Applesauce Fritters

5 from 2 votes

Soft, spiced, and glazed to perfection—these homemade applesauce fritters are the fall treat you didn’t know you needed. With chunks of tart apple, a cinnamon-kissed batter, and a drizzle of vanilla glaze, these easy fritters fry up golden and irresistible in just 40 minutes.

Prep Time20

Course: Breakfast, Dessert

Cuisine: American

Servings: -12 fritters

Calories: 214kcal

Author: Heather Perine

Ingredients

For the Fritters:

2 tablespoons (28 g) unsalted butter melted
½ cup (128 g) cinnamon applesauce
1 large egg room temperature
¼ cup (60 ml) milk
1 teaspoon vanilla extract
1½ cups (180 g) all-purpose flour, spooned and leveled
⅓ cup (67 g) granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1½ cups peeled and diced apples (I used Granny Smith)
Oil for frying (vegetable canola or avocado oil work great

Vanilla Glaze:

1½ cup (170 g) powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract

Instructions

Make the Fritters

Melt the butter and set aside to cool slightly. 2 tablespoons (28 g) unsalted butter
In a large bowl, whisk together the applesauce, egg, milk, vanilla extract, and melted butter. ½ cup (128 g) cinnamon applesauce 1 large egg ¼ cup (60 ml) milk 1 teaspoon vanilla extract
In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. 1½ cups (180 g) all-purpose flour, ⅓ cup (67 g) granulated sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon salt
Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced apples. The batter will be thick. 1½ cups peeled and diced apples
Heat about an inch of avocado oil in a large skillet over medium heat. The oil is ready when a small drop of batter sizzles immediately.
Drop scoopfuls of batter (about 2 heaping tablespoons each) into the oil, leaving some space between each fritter. Work in batches so the pan is not overcrowded.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Remove the fritters and drain on a wire rack or paper towel lined plate.

Make the Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Add milk gradually until desired consistency is reached. 1½ cup (170 g) powdered sugar 2-3 tablespoons milk 1 teaspoon vanilla extract
Once the fritters have drained, dip both sides into the glaze.
Place them on a wire rack set over a baking sheet or a wire rack set over parchment paper to allow excess glaze to drip off.

Notes

Granny Smith apples are recommended for their tartness but you can use your favorite variety. You can peel them or leave the skins.
Don't overcrowd the pan, as this will lower the temp of the oil resulting in greasy fritters. Work in batches.
Adjust the milk in the glaze to reach your desired consistency. If the glaze is too thick, add more milk, a teaspoon at a time. If it's too thin, add more powdered sugar.
Store leftover fritters in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days.
Reheat in the microwave in 15-second intervals, or in a toaster oven or air fryer at a low temp until warmed through.

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