Glazed apple pie fritters recipe is a reliable homemade option for seasonal cooking. These homemade apple pie fritters combine tender cinnamon-spiced apple pieces with a crisp, irregular golden crust and a simple vanilla glaze. Unlike yeast doughnuts, the batter uses baking powder, so there is no rise time. The key is cutting the apples small and maintaining a steady oil temperature.
Recipe at a Glance
Prep: 20 minutes | Cook: 20 minutes | Additional/resting: 10 minutes | Total: 50 minutes | Servings: 12 | Estimated calories: 245 kcal per fritter
Why You’ll Love This Recipe
- No yeast or proofing time.
- Fresh apple pieces in every bite.
- Vanilla glaze gives a bakery-style finish.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine salt
- 2 large eggs
- 2/3 cup whole milk
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 2 cups peeled apples, diced into 1/4-inch pieces
- 4 cups neutral oil for frying, with absorption varying
- 1 cup powdered sugar
- 2 tablespoons milk for glaze
- 1/2 teaspoon vanilla extract for glaze
How to Make Glazed Apple Pie Fritters
Step 1. Whisk flour, granulated sugar, baking powder, cinnamon and salt in a large bowl.
Step 2. In a separate bowl, whisk eggs, 2/3 cup milk, melted butter and 1 teaspoon vanilla. Fold wet ingredients into dry ingredients until just combined. Gently fold in diced apples; do not overmix.
Step 3. Pour frying oil into a deep heavy pot to a depth of about 2 inches, leaving plenty of headroom. Heat to 350°F (175°C) and monitor with a thermometer.
Step 4. Drop heaping 2-tablespoon portions of batter into hot oil, working in small batches without crowding. Fry 2–3 minutes per side until deep golden brown and centers are cooked through. Adjust heat to keep oil near 350°F.
Step 5. Lift fritters with a slotted spoon onto a wire rack set over a baking sheet. Cool 5–10 minutes.
Step 6. Whisk powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla into a thick pourable glaze. Drizzle over warm fritters and let set for several minutes before serving.
Tips for the Best Results
- Cut apples into small, even cubes so they soften before the outside browns.
- Keep frying oil near 350°F; oil that is too cool makes fritters greasy, while very hot oil leaves centers raw.
- Never fill the pot more than halfway with oil; keep water away from hot oil and do not leave frying unattended.
Variations and Substitutions
- Use tart Granny Smith apples or sweet Honeycrisp apples.
- Add a pinch of nutmeg to the dry ingredients.
Storage and Reheating
Best eaten the day they are fried. Refrigerate leftovers airtight for up to 2 days and reheat in a 325°F oven for 8–10 minutes. Do not microwave if you want crisp edges.
Frequently Asked Questions
Why are my fritters raw inside?
The oil may be too hot or the portions too large. Keep batter portions small and check the first fritter before frying the rest.
Can I use an air fryer?
This loose batter is not suited to a standard air-fryer basket without a separate tested adaptation.
Nutrition and Serving Note
Approximately 245 calories per fritter when divided into 12 portions. Calories per fritter are approximate because frying-oil absorption and glaze coverage vary significantly. This is an editorial estimate, not a laboratory-tested nutrition calculation; verify using actual ingredient brands and measured final yield before publishing precise nutrition facts.