Glazed Apple Fritters

When fall brings a chill in the air, I find nothing more comforting than these glazed apple fritters. The sweet aroma of cinnamonspiced batter and tender, juicy Honeycrisp apples fried to golden perfection takes me back to crisp orchard mornings and cozy kitchen gatherings. They are perfect for breakfast, brunch, or even as a special treat during the holidays when you want a little warmth and sweetness on the table.

I first made these one brisk autumn weekend after a family apple picking trip, and now they are a beloved tradition that everyone looks forward to eagerly each season.

Ingredients

• Allpurpose flour: for the perfect balance of structure and tenderness look for a fresh bag with a fine texture
• Granulated sugar: to add sweetness and help with browning during frying
• Baking powder: as a leavening agent to make fritters light and fluffy
• Ground cinnamon: to bring warm, aromatic depth use good quality cinnamon for the best flavor
• Salt: to enhance the overall taste
• Large eggs: to bind and enrich the batter
• Whole milk: for moisture and a creamy batter texture fresh milk works best
• Pure vanilla extract: for a fragrant note that elevates the flavor
• Honeycrisp apples: provide a crisp, sweettart bite and hold their shape well peel and dice evenly for uniform cooking
• Vegetable oil: for frying choose a neutral oil with a high smoke point
• Powdered sugar: for the glaze finely sifted to avoid lumps
• Additional whole milk: to thin the glaze to your desired consistency
• More pure vanilla extract: for the glaze to tie flavors together

Instructions

Prepare the Batter:

Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl until evenly combined. In a separate bowl, beat eggs with milk and vanilla extract until smooth. Gradually add the wet ingredients into the dry, stirring lightly just until a thick batter forms. Avoid overmixing to prevent tough fritters.

Fold in the Apples:

Gently fold the diced Honeycrisp apples into the batter. Make sure they are evenly distributed for consistent bursts of apple in every bite. Try not to crush the apples to keep the texture intact.

Heat the Oil:

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2 inches. Heat the oil to 350 degrees Fahrenheit or 175 degrees Celsius. Using a thermometer is key to maintaining the perfect frying temperature for crisp, golden fritters.

Fry the Fritters:

Using a spoon or ice cream scoop, carefully drop heaping tablespoons of batter into the hot oil. Avoid overcrowding to keep the oil temperature stable. Fry for about 2 or 3 minutes on each side until the fritters puff up and turn a beautiful golden color. Remove them with a slotted spoon and place onto a paper towel lined tray to drain excess oil.

Make the Glaze:

While the fritters drain, whisk powdered sugar, 2 tablespoons of milk, and vanilla extract in a medium bowl until smooth. If the glaze is too thick, add an extra spoon of milk to reach pourable consistency.

Glaze and Serve:

While fritters are still warm but not hot, dip or drizzle with the vanilla glaze. Place glazed fritters on a wire rack over a baking sheet to catch drips. Let the glaze set for at least 10 minutes before serving for the perfect balance of sweet crunch and soft interior.

My favorite part of this recipe is the apples. Using Honeycrisp really elevates the fritters with their natural sweetness and crisp texture that stands up to frying. I remember the first autumn I tried them fresh from the fryer, and the whole family was smitten in an instant. It’s a dish that always brings back warm memories of apple picking and relaxed kitchen chat.

Storage Tips

Store any leftover fritters in an airtight container at room temperature for up to two days. To avoid sogginess, separate layers with parchment paper. Reheat in a toaster oven or convection oven to revive their crisp exterior rather than using a microwave.

Ingredient Substitutions

Use tart Granny Smith apples if you prefer a more tangy contrast to the glaze as these hold their shape well and add pleasant tartness. Try buttermilk instead of whole milk to add a slight tang and extra tenderness to the batter. Swap vegetable oil with refined coconut oil for a subtle tropical aroma without affecting the fritters’ crispness.

Serving Suggestions

Enjoy your fritters with a warm cup of apple cider or coffee to enhance the cozy flavors. Sprinkle a pinch of flaky sea salt or cinnamon sugar on top for extra flavor complexity. Pair with a scoop of vanilla bean ice cream for a decadent brunch treat that feels truly special.

Serve the fritters warm for the best contrast of crisp exterior and tender interior. They make a cozy, shareable treat for autumn mornings or holiday gatherings.

Your Recipe Questions Answered

→ Why are my fritters soggy or greasy?

Soggy fritters often result from frying at too low a temperature, causing excess oil absorption. Keep oil at 350°F and avoid overcrowding for a crispy finish.

→ How can I keep fritters crisp after glazing?

Cool fritters on a wire rack to allow air circulation. Glaze them while warm, not hot, and consider warming unglazed fritters briefly before serving to restore crispness.

→ Can I bake the fritters instead of frying?

Yes, baking at 400°F for 12-15 minutes yields a more muffin-like texture but remains delicious and easier to prepare.

→ What if my glaze is too thick or thin?

Adjust glaze consistency by adding milk a teaspoon at a time if too thick, or whisk in more powdered sugar if too thin.

→ What apple varieties work well for these fritters?

Honeycrisp apples provide sweetness and softness, while Granny Smith apples add a tart contrast and firmer texture suited for frying.