Apple Fritters

These bite-size apple fritters are crispy, tender, and full of apple flavor—and you won’t believe how easy they are to make. The simple batter is made with basic ingredients, including flour, sugar, melted butter, and milk, along with baking powder and eggs for lightness and lift. You’ll need two apples for this recipe, preferably a crisp, sweet variety, such as Rome or Gala. And while you won't have to seek out any special equipment to make these fritters, you will need to do a bit of deep frying (we’ve got tips for making it a smooth and safe process). Serve them warm with a generous dusting of confectioners’ sugar for the ultimate fall treat.

Equipment Needs

Heavy-bottomed pot: Choose a medium to heavy pot for this recipe (a Dutch oven works well if you have one). A solid, heavier pot will hold its temperature better than a lighter one, which is key when deep-frying.

Thermometer: A deep-fry thermometer helps ensure your oil stays at the correct temperature while frying—too low and the fritters will end up pale and soggy; too hot and you run the risk of the exterior browning before the insides can cook through. If you don't have a deep-fry thermometer, also known as a candy thermometer, check the temperature periodically with an instant-read thermometer.

Ice cream scoop: While not essential for this recipe, an ice cream scoop will form round, evenly sized fritters and make transferring the batter to the oil a snap. Alternatively, you can use two small spoons (one to scoop up the batter and the other to scrape it into the oil).

Baking sheet with wire rack: Once your fritters are golden and crispy, transfer them to a rimmed baking sheet lined with a cooling rack to drain. If you don't have a wire rack that fits inside, you can line the baking sheet with a few layers of paper towels instead.

Spider or slotted spoon: If you have a spider—a metal skimmer commonly used in Asian cooking—pull it out for this recipe. Otherwise, use a slotted spoon to remove the golden fritters from the oil. In a pinch, you can use a pair of tongs.

The Best Apples for Apple Fritters

When choosing apples for this recipe, choose a firm, crisp variety that's on the sweeter side, such as Rome, McIntosh, or Gala. Avoid Red Delicious and Golden Delicious apples, which can easily become mushy and fall apart when cooked. 

Deep-Frying Dos and Don'ts

DO use the right oil: When deep frying, use a neutral oil with a high smoke point, such as vegetable oil, peanut oil, corn oil, or safflower oil. Avoid those with lower smoke points, like olive oil, or ones that can leave food with an off, fishy flavor, like canola oil.

DO add food gently: To minimize the risk of burns, drop scoops of batter into the oil as gently as possible and not from too high up, which can result in splashing.

DON'T use a lid: Unlike when simmering or steaming, you never want to cover your frying oil with a lid. Doing so can raise the temperature too high, which runs the risk of a grease fire. (Do have a tight-fitting metal lid handy, however, in case of fire, so you can cut off the oxygen and extinguish the flame.)

DON'T crowd the pan: Adding too much food at once can cause the oil to drop in temperature, which impacts the taste and texture of your fritters (the oil should stay between 320°F and 350°F). Instead, add just a few scoops of batter at a time, which will also give the fritters room to bob and bubble around.