Normally, I like to always use Granny Smith apples for these heavenly, “…Easy like Sunday morning…“, apple fritters, but I had a couple of Red Delicious apples in the fridge that needed to be used before they went bad. So, I figured that this would be a perfect way to use them since the apples are cut up small, encased in a sweet batter, and fried!
Pretty much how you would expect that they were originally made if you had a couple of regular ol’ apple trees and went out to the backyard and just picked a few. Right? So why not. 😉
It was a funky Sunday morning, and that Lionel Ritchie song was stuck in my head, (not a bad thing!), and I wanted to cheer up and surprise my hubby. He’s been under quite a bit of stress, and I thought that a fresh, warm, sweet treat would serve to bring a smile. 🙂
He loves anything apple, and “fritters” came to mind when I thought he might be getting pretty sick of cold cereal! (I’m not much of a breakfast person, and my favorite “breakfast”, especially in the heat of the summer, is actually salad! I know. I’m weird. 😀 )
Fritters are super simple to make, and absolutely delicious! A royal summer treat! I know. You went…wait, what??
Apples?
Summer treat??
Yep. Though apples are always thought of as a “fall thing”, the stores are LOADED with gorgeous apples right now! So why not take advantage of them! To me, they’re a year-round treat! 😀
So here we go!
Just a few minutes to pure heaven! 😉
So I started with some gorgeous Red Delicious apples! (*I ended up using only 2 of them, though.)
I peeled them, then used my apple slicer/corer, sliced the wedges thinner, then sliced the wedges into triangles, fairly thinly, and tossed them into a little lemon juice.
I meant to take a photo of the size for you, and thought that I had, but evidently I didn’t. Sorry about that. But just cut them into small pieces. Not a biggie.
Whip up the easy batter and fold in the apples.
Heat the oil and check the temperature before adding any batter. It should be right about 375º for the fritters to be able to cook properly, so that they are deep browned on the outside and cooked through.
I used two large serving spoons to slide large spoonfuls of batter into the hot oil.
The batter will look a little thin, and loaded with apples, but don’t worry. It puffs up and works beautifully! 😀
Fry each side 2-3 minutes until a deep golden brown…..
….drain them on a paper towel-lined baking sheet, then transfer to a cooling rack to fully cool.
*If wanting to coat them with cinnamon-sugar, roll them or sprinkle them with that, though, while they are still hot.
(But cool them completely if coating them with the glaze or cinnamon-powdered sugar).
You want the glaze to be thinner than you would normally make, so that it gets a light coating that you can paint on with a pastry brush.
Do the bottom sides, let the glaze dry and harden, then turn over and coat the other sides.
And that is all that there is to it! 😀
They’re super easy to make, take almost no time at all, use VERY minimal ingredients, and are absolutely heavenly! 😀
They don’t keep all that well, so it’s best to make small batches such as this, and not double the recipe.
But don’t worry. They’ll all get eaten. 😉
So when you want a sweet treat on a sunny, summer Sunday morning, think beyond simple pancakes, and make these instead! They’re just as easy, and oh, so delicious! They may not be as healthy as a bowl of oatmeal, but at least they’re loaded with fresh apples! (And taste a WHOLE lot better! 😉 )
Besides, it’s ok to eat a treat now and then! Just don’t eat them all at one sitting. At least…try not to. 😉
So I hope you pick up a couple of apples on your next trip to the store, farmer’s market or out into your own backyard, and make this special treat soon! You don’t have to wait until fall to enjoy them! 😀
Cinnamon Apple Fritters (Fried Apple Doughnuts)
Ingredients
For Fritters:
- 2 Tbl. sugar
- 2 extra-large eggs
- 1/2 tsp. vanilla
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/4 cup milk
- 1 tsp. fresh lemon juice, ok to sub concentrate (*just a sprinkling is needed of either)
- 2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
- Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
For Glaze:
- 1¼ cups powdered sugar
- ¼ tsp. vanilla
- 1 Tbl. + 1-2 tsp. warm water (thin enough to make the glaze "paintable")
For Cinnamon Powdered Sugar Dusting:
- 1/2 cup powdered sugar
- 1/2 tsp. cinnamon
For Cinnamon Sugar:
- 1/4 cup sugar
- 1 Tbl. cinnamon
Instructions
In a large bowl (or the bowl to a stand mixer), cream the sugar, eggs and vanilla for 1-2 minutes with the paddle attachment.
Add flour, baking powder, cinnamon, pie spice, salt and milk. Mix well, scraping bowl as needed.
In a separate bowl, chop and toss peeled apples with lemon juice. Stir apples into batter.
In large, deep, cast iron skillet or deep frying pan, heat vegetable oil to 375º (use a deep-fry thermometer or an electric skillet with a temperature control). Make sure that the oil is hot enough to fry the fritters correctly.
Once the oil is at 375º, scoop out large spoonfuls of the batter, and carefully and gently slide the fritter batter into the hot oil. *I use two large serving spoons for this.
When they get to a deep golden brown color, carefully turn the fritters over to brown the other side and continue cooking. (This should take approx. 2-3 minutes per each side).
When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are nicely browned), you'll know that they'll be fully-cooked throughout.
Using a wire mesh strainer or slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) rack to drain, then transfer to another cooling rack to fully cool. (*If wanting to use the cinnamon-sugar coating, sprinkle or roll fritters in the mixture while the fritters are still hot.)
Choose one of the three toppings, or make a variety.
For Glaze:
Whisk together powdered sugar, vanilla and water in a small bowl until you have a thin, "paintable" glaze.
Using a pastry brush, brush glaze over the entire bottoms of the fritters. Let glaze harden slightly, turn over, and "paint" the glaze on the tops and sides. Place glazed fritters back onto wire cooling rack; let glaze fully harden, serve.
For Cinnamon Powdered Sugar:
Whisk together the powdered sugar and cinnamon until well mixed. Place into a fine mesh strainer, and tap to sprinkle over bottoms, turn over, then tops.
For Cinnamon Sugar:
Stir together sugar and cinnamon in small bowl until well mixed. Sprinkle over the bottoms and tops using a small spoon and tapping the side, or roll them into the mixture. Do this while the fritters are still hot..
Made these nom noms! Oh so yummy. Would post a picture but does not allow for that. I am out of vanilla and honestly, I would recommend that you DEFINITELY need it! So make sure to use vanilla in icing, toss with apple bits & batter! It bumps it up nicely.
What “pie spice” did you add in your directions? Wasn’t in the ingredients. Thanks!
Hi, Lynn! Sorry for my recipe being messed up. I just switched over to a new recipe card company, and somehow it has omitted that ingredient and amount! I used “Pumpkin Pie Spice”, and I’m thinking that what I used was a 1/4 of a tsp. for this. But it could be a 1/2 of a tsp. I’m trying to find out from the company what the glitch is. You can’t go wrong with the higher amount, though! I’ll add it asap!
Thank you! Now to get to those fritters!
Kelly thank you do much for sharing this awesome recipe with us! My question is can I make this the batter night before ?
I wouldn’t. And it’s so easy and quick to make that there really would be no need to.
Hi! I’m on my third attempt making these. My first batch was perfect, but these last two seem to weirdly puff up more. I measuresly the ingredients exactly and I’m using a deep fryer with the temp at 375 degrees. Any idea what’s going on? Thank you!
Just made these and they were amazing. I have never deep fried before and I was so thrilled to break in my deep fryer with this recipe. So easy and delicious.
The recipe was perfect, I used half / half as I had no milk. I made a half recipe which made 8 big fritters. Thank you
I made them tonight and they were delicious. Not quite as crunchy on the outside as I thought. I will definitely keep this recipe. It will save me money at the donut shop.
I am wanting to make about a hundred of them can I spoon them out in Saran Wrap and put them in the freezer and cook them as I need them ?
I don’t think that they would get done in the middle. They would brown on the outside and still be raw inside.
Can this dough be made the night before , and fried in the morning???
i made these yesterday and the bread was soggy after they cooled down. i put them in paper towels to get rid of the oil and i did everything it said but still soggy…. what happened?
Your oil was definitely NOT hot enough. You MUST heat the oil properly. Sorry this happened. Next time, make sure that you oil is HOT. Not smoking, but to a decent deep frying temp.
You should also rest them on a wire rack over papertowels, not on papertowels so they drip out the oil.
Yes, Levi. I f you read my directions carefully, placing them initially on paper towels absorbs the oils left on them, but then transfer them to a plain rack to cool. 😉
I think the problem this person had, was the oil temp. Definitely not hot enough.
I surprised the kids with these for breakfast before school this morning. I have 4 VERY happy kids that all these were amazing. Thanks for an easy and delicious recipe!
Awww!! I bet they were very surprised!! So happy to hear everyone enjoyed them! 😀
I just made the batter and its looser than my pancake batter. Is that how it’s supposed to be? My measurements are correct.
Cheryl, the batter isn’t supposed to be runny. It could be your flour. What brand are you using and did you do the “scoop and level” method, or did you spoon it into the measuring cup?? You’ll need to add more flour, because sorry to say, something wasn’t measured correctly.
Made it exactly according to the recipe and they were SO GOOD!
I was worried because they yielded around 12 good size fritters and there was only 4 people to eat them…..but for some reason after an hour I only saw 3 left. Definitely want to make these again and try variations (corn fritters, shrimp and crab fritters, and just plain fried dough). Also, I want to try to make smaller munchkin size fritters as I think the best part is the crispy outside.
Thank you so very much, John! So glad to hear you and your guests enjoyed them! Be sure to try them with other fruits, too!
These are super easy and DELICIOUS
Thank you very much, Sharry!! 😀
Hello-
Could you tell me, how far in advance can these be made and still be good?
Can both the cinnamon-sugar coating and the glaze be used? Or does it come off as too much?
Thanks,
Brooke
These are best the day that they’re made. Still ok the next day, but then that’s about it. Both might be a bit too much. I’d just go with one or the other.
Typo in directions paragraph 8: trainer should be a strainer. Great recipe and thanks for sharing.
????? Glad you like the recipe!
Can I made the batter and cook it up in the morning
Have you ever tried the air fryer with this recipe? I’m wondering if it will work.
I have been a pastry chef for a few years and have tried several apple fritter recipes, this one is by far the best ! But just being who I am…I had to add a little of me to what was already a great recipe. Just before I applied the glaze, I painted the tops with browned butter, yum.
Wow, thank you very much, Kevin! So glad you enjoyed, and I’ll try your addition next time! 🙂 Sounds wonderful!
I tried this recipe, perfect and simple, absolutely delicious and cheaper then going out to get some !!!! Will definitely be using this again !!!!
Thanks, Chasity!!
These were great and easy too. I did both powdered sugar and glaze. Both were yum.
Thank you! Glad you enjoyed!!
They sure looked good! I followed the recipe exactly. But mine are super oily. The oil temp was steady and I followed the steps for after cooking. Mine didn’t turn out right :-/. Any suggestions?
Without any more details, I can guess that your oil wasn’t hot enough. You also may have tried to cook too many at once? Adding too many will reduce the oil temperature. I wish I could’ve been there to see and help! Next time, try frying just one first. Make sure the oil is very hot, cook it all the way, until it’s brown on the outside, and time it. Then you’ll know how long to cook a batch of them, and don’t add too many! (*The batter should bubble immediately when added to the oil). I hope this helps!
You are AWESOME!!!!! I knew there was a secret I missed!!!!! I was cooking 2 or 3 at a time!!!!!! Thank you! Will try again today!!!!
OMG. My husband and I just made these,,,SOOOOOOOOOO GOOOOOOOOOODDDDDD. We’ll be making these a lot!! Ty! 🙂
I’m so happy that you all liked it!! 😀
OK, so I made these this morning for the first time. It was fairly easy. Two observations: 1) I used 2 Granny Smith apples and think it was way too many for the amount of batter made. 2) The apples were crunchy. Are they suppose to be crunchy? I love apple fritters but have only had the store bought ones. Also, I used peanut oil rather than veggie oil. (I live in peanut country so its plentiful) All in all, a great recipe, they tasted good except for the crunchy apples.
Hi, Patty! 2 apples I’m sure was the perfect amount, as that is what I use as well. You might have chopped them too big. “Chopped” is smaller than “diced”, in other words. Also, you may have had your oil too hot. But I have never had any trouble with the apples not being cooked. We don’t care for them to be total mush, they should still have their integrity, but cooked and not raw. Try cutting the pieces smaller so that they have a chance to become tender. Hope that helps!! 🙂
I will be making these Sunday for friends. I am so glad to have found the recipe. Apple fritters are my favorite!
You’re very welcome, Regina! Hope you all enjoyed and had fun! 🙂
The cinnamon apple fritters were excellent. I’ve been a chef for years and I don’t usually try recipes online. This is one I’m glad I did. I am keeping this recipe and will be making them again. Fast easy and delicious. Just a note; I put no glaze on them. They were perfect as is. Wish I could send a picture in.
Wow, thank you, Chef! I’m truly humbled and honored that you tried my recipe and enjoyed the fritters! 🙂 You made my day!! If you’d like to share your photo, I would LOVE to see!! You can add them to my Facebook page if you’d like! Thank you again so very much!! 😀
My Facebook page: https://www.facebook.com/WildfloursCottageKitchen/
Hello! I follow Christina’s Cucina on Facebook and she referenced this recipe a couple of weeks ago. I saved it and made them with my mother-in-law this morning for Easter breakfast- they are her favorite. They were FANTASTIC! I thought there was way too much apple (3 Granny Smiths) when I stirred them in but it all stuck together when spooned into the hot oil and they were perfect! Just enough dough, nice and soft but crunchy outside, the apple was soft but not mushy, not too sweet. We used plain organic powdered sugar because we wanted to eat them right away, and even hubby who doesn’t eat sweets told me not to give any way! Minimal effort, maximum output, Thank you and Happy Easter!
This is so wonderful to hear! Thank you, Kathy!! I’m honored that you and your family made them on Easter and that everyone enjoyed!! Makes me glad to know that I’m helping, which is why I wanted to start this blog in the first place! Hope you all had a Happy Easter!
You know you are killing me right? Seriously? Man I wish we were neighbors!!
OMG we’d have so much fun!!!!! 😀