Apple Fritters
If you’re craving something cozy, golden, and unapologetically delicious, these Apple Fritters are it. Crispy on the outside, soft and cakey on the inside, with bits of tender apple in every bite, they’re the ultimate fall treat. A touch of pumpkin pie spice and lemon zest brightens the flavor, while the buttermilk glaze gives them that irresistible bakery-style finish.
These fritters taste like a cross between a doughnut and apple pie, perfect with a cup of coffee on a chilly morning or as a warm dessert after dinner. The best part? You don’t need any fancy equipment, just a pot, some oil, and a love for anything fried and glazed.
Before You Get Started
- Use a mix of Granny Smith (tart) and Honeycrisp (sweet) apples for balanced flavor.
- Don’t overmix the batter, it should be thick but spoonable.
- Keep your oil around 350°F for perfectly cooked fritters with no soggy centers.
What You’ll Need
Here’s everything that goes into these irresistible apple fritters (exact amounts below):
- Granny Smith and Honeycrisp apples
- Flour, sugar, baking powder, and pumpkin pie spice
- Buttermilk, butter, eggs, and vanilla
- Lemon zest and juice
- Powdered sugar for the glaze
- A splash of buttermilk or apple cider to thin it out
How to Make Apple Fritters
Prep the Apples:
Peel and dice the apples into small cubes. Toss with lemon juice and zest to keep them bright and flavorful.
Make the Batter:
In a large bowl, whisk flour, sugar, baking powder, pumpkin pie spice, and salt. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla. Combine the wet and dry ingredients just until mixed, then fold in the apples.
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Fry the Fritters:
Heat avocado oil (or vegetable oil) in a deep pot to 350°F. Drop heaping spoonfuls of batter into the oil, frying 2–3 minutes per side until golden brown. Transfer to paper towels to drain.
Glaze and Serve:
Whisk powdered sugar, buttermilk (or apple cider), vanilla, and a pinch of lemon zest until smooth. Dip warm fritters or drizzle glaze over the top. Enjoy immediately, they’re best fresh!
Frequently Asked Questions
Can I bake these instead of frying?
Technically yes, but they won’t have the same crisp texture. Frying gives that signature golden, slightly crunchy exterior.
How do I store leftovers?
Keep them in an airtight container at room temp for up to 2 days. Reheat in the oven at 350°F for 5–7 minutes to re-crisp.
Can I make the batter ahead of time?
It’s best made fresh, the baking powder starts reacting right away, so mix and fry for the fluffiest fritters.
What’s the best oil for frying?
Avocado or vegetable oil, anything neutral with a high smoke point.
Homemade Apple Fritters
Ingredients
Instructions
- Toss diced Granny Smith and Honeycrisp apples with a squeeze of lemon juice and the lemon zest. Set aside.
- In a large bowl, mix together the flour, sugar, baking powder, pumpkin pie spice, and salt.?In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract.?Combine the wet and dry ingredients just until incorporated, then gently fold in the apples.
- Heat 2 inches of oil in a heavy-bottomed ( I used my Dutch pot) pot to 350°F (175°C).
- Drop heaping spoonfuls of batter into the oil and fry 2–3 minutes per side, until deep golden brown.?Remove to a paper-towel–lined tray.
- Whisk together all glaze ingredients until smooth. Dip the warm fritters or drizzle the glaze over them.
- Enjoy warm, dusted with extra lemon zest if desired.
