the olive oil, egg, vanilla extract, and salt. Mix just to combine, then add the flour to knead until a soft and pliable dough, about 4 to 5 minutes.
- Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm environment for 1 to 2 hours, until doubled in size.
To make the juicy apples:
- Combine the peeled and chopped apples, brown sugar, cinnamon, and nutmeg in a large skillet over medium heat. Stir until the sugars has dissolved then let cook until very bubbly, about 5 minutes.
- Cover with the lid to simmer on LOW heat for 10 minutes, until very juicy and tender.
- In a small glass, whisk the cornstarch and water until smooth.
- Remove the skillet from heat to stir in the vanilla extract and cornstarch slurry until juices have thickened up. It will continue to thicken as it cools. Remove to a heat safe bowl to cool down to room temperature.
To assemble and fry the apple fritters:
- On a lightly floured surface, roll out the dough to a ½” rectangle. Add the apples to one half then fold over the empty half and press down to seal in the peaches.
- Using either a bench scraper or chef’s knife, slice into 1” rows then slice the opposite way to make 1” squares. Stack one side of the squares in the centers, breaking it up with the knife or bench scraper.
- Section off about 1/3 cup portion sizes per fritter. Shape in the palms of your hand, using the counter to assist.
- Dust individual squares of parchment paper with flour, then place each fritter on its own parchment square. Dust with flour on top of each fritter, give each a little squeeze along the edges to lock in its shape, then cover loosely with plastic wrap.
- Set aside to rise 30 to 45 minutes, until nearly doubled in size.
- Heat up 3” to 4” of frying oil in a skillet to 350F to 365F. Place a wire rack over a rimmed baking pan close by.
- Working in small batches, use the parchment squares to help transfer the fritters into the hot oil. Fry for 1 to 3 minutes on each side, until deeply golden, using a spatula and slotted spoon to help you flip them.
- Transfer with a slotted spoon to the wire rack to drain excess oils.
To make the glaze:
- Combine all ingredients in a large bowl. Whisk until very smooth.
- Dip the front of each fritter into the bowl and swirl around so the sides are also coated. Transfer bottom side down back to the wire rack. Let cool 5 to 10 minutes for the glaze to set before enjoying warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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