I didn't think I liked apple fritters, but turns out I just don't like chunks of almost raw apple, surrounded by a doughnut. Maybe I've just been going to the wrong shops, but I've never enjoyed the texture, and always wanted to try them with cooked apples.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
8
Yield:
16 small apple fritters
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.

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  • Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.

  • Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.

  • Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.

  • Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.

Nutrition Facts

248 calories; protein 3g; carbohydrates 39.6g; fat 9.2g; cholesterol 30.9mg; sodium 243.4mg. Full Nutrition
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Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2016
I never make changes the first time out with a recipe. This one doesn't need changing. Read More
(46)

Most helpful critical review

Rating: 1 stars
05/14/2020
Flavor was okay but WOW these are greasy. This dough is basically a thick pancake batter and it absorbs the oil like a sponge. Could not even eat these little grease balls Read More
184 Ratings
  • 5 star values: 147
  • 4 star values: 23
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/27/2016
I never make changes the first time out with a recipe. This one doesn't need changing. Read More
(46)
Rating: 5 stars
06/18/2017
Yummy goodness!! Usually I don't change the recipe the first time I make it, but we were missing a few ingredients so I improvised . Used peaches and Ginger ale instead of apple cider because we didn't have apple cider or apples. Next time I would double the spices but we all loved the recipe! Thank you Read More
(21)
Rating: 4 stars
11/22/2016
Chef John is right on about cooking up the apples before hand; they were delicious and didn't make the batter too wet like can happen sometimes. I will be incorporating this step into other apple recipes like apple blondies. As for the rest of the fritter, well, it was an utter disaster. they were too airy so that I could barely flip them without them falling apart. So, I added more flour which helped a little but they were still too airy and the flavor was dulled a bit because of it. I have to blame that on the baking powder. For some reason the listed amount was too much. Does it have to do with altitude? (I'm in a high altitude area) I don't know, but it never effected any of my other recipes this way. Regardless, I love apple fritters so, I will try again with less baking powder next time. My husband, the guinea pig, said the flavor was good and we will salvage the crispy bits to eat with vanilla ice cream. :0) Read More
(19)
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Rating: 5 stars
02/03/2019
I doubled the recipe and it worked great. Since frying isn't one of my favorite things, I fried the all the fritters on both sides (but not fully), drained them and then put them in a 350 F oven for about 10 minutes to finish the dough in the center. It made it easier for me dealing with twice as many fritters. My son and husband loved them. Read More
(10)
Rating: 5 stars
07/13/2017
I have always preferred a yeast dough for my homemade apple fritters but I tried Chef John's recipe because of time and everyone loved them. I made half apple and half raspberry, really yummy warm! Read More
(9)
Rating: 4 stars
11/20/2016
I used apple pie filling instead of apples and I used 1/2 Bob's Red Mill and white rice flour to make it gluten free. I also used hard cider because I didn't have sparkling cider. They tasted great just didn't look like fritters. Love Chef John's you tube video's!! Read More
(8)
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Rating: 5 stars
03/11/2017
Turned out great. No changes needed... Another winner, Chef John!! Read More
(7)
Rating: 5 stars
05/26/2018
I doubled the batch ( guess I have faith in Chef John... he hasn't steered me wrong yet!). I didn't want to change the recipe but I had to make some substitutions out of necessity. I didn't have baking powder so I used baking soda and yogurt as a rising agent instead. Because I used the yogurt, I didn't need as much liquid so I only used about 1/2 c. of liquid. I didn't have sparkling apple cider so I used a combination of the juice drained off of the cooked apples and some sparkling spiced pumpkin cider. I also covered them with cinnamon sugar in lieu of the frosting because was out of confectioners sugar. I fried them in peanut oil because that's what I had on hand. (I definitely need to go shopping!) I used more batter than Chef John but still ended up with 17 apple fritters approximately 3-4" in diameter. They're awesome! Read More
(7)
Rating: 4 stars
01/16/2017
The final batter came out too mushy so I had to add more flour. Taste wise, they were very good. Read More
(6)
Rating: 1 stars
05/14/2020
Flavor was okay but WOW these are greasy. This dough is basically a thick pancake batter and it absorbs the oil like a sponge. Could not even eat these little grease balls Read More
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