Fried Apple Fritters

ByMadison Rae
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why make this recipe

Fried Apple Fritters are a delicious treat that combines the sweetness of apples with a crispy batter. They are easy to make and perfect for breakfast, a snack, or dessert. This recipe is great for using up leftover apples, and the warm, comforting flavors will remind you of home. Plus, who doesn’t love the smell of fried dough?

how to make Fried Apple Fritters

Ingredients :

  • 3 apples
  • Cinnamon
  • Sugar
  • Oil for frying
  • 250 g flour
  • 2 teaspoons baking powder
  • A pinch of salt
  • Some sugar
  • 2 eggs
  • 200 ml milk

Directions :

  1. Peel and slice the apples and toss them with cinnamon and sugar.
  2. In a bowl, combine flour, baking powder, salt, and some sugar.
  3. In another bowl, whisk together the eggs and milk.
  4. Combine the wet ingredients with the dry ingredients until mixed.
  5. Heat oil in a deep pan.
  6. Dip apple slices into the batter and fry until golden brown on both sides.
  7. Drain on paper towels and serve warm.

how to serve Fried Apple Fritters

Fried Apple Fritters are best served warm. You can serve them plain or dust them with powdered sugar for added sweetness. They go well with a scoop of vanilla ice cream or a drizzle of caramel sauce. A hot cup of coffee or tea makes the perfect drink to enjoy with these fritters.

how to store Fried Apple Fritters

If you have leftovers, store them in an airtight container at room temperature for up to two days. To keep them fresh, avoid refrigerating them, as they can become soggy. To reheat, place them in a toaster oven or air fryer for a few minutes to crisp them up again.

tips to make Fried Apple Fritters

  • Choose firm apples, like Granny Smith or Honeycrisp, for the best texture and flavor.
  • Make sure the oil is hot enough before frying. You can test it by dropping a small amount of batter; if it sizzles, it’s ready.
  • Don’t overcrowd the pan when frying, as this can lower the oil temperature and result in soggy fritters.
  • Feel free to add nuts or raisins to the batter for extra flavor and texture.

variation

You can try different spices like nutmeg or allspice for more flavor. Adding a splash of vanilla extract to the batter can also enhance the taste. For a twist, consider making a glaze with powdered sugar and milk to drizzle over the fritters.

FAQs

Can I use other fruits instead of apples?

Yes, pears or peaches can also work well in this recipe. Just remember to adjust the sugar based on the sweetness of the fruit.

Can I make the batter ahead of time?

It’s best to use the batter right away for the best texture. If you need to prepare in advance, store the apple slices and batter separately in the refrigerator for a few hours.

How do I know when the fritters are done?

Fritters are done when they are golden brown on both sides. You can use a slotted spoon to lift one out of the oil and check the color.

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Fried Apple Fritters

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious apple fritters with a crispy batter, perfect for breakfast, a snack, or dessert.

Ingredients

Scale
  • 3 apples
  • Cinnamon
  • Sugar
  • Oil for frying
  • 250 g flour
  • 2 teaspoons baking powder
  • A pinch of salt
  • Some sugar
  • 2 eggs
  • 200 ml milk

Instructions

  1. Peel and slice the apples and toss them with cinnamon and sugar.
  2. In a bowl, combine flour, baking powder, salt, and some sugar.
  3. In another bowl, whisk together the eggs and milk.
  4. Combine the wet ingredients with the dry ingredients until mixed.
  5. Heat oil in a deep pan.
  6. Dip apple slices into the batter and fry until golden brown on both sides.
  7. Drain on paper towels and serve warm.

Notes

Best served warm; can be dusted with powdered sugar or served with ice cream or caramel sauce.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 fritter
  • Calories: 250
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: apple fritters, dessert, fried food, snacks

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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