f you’re craving something that tastes like fall wrapped in a blanket, then these apple fritters are calling your name. Picture this: crispy, golden fritters filled with juicy apples and topped with a cardamom glaze that’s just begging to be devoured. They’re basically a donut’s cooler cousin, and honestly, who can resist a donut in any form? Not me.
Let’s get one thing straight—I’m a sucker for anything that involves frying dough. Add apples to the mix, and I’m basically helpless. Hello, apple fritters! These little golden nuggets of joy have everything you want in a fall treat: crispy edges, a soft, fluffy inside, and chunks of caramelized apple. Plus, let’s be real, who can resist something that’s basically a donut with a fall makeover? Not this person.
I love fall baking. The second the air turns crisp, and the leaves start changing, I’m in the kitchen whipping up something cozy. Apple fritters remind me of those fair food stalls—the kind where you order a bag of fried goodness, and the grease is leaking onto the bag, and it somehow disappears before you even make it home. But instead of a questionable fair setup, we’re talking about homemade, from-scratch fritters that are a million times better. And they’re super easy to make, so bonus points for that.
Fritters Around the World
Fried dough and sweetness—it’s a universal combo that pretty much everyone agrees on. When it comes to fritters, everyone can agree—fried dough is king. Let’s take a sweet journey around the world to explore some of the best dessert fritters out there:
- France: Beignets
- Ah, beignets—the pride of New Orleans (thank you France!). These pillow-soft fritters are dusted generously with powdered sugar and served hot. Pair them with coffee, and you’ve got the perfect indulgent treat.
- Spain: Buñuelos
- In Spain, buñuelos are a festival staple. These small, round fritters are sweet and fluffy, often dusted with cinnamon sugar or drizzled with honey. Sometimes they’re even filled with cream or fruit for an extra kick of flavor.
- South Africa: Koeksisters
- South Africa brings us koeksisters—twisted, syrup-soaked fritters that are crispy on the outside and sticky-sweet on the inside. Think of them as fritters with a serious sugar rush.
- Italy: Zeppole
- Italy’s zeppole are small, fried dough balls often served during holidays. Light and airy, they’re typically dusted with powdered sugar or filled with pastry cream or ricotta. Dessert perfection.
- Mexico: Buñuelos
- Mexico has its own version of buñuelos, and they’re crispy, sweet, and often served with a dusting of cinnamon sugar or drizzled with syrup. They’re a holiday tradition and an absolute crowd-pleaser.
- Japan: Tempura Ice Cream
- Okay, technically not a fritter in the traditional sense, but Japan’s tempura ice cream deserves a spot on the list. Deep-fried ice cream encased in a crispy batter? Yes, please! It’s the ultimate warm-and-cold dessert combo.
No matter where you go, people have figured out that frying up some dough and adding a little sweetness makes for an unforgettable dessert. Whether it’s a powdered sugar-dusted beignet or syrup-soaked koeksister, fritters are the ultimate comfort food no matter where you are in the world.
Why This Recipe Works
- Fall Flavors at Their Finest: The combination of apples, cinnamon, and cardamom is a classic fall flavor bomb that delivers all the cozy vibes. Add in a hint of lemon and lime zest for a citrusy lift, and you’ve got an irresistible treat.
- Texture Heaven: Crispy on the outside, soft and fluffy on the inside, with chunks of tender apple scattered throughout—these fritters hit all the right notes. And let’s not forget the cardamom glaze that hardens into a sweet shell. Perfection.
- Elegant Meets Nostalgic: The glaze topped with pistachios gives these fritters a fancy flair while staying true to their fair-food roots. It’s like serving a carnival classic at a dinner party—why not?
- Easier Than You Think: Don’t be intimidated by frying! These fritters come together quickly and are totally worth the (minimal) effort. Trust me, if you can make pancakes, you can make fritters. The hardest part is not eating them all while standing over the stove.
Tips for Perfect Fritters
- Pick the Right Apples: Go for something like Pink Lady or Honeycrisp—sweet but firm, so they hold up during cooking without turning to mush.
- Let Your Apples Cool: After you cook the apples, let them cool completely before mixing them into the batter. Otherwise, you might end up with a dense, heavy fritter, and no one wants that.
- Keep the Oil Hot, But Not Too Hot: Aim for 355°F when frying. Too hot, and you’ll burn the outside while leaving the inside raw. Too cool, and you’ll end up with greasy fritters that no amount of glaze can save.
- Customize Your Toppings: While I love the combo of pistachios and edible rose petals, feel free to play around. Chopped nuts, a drizzle of caramel, or even just a dusting of powdered sugar would be delicious.
HOW TO MAKE APPLE FRITTERS
For the Fritters
- 2 Pink Lady or Honeycrisp apples (about 7 oz. each) peeled, cored, and cut into 1/3 to 1/2 inch cubes
- 1/2 cup plus 1 tablespoons granulated sugar, divided
- 1 tablespoon canola oil, plus more for frying
- 1 1/2 cups all-purpose flour (about 6 3/8 ounces)
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon kosher salt
- 1 1/4 teaspoon grated lemon zest
- 1 1/4 teaspoon grated lime zest
- 1 teaspoon ground cardamom
- 3/4 teaspoon ground cinnamon
- 1/3 cup whole milk
- 1/4 cup sour cream
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze
- 2 cups powdered sugar (about 8 ounces), sifted
- 1/4 cup whole milk, divided
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- Finely chopped pistachios and dried edible rose petals (optional)
Make the Fritters
Step 1: Stir together apples and 1 tablespoon sugar in a large bowl; let stand for 10 minutes.
Step 2: Heat oil in a large nonstick skillet over medium-high; add apple mixture, and reduce heat to medium. Cook, stirring often, until apples are lightly browned and fork-tendered, 10 to 15 minutes. Transfer apple mixture to a large bowl; refrigerate, uncovered, until completely cool, about 20 minutes.
Step 3: Heat 2 inches of canola oil in a large enameled cast-iron Dutch oven over medium-high until a deep-fry thermometer registers 355°F, 10 to 15 minutes.
Step 4: While oil heats, whisk together flour, baking powder, salt, lemon zest, lime zest, cardamom, cinnamon, and remaining 1/2 cup sugar in a large bowl. Whisk together milk, sour cream, applesauce, egg, and vanilla in a medium bowl. Add milk mixture to flour mixture; stir until just barely combined. Add 3/4 cup cooled apples (reserve any excess apples for another use); fold just until apples are evenly distributed and dry ingredients are incorporated.
Step 5: Working in batches of 3, scoop about 3 tablespoons batter using a large spoon, slightly flatten batter using another spoon, and scrape batter into hot oil. Fry fritters, flipping occasionally using a slotted spoon and adjusting heat as needed to maintain temperature, until golden brown, puffed, and cooked through, 5 to 7 minutes. Transfer fritters to a wire rack set over rimmed baking sheet. Repeat frying with remaining batter. Let final batch cool for 5 minutes.
Make the Glaze
Whisk together powdered sugar, 3 tablespoons milk, vanilla, salt, and cardamom until smooth. Gradually add remaining 1 tablespoon milk, 1/2 teaspoon at a time, until desired consistency is reached. Working with 1 fritter at at time, dip top of fritter into glaze, letting excess drip off. Place fritter, glaze side up, on wire rack. Immediately sprinkle with pistachios and rose petals, if using. Serve warm or at room temperature.
Final Thoughts: Fry Now, Ask Questions Later
Here’s the deal—these apple fritters are the perfect excuse to break out the frying oil and indulge in some seriously addictive fall goodness. Whether you’re eating them warm from the pan or pretending they’re breakfast the next day, they’re guaranteed to hit the spot. So grab your apples, get that oil sizzling, and treat yourself to some homemade fritters that are way better than anything you’ll find at the fair.
And if you manage to stop at just one, I applaud your self-control. Share your fritter creations with me—I’d love to see how yours turn out (and maybe steal some of your toppings ideas)!
Apple Fritters: Fall Sweetest Treats
[stars_rating_avg]Ingredients
For the Fritters
2 Pink Lady or Honeycrisp apples (about 7 oz. each) peeled, cored, and cut into 1/3 to 1/2 inch cubes
1/2 cup plus 1 tablespoons granulated sugar, divided
1 tablespoon canola oil, plus more for frying
1 1/2 cups all-purpose flour (about 6 3/8 ounces)
1 1/2 teaspoon baking powder
1 1/2 teaspoon kosher salt
1 1/4 teaspoon grated lemon zest
1 1/4 teaspoon grated lime zest
1 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup sour cream
1/4 cup unsweetened applesauce
1 large egg
1 teaspoon vanilla extract
Instructions
Make the Fritters
Stir together apples and 1 tablespoon sugar in a large bowl; let stand for 10 minutes.
Heat oil in a large nonstick skillet over medium-high; add apple mixture, and reduce heat to medium. Cook, stirring often, until apples are lightly browned and fork-tendered, 10 to 15 minutes. Transfer apple mixture to a large bowl; refrigerate, uncovered, until completely cool, about 20 minutes.
Heat 2 inches of canola oil in a large enameled cast-iron Dutch oven over medium-high until a deep-fry thermometer registers 355°F, 10 to 15 minutes.
While oil heats, whisk together flour, baking powder, salt, lemon zest, lime zest, cardamom, cinnamon, and remaining 1/2 cup sugar in a large bowl. Whisk together milk, sour cream, applesauce, egg, and vanilla in a medium bowl. Add milk mixture to flour mixture; stir until just barely combined. Add 3/4 cup cooled apples (reserve any excess apples for another use); fold just until apples are evenly distributed and dry ingredients are incorporated.
Working in batches of 3, scoop about 3 tablespoons batter using a large spoon, slightly flatten batter using another spoon, and scrape batter into hot oil. Fry fritters, flipping occasionally using a slotted spoon and adjusting heat as needed to maintain temperature, until golden brown, puffed, and cooked through, 5 to 7 minutes. Transfer fritters to a wire rack set over rimmed baking sheet. Repeat frying with remaining batter. Let final batch cool for 5 minutes.
Make the Glaze
Whisk together powdered sugar, 3 tablespoons milk, vanilla, salt, and cardamom until smooth. Gradually add remaining 1 tablespoon milk, 1/2 teaspoon at a time, until desired consistency is reached. Working with 1 fritter at at time, dip top of fritter into glaze, letting excess drip off. Place fritter, glaze side up, on wire rack. Immediately sprinkle with pistachios and rose petals, if using. Serve warm or at room temperature.
Recommended Products
Notes
Dried edible rose petals are available at specialty stores like organicwayll.com
Nutrition Facts
Calories
237.31
Fat
4.19 g
Sat. Fat
1.08 g
Carbs
47.88 g
Fiber
1.61 g
Net carbs
46.3 g
Sugar
33.54 g
Protein
3.22 g
Sodium
405.37 mg
Cholesterol
19.75 mg
