The best breakfast starts with fresh warm Apple Fritters. They take your doughnut game up a level, and this recipe makes perfect fritters every time!
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Move over, doughnuts! There's a new sweet breakfast in town – Apple Fritters. These easy homemade Apple Fritters are made with a few simple ingredients and are perfect for serving as breakfast or dessert, like these Bourbon Bacon Doughnuts or Peanut Butter Chocolate Dipped Doughnuts. If you're a sweet breakfast person, you'll love this easy Apple Fritters recipe!
What Are Apple Fritters
Apple Fritters are like a drop donut. They're similar to fried doughnuts in the sense that they have a crispy fried outer layer and warm sweet glaze. However, what differentiates fritters from doughnuts lies in the dough. Most doughnuts are made with yeast, unless it's a cake doughnut, and need to rise before they're fried or baked. On the other hand, fritter dough doesn't need yeast to rise as it uses baking powder as its rising agent. Think of an apple fritter like an apple cake doughnut but filled with fresh apple chunks, like these Apple Cinnamon Roll Cupcakes.
Why you'll love this recipe
This easy recipe is a crowd-pleaser the whole family will love! No need to go to your local doughnut shop to enjoy a deep-fried pastry stuffed with delicious apples! With just a few basic ingredients, you can make this fruity treat in your own kitchen. Plus, these apple fritters aren't your typical gas station treat. They're homemade from scratch without artificial ingredients and not soggy from being left out for too long.
For the Apple Fritters
- Granny Smith Apples – Or other firm and flavorful fresh apples.
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Apple cider – Try a pressed, condensed cider for more flavor. If you're an apple cider fan, you'll love these Apple Cider Doughnuts!
- Unsalted butter
- Oil for frying – Canola oil or vegetable oil works.
For the Apple Cider Glaze
- Confectioners sugar
- Apple cider – Or try a seasonal cider for bonus flavors.
How to Make This Apple Fritter Recipe
Preparation and Setup
Start by lining a flat work area with paper towels or clean kitchen cloths to ensure easy cleanup. Then, prepare a baking sheet by placing a wire rack on it and setting it aside for later use.
Heating the Oil
Begin by heating the oil in a sturdy, high-walled Dutch Oven or a deep pot with a heavy bottom over medium-high heat. Make sure to leave at least a 1-inch gap between the rim of the pot and the oil's surface for safety reasons. To measure the oil temperature, aim for around 350 degrees F, which you can measure using a candy thermometer to ensure accuracy.
Preparing the Apples
For the fritters, peel and core the apples, then proceed to dice them into quarter-inch pieces. Lay out the diced apples in a single, even layer on a baking sheet and gently pat them dry using paper towels. It's important to work efficiently to prevent the apples from browning.
Coating the Apples
In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Toss the diced apples into this flour mixture, ensuring they are evenly coated.
Mixing the Batter
In a separate bowl, combine the apple cider, beaten eggs, and melted and cooled, unsalted butter. Gradually pour this cider mixture into the flour-coated apples, and use a wooden spoon to stir until the batter is well combined.
Frying the Fritters
Carefully scoop about one-third cup of the apple fritter batter at a time and gently place it into the hot oil. Fry the fritters for approximately 2 to 3 minutes on each side, making sure the oil remains consistently hot between batches. Use a slotted metal spoon to remove the fritters from the oil, allowing any excess oil to drain back into the pot. Transfer the fried fritters to the prepared wire rack and let them cool for at least 5 minutes.
Repeat and Glazing
Continue this process with the remaining batter, ensuring all fritters are fried to golden brown perfection. While the fritters cool, you can prepare the glaze. In a bowl, whisk together confectioners' sugar, apple cider, cinnamon, and nutmeg until the glaze is smooth and well combined. Once the fritters are still warm but not piping hot, generously spoon a heaping tablespoon of the glaze over each fritter. Allow the glaze to set for about 10 minutes before indulging in these delightful treats.
Expert Recipe Tips
- Use an ice cream scooper, or cookie dough scoop to scoop out the fritter dough into the frying oil.
- Use a top-quality cider that looks murky to the naked eye, with real ingredients and not an inexpensive watered-down juice. The more pure apple flavor you can infuse from the start, the better the final product will taste.
- Make a double batch of delicious apple fritters for serving a large number of people or save for later to enjoy at another time.
Leftovers & Reheating
Store any leftover apple fritters in an airtight container in the fridge for up to 4 days. Freeze unglazed for up to 2 months.
To reheat, pop your apple fritter in the microwave and heat up for 10 seconds or more.
The best apple fritters have a bold crunch with crisp seasonal apples. This recipe uses tart granny smith, but use any tart, firm apple your family loves.
However, slightly past-ripe apples are good for recipes like this, where the fried dough will soften its texture over time. Just make sure the apples aren't too far gone, or they will be soggy in the mix, and the result won't be nearly as good as you want. Have soggy apples, make slow cooker applesauce - or check out all the fall baking ideas in the recipe archives! Or have just a little apple leftover? Check out this easy apple mug cake recipe!
More Sweet Breakfast Recipes
Fresh chunks of apples and a simple glaze unite to create the perfect fruity breakfast to enjoy with a hot cup of coffee in the morning. In less than 30 minutes, you can craft the most delectable apple pastry that tastes like fall in every bite! If you tried this recipe, please rate the recipe card to help out the next reader!
For the Apple Fritters
- 2 granny smith apples - or other firm and flavorful apples
- 2 cups flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon teas salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ cup apple cider - alternatively, try a pressed condensed cider for more flavor
- 2 eggs - beaten
- 3 tablespoon unsalted butter - melted, and cooled
- 3 cups oil for frying
For the Apple Cider Glaze
- 2 cups confectioners sugar
- ¼ cup apple cider - or try a seasonal cider for bonus flavors
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Line a flat work area with paper towels or clean kitchen cloths. Line a baking sheet with a wire rack and set aside.
- Heat the oil in a heavy bottomed high walled Dutch Oven or similar pot over medium-high heat, leaving at least 1" from the rim of the pan to the surface of the oil for safety. Heat the oil to around 350 degrees (use a candy thermometer for temping the oil).
- For the fritters, peel , nd core the apples then dice them into ¼" pieces. Arrange the diced apples on a lean single layer baking sheet and pat dry with paper towels.
- Working quickly, so the apples don't brown, whisk the flour, sugar, baking powder, salt, cinnamon and nutmeg together in a large bowl. Toss the apples into the flour mixture to coat.
- In another bowl, which the apple cider, eggs and butter together to combine.
- Pour the cider mix into the flour mixture and stir with a wooden spoon until combined.
- Working in batches, scoop about ⅓ cup batter into the hot oil and fry for 2 to 3 minutes per side, making sure the oil doesn't cool too much between batches. Remove the fritters with a slotted metal spoon, draining access oil back into the pot. Place the fritters on the wire rack to cool, at least 5 minutes.
- Continue for the remaining batter.
- To make the glaze, whisk the confectioners' sugar, cider cinnamon and nutmeg together in a bowl. When ready, spoon a heaping tablespoon over the warm fritters and allow to set 10 minutes before serving.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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