Glazed Homemade Apple Fritters are a favorite donut shop indulgence! But they are even better made fresh at home with a rich yeast dough, plenty of cinnamon, and chunks of real apple!
If you haven’t tried making homemade donuts before, it’s actually a really fun and satisfying process, albeit a little messy. The big names in donuts like Krispy Kreme and Dunkin’ Donuts have nothing on our classic apple fritters! Some of our other favorites to make at home are our Old-Fashioned Sour Cream Doughnnuts and Apple Cider Donuts.
These Homemade Apple Fritters check all the boxes!
Finding a really good apple fritter at a donut shop is hit or miss. Too often they are dry, hard, or overly greasy. And frequently, there is hardly any apple in them to speak of. We have high standards when it comes to our fritters and what we want them to be like!
Qualities of an apple fritter
First off, I wanted to make apple fritters with a yeast based, almost brioche like dough. Sure there are easier versions out there that you can whip up in under 30 minutes with a batter that is stirred together with baking powder, but it just doesn’t give the same chewy texture and donut shop flavor as the real deal made with an enriched yeast dough.
Second, I like my apple fritters a little on the dark side because it means the outside is extra crispy and the inside is chewy. I have had too many fritters that are “golden” only to be way soft to the point of almost being squishy. The issue is that the oil wasn’t hot enough and the dough absorbed too much of it during the frying process.
Third and finally, it’s important to me that apple fritters have literal chunks of apple in them. Is that so much to ask for? Bonus points if the dough is streaked with cinnamon and the glaze on the outside is just right – not too thick and not too thin.
These apple fritters check all the boxes for me, which is why it’s worth the effort of making them at home. Yes, they are a little more work and take some time. But most of it is fairly hands off where the dough is rising and the fritters are proofing after being shaped. The actual work part is more like 20-25 minutes total and no worse than making sticky buns or cinnamon rolls.
What are fritters?
Fritters are fried dough, usually with chunks of fruit like apples, peaches, or blueberries folded in. Their lumpy, rugged edges are the perfect place for puddles of sweet glaze to settle and harden to create a thin shell around the soft, pull-apart interior. I shared some of these apple fritters with a friend who described it as reminding him of fried monkey bread.
The bumpy, lumpy crags of the apple fritters just mean more surface area for the glaze.
Glazing while the fritters are still warm allows the glaze to fill every nook and cranny, then set and dry on the outside, which helps keep the fritter fresh and soft inside. Fritters are my go-to choice at donut shops.
Ingredients for Homemade Apple Fritters
Apple Filling
- 5-6 medium apples peeled, cored, and chopped into small chunks (about 4 cups). Granny Smith or Honeycrisp apples are great for this recipe because of their firm texture and tart flavor.
- Fresh Lemon Juice – Keeps the apple flavor bright and tart.
- Sugar – A combination of white granulated sugar and light brown sugar makes for the best apple filling for these fritters.
- Cornstarch – A thickening agent to help thicken the filling a bit.
- Cinnamon & nutmeg – Classic spices for using in an apple filling.
- Water or apple juice
- Salted butter
Dough
- Lukewarm water
- Active dry yeast
- Sugar
- Whole milk
- Eggs
- Salted butter
- Salt
- Ground nutmeg
- All purpose flour
- Ground cinnamon
- Oil for frying
Glaze
- Powdered sugar
- Vanilla extract
- Milk or cream
Apple Fritters Recipe variations
Can you bake apple fritters?
Baked donuts are all the rage, but they just don’t have the same texture as fried ones. It’s the same with apple fritters. Once these fritters are shaped and proofed, the dough really is no different than a sweet roll dough and you can make baked apple fritters by baking these in the oven at 350°F for about 20-25 minutes or so. Will they taste the same? No, definitely not. Will they still be tasty and delicious? Yes, of course!
Is there an easier way to make apple fritters?
Nothing compares to making apple fritters from scratch. But you could use frozen roll dough that has been completely thawed on the counter and cut up into small chunks and premade apple pie filling to do an easy shortcut version of these yeasted apple fritters.
How to make Apple Fritters
- Make the apple filling: I like to do this first so the filling has plenty of time to cool down. You can even do it a day or two before and store it in the fridge. We’re essentially making pie filling with a higher fruit to gel ratio. Just whisk together sugar, cornstarch, and cinnamon, then add water or apple juice and bring to a boil, stirring frequently. Once it starts to thicken and has boiled for a full minute, add in the chopped apples and decrease the heat to medium. We love granny smith or honeycrisp apples for their firm texture and tart flavor that comes through in this apple fritters recipe. Cover with a lid and let this cook until the apples soften, stirring every couple of minutes for about 8 minutes. Remove from the heat and cool completely. It will thicken while it cools.
- Make the dough: This easy yeast dough is made by first proofing some active dry yeast in warm water with a little sugar for about 5 minutes until foamy. Then you add in the remaining sugar, milk, eggs, salt, butter, and half of the flour and beat with a paddle attachment until smooth. Switch to the dough hook and continue to add the remaining flour, about ½ cup at a time, until a soft, smooth dough has formed. You may not need the last ½ cup of flour! Only use it if your dough is super sticky. Let the machine knead the dough for 5-6 minutes, then transfer to a greased bowl and cover with plastic wrap. At this point you can either put the dough into the fridge and let it rise overnight or press on and let it rise for about an hour on the counter until doubled in size.
- Roll out the dough: Once your dough has rise, roll it out on a floured surface into a large oval shape. If you did the overnight rise in the fridge, you might need to let your dough sit at room temperature for 20 minutes or so to take off the worst of the chill before it will roll out easily for you. Spread with 3 cups of your apple filling (the leftover filling is excellent on pancakes or ice cream or just eaten by the spoonful and will keep in the fridge for a few days at least!). Sprinkle the filling with ½ cup of flour followed by a generous amount of cinnamon. This will help absorb some of the moisture from the filling and bind the fritters so they don’t fall apart as much when you are frying them.
- Roll into a log and chop: This is where things get messy. Roll up the dough into a log like you are making cinnamon rolls. Then use a bench scraper or sharp knife to cut the log into strips on the diagonal all the way down one way. Then cut on the opposite diagonal the other way to chop up the dough into quarter-size pieces with even dispersal of apple filling.
- Shape the fritters: Scoop up about ½ cup of the chopped up apples and dough and dump it on a generously floured surface. Sprinkle it with more flour on top and use your hands to squeeze and pat into a patty. All the extra flour is really important because it will help bind and seal the fritter so it doesn’t fall apart when frying. Transfer the fritter to a baking sheet lined with parchment paper and repeat with the remaining dough. You should get about 16-18 generous sized fritters and will need 2 baking sheets so they can be spaced out a bit.
- Let them rest for about 20 minutes: The flour on the outside will absorb some of the moisture from the fritter and become tacky, which is the same principle I use to ensure the crispiest fried chicken and works here to give a fantastic crisp texture outside with a moist, soft inside!
- Heat the oil: Fill a large skillet or dutch oven with about 2 quarts of vegetable or canola oil so it is at least an inch or two deep. Heat over medium-high heat until it reaches 350°F. It’s really important to have a good thermometer handy to monitor the oil temp while frying so you can adjust your heat as needed. Have a pair of tongs and a baking sheet with a wire cooling rack set up so you are ready to fry.
- Fry the fritters: I find it easiest and safest to use a metal spatula to lift and gently flip the fritters into the hot oil. Only plan to cook 2-3 fritters at a time so the oil temperature doesn’t drop too much and there is room for them to expand. Fry until golden brown, about 2-3 minutes per side, then use a slotted spatula to lift the fritters out of the oil and transfer to the wire rack set over a baking sheet to catch any dripping oil. Repeat with the remaining fritters.
- Glaze: The simple glaze it made by combining powdered sugar, milk, and vanilla in a bowl and whisking until thin and smooth. Only dip the top side of your fritters into the glaze, then transfer back to a wire rack for the glaze to set. It will run down into all the crevices and crannies on top of the fritters and set up within about 15 minutes or so. Repeat with all of the fritters. You may need to spoon the glaze over the last few when it is running low and dipping becomes difficult.
How to serve this Apple Fritters Recipe
- Serve these apple fritters still warm with a tall glass of milk.
- Or if you really want to go over the top, you can slice them in half, fill with your favorite ice cream, and sandwich them back together for a donut ice cream sandwich that is out of this world.
Apple Fritter Donuts storage
- Store in an airtight container or bag so they do not dry out. They should be good for 2 days at room temperature.
- To make them last longer you can store them in the fridge for about 1 week.
- Apple fritters also freeze very well. Freeze them with the glaze and when ready to eat, thaw out on the counter for a few hours. Pop them in the microwave for a few seconds to truly enjoy a freshly baked apple fritter. The glaze might be a little sticky but the fritters will still taste absolutely delicious.
Can you freeze apple fritters?
Yes! One batch of apple fritters makes about 18 substantial-sized fritters, so it’s a great idea to either share them with friends and neighbors or just freeze leftovers, glaze and all.
Apple Fritters Recipe FAQS
The origins of the apple fritter stems from Europe, some even say Medieval England, but the apple fritter that most people are familiar with is more American and especially attributed to the New England states. There are many different apple fritter variations from the United States and Canada. Some recipes dating as far back as the late 1800’s to some popular recipes appearing in the 1960’s.
I would say yes. An apple fritter is a donut AND a pastry. To me, a donut is considered a pastry and I would consider an apple fritter a pastry. They all consist of fried dough.
This is a trick question because you have some that claim an apple fritter IS a donut and others that say NO WAY is an apple fritter a donut. Some say they are similar in the fact that they are both batter based and fried. They differ in the way they are filled. Donuts get fried and then filled with cream or filling later. Apple fritters are filled with apples and cinnamon and it all gets fried together.
There are actually quite a few differences between a bear claw and an apple fritter. Apple fritters have a very different taste and texture than a bear claw. They have a dough mixed with apples and cinnamon and then deep fried. Bear Claws have a very distinct shape and are usually oven baked. They have a light flakier crust, because of the laminated dough, and usually consist of an almond paste, almonds and sometimes raisins. The only time I could see someone getting confused between the two is sometimes a bear claw can get filled with an apple filling.
A fritter is basically anything that has a variety of ingredients and then covered in a batter and deep fried. It could be a slice of fruit, a vegetable, or even meat.
More breakfast treats you’ll love
- Apple Fritter Bread (all the same flavors but in loaf form that you can slice and turn into french toast – so good!)
- Cranberry Orange Pull-Apart Monkey Bread
- Macadamia Nut Sticky Buns
- Deborah’s Knotted Orange Sweet Rolls (my sister-in-law’s family recipe for the most amazing orange rolls ever)
- Raspberry Cream Cheese Sweet Rolls
- Easy Pecan Monkey Bread
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Apple Fritters Recipe
Ingredients
Apple Filling
- 5-6 medium apples peeled, cored, and chopped into small chunks (about 4 cups)
- 2 Tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup water or apple juice
- 2 Tablespoons salted butter
Dough
- 1/4 cup lukewarm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar divided
- 1 cup whole milk room temperature
- 2 large eggs lightly beaten
- 6 Tablespoons salted butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 to 4 1/2 cups all-purpose flour plus additional for shaping fritters
- 1 1/2 Tablespoons ground cinnamon
- 2 quarts oil for frying
Glaze
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ to 1/2 cup milk or cream
Instructions
Making the Apple Filling
- Peel, core, and chop the apples into small chunks. Toss with lemon juice.5-6 medium apples, 2 Tablespoons fresh lemon juice
- In a large pot, whisk together the granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Add the water or apple juice, whisking to combine.½ cup granulated sugar, ½ cup brown sugar, 2 Tablespoons cornstarch, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 cup water or apple juice
- Cook over medium-high heat, stirring frequently, until the mixture comes to a boil and thickens. Boil for 1 minute, then add the butter and apples. Stir together, then decrease the heat to medium and cover with a lid.2 Tablespoons salted butter
- Continue to cook for 6-8 minutes, stirring frequently, until the apples have softened, then remove from the heat and cool completely. You can speed up the process by filling a larger pan with ice and nestling the pot in it to cool the outside quickly.
Make the Dough
- In the bowl of a stand mixer, combine the warm water with the yeast and 1 tablespoon of the sugar. Let sit for 5 minutes to proof until foamy.¼ cup lukewarm water, 2 ¼ teaspoons active dry yeast, ½ cup granulated sugar
- Add remaining sugar, milk, eggs, butter, salt, nutmeg, and 2 cups of the flour. Beat using the paddle attachment until smooth. Then switch to the dough hook and add another 2 cups of flour, ½ cup at a time. Knead for 5-6 minutes until a soft, smooth dough forms. If the dough is super sticky, go ahead and add the remaining ½ cup of flour.1 cup whole milk, 2 large eggs, 6 Tablespoons salted butter, ½ teaspoon salt, ¼ teaspoon ground nutmeg, 4 to 4 ½ cups all-purpose flour
- Transfer the dough to a greased bowl and cover with plastic wrap. Let rise for 1 hour until doubled in size, or transfer to the fridge and let rise slowly overnight. If using the fridge approach, set the dough out on the counter for 15-20 minutes to take some of the chill off before proceeding.
- Roll out the dough on a floured surface into a large oval shape. Spread with 3 cups of the apple filling then sprinkle with ½ cup of the extra flour and 1 ½ tablespoons of ground cinnamon.1 ½ Tablespoons ground cinnamon
- Roll up into a log like when making cinnamon rolls. Then use a bench scraper or sharp knife to cut the log into strips on the diagonal all the way down one way. Then cut on the opposite diagonal the other way to chop up the dough into quarter-size pieces with even dispersal of apple filling.
- Scoop up about ½ cup of the chopped up apples and dough and dump it on a generously floured surface. Sprinkle it with more flour on top and use your hands to squeeze and pat into a patty. All the extra flour is really important because it will help bind and seal the fritter so it doesn’t fall apart when frying.
- Transfer the fritter to a baking sheet lined with parchment paper and repeat with the remaining dough. You should get about 16-18 generous sized fritters and will need 2 baking sheet so they can be spaced out a bit. Let them rest for about 20 minutes while getting the glaze ready and heating the oil.
- Fill a large skillet or dutch oven with about 2 quarts of vegetable or canola oil so it is at least an inch or two deep. Heat over medium-high heat until it reaches 350°F. It’s really important to have a good thermometer handy to monitor the oil temp while frying so you can adjust your heat as needed. Have a pair of tongs and a baking sheet with a wire cooling rack set up so you are ready to fry.2 quarts oil
- Use a metal spatula to lift and gently flip the fritters into the hot oil. Only plan to cook 2-3 fritters at a time so the oil temperature doesn’t drop too much and there is room for them to expand. Fry until golden brown, about 2-3 minutes per side, then use a slotted spatula to lift the fritters out of the oil and transfer to the wire rack set over a baking sheet to catch any dripping oil. Repeat with the remaining fritters.
Glaze
- Combine the powdered sugar, milk, and vanilla in a bowl and whisk until thin and smooth. Only dip the top side of your fritters into the glaze, then transfer back to a wire rack for the glaze to set. It will run down into all the crevices and crannies on top of the fritters and set up within about 15 minutes or so. Repeat with all of the fritters. You may need to spoon the glaze over the last few when it is running low and dipping becomes difficult.4 cups powdered sugar, 1 teaspoon vanilla extract, ⅓ to ½ cup milk or cream
- Let sit for 15-20 minutes until the glaze hardens.
Can you use an air fryer instead of frying in oil? Thoughts on how long and at what temp?
That’s a fantastic questions but unfortunately I don’t have a good answer! I haven’t tried using my air fryer to make donuts or fried goods like this yet. I “think” it would work and my guess would be to preheat the air fryer to 400 and go for about 8-10 minutes, but that’s definitely just a guess until I have a chance to give it a go. If you try, please let me know your results!