Uploaded March 2022 | Updated September 2026, 8 hours ago
This is a very basic apple fritters recipe. There are various ways to apply more finesse to the making of apple fritters, but these come out well with a minimum of fuss. What’s not to like about fried dough with apple pieces in it?
If you commonly re-use your fry oil (and you probably should), try to keep cinnamon out of your fryer. If you choose to sweat your apple pieces before adding them to the dough, keep any cinnamon added to them quite minimal. Cinnamon can transfer a lot of flavor to your fry oil, making many other things you might fry in it taste rather odd.
When these come out of the fryer, dust them immediately with cinnamon sugar, or cinnamon/powdered sugar mix to get more coverage, or get creative. If you want to use a glaze, let the fritters cool a bit before trying to apply it..
Makes 6-8 lemon-sized fritters.
Equipment:
• deep fry setup – fryer or deep pot with 1” or slightly more oil in the bottom
• normally don’t list knife or cutting board, for some reason
Ingredients:
1 cup AP flour
1 tsp instant yeast or 2/3 tsp active dry
1/2 cup milk
1/2 tsp salt
1 tsp sugar
1 ea apple small dice; optionally sweated or baked
2 Tbsp cinnamon sugar
Procedure:
1. If your apple is really fresh and crispy, you may wish to sweat or bake it (after dicing) in order to reduce its moisture level and concentrate flavor. Do this early and let the apple cool afterwards
2. Before starting to make the dough, set up your fry station and let the oil get hot. There are 10 or so minutes of waiting on the yeast, so depending on how fast it will heat, you may wish to wait, or set up early.
3. To make the dough, combine the flour and salt in a large mixing bowl, leaving a bit of a well at the center.
4. Warm the milk to lukewarm, ~105F or so, and dissolve the sugar in it.
5. Add the yeast to the sweetened milk and let it sit for 5 minutes so that the yeast can proliferate with minimal gluten development.
6. Add the yeasty milk to the well in the middle of the flour.
7. Add the apple pieces to the milk.
8. With a fork or your hands, mix together everything in the bowl to make the fritter dough, which may have a somewhat batter-like consistency.
9. Separate the dough into 6 or 8 equal mounds, perhaps sitting them out on a tray or a cutting board, and let them rest for about 5 minutes.
10.Carefully lift each mound and place it into the fryer, in two (or more) batches, to avoid crowding them.
11.After about 2 minutes per side, remove them from the oil to a wire rack, and immediately apply dusting sugar.
12.Enjoy warm but don’t burn your mouth!
Music: bensound.com/royalty-free-music
This is a very basic apple fritters recipe. There are various ways to apply more finesse to the making of apple fritters, but these come out well with a minimum of fuss. What’s not to like about fried dough with apple pieces in it?
If you commonly re-use your fry oil (and you probably should), try to keep cinnamon out of your fryer. If you choose to sweat your apple pieces before adding them to the dough, keep any cinnamon added to them quite minimal. Cinnamon can transfer a lot of flavor to your fry oil, making many other things you might fry in it taste rather odd.
When these come out of the fryer, dust them immediately with cinnamon sugar, or cinnamon/powdered sugar mix to get more coverage, or get creative. If you want to use a glaze, let the fritters cool a bit before trying to apply it..
Makes 6-8 lemon-sized fritters.
Equipment:
• deep fry setup – fryer or deep pot with 1” or slightly more oil in the bottom
• normally don’t list knife or cutting board, for some reason
Ingredients:
1 cup AP flour
1 tsp instant yeast or 2/3 tsp active dry
1/2 cup milk
1/2 tsp salt
1 tsp sugar
1 ea apple small dice; optionally sweated or baked
2 Tbsp cinnamon sugar
Procedure:
1. If your apple is really fresh and crispy, you may wish to sweat or bake it (after dicing) in order to reduce its moisture level and concentrate flavor. Do this early and let the apple cool afterwards
2. Before starting to make the dough, set up your fry station and let the oil get hot. There are 10 or so minutes of waiting on the yeast, so depending on how fast it will heat, you may wish to wait, or set up early.
3. To make the dough, combine the flour and salt in a large mixing bowl, leaving a bit of a well at the center.
4. Warm the milk to lukewarm, ~105F or so, and dissolve the sugar in it.
5. Add the yeast to the sweetened milk and let it sit for 5 minutes so that the yeast can proliferate with minimal gluten development.
6. Add the yeasty milk to the well in the middle of the flour.
7. Add the apple pieces to the milk.
8. With a fork or your hands, mix together everything in the bowl to make the fritter dough, which may have a somewhat batter-like consistency.
9. Separate the dough into 6 or 8 equal mounds, perhaps sitting them out on a tray or a cutting board, and let them rest for about 5 minutes.
10.Carefully lift each mound and place it into the fryer, in two (or more) batches, to avoid crowding them.
11.After about 2 minutes per side, remove them from the oil to a wire rack, and immediately apply dusting sugar.
12.Enjoy warm but don’t burn your mouth!
Music: bensound.com/royalty-free-music
