About this recipe
These homemade apple fritters are golden, crisp on the outside, soft on the inside, and bursting with cinnamon-spiced apples. They taste like a cross between a pancake and a doughnut — only easier to make. No yeast, no special equipment, just a quick batter and a skillet of hot oil.
When I was little, my mom used to make something similar whenever we had too many apples sitting on the counter. The smell of fried apples and cinnamon would fill the house, and we’d eat them straight off the paper towels, dusted with sugar. This recipe brings that same cozy, nostalgic feeling back — with a lighter, modern twist.
Why you’ll love this recipe
- Ready in 30 minutes or less
- Perfectly crisp outside, fluffy inside
- No yeast required — just mix and fry
- Great way to use up apples
- Classic comfort dessert that’s easy and fun to make
Ingredient notes
- Apples: Use crisp apples that hold their shape — Gala, Rome, or McIntosh work beautifully.
- Yogurt: Adds a little tang and moisture for a tender texture. You can use Greek or plain regular yogurt.
- Oil: Wesson vegetable oil is excellent for frying and for adding to the batter, as it stays neutral and light—sub with melted butter.
- Cinnamon: Mixing it with the apples first ensures every bite has that warm, cozy flavor.
How to make apple fritters
- Prep the apples: Toss diced apples with 1 teaspoon cinnamon and 1–2 teaspoons flour until evenly coated. Set aside.
- Make the batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk, yogurt, oil (or melted butter), and vanilla until smooth but thick and spoonable.
- Fold in apples: Gently fold the cinnamon-coated apples into the batter until evenly distributed.
- Heat the oil: In a heavy skillet or Dutch oven, heat about 2 inches of Wesson vegetable oil to 350°F (175°C).
- Scoop and fry: Using an ice cream scoop, drop mounds of batter into the hot oil. Fry for about 2–3 minutes per side, until puffed and golden brown. Work in small batches to avoid overcrowding.
- Drain: Transfer the fritters to a wire rack or paper towel–lined tray to drain excess oil. Sprinkle with sugar.
Home-cook to home-cook tips
- The batter should be thick but spoonable — if it’s too runny, add a tablespoon of flour.
- Fry in batches so the oil doesn’t cool down.
- Sprinkle powdered sugar right before serving so it doesn’t melt into the fritters.
- Serve: Pile the fritters high on a cake stand and dust generously with confectioners’ sugar. Serve warm — they’re best right after frying.
Apple Fritters
Equipment
- 1 Large mixing bowl
- 1 5 qt Dutch oven
- 1 Deep fry thermometer
- 1 Cooling rack
Ingredients
Batter
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons baking powder
- 1 teaspoon coarse salt
- ½ cup whole milk
- ½ cup plain yogurt Greek or regular
- 4 tablespoons Wesson oil or melted butter
- ½ teaspoon pure vanilla extract
Apples
- 2 sweet apples Rome, McIntosh, or Gala, peeled, cored, and diced into ¼-inch pieces (about 3 cups)
- 1 teaspoon ground cinnamon
- 1-2 teaspoons flour
For frying
- Wesson vegetable oil
Serving
- Confectioners’ sugar for dusting
Instructions
- In a small bowl, toss the diced apples with cinnamon and 1–2 tsp flour.
- In a large bowl, whisk flour, sugar, baking powder, and salt. Stir in milk, yogurt, oil or melted butter, and vanilla.
- Fold in the apples.
- Heat oil to 350°F (175°C).
- Drop batter into the oil using an ice cream scoop. Fry 2–3 minutes per side, until golden.
- Drain on a cooling rack or paper towels.
- Dust with confectioners’ sugar and serve warm.
Notes
- Keep oil temperature steady for even browning.
- Reheat leftovers in the air fryer at 350°F for 3–4 minutes
- For baked fritters, spoon batter onto a parchment-lined baking sheet and bake at 400°F for 12–15 minutes.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨