Cinnamon Glazed Apple Fritters

Deep fried apple fritters with cinnamon and nutmeg using diced Honeycrisp apples with a sugar glaze.

These Cinnamon Glazed Apple Fritters are a delicious treat with a crispy exterior and soft, apple-studded interior. The batter combines flour, sugars, salt, and warm spices, bound with baking powder, buttermilk, applesauce, and eggs for a moist, tender crumb. Finely diced Honeycrisp apples add a sweet-tart flavor, and the fritters are fried to golden perfection, then drizzled with a glaze of powdered sugar, buttermilk, and vanilla for a sweet finish, making them a delightful snack or dessert.

Servings

12-16 fritters

Prep Time

20 minutes

Cook Time

20-30 minutes

Total Time

40-50 minutes

Fritter Batter
1 1/2 cups all-purpose flour
1/4 cup light brown sugar
2 tbsp white sugar
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 tsp baking powder
1/3 cup buttermilk
1/3 cup applesauce
2 eggs, beaten
2 Honeycrisp apples, peeled, cored, and finely diced

Frying Oil
1 quart of peanut or vegetable oil

Glaze
2 cups powdered sugar
1/4 cup buttermilk
1 tsp vanilla extract

Preparation

  • Peel, core, and finely dice the apples into small pieces so they cook through quickly.
  • In one bowl, whisk together the flour, both sugars, salt, cinnamon, nutmeg, ginger, and baking powder.
  • In a separate large bowl, whisk the eggs, buttermilk, and applesauce until smooth.
  • Gradually stir the dry ingredients into the wet ingredients until just combined.
  • Gently fold in the diced apples and set the batter aside.
  • In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla to make a smooth glaze. Set aside.

Cooking

  • Pour oil into a deep pot or Dutch oven to a depth of a few inches.
  • Heat oil over medium heat to 375°F (190°C).
  • Scoop portions of batter and carefully drop them into the hot oil without overcrowding the pot.
  • Fry for about 2–3 minutes per side, turning once, until deep golden brown and crisp.
  • Use a slotted spoon to transfer fritters to a paper towel–lined plate or wire rack to drain.
  • Allow the oil to return to temperature between batches before frying more.

Serving

  • While fritters are still warm, drizzle or dip them in the glaze to coat.
  • Let the glaze set for 5–10 minutes until slightly firm.
  • Serve warm or at room temperature with coffee or cider.