When life gives you fresh apples, make homemade apple fritters! Gooey yeast dough filled with juicy cinnamon apple chunks, all deep-fried and dunked in an apple cider glaze… soooo yum!
They’re one of those classic bakery treats that taste like fall in every bite, but making them at home means you get that gooey center and crisp, fried edges while they’re still warm. They’ve quickly become a better than bakery favorite in my house, right up there with my old-fashioned apple cider donuts!
If I’m short on apples (or just want something quicker), I’ll make my homemade cinnamon sugar donuts instead. No filling, no fuss, just soft, fluffy dough and a good roll in cinnamon sugar!
How To Make Them
1
Make the cinnamon apple filling. When testing this recipe, I found that Granny Smith apples work best. Their tart flavor cuts through the sweet dough and glaze, and they hold their shape without releasing excess liquid.
Red varieties are softer and more watery, which can cause the fritters to spread (or even fall apart) in the fryer.
2
Knead the yeast dough. This dough is a variation of my foolproof cinnamon roll recipe. It’s just as soft and fluffy and a dream to work with!
3
Layer the apple filling into the dough. Roll out the dough into a rectangle, then spread two-thirds of the apple filling over one half.
Fold the bare half over the apples and press down firmly to seal. Roll the dough out again slightly to elongate it, then spread the remaining third of the apples evenly across the top (as shown in the image above).
4
Fold the dough together to seal in the apples. Fold the dough over the apples like a letter — one side into the center, then the other on top. Press firmly so the layers seal together.
These are my favorites when I’m craving something fried and crispy, but if I want less mess, I’ll make my super-moist cinnamon apple cake. It’s a cozy fall classic in my family and never sticks around for more than a day or two!
5
Cut into 1″ pieces. You can use a pizza wheel, a sharp knife, or a bench cutter.
6
Portion the dough into 10 fritters, using your hands to gently compact them so they hold together when frying. Lightly dust both sides with flour, then place each fritter on a parchment square.
7
Fry 1-2 at a time until golden brown, then transfer to a wire rack to cool. Use a candy thermometer to maintain a steady oil temperature. You’re looking for a deep golden brown color, about 2 minutes on each side.
8
Once cool, dip the apple fritters into the apple cider glaze. I like to sprinkle just a touch of flaky sea salt on top before the glaze sets. The salt really brings out the apple flavor!
Still have fresh apples to bake with? My homemade fresh apple cinnamon scones are tender, buttery, and baked golden with a crispy cinnamon sugar top!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
BEST Apple Fritters
Ingredients
For the Apple Filling
- 2 1/2 cups Granny smith apples, cut into ½ inch pieces
- 3 tablespoons light brown sugar
- 1 tablespoon salted butter
- 2 teaspoons cinnamon
- 1/4 teaspoons nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon cornstarch
- 1/2 teaspoons water
For the Fritter Dough
- 3 cups bread flour, (plus extra for rolling out and dusting) *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 3/4 teaspoon fine sea salt
- 3/4 cup + 1 tablespoon whole milk, warmed to 120°F (49°C)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 6 tablespoons unsalted butter, room temperature
- Neutral oil for frying, like canola
For the Apple Cider Glaze
- 2 cups powdered sugar
- 7-9 tablespoons apple cider, (use concentrated apple cider for more flavor!)
- Flaky sea salt, optional
Instructions
Make the Apple Filling
- Heat a medium saucepan over medium heat. Add the diced apples, butter, sugar, salt, and spices. Cook for 10-12 minutes, until the apples have softened slightly and are coated in syrupy sugar. Stir together the cornstarch and water, then stir the slurry into the apples. Cook 1-2 minutes longer until thickened. Transfer the apple filling to a bowl and cool completely before using. To speed things up, I stick the bowl in the refrigerator!2 1/2 cups (280 g) Granny smith apples, 3 tablespoons (41 g) light brown sugar, 1 tablespoon (14 g) salted butter, 1/4 teaspoon fine sea salt, 2 teaspoons (4 g) cinnamon, 1/4 teaspoons nutmeg, 1/4 teaspoon allspice, 1/2 teaspoon (2 g) cornstarch, 1/2 teaspoons (2 g) water
Make the Fritter Dough
- In a stand mixer bowl, combine the flour, sugar, instant yeast, and salt. Then add the milk, egg, and egg yolk. Knead with the dough hook attachment until a dough ball forms.3 cups (390 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (5 g) instant yeast, 3/4 teaspoon (3 g) fine sea salt, 3/4 cup + 1 tablespoon (182 g) whole milk, 1 (55 g) large egg, 1 (18 g) large egg yolk
- Then, add in the butter 1/2 tablespoon at a time, allowing the butter to fully be kneaded in before adding more.6 tablespoons (85 g) unsalted butter
- Once all the butter has been added, continue kneading for 10-12 minutes on medium-low speed.
- Form the dough into a ball, place it back into the bowl, cover the top with plastic wrap, and set aside for 1 hour.
Assemble the Fritters
- Cut out 12 medium squares of parchment paper and spread them out over 1-2 baking sheets.
- Transfer the dough to a lightly floured surface and roll it into a ¼-inch thick rectangle. Using a slotted spoon to leave most of the juices behind, spread two-thirds of the apple filling evenly over one half of the dough. Sprinkle two teaspoons of flour on top, then fold the bare dough half over the apples and press firmly to seal.
- Gently roll the dough out a little longer, then spread the remaining apple filling down the center, leaving most of the juices behind. Sprinkle with one teaspoon of flour. Fold the dough over the apples like a letter: one side into the center, then the other on top, and press firmly to seal the layers together.
- Use a bench scraper or a large knife to cut the dough into 1-inch pieces. Use your hands to gently toss the pieces to separate them.
- Form into 10 fritters, weighing roughly 100 grams. You’ll want to compact them together with your hands. It will get sticky and messy!
- Lightly flour one side of the fritter, then place it flour-side down onto a parchment square. Sprinkle the top with a bit more flour and gently press it into the dough. You want the fritters to be roughly one inch tall.
- Cover the pans with plastic wrap and set aside while you prepare the frying oil.
- Fill a Dutch oven or heavy-bottomed pot with oil and heat it over medium-low heat until the temperature reaches 355°F on a thermometer.Neutral oil for frying, like canola
- Place a wire rack over a baking sheet and set it aside. You'll also want to grab a slotted spoon and tongs.
- Once the oil is hot, gently press each fritter to flatten (they’ll puff up as they rise). Transfer 1–2 fritters to the oil with the parchment still attached. After a few seconds, the paper will naturally release and can be lifted out with tongs.
- Fry the fritters for 2 minutes on each side, until deeply golden brown. Use a slotted spoon to remove the fritters from the oil and place them on the prepared rack. Let the oil temperature get hot again before frying the next batch.
Make the Glaze
- Once fried, whisk together the powdered sugar and apple cider until smooth. If your glaze is too thick, add more cider as needed. Dip the fritters in the glaze and let it seep into every crevice, then sprinkle with a touch of flaky sea salt (optional). Enjoy warm!2 cups (240 g) powdered sugar, 7-9 tablespoons (100 g) apple cider, Flaky sea salt
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
