Glazed Apple Fritters

This glazed apple fritter recipe captures the essence of crisp autumn days and cozy family traditions with every bite. With sweet Honeycrisp apples folded into a cinnamonspiced batter, fried until golden and crisp, then drizzled generously with a vanilla glaze, these fritters are perfect for breakfast, brunch, or a festive dessert. The warmth and spice make them especially inviting during the holiday season or any cool morning when you want a comforting treat.

I remember making these fritters with my family after our annual apple picking trips. The kids would eagerly help toss in apples and watch them fry, and the aroma would fill the kitchen with something downright magical.

Ingredients

• Allpurpose flour: Two cups the base that creates a tender yet sturdy fritter
• Granulated sugar: Quarter cup adds just enough sweetness inside the batter
• Baking powder: Two teaspoons ensures the fritters expand to light, fluffy texture
• Ground cinnamon: One teaspoon brings autumn warmth and spice to every bite
• Salt: Half teaspoon balances the sweetness and heightens flavor
• Eggs: Two large bind the batter and add richness
• Whole milk: Two thirds cup moistens the mixture for a smooth batter choose fresh and whole milk for best texture
• Vanilla extract: One teaspoon pure elevates the batter with subtle fragrant sweetness
• Honeycrisp apples: Two cups peeled and diced juicy and sweet apples that remain tender with a bit of bite pick firm blemishfree apples
• Vegetable oil: For frying a neutral oil that withstands high heat perfectly for golden fritters
• Powdered sugar: One and one half cups creates the sweet smooth coating
• Whole milk for glaze: Two to three tablespoons thins the glaze to perfect drizzle consistency
• Vanilla extract for glaze: Half teaspoon adds depth and enhances aroma in the glaze

Instructions

Prepare the Batter:

In a large bowl whisk together the flour granulated sugar baking powder cinnamon and salt until evenly combined This dry mix builds the structure and flavor foundation of the fritters In a separate bowl beat the eggs with the milk and vanilla extract until smooth and well blended for even moisture and richness Gradually fold the wet ingredients into the dry mixture stirring gently until a thick batter forms Avoid overmixing to keep the fritters light and tender

Fold in the Apples:

Carefully fold the diced Honeycrisp apples into the batter to distribute them evenly Using uniform ½ inch cubes helps them cook through evenly without falling apart during frying

Heat the Oil:

Pour vegetable oil into a heavybottomed pot or deep fryer to about two inches deep Heat the oil to approximately 350 degrees Fahrenheit or 175 degrees Celsius using a thermometer for precision which is critical for perfectly cooked fritters

Fry the Fritters:

Using a large spoon or small ice cream scoop gently drop heaping tablespoons of batter into the hot oil Avoid crowding the pan to keep the oil temperature stable Fry the fritters for about two to three minutes on each side until they puff up turn golden and develop a crisp exterior Work in batches and transfer the cooked fritters to a wire rack set over paper towels to drain excess oil without becoming soggy

Make the Glaze:

While the fritters cool slightly whisk together the powdered sugar two tablespoons of milk and vanilla extract until smooth Add extra milk sparingly if you want a thinner glaze

Glaze and Serve:

Dip or drizzle the stillwarm fritters with the vanilla glaze allowing excess to drip onto the tray below Place them on a wire rack to set the glaze for at least ten minutes before serving This step ensures the glaze forms a delightful crust rather than running off

Honeycrisp apples are my favorite for this recipe because their sweetness and firm texture hold up during frying giving every bite bursts of juicy apple One year after making these for Thanksgiving brunch my entire family asked for seconds and the recipe quickly became a holiday tradition.

Storage Tips

Store leftover fritters in an airtight container at room temperature for up to two days to keep their crispness Rewarm briefly in a low oven to revive texture before serving Avoid refrigerating as it can make fritters soggy If planning ahead keep glaze separate and apply when ready to serve

Ingredient Substitutions

Granny Smith apples can replace Honeycrisp for a tarter firmer fritter that contrasts beautifully with the sweet glaze Buttermilk can be used in place of whole milk to add a slight tang and tender crumb For frying refined coconut oil is a great substitute for vegetable oil offering a subtle tropical aroma while maintaining crispy texture

Serving Suggestions

Pair your glazed apple fritters with hot apple cider or freshly brewed coffee for a cozy morning treat Adding a scoop of vanilla bean ice cream on the side transforms them into an indulgent dessert For a festive touch sprinkle with a little flaky sea salt or cinnamon sugar to balance and enhance the flavors

Serve these fritters warm for best texture and enjoy with coffee or cider. Rewarm leftovers briefly in a low oven to revive crispness.

Common Questions About Recipes

→ Why are fritters soggy or greasy?

Maintaining oil at 350°F ensures a crisp exterior. Frying at too low a temperature causes excess oil absorption, resulting in soggy fritters.

→ How can I keep fritters crisp after glazing?

Cool fritters on a wire rack for air circulation before glazing. Warm unglazed fritters briefly in a low oven to restore crispness if needed.

→ Can I bake the fritters instead of frying?

Yes, bake at 400°F for 12-15 minutes on a lined sheet, flipping halfway. The texture will be softer but still flavorful.

→ What if the glaze is too thick or thin?

Add milk gradually to thin a thick glaze, or whisk in more powdered sugar if the glaze is too thin, to reach desired consistency.

→ Which apple varieties work best for these fritters?

Honeycrisp apples provide sweetness and tenderness, while Granny Smith adds a tangy contrast and firmer texture.

→ How do I ensure fritters cook evenly?

Use uniform apple pieces (about ½-inch cubes) and avoid overmixing batter to prevent toughness and uneven cooking.