BEST Apple Fritters
Forget the bakery, these apple fritters are fried to golden perfection, packed with cinnamon-spiced apples, and finished with a sweet apple cider glaze. A classic fall favorite!
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!
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.
- Then, add in the butter 1/2 tablespoon at a time, allowing the butter to fully be kneaded in before adding more.
- 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.
- 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!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Fritters are best served the day they are made, but this recipe stays fresh for up to 2 days! Store them on a baking sheet or wire rack loosely covered at room temperature.
