There’s something about homemade apple fritters that just hits different.
They’re warm, soft, crispy around the edges, and that sweet maple glaze soaks into every little nook.
This is a simple recipe that brings big bakery vibes straight to your kitchen. It smells amazing, tastes even better, and comes together faster than you’d think.
Why I Love This Recipe
I’ve made these fritters more times than I can count. They’re a go-to for Sunday brunch or when I’ve got apples that need using up. They taste like something from a fancy donut shop but way easier to make.
- The maple glaze takes it over the top
- Crispy outside, fluffy and soft inside
- Comes together in under 30 minutes
- Smells like fall, tastes like heaven
Servings & Time
Servings: Makes about 10 fritters
Total Time: 30 minutes (including frying and glazing)
Macros (Per Fritter – Approximate)
Calories: 270
Protein: 3g
Fat: 12g
Carbs: 38g
Sugar: 20g
Fiber: 1g
Why This Recipe Works (Quick Science)
Grating the apple helps it cook fast and evenly in the batter without leaving raw chunks. Baking powder gives the fritters that light, puffed-up texture, and the vinegar in the batter reacts with it for even more rise. The maple glaze clings better when the fritters are still warm—soaking into the crispy edges just enough without making them soggy.
What You’ll Need
- 2 large apples, peeled and grated
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅓ cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- Oil for frying (vegetable or canola)
Maple Glaze:
- 1 cup powdered sugar
- 3 tbsp pure maple syrup
- 1–2 tbsp milk (as needed for texture)
- Pinch of salt
Pro Tips
- Use tart apples like Granny Smith or Honeycrisp for the best flavor
- Don’t overmix the batter—just enough to combine
- Fry in small batches so oil temp stays steady
- Drain fritters on a wire rack over paper towels to keep them crispy
- Glaze while warm so the icing sets beautifully
Tools Needed
- Box grater
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Slotted spoon
- Heavy-bottomed skillet or Dutch oven
- Candy thermometer (optional but helpful)
- Wire rack
- Paper towels
Substitutions & Variations
- Use pear instead of apple for a twist
- Swap maple syrup for honey in the glaze
- Add a handful of chopped pecans to the batter
- Use almond milk to make it dairy-free
Make Ahead Tips
Grate apples ahead of time and store them in lemon water in the fridge. You can also make the glaze in advance—just re-whisk before using.
Instructions
Step 1: Grate the Apples
Peel and grate 2 large apples using the coarse side of a box grater. Squeeze out a little juice if they’re super wet.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1½ tsp baking powder, ¼ tsp salt, 2 tbsp sugar, ½ tsp cinnamon, and ¼ tsp nutmeg.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together ⅓ cup milk, 1 egg, 1 tsp vanilla extract, and 1 tsp apple cider vinegar.
Step 4: Combine Batter
Pour the wet mix into the dry mix and stir just until combined. Gently fold in the grated apples.
Step 5: Heat the Oil
Pour about 2 inches of vegetable or canola oil into a heavy skillet or Dutch oven. Heat over medium heat to 350°F.
Step 6: Fry the Fritters
Scoop about 2 tbsp of batter per fritter into the hot oil. Fry 2–3 at a time, 2 minutes per side, until golden and puffed. Drain on a wire rack over paper towels.
Step 7: Make the Maple Glaze
In a small bowl, whisk together 1 cup powdered sugar, 3 tbsp maple syrup, 1 tbsp milk, and a pinch of salt until smooth and pourable.
Step 8: Glaze the Fritters
While the fritters are still warm, dip the tops into the maple glaze, then place back on the rack to let the glaze set.
Step 9: Serve
Let the glaze set for a few minutes, then serve warm.
Leftovers & Storage
Store leftover fritters in an airtight container at room temp for 1 day or in the fridge for up to 3 days. Reheat in the oven at 350°F for about 5 minutes to crisp them back up.
Common Mistakes
- Don’t fry at too low a temp or they’ll get greasy
- Too much apple makes them fall apart—stick to the recipe
- Overmixing the batter makes them dense
- Don’t overcrowd the pan or they won’t cook evenly
What to Serve With
- Hot coffee or apple cider
- Bacon or sausage for something savory
- A scoop of vanilla ice cream if you’re feeling wild
FAQ
Can I bake these instead of frying?
They’re really best fried, but you can bake at 400°F for 12–15 minutes. They won’t get as crispy.
Can I freeze them?
Yes—freeze before glazing. Reheat in the oven, then glaze.
What’s the best apple to use?
Granny Smith or Honeycrisp are perfect—tart and firm.
Let’s Wrap It Up
I hope you love these maple glazed apple fritters as much as I do. They’re cozy, sweet, and feel like something special without being fussy. If you try them, drop a comment and let me know how it went or if you have any questions—I’d love to hear from you!
