Apple Fritters
Crispy, cinnamon-spiced pastry pockets loaded with diced apples and drizzled with sweet vanilla glaze. Perfect for breakfast or an indulgent snack.
Ingredients
Batter
- 1 cup whole milk
- 1 large egg
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins & Frying
- 1 large apple, peeled and diced about 1½ cups diced
- 2 inches vegetable oil for frying
Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 0.5 teaspoon vanilla extract
Instructions
Batter
- In a medium bowl, whisk together 1 cup whole milk, 1 large egg, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract until smooth.
Dry Ingredients
- In another bowl, stir 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined.
Mix & Fry
- Pour the wet mixture into the dry ingredients and stir just until there are no streaks of flour. Gently fold in the diced apple.
- Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to keep the temperature steady.
- Using a ¼-cup measure, drop scoops of batter into the hot oil — fry 3–4 fritters at a time without overcrowding.
- Cook each fritter for 2–3 minutes per side, until deep golden brown and crisp. Adjust heat as needed to maintain 350°F.
- Transfer fritters with a slotted spoon to a paper towel–lined plate to drain excess oil.
Glaze
- Whisk together 1 cup powdered sugar, 2 tablespoons whole milk, and ½ teaspoon vanilla extract until smooth.
- Dip the warm fritters into the glaze or drizzle generously on top. Serve immediately.
Notes
I found that dicing apples into ½-inch pieces keeps the right texture.
Use a thermometer to maintain oil at 350°F — uneven heat leads to undercooked fritters.
These fritters freeze well and reheat crisply in a 350°F oven.