These Soft & Crispy Apple Fritters are studded with warm tender apples with a hint of cinnamon, and they’re soft on the inside with crispy exteriors.  They get deep-fried and generously dusted with powdered sugar and they are addictively delicious when served warm!  You don’t have to wait until fall to enjoy these delicious fritters, so make some today!   

Apple Fritters.

If you’re like me, you’re chomping at the bit for the fall season to be here, but you don’t have to wait until fall to enjoy these delicious Apple Fritters.  They are soft and tender on the inside and studded with tender diced apples with a hint of cinnamon and the exteriors are crispy.  Serve them warm with a dusting of powdered sugar, and OMG! 

I love any kind of dessert that’s made with apples.  I also love the smell in my kitchen when I make apple desserts.  These Apple Fritters have a hint of cinnamon and they smell wonderful when they’re first made and hot.  When I made these little bites of heaven, my sister Nancy entered my house and commented she could smell the intoxicating aroma from outside.  I think she ate at least 6 of them with a cup of coffee before coming up for air.

Making these Apple Fritters reminds me of being outside on a crisp fall day at a huge outdoor event, where vendors sell cups of hot apple cider and homemade warm apple fritters. Unfortunately, those fun fall outdoor events come too few and far between. The fun thing about making your own apple fritters is you can make them anytime the fall mood strikes.  

INGREDIENTS

  • Canola or safflower oil for frying, (1 1/2 to 2 inches)
  • 2 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup whole milk, or 2% and half & half combined
  • 2 large eggs, room temperature
  • 2 tablespoons melted butter, unsalted
  • 1/2 teaspoon pure vanilla extract
  • 2 large cooking apples peeled and diced into 1/4-inch pieces.   Use Granny Smith, Gala, Rome, or McIntosh.  (I used Granny Smith)
  • Powdered sugar for dusting

TIPS FOR DEEP FRYING APPLE FRITTERS

  • Use a pan/pot or dutch oven that is deep.  Hot oil for deep frying is very hot and splatters.  Don’t get burned.
  • Make sure you have the proper tools for deep frying.  Use a spider or slotted spoon.  Place a wire rack inside of a cookie sheet and place it nearby.
  • Have powdered sugar and a fine mesh sifter nearby.
  • Use a thermometer.
  • Make sure the oil is heated to the proper temperature before dropping the batter in.  Hot that is not hot enough will result in greasy tasting fritters.  In this recipe, the oil must be 350 degrees.  If the oil becomes too hot before you start dropping the batter in, remove the pot/pan from the heat for a minute until the temperature comes back down to 350 degrees.  
  • Don’t drop batter for more than 5 to 6 fritters at one time.  If you try to fry too many at one time, it will cause the temperature in the oil to drop too much.
  • Dust the hot fritters with powdered sugar as soon as you transfer them to a wire rack.

Apple Fritters.

 

Recommended for this recipe,

You might also like Red Tart Cherry Fritters!

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Soft and Crispy Apple Fritters

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  • Author: Cindy Gibbs
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 1x
  • Category: breakfast
  • Method: deep fry
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Description

These delicious Apple Fritters are studded with diced sweet apples and they are tender on the inside and crispy on the outside.  They are best served warm with a dusting of powdered sugar, and they are very addicting!

Ingredients

Units Scale
  • Canola or safflower oil for frying, (1 1/2 to 2 inches)
  • 2 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup whole milk, or 2% and half & half combined
  • 2 large eggs, room temperature
  • 2 tablespoons melted butter, unsalted
  • 1/2 teaspoon pure vanilla extract
  • 2 large cooking apples peeled and diced into 1/4-inch pieces. Use Granny Smith, Gala, Rome, or McIntosh. (I used Granny Smith)
  • Powdered sugar for dusting

Instructions

  1. Pour the oil into a large dutch oven or deep or medium heavy-bottomed pot.  Place a kitchen thermometer on the side and place it on the stove to have it ready to heat.  Also, have a spider or slotted spoon nearby.  Set a wire rack inside a rimmed baking sheet and set nearby the stove.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.  Set aside.
  3. In a medium bowl or large measuring cup, whisk together the milk, eggs, butter, and vanilla.  Add the wet mixture to the dry and gently fold it in with a spatula until most of the dry ingredients are wet.  Gently fold in the apples.  Set aside while you heat the oil.
  4.  Heat the oil over medium-high heat, until a thermometer reaches 350 degrees.  Keep an eye on it.  It can get really hot quickly.  If the heat rises too much, set the dutch oven or pot off the heat until the temperature comes back down to 350 degrees, and be ready to drop the fritter dough into the pot.
  5. Once the heat is at 350 degrees, use a cookie scoop and drop heaping scoopfuls of fritter dough into the hot oil, making sure you don’t drop more than about 5 to 6 in at a time.  If you drop more, the temperature in the oil will drop.  Cook the fritters, for about 2 to 3 minutes, turning once as soon as the fritters are golden brown on one side.  Once the fritters are puffed and golden, remove them from the oil, using a spider or slotted spoon, and transfer them to the wire rack to drain.  Finish making the rest of the fritters.
  6. Generously dust the finished fritters with powdered sugar and serve warm.  These fritters are best served the day they are made.  The next day, warm leftovers in a microwave for about 40 seconds, covered or wrapped in a paper towel.  Generously dust with more powdered sugar.

Notes