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Apple Fritters with Vanilla Glaze

Apple fritters with vanilla glaze—crispy and golden outside with a soft, fluffy center packed with juicy cinnamon apple pieces. Fry in a heavy pot at 350°F (175°C) for quick, evenly cooked fritters, then dip in a smooth vanilla glaze that sets in 10 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
set 10 minutes
Total Time 40 minutes
Servings: 12 fritters
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
Fritter batter
  • 0.67 cup milk
  • 2 eggs
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 2 medium apples peeled and finely diced (about 300 g)
Frying
  • 4 cup vegetable oil about 1 L, for frying
Vanilla glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk for glaze
  • 0.5 tsp vanilla extract for glaze

Equipment

  • 1 heavy pot

Method
 

Fry the batter
  1. Heat 2 inches of vegetable oil in a heavy pot to 350 F (175 C). Keep the temperature steady so the fritters fry up crisp and golden.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon in a mixing bowl. Break up any lumps so the dry mix is evenly seasoned.
  3. Whisk milk, eggs, melted unsalted butter, and vanilla extract, then stir into the dry ingredients until just combined. Stop mixing as soon as you no longer see dry flour for a tender fritter crumb.
  4. Fold in the finely diced apples. Make sure the apple pieces are distributed through the batter.
  5. Drop 1/4-cup portions of batter into the hot oil, flattening slightly, and fry 3 or 4 at a time. Avoid overcrowding so the oil stays at temperature and the fritters brown evenly.
  6. Fry for 2 to 3 minutes per side, until deep golden brown and cooked through. Flip once so both sides get crisp and evenly colored.
  7. Drain the fritters on a wire rack set over paper towels. Let excess oil drip off to keep the exterior crisp.
Make the vanilla glaze and finish
  1. Whisk powdered sugar, milk, and vanilla extract into a smooth glaze. Add more milk only if needed to reach a thick but pourable consistency.
  2. Dip the warm fritters into the glaze, turning to coat, and let set for 10 minutes. The glaze should firm up as it cools.

Notes

Pro tip: use a thermometer and keep the oil at 350 F (175 C) for consistent frying—if it drops, the fritters turn greasy; if it’s too hot, they brown before the inside cooks. Store in an airtight container in the refrigerator for up to 2 days; rewarm in a 325 F (165 C) oven for 5–8 minutes to refresh the exterior. Freezing is not recommended because the glaze texture can change after thawing. For a dairy-free swap, use oat milk in both batter and glaze and replace the butter with an equal amount of dairy-free butter.