Apple Fritters Sweet Glaze (Printable Version)

Tender spiced apple batter fried golden and topped with a smooth sweet glaze for a delightful snack.

# What You'll Need:

→ Apples

01 - 2 medium apples (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 teaspoons baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 2 large eggs
09 - 2/3 cup whole milk
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ For Frying

12 - Vegetable oil, for frying (about 4 cups)

→ Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# Cooking Steps:

01 - In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
02 - In a separate bowl, beat eggs, then whisk in milk, melted butter, and vanilla extract.
03 - Pour the wet mixture into the dry ingredients and stir until just combined, avoiding 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 the hot oil, frying 3 to 4 fritters at a time without overcrowding the pan.
07 - Fry each side for 2 to 3 minutes or until golden brown and cooked through, then transfer to a paper towel-lined plate using a slotted spoon.
08 - Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth.
09 - While fritters are still slightly warm, dip or drizzle with glaze and let set for a few minutes before serving.

# Expert Advice:

01 -
  • They're ready in under an hour from start to finish, which means you can make them on a whim without planning your whole day around it.
  • The batter comes together with ingredients most people already have, and the technique is forgiving enough that even if you're not a baker, you'll nail it.
  • There's something deeply satisfying about watching them turn golden in the oil and knowing you made something that tastes like a bakery treat at home.
02 -
  • Oil temperature is everything—too cool and your fritters will be greasy sponges; too hot and they'll burn on the outside before cooking through. A candy or deep-fry thermometer takes the guesswork out completely.
  • Don't overmix that batter. I learned this the hard way by making tough, dense fritters that no amount of glaze could save. The second you can't see dry flour streaks, you're done mixing.
  • Serve these while they're still warm—the texture softens as they cool and they lose that just-fried magic that makes people come back for seconds.
03 -
  • Test a small piece of batter first before you commit to a full batch—it'll tell you if your oil is at the right temperature without wasting good fritters.
  • Save the oil after frying and strain it through a fine mesh sieve or cheesecloth to remove crumbs. You can use it again for another batch of fritters, and it actually improves with use because it's already seasoned with apple and vanilla.
Go Back