You know how September rolls around and everything magically becomes pumpkinpumpkinpumpkin? This used to excite me. A lot. I bought pumpkin soaps and candles and dreamed of pumpkin-y desserts.

And then I realized something. You might want to brace yourself. Cover the eyes of any small children wandering through the room.

Pumpkin is not my favorite.

do love Sara’s Pumpkin Crumble. And there was that time when my husband and I were newlyweds and I was working at Kneaders and I brought home a loaf of pumpkin bread (much like this one) and ate the whole thing and told my husband I gave it to the neighbors. And there are these Pumpkin Whoopie Pies (my argument about not loving pumpkin is becoming less and less convincing.) But I would probably (okay, definitely) say no to a slice of pumpkin pie. And all that pumpkin-scented stuff hasn’t appealed to me since I had morning sickness with my second and third offspring during October and November.

But.

I am decidedly, unabashedly, passionately in love with apples and pears. Those are my fall flavors. My love language, if you will.

And ever since I was a little kid, if I had my pick of anything in a doughnut shop, it would either be a maple bar or an apple fritter. Except now, all the apple fritters I can find in central Louisiana are gross and that makes me sad, so of course, I have to make my own.

Turns out it’s easy. So easy. Ridiculously easy. You know how with doughnuts, you have rising and cutting and waiting and rolling and scraps and flour and messes? And that’s all before you fry stuff. Fritters, on the other hand, are like fried biscuit dough. Apple biscuits.  Spiced apple biscuits, dropped in hot oil, fried to golden perfection in just a few minutes, then dunked in a sweet, spiced, apple-y glaze. This is a chance for all your dreams to come true (as long as your dreams relate to fall fruit pastries or wearing fat pants.)

apple fritters

You’re going to need 2 cups of all-purpose flour (lightly spooned into measuring cups and leveled with a knife; that’s 10 ounces if you’re using a kitchen scale), baking powder, cinnamon, nutmeg, sugar, and apple cider (the non-alcoholic, murky, dark apple juice that you can find in produce departments and roadside stands; if you can’t find the stuff in the gallon jugs, go for something like Simply Apple.)apple fritters ingredients

You’re also going to need 2 tablespoons of butter and 2 eggs…

apple fritters butter and eggs

and some Granny Smith apples. The recipe I got this from said 2, but the only Granny Smiths I could find at the store were tiny, so I did 2 1/2, which ended up being about 12 ounces of apples.

apple fritters peeled granny smith apples

You’ll want to peel them, core them, and chop them into 1/4″ pieces, then spread the prepared apples in a single layer on paper towels and pat dry with paper towels.

apple fritters cut apples
Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.

apple fritters dry ingredients Whisk the cider, eggs, and melted butter in a medium bowl.

apple fritters wet ingredients

Stir the apples into the flour mixture and add the wet ingredients…

apple fritters mixing ingredients

and stir until incorporated.

apple fritters batter

Set a wire rack over a rimmed baking sheet. Heat the oil in a Dutch oven or other heavy pot over medium-high heat until it reaches 350 degrees (use a candy thermometer or an instant-read thermometer to check.) Use a 1/3 cup measuring cup to carefully drop batter into the oil, being careful not to crowd the pan (I can’t make more than 3 at a time.) Fry, adjusting the burner as necessary, to keep the oil between 325-350 degrees. Cook about 2-3 minutes per side or until golden brown. Carefully remove from the hot oil and allow to drain on the wire rack.

To make the glaze, you’ll need powdered sugar, apple cider, cinnamon, and nutmeg.

apple fritters glaze ingredients

When the fritters have cooled for 5 minutes, dip the top half of each fritter into the glaze and return to the cooling rack. Let the glaze set for 10 minutes.

delicious apple fritters

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Apple Fritters

  • Author: Our Best Bites
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 9
  • Category: Breakfast
  • Method: Deep fried
  • Cuisine: American

Description

Spiced apple biscuits, dropped in hot oil, fried to golden perfection in just a few minutes, then dunked in a sweet, spiced, apple-y glaze.


Ingredients

fRITTERS

  • 12 ounces Granny Smith apples (about 2 medium apples), peeled, cored, and cut into 1/4″ pieces
  • 2 cups (10 ounces) all-purpose flour, lightly spooned into a measuring cup and leveled with a knife
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup apple cider*
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 3 cups peanut oil (or other oil suitable for cooking at high temperatures)

GLAZE

  • 2 cups (8 ounces) powdered sugar
  • 1/4 cup apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. To make the fritters, spread the prepared apples in a single layer on paper towels and pat dry with paper towels.
  2. Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Whisk the cider, eggs, and melted butter in a medium bowl. Stir the apples into the flour mixture and stir in the wet ingredients until incorporated.
  3. Set a wire rack over a rimmed baking sheet. Heat the oil in a Dutch oven or other heavy pot over medium-high heat until it reaches 350 degrees (use a candy thermometer or an instant-read thermometer to check.) Use a 1/3 cup measuring cup to carefully drop batter into the oil, being careful not to crowd the pan (I can’t make more than 3 at a time.) Fry, adjusting the burner as necessary, to keep the oil between 325-350 degrees. Cook about 2-3 minutes per side or until golden brown. Carefully remove from the hot oil and allow to drain on the wire rack.
  4. To make the glaze, whisk together the powdered sugar, apple cider, cinnamon, and nutmeg. When the fritters have cooled for 5 minutes, dip the top half of each fritter into the glaze and return to the cooling rack. Let the glaze set for 10 minutes.

Notes

  • *When we say apple cider, we mean the dark, murky stuff sold in gallon jugs in the fall, not the alcoholic beverage or the light, clear apple juice that is sometimes called cider. If you can’t find fresh cider, Simply Apple is a good substitute and available year-round.

Keywords: apple fritters, apple fritter recipe, apple cider donut recipe

36 comments

  1. Hooray! Always been an apple girl and fritters are my fav. Thank you!!! So excited to try this. Must have been inspired!

  2. These look sensational! Since most of my dreams center around really great apples (and lead to fat pants), I’ll definitely be making these this weekend!

  3. I love pumpkin, but I also love to laugh and that’s always what Kate is good for. I mean doesn’t everybody dream of fall pastries and wearing fat pants. I’m on some crazy health challenge where I only get sugar once a week and I daydream of what I’ll eat on my sugar day everyday. If I can have some self-control with these Apple Fritters maybe I can avoid the fat pants that day.

  4. How awesome is it to not see another pumpkin recipe?!? The thought of pumpkin pie makes me queasy. I am fantasizing about finding a way to block all pumpkin recipes from my pinterest feed…

  5. I fell very validated to know that someone with a cooking blog shares my feelings toward pumpkin! I just never have been able to understand the obsession! If it’s eggnog flavored, I am all over it, but I also LOVE apples and apple fritters. Thanks for a delicious and easy looking recipe!

  6. Food Network recently did an online pole for the ugliest apple fritter around. My favorite donut shop made the list- The Donut Shoppe in Jacksonville, FL. It is a little hole in the wall place with the BEST donuts ever, including their apple fritter dubbed “The Ugly”. You may never make it to Jax, but if you do, head to the Arlington area and get one. 🙂

  7. How lovely to see a Fall recipe that isn’t pumpkin! More, please! Here in Australia pumpkin is not a Thing; it’s a year-round staple vegetable. It doesn’t come in cans either, which makes trying out pumpkin-based recipes really tedious. Thanks for posting something different.

  8. So happy to see I am not the only person alive who doesn’t like pumpkin!!! And my husband will be thrilled to see that I can start making him apple fritters! I had never even tried them till I married him and now I love them too.

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