Crispy, Fluffy Homemade Apple Fritters

These homemade apple fritters are crisp and golden on the outside, tender in the center, and loaded with juicy pieces of fresh apple. From-scratch fritters are a labor of love (and a messy endeavor), but entirely worth it when you taste the irresistible combination of sweet vanilla glaze, crisp exterior, soft and fluffy dough, and cinnamon-spiced apples. This recipe requires frying in hot oil; be sure to read through all the instructions and tips before you begin.

What Are Apple Fritters?

Apple fritters are essentially fried dough packed with fresh apples and warm spices. Think of them as a cross between a classic yeast-raised doughnut and an apple cake. The outside becomes wonderfully crisp and caramelized in the hot oil, while the inside stays soft and tender. They’re like funnel cakes, but even better!

You don’t need to own a deep fryer to make them. A sturdy pot or Dutch oven and an oil/candy thermometer are all you need for frying these fritters.

Why You’ll Love These Apple Fritters

Fluffy, buttery yeast dough: Enriched with milk, butter, and eggs, this soft and tender dough is similar to the dough I use for apple cinnamon rolls.
Loaded with apples: Small pieces of fresh apple are tucked into every nook and cranny.
Crisp outside, tender inside: Frying gives the fritters their signature golden crust.
Warmly spiced: Cinnamon and nutmeg make these taste like your favorite apple dessert.
Simple vanilla glaze: A quick dip in vanilla glaze takes these from delicious to completely irresistible.

Ingredients You Need & Why

You need 8 ingredients for the dough:

Milk: Whole milk produces the best flavor and texture, but lower-fat or nondairy milk can work in a pinch. You’ll also use milk in the glaze.
Yeast: You can use active dry or instant yeast. Note that you need 1 Tablespoon (9g), which is a little more than one standard packet (7g).
Sugar: Sugar feeds the yeast and helps tenderize the dough.
Eggs: Add richness and structure.
Butter: Adds flavor and keeps the dough soft and rich.
Vanilla Extract & Salt: Essential for flavor. You’ll use vanilla again in the filling and glaze, too.
Flour: All-purpose flour provides the dough’s structure.

And 7 more ingredients for the filling and glaze:

Apples: You need 3 cups of peeled and diced apples, which is about 2 large or 3 medium apples. Here are the best apples for baking.
Brown Sugar: To sweeten the filling.
Cinnamon & Nutmeg: These warm spices and apples go hand in hand.
Cornstarch & Water: To thicken the filling.
Confectioners’ Sugar: For the glaze.

Are You a Yeast Beginner?

If you’re new to baking with yeast, my Baking with Yeast Guide is a wonderful resource for all bread beginners!

ingredients in bowls including flour, butter, milk, vanilla, brown sugar, water, and yeast.

How to Make Homemade Apple Fritters

Prepare the dough: The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle.

After you mix the dough, it’s time to knead it. If you have a stand mixer with a dough hook, you can use that for this step, or you can knead the dough by hand. See my How to Knead Dough video tutorial if you need extra help with this step.

Let the dough rise: The dough rises in about 1–2 hours. During this time, you can make the apple filling.

Make the filling: Combine the chopped apples with the brown sugar and spices in a saucepan and cook for a few minutes, then add the cornstarch slurry (cornstarch dissolved in water and vanilla extract) and cook a little longer until the saucy filling thickens. Let it cool completely. The filling will continue to thicken as it cools.

How to Shape Apple Fritters (Embrace the Mess!)

Tie on an apron and have extra kitchen towels on hand, because this is where things get messy!

I repeat: this is messy.

A bench scraper is an especially helpful tool for this step. You’ll also need to cut 12 squares of parchment paper, about 5–6 inches each.

Mix flour, cinnamon, and nutmeg together. This will be your bench flour and will infuse even more flavor into each fritter. Sprinkle some over your work surface, keeping the rest nearby as needed. Punch down the risen dough, turn it out onto the floured surface, and press or roll into a 1/2-inch-thick oval or round. Spread the apple filling over half of the dough.

Sprinkle some of the spiced flour over the filling to help absorb some of the sauce (and for extra spice flavor!). Fold the dough over the filling and seal the edges, sort of like a large calzone.

Shape the filled dough into a rounded log. Using your bench scraper (or a sharp knife), make 11 horizontal cuts down the log, cutting mostly—but not quite—all the way through. Then make 3 or 4 vertical cuts down the log, to make a crosshatch pattern of sorts.

This is NOT an exact process, so don’t stress about making it perfect. And remember to sprinkle on a little more spiced flour as needed.

Divide it into 4 sections:

Then, divide the cut-up dough into 12 even portions as best you can. This is messy and may require redistributing some of the filling from overfilled portions of dough to the underfilled portions. Do your best here and don’t overthink it. Apple fritters are meant to look lumpy and asymmetrical (it’s part of their charm!).

Here’s my top tip for shaping apple fritters: Place each shaped fritter onto an individual square of parchment paper, and set them in/on a standard 12-cup muffin pan. You don’t have to press them all the way into the muffin cups, just enough so they hold shape and don’t spread out while they rest before frying.

uncooked apple fritters in parchment paper lined muffin pan.

Loosely cover and let them rest while you heat the oil for frying.

Do’s and Don’ts for Frying Apple Fritters

Do: Use a large, sturdy, heavy-bottomed pot. I usually use a Dutch oven.
Don’t: Don’t use a small, flimsy pot.
Do: Use an oil/candy thermometer to know when the oil is ready.
Do: Keep an eye on the oil’s temperature. Keep it between 350–360°F (177–182°C) as you fry, adjusting the heat as needed. If the oil is too cool, the fritters can become greasy; if it’s too hot, the outsides will brown before the centers cook.
Don’t: Don’t ditch the parchment paper. We’re going to fry each fritter still on its parchment paper square, which is a trick I learned from the brilliant Claire Saffitz and the folks at King Arthur Baking. It not only makes it easier to transfer the fritters into the hot oil, but also helps the fritters stay together better as they cook.

When the oil is ready, use a large flat spatula to carefully lower a fritter, still on its parchment, into the oil. I usually fry 2 or 3 at a time. Fry for about 2 minutes, then use tongs to remove the parchment as you flip the fritters. Continue frying until deeply golden brown on both sides.

Transfer to a cooling rack set over a lined baking sheet, and repeat with the remaining fritters. Scoop out any loose apple pieces and tuck them back into the fritters once cool enough to handle.

Don’t Forget the Finishing Touch: Vanilla Glaze

The simple vanilla glaze is just confectioners’ sugar, milk, and vanilla extract, but it gives these homemade apple fritters that glossy, bakery-style, farm-fresh finish. You can swap the milk for apple cider or add a pinch of cinnamon and/or nutmeg, but in testing, we found those extra flavors were difficult to detect. We preferred the simplicity of the vanilla glaze and how it lets the apples and spices in the fritters shine.

Dip the tops of the warm fritters in the glaze, let it set briefly, and then… ideally… enjoy one while it’s still a little warm! That’s when they’re at their absolute best.

A Few Apple Fritter Success Tips

Cut the apples small. Small pieces distribute more evenly throughout the fritters and cook faster.
Don’t overcrowd the pot. Frying too many fritters at once can cause the oil temperature to drop significantly. Work in batches.
Keep an eye on the thermometer. Maintaining the correct oil temperature is the key to golden, crisp fritters that are cooked through. If you notice your fritters are taking longer to brown, your oil has probably dropped in temperature. Take a break before frying the next batch and let it come back up to 350°F.
Glaze while they’re warm. The glaze sets beautifully over the warm fritters, creating that classic crackly finish.

Can I make these apple fritters in an air fryer?

I don’t recommend making these apple fritters in an air fryer. This recipe is designed to be fried in oil, which gives the fritters their signature crisp, golden exterior while keeping the centers soft and fluffy. An air fryer won’t produce quite the same texture, and the dough can spread or dry out before the center is fully cooked. For the best results, stick with the frying method outlined in the recipe, or search for a fritter recipe that’s been specifically developed to be cooked in an air fryer—there are quite a few out there!

What type of oil is best for frying fritters?

I recommend using a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. I typically use vegetable oil because it’s easy to find and doesn’t compete with the sweet apple and cinnamon flavors. Avoid oils with a strong flavor or a low smoke point, such as olive oil. And remember, the oil temperature matters just as much as the type of oil—if it’s too hot, the fritters will brown before the centers are cooked; if it’s too cool, they can absorb too much oil and turn greasy.

How do I discard used frying oil?

Never pour used frying oil down the sink because it can clog your pipes and cause plumbing problems. Instead, let the oil cool completely, then pour it into a sealable container, such as the original oil bottle, and throw it away with your household trash. For a larger amount of oil, check with your local waste or recycling facility to see if they accept used cooking oil for recycling. And if your oil is still clean, you can strain it and save it for another round of frying! This is a helpful article on how to reuse and discard frying oil.

What are the best apples to use for apple fritters?

I recommend using a firm, crisp apple that holds its shape when cooked. Granny Smith is my favorite because its tart flavor balances the sweetness of the fritters and glaze, but Honeycrisp, Pink Lady, or another firm baking apple work well, too.

Do I NEED a Dutch oven for frying?

Absolutely not! Any heavy-bottomed large pot works.

Description

These homemade apple fritters are crisp and golden on the outside, tender in the center, and loaded with juicy pieces of fresh apple. From-scratch fritters are a labor of love (and a messy endeavor), but entirely worth it when you taste the irresistible combination of sweet vanilla glaze, a crisp exterior, soft and fluffy dough, and cinnamon-spiced apples. This recipe requires frying in hot oil; be sure to read through all the instructions and tips before you begin.

Dough

1 cup (240g/ml) whole milk, warmed to 100–110°F (38–43°C)
1 Tablespoon (9g) active dry or instant yeast (a little more than 1 standard packet)
1/2 cup (100g) granulated sugar, divided
6 Tablespoons (85g) unsalted butter, softened to room temperature and cut into 6 pieces
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon salt
4 and 1/2 cups (563g) all-purpose flour (spooned & leveled), plus more as needed

Filling

3 cups (360g) peeled & diced apples (about 2 large or 3 medium apples)
1/2 cup (100g) (packed) light or dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 Tablespoon (8g) cornstarch
2 teaspoons water
1 teaspoon pure vanilla extract

For Shaping & Frying:

1/4 cup (31g) all-purpose flour, plus more as needed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1–2 quarts (1–1.9L) vegetable oil*

Glaze

3 cups (360g) confectioners’ sugar
6 Tablespoons (90g/ml) milk
1 teaspoon pure vanilla extract

Cook Mode

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Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
Add the remaining sugar, butter, eggs, vanilla extract, salt, and 1 cup of flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!*
Knead the dough: Keep the dough in the mixer and beat for an additional 5–7 full minutes, or knead by hand on a lightly floured surface for 5–7 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly the size of a golf ball) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Let the dough rise in a relatively warm environment for 1–2 hours or until double in size. (I always let it rise on the counter, which takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
Make the filling: In a small bowl, whisk the cornstarch, water, and vanilla until the cornstarch is dissolved. Set aside. In a medium saucepan over medium heat, combine the apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, until the mixture comes to a boil, about 5 minutes. Stir in the cornstarch slurry. Cook for another minute. Remove from heat, transfer to a heat-proof bowl, and cool completely.
Prepare to fill and shape the dough: Cut parchment paper into 12 squares, about 5–6 inches each. When the dough is ready, punch it down to release the air. In a small bowl, mix the flour, cinnamon, and nutmeg together. This will be your “bench flour” for shaping the fritters.
Fill the dough: Sprinkle some of the spiced flour over a large work surface. Turn out the dough and, with lightly floured hands or a rolling pin, press or roll it into a large oval about 1/2 inch thick. Spoon the cooled apple filling over one half of the dough, then sprinkle some of the spiced flour over the filling. Fold the unfilled half of the dough over the apples and seal the edges.
Cut and shape the fritters: Use your hands to gently shape the filled dough into a long oval, making sure the edges are sealed. Using a sharp knife or bench scraper, make 11 cuts across the filled dough, cutting mostly but not quite all the way through. Then make 3–4 perpendicular cuts to create a crosshatch pattern. Sprinkle on more spiced flour as needed to help absorb any exposed sticky filling. Now divide the dough into 12 roughly equal portions. I find it easiest to divide it into 4 sections, then divide each section into 3 pieces. This is not an exact process, so don’t stress. Just make sure you have 12 portions. Redistribute the filling as needed, then gently shape each portion into a lumpy round, tucking in the dough and apples as best you can. Place each fritter on a parchment square and set it in a standard 12-cup muffin pan. Loosely cover and let the fritters rest while you heat the oil. They’ll puff up slightly during this time.
Place a cooling rack over a large parchment-lined baking sheet. Set aside.
Pour the oil into a large heavy-bottomed pot set over medium heat and attach a candy/oil thermometer to the pot. Heat the oil to 350°F (177°C). This will take several minutes. Keep the oil between 350–360°F (177–182°C) as you fry, adjusting the heat as needed.
Fry the fritters: When the oil is hot enough, carefully lower 2–3 fritters, still on their parchment squares, into the oil. Fry for 2 minutes. Using tongs, flip the fritters and remove and discard the parchment. Fry for another 1–2 minutes, flipping once more if needed, until deeply golden brown on both sides. Wear kitchen gloves and use caution if the oil is splashing. Using a metal slotted spatula, transfer the fritters to the prepared rack. Repeat with the remaining fritters, keeping the oil between 350–360°F (177–182°C). Let the fritters cool for a few minutes while you prepare the glaze.
Make the glaze: In a medium bowl, whisk together confectioners’ sugar, milk, and vanilla extract until smooth. If needed, add more milk to thin out or more confectioners’ sugar to thicken.
Dunk one side of each fritter into the glaze. Return to the rack and let the excess glaze drip off. Allow the glaze to set.
Fritters are best enjoyed the same day. Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

Freezing Instructions: Prepare recipe through step 8. Freeze shaped fritters for up to 3 months. On the day you serve them, let the fritters thaw and rest at room temperature for about 4–5 hours. They will be quite messy. Fry as directed. You can also freeze the fried fritters (unglazed). Cool them completely, then freeze for up to 3 months. Thaw at room temperature, then reheat as desired and top with glaze.
Overnight Instructions: Prepare dough through step 3. Instead of letting rise in a warm environment in step 4, place the covered dough in the refrigerator overnight (8–12 hours). The next morning, remove from the refrigerator and allow to rise in a warm environment until doubled. The dough will lightly rise in the refrigerator overnight, so the rise the next morning won’t be too long. After rising, continue with step 5. You can also make the filling ahead of time; let cool completely, then cover and refrigerate until needed, for up to 2 days.
Special Tools (affiliate links): Electric Stand Mixer | Whisk | Large Glass Mixing Bowl | Bench Scraper | Parchment Paper | Muffin Pan | Baking Sheet | Cooling Rack | Large Heavy-Bottomed Pot (like this 5.5-quart Dutch Oven or this 6-quart Dutch Oven | Candy Thermometer | Stainless Steel Tongs
Yeast: Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Oil: Use a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. The amount of oil really depends on how wide or tall your pot is. You want oil to fill about 1/3 of the pot. I use a little more than 1 quart for my 5.5-quart Dutch oven.
Halve: You can easily halve this recipe for 6 large fritters. I don’t recommend doubling the recipe. Instead, make two separate batches of dough.
Leftover Oil: Do not pour used oil down the sink drain. Allow to cool, then pour into an empty container and discard in the trash.
Can I Make These in an Air Fryer? No, I don’t recommend making these apple fritters in an air fryer. This recipe is designed to be fried in oil, which gives the fritters their signature crisp, golden exterior while keeping the centers soft and fluffy. An air fryer won’t produce quite the same texture, and the dough can spread or dry out before the center is fully cooked. For the best results, stick with the frying method outlined in the recipe, or search for a fritter recipe that’s been specifically developed to be cooked in an air fryer—there are quite a few out there!
Flavor in the Glaze: You can swap the milk for apple cider (NOT apple cider vinegar, apple cider the beverage) or add a pinch of cinnamon and/or nutmeg, but in testing, we found those extra flavors were difficult to detect. We preferred the simplicity of the vanilla glaze and how it lets the apples and spices in the fritters shine.