Apple Fritters

I always go for the apple fritter too! They are the best.

They look wonderful! Apple fritters rock with a good glass of cider! Wonderful entry!

[...] Apple Fritters [...]

Wow! This is my favorite doughnut too.. and when looking for a recipe for them, I found only yeasted recipes.. (is the reason why I went for a different apple fritter for my submission) but this is EXACTLY what I was looking for! They look SO GOOD! Thanks Cara!

xoxo

I LOOOVE apple fritters. I still remember the first time I ever ate one, and it was a revelation. Soooo good — and these look amazing!!

There is a group of apple orchards outside of Sacramento that my family frequents.. and their apple fritters are to die for!!!

This makes me miss home.. these look soo yummy…

[...] Apple Fritters (shoot me now!) [...]

Your apple fritters look great. Good for you not giving up after the first failed attempt!

These look yummy and so much better than the apple fritters we get at Starbucks!

Reading this has left me with my mouth watering. It has been years since I have had an apple fritter. What a great entry!

These look like they’re absolutely dripping with icing — just they way I like them!

I am going to try these. I’m looking for a good recipe like the one I get at dominick’s grocery store here in Chicago. It is the best I’ve tried so far. I hope I find one just like it.

I don’t get to my local American bakery as much anymore, so I’ve been looking for a recipe. All I found were the fried apples and other cakey ones. Thanks for this!

What do you think of this recipe? Makes a lot.

http://www.seriouseats.com/recipes/2007/06/cook-the-book-apple-fritters.html

Kat,

That recipe looks great! That may be exactly what I was trying to make with my apple fritter recipe. I’ll have to give it a try. Thanks for letting me know about it.

I tried it. it was Ok. not like the dominicks brand I’m looking for. I would’ve liked it more crispy and less cakey and it was a little bland. Kids like it.

The only apple fritters I ever have had are at Disneyland in Anaheim…New Orleans Square…they are fabulous!!!

[...] Apple Fritters from The Picky Apple [...]

I tried these this morning and they are very simple to make for a male non-cook, and they are delicious. My family was amazed at my Saturday morning accomplishment. Your recipe made 4 fritters, which was just right for our family of four, but naturally we all wanted more! I did have to adjust the recipe for glaze. I used a cup of powdered sugar and added enough milk to make a thick liquid.

[...] on over to The Picky Apple get the recipe. ENJOY (I know I did)! Possibly related posts: (automatically generated)Apple [...]

[...] Apple Fritters [...]

[...] on over to The Picky Apple get the recipe. ENJOY (I know I [...]

I to am from louisiana outside of new orleans in fact,all though i like beignets the apple fritter is my favorite this recipe sound like a good one.

I just had a yen for fritters, visited Pastry Chef Google, who sent me to you. Whipped up a batch and am running back, with still-sticky fingers (not doing any good to my keyboard) to send you a resounding thanks! All the mouths in my house are grinning through the glaze.

i made your apple fritters today and i have to say they are amazing. i set out looking for a copycat Starbucks recipe and came across yours. it definately sufficed! it is incredible. just as good as Starbucks or BETTER!

Love these fritters!!!!
third time making them in 2 months!
Easy to make, not a large batch which is great as the bigger the batch the more we’d eat! my kids and husband love them for an after dinner dessert!

All of the ‘real’ bakeries use those huge cans of precooked and jell-packed apples….. but I’m giving yours a try! Thanks

I just made these and WHOA. They were EASY and delicious!!! I’m making them again for our families on Sunday for Mother’s Day. Thanks for the recipe! I’ve been holding onto it for a while now and they were worth the wait!

I just made these! AWESOME! I cut the glaze in half, though, because I didn’t want to overpower the fritter. Thank you so much for the recipe. I’m sure this will be a family favorite for years to come.

Hey everyone! Thanks so much to all of you who have tried these apple fritters and commented on them! They’ve been getting lots of love lately, and it really makes my day to see all of your comments!

[...] Apple Fritters (adapted from here) [...]

I tried these…they weren’t what I was looking for. I’m desperately trying to make apple fritters like you get at the donut shop. So far, the best efforts have been with raised (yeast) dough. These just weren’t crispy enough for my taste. The pics look fabulous tho, thanks for sharing.

Ciao, I’m Luana,

Hi, I’m writing from Italy, thanks for this recipe…. can’t wait to make them this week-end… apple fritters remind me of when I was a little girl that lived in Canada and that now is a bit older….I want my children and their friends to party on the american APPLE FRITTERS Grazie tanto per la ricetta…!!!!! Sei Grande!! Luana from Italy.

Just what I was looking for. We just got a fryer for our concession. I plan on selling them at festivals. Thanks so much!!!

My four year old wanted an apple instead (there’s something not right about that boy!), but my 2 year old woke up from his nap and thought he had walked into the seventh dimension of heaven.

Thank you for sharing this.

I was too lazy to play with glaze, so I sprinkled powdered sugar on them and it stuck well (and tasted wonderful).

Thanks for the recipe. I haven’t made it yet, but with all the positive comments, I’m sure it’s the one I’ve been looking for. I’ll get some apples today!!

[...] Apple Fritters [...]

I’m so looking forward to these-I’m going to make them this weekend-it’s so cheap to cook from scratch-I sure can’t afford a trip to the doughnut store! Thanks!

Thanks for sharing this recipe. It was great and really hit the spot for what our family wanted. I will need to play with the glaze a bit (it was a little sweeter than we wanted) but that is just to suit our personal tastes.
Donut shop yummy!!

Maybe I am doing this wrong but mine burnt and the insides didn’t cook…
Also 2 cups of powdered sugar does not mix with only 2 tbs of milk!
I was so excited to make these and then really dissapointed

Lucy,

Sorry to hear the recipe didn’t work out for you….it’s hard to say exactly what happened, but my guess is that your oil might have been too hot. (I’ve done that before. I’ve also had the oil not hot enough, which is also problematic). For the glaze, I like mine fairly thick, but definitely add more milk until it is your preferred consistency! I hope you’ll try them again!

what type of oil did you use to make your apple fritters?

[...] tackled Homemade Apple Fritters (the most popular recipe on my blog!), but I’ve always felt that glazed donuts were best left [...]

Tried this recipe this morning and it turned out great! The key to our success was small batches of dough (one ice cream scoop’s worth each) and using our beloved Fry Daddy. They were crispy on the outside, and steamy and delicious on the inside. One small change ot the recipe was to increase the amount of apple to one large braeburn (almost 2 cups diced) to ensure each bite had yummy apple flavor. Thanks for the great recipe!

[...] Apple Fritters-also the post with the most comments.  Glad to know you folks love apple fritters as much as I do! [...]

I added an extra half cup of flour and extra half cup of apples , so the batter was almost solid, then cooked them on Medium Heat for 2-3 mins per side, dropped in about 2 tbs of batter per turned out closer to donut shop style

This recipe is fantastic. I’ve used it 3 times in the last 2 weeks! Hot, crispy, delicious.

One question – how would you go about making the fritters a bit thinner and more dense? It seems that when you by them in stores, they are a bit more collapsed, for lack of a better term. Less cakey, heavier, but just as tasty.

Reed-I’m so glad that you enjoy my apple fritters recipe. As for your question…to make them thinner, you could add a little more milk and drizzle the batter into the pan more like pancakes. To make it more dense (which might not work if you make them thinner too), you could cut back on the baking powder…I’d start by cutting it in half, and see how that works. Hope that helps!

Just made these and, after some trial and error, they turned out yummy! I was also one of those where my first few burned and the inside was raw. When heating the oil, it’s best to maybe heat at medium or medium high instead of just high. After letting the oil cool and adjust the temperature down, it worked a LOT better. Very yummy! I loved the glaze, but it required a little more milk to get the consistency I wanted. Thank you so much for the recipe!

Hi! I was looking online for my Cafe DuMonde recipe for Beignets and then decided that I would just put in some small apple pieces and cinnamon and came up with this particular recipe:

INGREDIENTS
• 1/2 cup water
• 1 tablespoon yeast
• 1/4 cup shortening
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup boiling water
• 1 cup evaporated milk
• 2 eggs, beaten
• 7 1/2 cups flour
3 T. cinnamon
2 apples cut into minced pieces
• 1 quart vegetable oil for frying
• 1 cup confectioners’ sugar for dusting
DIRECTIONS
1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3. Slowly mix in the apples, cinnamon and flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners’ sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

This is TRULY amazing. I hope you try it and really get what you’re looking for. I would put the milk and powdered sugar on as a glaze, like Krispy Kreme does to their hot, plain donuts.

Let me know if you make them and what you think!

Chantell

Google led me to you early this morning and so we tried these with the kids. They turned out great! I used brown sugar and (accidently) doubled it and we used coconut oil to cook them. They were perfect! Just like from the store. Some of the earlier commenters suggested that they weren’t crispy enough but I thought they were great! Maybe the extra sugar??

I did burn the first one but once I figured out to make them a little thinner so they would cook more evenly then it worked like a charm.

Thanks so much! Have a great week!

Thank you for this recipe. Looked all over for this. You make it seem so easy. Making them today Love your blog too.

[...] Apple Fritters [...]

These were phenomenal; I added a 1/4 tsp ground cardamom and 1/8 tsp nutmeg to the other dry ingredients. I used peeled Honey Crisp apples; since they are a softer, juicier apple they turned out to the perfect tenderness and added a little more apple perfume. Made six tennis ball-sized fritters. My wife and I ate all but one. Oink!

Those look delicious. I, too, opt for the apple fritter at Shipley’s. Shipley’s uses a yeast dough for their fritters, though. I have yet to replicate it, but I have been trying! Congrats on not being defeated.

I’m planning to make doughnuts today with my sister and have had a hankering for apple fritters. I stumbled onto your blog while looking for recipes. I’m Bevy from over at Treasured Up and Pondered.

thanks! I’ll be back – to take a deeper look around. Nice blog… great recipes.

I made these for the first time a few days ago. I was so impressed with how good they turned out I made them at the restaurant where I work for the whole staff and they were gone within minutes! and I tripled the recipe! A+
The only thing I changed was instead of using the glaze on top, I rolled them in cinnamon/sugar.

I’m so glad you liked the apple fritters! I’ll bet they were delicious rolled in cinnamon/sugar. I’ve made some little pumpkin muffins like that and they were also gone in seconds. What a great alternative to glaze!

I am determined to make a doughnut shop worthy apple fritter! I have tried your recipe twice and still am not happy, making changes the 2nd time as you advised earlier by using less baking powder and more milk to make these less fluffy. But, now they are coming out like the density of hush puppies. Ugh. They always come out like balls and I want them to be flat like in the shop. Do you have any ideas of what I am doing wrong? Also, my husband says the apples are always to hard. I have tried Braeburn, pink lady, and golden delicious. Any advice on this either?

I know that my recipe tends to come out in balls instead of flat like the shop. The difference is that the flat apple fritters in the donut shop (at least the ones at my shop) are yeast-dough. You may want to search for a yeast-dough fritter recipe.

For the hard apples, you can always bake them ahead of time until they are just a little bit softer (but still firm enough to dice).

Hope that helps and let me know if you find a yeast-based fritter recipe that you like.

Thanks Cara! That helps me to know that I am not just totally off base with your recipe. It is good, just not flat so I will look for a yeast recipe and let you know how that comes out!

I made these apple fritter three times. Each time the outside is done but the inside is never done. What can be done to help with this problem???

My husband and I found these to be “alright.” They were good, just not doughnut-like, more like a fast fruit-bread. Maybe it is because it isn’t a yeast recipe. I don’t know.  I made a great maple glaze to go on them, also I let the apple pieces sit in some cinnamon-sugar while I got the batter together.  Otherwise, I followed the recipe exactly. I had no trouble frying them. Maybe it’s because I had a certain flavor in mind that I was going for being 8 mos pregnant, but not my favorite. I wasn’t expecting to nail doughnut shop perfection or anything, just something a tad more pleasing to my taste buds. Thanks anyways, we at least had a good time making them as a family!

I thought these were great! I sauted my apples in butter and cinnamon before to make the apples more tender. Also, I added a little bit more milk to make the mixture smoother. I made three different versions. One with cinnamon and sugar on top. One with cinnamon sugar and the powder sugar glaze drizzled on top. And one with just the glaze. After eating them all up, I’d have to say the cinnamon sugar glazed ones were my best. Of course, I may have to do a second batch for the sake of science.

These were delicious! My boys and I went on a school field trip to an apple farm and wanted to make something fun with the apples they picked.  They were gone within minutes!! May make a second batch today! Thanks

hi i made them too for the first time and if you get them too thick they dont cook in side, so my scoop is small and i spread the dough alittle in the oil befor they really start to cook,, then flip and there done,,

Never made apple fritters, this is a must try. THANKS!!! 

I am going to make this recipe vegan on my vegan dessert show on youtube. They look amazing. Check it out youtube.com/thesweetestvegan

[...] my counter and I had a hankering for something special so I made some apple fritters.  I followed this recipe and just substituted gluten free flour for the regular flour and doubled the egg.  They turned out [...]

Nope.  The apple fritters in bakeries ARE raised yeast dough, NOT the easier baking powder type.  THAT is a recipe that’s hard to find. They also barely have any glaze on at all. This picture has too much glaze; it shouldn’t look white, just shiney, like a “glaze”.

[...] Apple Fritter Recipe Original Source: The Picky Apple [...]

[...] The Picky Apple Apple [...]

Fantastic!!! Apple fritters are one of my husbands favorites and this recipe is not only scrumptious but easy. Thank you so much for sharing.

Absolutely delicious. If you are wanting bakery type fritters that are flat and crispy, this will not be the recipe for you but these are easy, delicious, and my whole family loves them. I can make these in less than a half hour and they are gone in five minutes. This recipe is really great and definitely worth trying.  I can’t imagine anyone not loving them. Don’t hesitate. thank you for sharing!

I use to live in Louisiana too, and have to say that it will be very hard to beat a shipley’s donut! Which is a shop I use to enjoy right before high school started in the mornings.  Yumm, you just brought back many a memories!  My daughter and I are going to be trying these today! Thanks!

I just made these today and my hubby raved over them.  The only thing I did different was simmer the apples in brandy.  I’m printing out several copies so I can’t lose it.  A real winner. Thanx for the recipe!

good for how many servings?