Apple Fritters Sweet Batter (Printable)

Tender apple chunks in a lightly spiced batter, fried golden and finished with a simple vanilla glaze.

# What You Need:

→ Apples

01 - 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped (about 2 cups)

→ Batter

02 - 2 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 tsp baking powder
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/2 tsp salt
08 - 2 large eggs
09 - 2/3 cup whole milk
10 - 2 tbsp unsalted butter, melted
11 - 1 tsp vanilla extract

→ For Frying

12 - Vegetable oil, approximately 4 cups

→ Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tbsp milk
15 - 1/2 tsp vanilla extract

# How to Make:

01 - Whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
02 - In a separate bowl, beat eggs, then whisk in milk, melted butter, and vanilla extract.
03 - Pour wet mixture into dry ingredients and stir until just combined; avoid overmixing.
04 - Gently fold the chopped apples into the batter.
05 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C).
06 - Drop heaping tablespoons of batter into hot oil, frying 3 to 4 fritters at once without overcrowding the pan.
07 - Fry each side for 2 to 3 minutes until golden brown and cooked through, then transfer fritters to paper towels using a slotted spoon.
08 - Whisk powdered sugar, milk, and vanilla extract until smooth.
09 - While still warm, dip or drizzle fritters with glaze and let set briefly before serving.

# Expert Tips:

01 -
  • They're ready in under an hour from start to finish, making them perfect for unexpected cravings or last-minute gatherings.
  • The batter is forgiving enough that even if you don't have perfect technique, warmth and golden color tell you when they're done.
  • There's something deeply satisfying about biting into that crispy exterior and finding soft, cinnamon-spiced apple inside.
02 -
  • Oil temperature is everything—too cool and your fritters absorb oil and become greasy; too hot and they brown before the inside cooks through.
  • Don't skip the paper towels because even a few minutes of drainage transforms these from heavy to light and wonderfully crispy.
  • Apple choice matters more than you'd think since watery varieties (like Red Delicious) release liquid and create soggy spots in your batter.
03 -
  • Keep your oil temperature steady by reheating between batches if needed and always checking with a thermometer rather than guessing.
  • Chop your apples right before mixing the batter so they don't oxidize and turn brown, which affects both appearance and freshness.
  • Make the glaze while fritters cool slightly so it's ready the moment you need it—thick, pourable, and ready to cling.
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