Big Apple Fritters Recipe

I have a soft spot for anything apple, but Big Apple Fritters take that love to an entirely different level. I grew up eating the small, humble kind from bakeries—crispy, chewy, and dotted with apple bits—but when I first tried a big, fluffy, gooey apple fritter dripping with glaze and packed with warm apple filling, it was a revelation. The contrast between the deep-fried crunch and the soft, custard-like center is exactly what comfort food dreams are made of.

This version is all about bold flavors and even bolder textures. You get sweet cinnamon-spiced apples folded into a thick batter, fried until golden and pillowy, and then coated with a generous drizzle of simple vanilla glaze. These fritters are perfect for cozy weekends, sweet brunch spreads, or that late-night craving when you want something really indulgent. Trust me, once you try this Big Apple Fritters Recipe, you’ll be hooked.

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Why You’ll Love This Big Apple Fritters Recipe

This recipe hits the sweet spot between nostalgic and decadent. The fritters are big and satisfying—crispy on the outside, incredibly soft and apple-filled on the inside. They’re not just a snack; they’re an experience. Whether you’re making them for brunch guests, kids, or just treating yourself, you’ll love how easy and impressive they are. And let’s not ignore that glossy vanilla glaze—because what’s a fritter without that sweet finish?

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What Kind of Apples Should I Use for Big Apple Fritters?

The type of apples you use can really affect the final flavor and texture of your fritters. I recommend a mix of sweet and tart apples—like Honeycrisp and Granny Smith. The Honeycrisp brings natural sweetness and juiciness, while the Granny Smith holds its shape well and balances the sweetness with a slight tang. If you’re after something more traditional, Fuji and Golden Delicious work beautifully too. Avoid overly soft apples like Red Delicious—they tend to turn mushy during frying and won’t give you that satisfying bite.

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Options for Substitutions

Don’t worry if you don’t have everything on hand—there’s room for flexibility in this recipe:

• Apples: Pears or peaches make a great seasonal twist, especially in summer or fall.
• Flour: You can sub all-purpose flour with a 1:1 gluten-free baking blend if needed.
• Milk: Any dairy or non-dairy milk will do—almond, oat, or even buttermilk for extra richness.
• Eggs: If you’re egg-free, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) per egg.
• Sugar: Coconut sugar or light brown sugar gives a deeper flavor compared to white sugar.
• Glaze: No powdered sugar? Try a maple glaze or a simple cinnamon-sugar dusting instead.

These swaps make it easier to adapt the recipe based on what you’ve got in your kitchen without compromising flavor or texture.

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Ingredients for This Big Apple Fritters Recipe

• Apples
  The star of the show. Fresh, diced apples bring natural sweetness, juiciness, and a soft bite that contrasts beautifully with the crispy fritter edges.
• All-Purpose Flour
  This forms the base of the batter, giving it structure and helping the fritters hold their shape when fried.
• Granulated Sugar
  Adds sweetness and helps to brown the fritters during frying for that gorgeous golden color.
• Baking Powder
  This is what gives the fritters their puff and lift—making them airy and fluffy instead of dense.
• Ground Cinnamon
  Infuses warmth and depth into each bite, pairing perfectly with the apples.
• Salt
  A small amount enhances all the other flavors and balances the sweetness.
• Milk
  Helps loosen the batter to the perfect consistency while adding richness.
• Eggs
  Bind everything together and contribute to the airy texture.
• Vanilla Extract
  Adds a subtle layer of flavor that makes the fritters taste more “bakery-style.”
• Oil (for frying)
  Choose a neutral oil like canola or vegetable oil. You’ll need enough to submerge the fritters for even cooking.
• Powdered Sugar
  Used for the glaze, it melts into a silky-sweet coating that finishes the fritters beautifully.
• Milk or Cream (for glaze)
  Just enough to loosen the powdered sugar into a smooth, pourable glaze.
• Vanilla Extract (for glaze)
  Enhances the glaze and ties the flavor back to the fritter batter.

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Step 1: Prepare the Apples

Peel, core, and dice your apples into small, even pieces. You want them bite-sized so they cook quickly inside the batter. Set them aside while you mix the batter.

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Step 2: Make the Batter

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk the eggs, milk, and vanilla extract. Pour the wet ingredients into the dry and stir gently until combined—don’t overmix. Fold in the diced apples.

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Step 3: Heat the Oil

Pour oil into a deep, heavy-bottomed pot or cast-iron skillet to about 2 inches deep. Heat over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature; it’s crucial for frying evenly.

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Step 4: Fry the Fritters

Using a large spoon or cookie scoop, drop dollops of the batter into the hot oil. Fry 2–3 at a time to avoid overcrowding. Cook for about 2–3 minutes per side, or until deep golden brown. Flip carefully with tongs or a slotted spoon.

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Step 5: Drain and Cool

Remove the fritters from the oil and place them on a paper towel-lined tray to absorb excess oil. Let them cool slightly before glazing.

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Step 6: Make the Glaze

In a small bowl, whisk together powdered sugar, a splash of milk or cream, and a touch of vanilla extract until smooth. The glaze should be pourable but not watery.

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Step 7: Glaze the Fritters

While the fritters are still warm, drizzle the glaze generously over the top or dip them directly into the bowl. Let the glaze set for a few minutes before serving (if you can wait that long!).

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How Long to Cook the Big Apple Fritters

Each fritter takes about 2 to 3 minutes per side to fry to a deep golden brown. Depending on the size of your fritters and the exact temperature of your oil, the total cooking time per batch is around 5 to 6 minutes. Be sure to keep the oil at a steady 350°F (175°C); if it drops too low, the fritters will soak up oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside and stay raw inside.

Plan for around 20 to 30 minutes total from the first drop to the last batch, depending on how many you fry at a time.

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Tips for Perfect Big Apple Fritters

• Use a Thermometer: Keep that oil steady at 350°F for best results. It makes all the difference in getting fritters that are crisp but not oily.
• Don’t Overmix the Batter: Stir until just combined. Overmixing makes the fritters tough instead of light and tender.
• Dice Apples Evenly: Uniform apple pieces ensure even cooking and no raw surprises inside.
• Fry in Batches: Overcrowding drops the oil temperature, so go slow and do a few at a time.
• Let Them Drain Well: Place cooked fritters on paper towels or a wire rack to keep them crisp, not soggy.
• Glaze While Warm: The glaze sticks best when the fritters are still warm, creating that glossy, bakery-style coating.
• Test One First: Fry a single fritter as your test run to check the texture, temperature, and timing.

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Watch Out for These Mistakes While Cooking

• Skipping the Oil Temp Check: Frying at the wrong temperature is the #1 fritter fail. Too cold? They’ll be greasy. Too hot? They’ll burn outside and stay raw inside.
• Making the Batter Too Runny: If your batter is too thin, the fritters will spread out and become flat. You want it thick enough to hold its shape when dropped into the oil.
• Overloading with Apples: It’s tempting to pack in extra fruit, but too much can cause the fritters to fall apart while frying. Stick to the recommended amount for structure and flavor balance.
• Flipping Too Early: Let the first side brown fully before turning. If you rush it, the fritters may break or become unevenly cooked.
• Using the Wrong Apples: Mushy apples like Red Delicious can disintegrate while frying. Choose firmer varieties that hold up to heat.

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What to Serve With Big Apple Fritters?

Freshly Brewed Coffee

The perfect balance to the sweet, warm fritters. Black coffee or a vanilla latte? Either one pairs beautifully.

Vanilla Ice Cream

For dessert vibes, serve the fritters warm with a scoop of ice cream. The contrast in temperatures is irresistible.

Cold Milk

Simple and nostalgic. A glass of cold milk makes this feel like the ultimate after-school treat.

Warm Maple Syrup

Instead of or in addition to the glaze, drizzle with maple syrup for a breakfast-style twist.

Fresh Berries

Add a handful of raspberries or strawberries on the side for a burst of tart freshness.

Bacon or Breakfast Sausage

If you’re going savory-sweet, a side of crispy bacon or sausage balances out the sugar with salty goodness.

Fresh Orange Juice

A glass of citrusy OJ cuts through the richness and adds a bright morning vibe to your plate.

Cream Cheese Dip

Whip up a tangy cream cheese dip with a bit of powdered sugar and vanilla—perfect for dunking warm fritters.

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Storage Instructions

Big Apple Fritters are definitely best when enjoyed fresh, but you can store them if you have leftovers (or if you’re planning ahead).

• At Room Temperature: Keep them in an airtight container lined with paper towels. They’ll stay good for up to 2 days, though they lose some crispiness.
• In the Fridge: For slightly longer storage, place them in a container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the texture.
• Freezing: Yes, you can freeze them! Arrange cooled fritters on a baking sheet, freeze until solid, then transfer to a zip-top bag. Store for up to 2 months. Reheat in the oven at 350°F for 10–12 minutes (glaze after reheating, not before).

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Estimated Nutrition

Here’s a rough estimate for one Big Apple Fritter with glaze (values may vary based on size and ingredients used):

• Calories: ~310
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 45mg
• Sodium: 160mg
• Carbohydrates: 43g
• Fiber: 2g
• Sugar: 22g
• Protein: 4g

These are indulgent, for sure—but every bite is absolutely worth it.

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Frequently Asked Questions

How do I know when the oil is ready for frying?

Use a thermometer and aim for 350°F (175°C). If you don’t have one, drop a small bit of batter in—if it sizzles and rises to the surface steadily, it’s ready.

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Can I bake these instead of frying?

You can, but the texture won’t be the same. Baking makes them more like muffins. If you go that route, bake at 375°F for about 20–25 minutes, then glaze.

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Can I make the batter ahead of time?

Not really. The baking powder starts activating as soon as it’s mixed. For best results, make the batter just before frying.

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What’s the best oil for frying fritters?

Use a neutral, high-heat oil like canola, vegetable, or sunflower oil. Avoid olive oil—it burns too quickly and adds flavor you don’t want here.

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Why are my fritters greasy?

Most likely, the oil wasn’t hot enough. Cold oil = soggy fritters. Make sure it’s at 350°F before each batch.

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Can I add nuts or raisins to the batter?

Absolutely! A handful of chopped walnuts or golden raisins adds great texture and flavor. Just don’t go overboard—too much add-in can affect the batter’s structure.

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Is it okay to glaze them later?

Yes, but the glaze sets best while the fritters are still warm. If you’re storing them, wait to glaze until just before serving.

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Do I need to peel the apples?

It’s highly recommended. The peel can make the texture uneven and doesn’t soften much during frying. Peeled apples give a smoother bite.

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Conclusion

Big Apple Fritters are pure joy in every bite—crispy, fluffy, loaded with warm cinnamon apples, and finished with a sweet glaze that makes them feel straight from a bakery. They’re indulgent, yes, but every step is easy and every result is rewarding. Whether you’re making them for a weekend brunch or just because the craving hits, this recipe delivers comfort and wow-factor in one go. Once you try it, you’ll keep coming back. Probably often.

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