Apple Fritters Sweet Glaze

My neighbor brought over a basket of apples one fall afternoon, and I wanted to make something that felt like a hug in food form. I'd never fried anything sweet before, but the idea of warm, cinnamon-scented apple fritters pulled me straight into the kitchen. The batter came together so quickly I almost didn't trust it. When the first fritter hit the oil and puffed up golden and crisp, I knew I'd found something special.

I made these on a rainy Saturday morning when my kids were circling the kitchen asking what smelled so good. They watched the fritters bob and turn golden in the oil, eyes wide, and when I let them drizzle the glaze, they felt like little pastry chefs. We ate them warm at the table with mugs of hot cider, and it became one of those mornings no one wanted to end.

Ingredients

• Apples: I love using Granny Smith for tartness or Honeycrisp for sweetness, and peeling them ensures the batter clings perfectly to every bite.
• All-purpose flour: This gives the fritters structure without making them heavy, and measuring it correctly keeps the batter from turning dense.
• Granulated sugar: Just enough sweetness in the batter so the glaze can shine without overwhelming the apples.
• Baking powder: This is what makes the fritters puff up light and airy instead of sinking like little rocks.
• Ground cinnamon and nutmeg: The warm spices make your kitchen smell like a bakery and bring out the natural sweetness of the apples.
• Salt: A small amount balances the sugar and makes every other flavor pop.
• Eggs: They bind the batter and add richness, so don't skip beating them well before mixing.
• Whole milk: The fat content keeps the fritters tender, and I've learned not to substitute with skim or they turn out dry.
• Unsalted butter: Melted butter adds flavor and moisture, and using unsalted lets you control the salt level.
• Vanilla extract: A teaspoon in the batter and another in the glaze creates layers of warmth you can taste in every bite.
• Vegetable oil: Neutral oil heats evenly and doesn't interfere with the flavor, and you need enough for the fritters to float freely.
• Powdered sugar: The base of the glaze, and sifting it prevents lumps that'll ruin the smooth finish.

Instructions

Mix the dry ingredients:

Whisk the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl until everything is evenly distributed. This step matters because clumps of baking powder can create uneven pockets in the fritters.

Combine the wet ingredients:

Beat the eggs in a separate bowl, then whisk in the milk, melted butter, and vanilla until smooth. Keeping the wet and dry separate until the last moment prevents overmixing.

Bring the batter together:

Pour the wet mixture into the dry and stir gently until just combined, leaving a few small lumps. Overmixing develops gluten and makes the fritters tough instead of tender.

Fold in the apples:

Add the chopped apples and fold them in with a spatula, making sure they're coated but not crushed. The batter should look chunky and thick, almost like a very rough dough.

Heat the oil:

Pour vegetable oil into a deep pot or skillet until it's about 2 inches deep and heat it to 350°F. Use a thermometer because too cool and the fritters absorb grease, too hot and they burn before cooking through.

Fry the fritters:

Drop heaping tablespoons of batter into the oil, frying only 3 or 4 at a time so the temperature stays steady. Flip them after 2 to 3 minutes when the edges look golden and crisp.

Drain and cool:

Lift the fritters out with a slotted spoon and set them on a paper towel-lined plate to drain. Let them cool for just a minute or two so they're warm but not so hot the glaze melts off completely.

Make the glaze:

Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. If it's too thick, add a few drops of milk, and if it's too thin, add more powdered sugar.

Glaze the fritters:

Dip the tops of the warm fritters into the glaze or drizzle it over with a spoon. Let them sit for a few minutes so the glaze sets into a glossy shell.

Pin It

One Sunday, I made a double batch for a church potluck, and by the time I got there, half were already gone because my family kept sneaking them from the counter. Someone told me later they tasted like the fritters from the county fair she went to as a kid, and that made me happier than any compliment about my cooking ever had.

How to Choose the Best Apples

I've tried every apple variety I could find, and the best fritters come from apples that hold their shape and have a balance of sweet and tart. Granny Smith stays firm and adds a bright punch, while Honeycrisp brings natural sweetness and a crisp bite. Avoid Red Delicious or McIntosh because they turn mushy and watery when fried, and you'll end up with soggy pockets instead of tender chunks.

Getting the Oil Temperature Right

The first time I made these, I didn't use a thermometer and the fritters came out pale and greasy because the oil was too cool. Now I heat the oil to exactly 350°F and check it between batches, adjusting the heat as needed. If you don't have a thermometer, drop a small piece of batter into the oil, and if it sizzles and rises to the surface right away, you're ready to fry.

Storing and Reheating Leftovers

Fritters are best eaten warm and fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. To bring back some of that just-fried texture, reheat them in a 350°F oven for about 5 minutes instead of using the microwave, which makes them soggy. The glaze won't be as glossy after reheating, but the flavor stays just as good.

• You can freeze unglazed fritters for up to a month and reheat them straight from the freezer.
• If the glaze hardens in the bowl, whisk in a few drops of milk to loosen it back up.
• Day-old fritters are perfect for dipping into hot coffee or tea.

Pin It

These fritters have become my go-to whenever I want to turn a quiet morning into something memorable. I hope they fill your kitchen with the same warmth and sweetness they've brought to mine.

Recipe FAQs

→ What type of apples work best for this dish?

Firm, tart apples like Granny Smith or Honeycrisp hold their shape well and add a balanced sweetness.

→ How do I prevent the fritters from becoming greasy?

Maintain oil temperature around 350°F and avoid overcrowding the pan to ensure even cooking and crispiness.

→ Can I add other spices to the batter?

Yes, adding a pinch of ground ginger or cardamom enhances the flavor depth without overpowering.

→ Is there a way to keep the fritters warm before serving?

Place cooked fritters on a paper towel-lined rack in a low oven (around 200°F) to stay warm and crisp.

→ What can I substitute for the glaze?

A drizzle of honey or a sprinkle of cinnamon sugar offers alternative finishing touches to complement the apples.