Amish Apple Fritters are delicious fried doughnuts, made from scratch with a simple batter, fresh apple chunks, cinnamon, and a sweet glaze. They are SO GOOD!
I have two little secrets… I am a “Morning Person”, and Apple Fritters are my favorite doughnuts! I LOVE these delicious, crunchy friend doughnuts! They’re made easily from scratch with a simple batter containing fresh apple chunks, cinnamon, and are covered with a sweet glaze.
For over 20 years, I had to be up at 5:30 A.M. every workday to leave by 6:30 to be in my office at 7:00 A.M., ready for a day’s work. Not entirely convenient for making apple fritters! Ha Ha. These days I find myself in a different season of life…no children at home to get up and out of bed before leaving…AND my commute to the office these days is no more than walking upstairs to my home office, where I work for my husband’s company. My world has changed drastically!
My” new normal” is… instead of grabbing a large mug of coffee and shoving toast in my mouth while heading out the door as I did while working full-time, I now seem to revert to “boring” breakfasts such as oatmeal or toast and eggs. HOWEVER… I do love a great apple fritter, doughnut or pastry occasionally. I mean, really, who doesn’t??? (if we’re truth-telling here).
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How I Found This Recipe For Amish Apple Fritters
I love to try new recipes and learn new cooking techniques in the kitchen, AND my favorite doughnut of all time is the humble, yet glorious Apple Fritter. One day, while looking at recipes on Pinterest, I saw one for these doughnuts, written by a great-grandmother named Polly.
I could tell I would like this easy recipe from the very beginning (aren’t ALL recipes written by great-grandmothers wonderful?)… so I made them, and sure enough…these fritters were amazing! Sometimes, a warm apple fritter and a strong cup of coffee are exactly what this old girl wants. Please notice I did not say what this old girl needs… now THAT’S another story, *cough, cough!
Hope you enjoy them…occasionally (wink wink)! Here’s how easy they are to make…you’ll be a doughnut maker in no time!
How To Make Amish Apple Fritters
First, mix up the batter. In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with an electric mixer. To this batter, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients together well.
In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
Cooking Amish Apple Fritters
Heat vegetable oil to 375° F. in a large skillet or electric skillet. You will need a deep-fry thermometer or an electric skillet with temperature control. NOTE: It is very important to make sure the temperature is hot enough to fry the fritters correctly.
Once the oil is at 375° F, scoop out really large spoonfuls of the fritter batter (as big as you can get ’em!). Carefully slide the fritter into the hot oil, because that oil is HOT!
See in the photo below how the apple fritters are starting to turn golden brown? This is a GOOD thing. When they get to a true golden brown color, carefully turn the fritters over to the other side. This usually takes about 2-3 minutes for the first side.
I found it helpful to use two spoons to carefully flip the Amish apple fritters over. Once they have been flipped over, continue cooking.
How Long Do You Cook The Amish Apple Fritters?
The total cooking time for the Amish apple fritters is approximately 2-3 minutes on each side. NOTE: The cooking time may vary a bit, based on two things: the SIZE of the fritters you cook, and having the proper oil temperature to cook in.
When the fritters become nice and brown (see photo below) on both sides, then you know they will be ready and cooked through. You might need to flip them over again to make sure both sides are deeply browned.
IMPORTANT TIP: Once fritters are done, make sure that the oil temperature returns back to 375° F, before adding the next batch of Amish Apple Fritters to cook!
Once each batch of apple fritters are done, use a slotted spoon to remove them, one at a time, to a paper towel lined platter or wire rack to cool. You will need several layers of paper towels to absorb any remaining oil on the fritters.
Glazing Amish Apple Fritters
Now all you need to do is make the quick and easy glaze for the finished apple fritters! It is important to let ALL the fritters cool completely, before adding the glaze to them!
Mix up the glaze in a medium sized bowl. Use a pastry brush to “paint” it onto top and bottom of the cooled fritters. Let the icing firm up a bit, then these delicious Amish apple fritters are ready to eat, and enjoy!
The Amish Apple Fritters Are Ready To Enjoy!
Pour yourself a great cup of hot coffee or tea… and take a bite out of one of those yummy Amish Apple Fritters!
You can see the chunks of apples inside the fritter! The Amish apple fritters are crunchy on the outside, and nice and soft on the inside!
Sure hope you enjoy these Amish apple fritters! We LOVED them. Have a GREAT day!
Looking For More DOUGHNUT Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite doughnut recipes are there, including:
- Glazed Lemon Poppy Seed Doughnuts
- Glazed Chocolate Doughnuts
- Glazed Pumpkin Buttermilk Doughnuts
- Old-Fashioned Cake Doughnuts
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe Adapted From: www.angelsinmygarden.blogspot.com/2011/06/amish-apple-fritters.html
- 2 Tablespoons granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 cup milk
- 2 tsp. fresh lemon juice
- 2-3 cups peeled , cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
- Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
- 1 1/4 cups powdered sugar
- 1/4 tsp. vanilla
- 3-4 tsp. warm water (thin enough to make the glaze "paintable")
- In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
- To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
- In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
- Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
- Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil.
- When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
- When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
- Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
- To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze.
- Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.
If you do not like glaze on your fritters, the author of this recipe also suggests sprinkling the hot "right out of the fryer" fritters with powdered sugar and cinnamon. For mine, I used the glaze option and they were perfect.
Tip #1: These apple fritters are at their very best the first day you make them!
Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe.
Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch!
Here’s one more to pin on your Pinterest boards!
Can they be fried using a fry daddy?
I love apple fritters and am going to try this recipe real soon.
I saw this recipe recently and saved it thinking that they look easy and delicious. Today I made them. I used my elec fry pan set to 375 and they came out perfect! My husband loves them! We have one of our older gr.children visiting from out of state next week. He loves to bake with me so this is what we’ll make.
May I sub coconut or almond flour?
Good morning, Jean… I have never ventured from the original recipe and have not used other flours to make these fritters. I am sorry that I don’t know the answer to your question.
I’m just curious, did you give permission to thekeyingredientdotcom, to publish your recipe and photo? Or did they steal it? Couldn’t help but notice two recipes were exactly the same with same photo. Hope they had permission to copycat you.
No, I did not give my permission to copycat my photo, text, etc.
Cannot wait to try these, my husband loves apple fritters so I’m gonna give it a try, ty for the recipe
Can you make the batter ahead of time? Like the night before or earlier in the day if you are making them as a desert or after dinner treat?
To all the folks commenting and asking about baking… If it is not FRIED, it is NOT a fritter!!! Period. The very name comes from the Latin word for FRY.
I’m NOT a baker, but I am a word person and I am a major fritter lover for my whole life. If you somehow turn this into a baked good, you’re looking at some form of muffin or other BAKED treat.
Keep Calm
and
Fritter On!
What do you do with the leftover oil?
Good morning, Mike! I keep a large “empty” oil container in my refrigerator (an extra refrigerator we have in our garage). Once the oil has cooled, I pour the used oil through a funnel into the container. I can use it again and again for other fried food items. Thanks for writing, and have a great day!
I was skeptical as there was no oil, or shortening in the batter, and the consistency was a little odd, but they came out great. I was not confident that my thermometer was accurate, and I was frying in cast iron, and worried they might burn, so, one batch appeared done, but we’re slightly gummy in the center. Besides that they were a lovely treat and it was operator erro and no fault of the recipe. ( I seldom fry anything)
Hi, Leandra! Thank you for taking the time to write. Glad you enjoyed the fritters! Hope you enjoy a wonderful Thanksgiving!
these are one of my favorite guilty pleasures
Mine too! Apple fritters are the best donut, in my humble opinion. Thank you for taking time to comment. Have a great day!
Hi! These look amazing! Have you tried baking them? I wonder if they would turn out better on a cookie sheet or in a mini muffin pan? I’m maintaining a seven year, 185 lb weight loss and I don’t fry anything. Thank you for this recipe!
Hi! Thank you for writing, DKC. I have never tried baking the apple fritters, so I am not sure I will be much help. I HAVE seen other recipes where the fritters are placed by spoonfuls into mini muffin pans, then baked, but I cannot vouch for how they turn out (ie. crispy on outside or not). On another note, I commend you for your huge weight loss… you have achieved something that is outstanding!! Have a fantastic day.
can you use canned pie filling instead of the chopped apples.
Hi, Beverly! To be truthful, I am not really sure. I have only used raw chopped apples when I have made the fritters. My only concern would be that using pie filling (while really yummy) might make the dough too moist for best results. If you make these and they turn out fine using canned pie filling, please let me know. I would be very interested to find this out, too! Have a good evening, and thank you for writing.
Can these be baked in the oven thank you
Hello, Marjorie. I really don’t know the answer to your question. I have ONLY prepared them by deep frying them as in the recipe posted. The crispness in the nooks and crannies are enhanced by frying them in hot oil. Sorry to not be much more help in this. Have a good evening.
These were delicious and EASY! JUST what I wanted. An easy apple fritter recipe that didn’t take all day waiting for the yeast dough to rise.
Thanks for taking time to write me a note about your experience! I am happy you enjoyed them! Have a wonderful day.
I am so happy I decided to read the comments. Been searching all day for this recipe as I knew I wanted to use the one I used last time. Then I found my comment. So, here we go again!
Glad you finally found the recipe, Karen! Hope you have a wonderful day!
Just made these for breakfast – great flavor but I had an issue cooking them through. I think initially the oil was too hot and my scoops were too big. Any suggestions on making them flatter, mine were more ball shaped. Thank you – can’t wait to try again.
Good morning, Susan! Sorry you had “an issue” cooking them through. The temperature of the oil is key… if too hot, they WILL brown too fast on the outside, giving the impression they are cooked through, before they really are! As far as the size of the scoops go… the suggestion I wold have (although I’ve never had to do it before) would be to lightly grease or butter your fingers (s batter won’t stick as much) and “smoosh” the heaping spoonful down into a slightly flatter shape, rather than a ball shape just before placing it into the hot oil. That might help as well. Wishing you a smoother go of it next time… and thanks for taking time to write! Have a fantastic day.
I have a pan from my great grandmother that my mom said it was for making these it has 7 round holes it is made of iron and if I remember right my mom said my great grandmother came from Denmark do you know if these pan is for making them and how it would be done.
Good morning, Jeanne! Thanks for writing. Unfortunately I do not know how to use an iron pan like that for making Apple Fritters. Perhaps your Great Grandmother baked them in it? Really sorry I don’t have an answer for you… perhaps others that see your comment in the future could shed some light on your question. I DO think you are so very fortunate to have that family heirloom… what a priceless treasure! Have a fantastic day.
The pan is for making Aebleskiver, a round Danish pancake. It is used on top of the stove.
Thank you, Beth! I wondered if it was for Aebleskivers (love them), but wasn’t sure there if there was some other “apple fritter” antique skillet of some sort out there! Appreciate your help on this! Have a great day.
Made these this morning and they were amazing! Perfect nostalgic treat for my husband. I’d never had them before, but I’m hooked now! I skipped the lemon juice and the apples were fine. Thank you for sharing this recipe.
I’m so glad you enjoyed them, Stefany! Thanks for taking time to let me know you tried them. Have a fantastic day… and a fantastic Fourth of July, too!
Instead of lemon juice, you can keep them covered with water until you’re ready to use them, then strain the water off before using.
Don’t limit yourself to apple fritters – you can use all kinds of fruit. I once lived where a local family bakery made apple, pineapple (my favorite), cherry, strawberry, blueberry, and several other kinds of fritters. They had 8 flavors in all.
Yes… there are so many fruit flavored fritters available nowadays. I’ve had pineapple and blueberry fritters before…yum! Have a great day, and thanks for taking time to write!
I can’t wait to try these! Tomorrow…yum!
I sincerely hope you enjoy them, Connie! Thanks for taking the time to write!
Do you have to use lemon juice in the recipe? I am out of that and dont want that to stand in my way of making these!
Good morning, Mary! The lemon juice is what prevents the apples from turning brown. It really won’t affect the taste of the fritters if you don’t use it, but the apples would be discolored. If you can handle that… then go for it! Hope you enjoy them, and thank you for taking time to comment.