Epic Crispy Glazed Apple Fritters

Morning fog was rolling through my kitchen window when I caught the scent of cinnamon and apples from my neighbor’s house.

Crispy glazed apple fritters became my salvation that chilly October morning – golden, fluffy clouds of heaven dotted with tender apple pieces and drizzled with vanilla sweetness.

Why You’ll Love This Crispy Glazed Apple Fritters Recipe

I’ve been making variations of crispy glazed apple fritters for years, but this version wins hearts every single time.

You get that perfect balance of soft, pillowy dough with bursts of cinnamon-spiced apples in every bite.

The vanilla glaze seeps into all the nooks and crannies, creating pure breakfast bliss that’ll have your family asking for seconds before they’ve finished their first fritter.

While your fritters are proofing, I always recommend whipping up my cinnamon spiced apple compote as a beautiful side that doubles down on those autumn flavors.

And if you’re hosting a weekend brunch, my apple dumplings with sweet cider glaze make an incredible companion dessert that’ll round out your apple-themed spread perfectly.

Ingredients You Need for Crispy Glazed Apple Fritters

For the Fritter Dough:

• 1 cup whole milk, warmed to 125°F
• 2¼ teaspoons active dry yeast (1 packet)
• ½ cup granulated sugar, divided
• ⅓ cup unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea salt
• 3¾ cups all-purpose flour
• 2½ teaspoons ground cinnamon, divided
• 3 large Honeycrisp apples, peeled and diced small

For Frying:

• 7-8 cups vegetable oil or canola oil

For the Vanilla Glaze:

• 3¾ cups powdered sugar
• 2 teaspoons pure vanilla extract
• 6-7 tablespoons whole milk

Pro tip: I always use Honeycrisp or Gala apples because they hold their shape beautifully and won’t turn mushy during frying.

If you can’t find those varieties, any crisp, sweet apple will work wonderfully. Room temperature eggs mix more evenly into the dough, so pull them from the fridge about 30 minutes before you start cooking.

How to Make Crispy Glazed Apple Fritters

1. Activate your yeast: Pour the warmed milk into a large mixing bowl and sprinkle in 2 tablespoons of the sugar along with the yeast. Give it a gentle stir and wait 8-10 minutes until it becomes foamy and bubbly.
2. Build the base: Add the remaining sugar, cooled melted butter, eggs, vanilla, and salt to your foamy yeast mixture. Whisk everything together until smooth and well combined.
3. Create the dough: Gradually add the flour, about ¾ cup at a time, mixing thoroughly after each addition. Stir in 1½ teaspoons of the cinnamon. When the mixture becomes too thick for a whisk, switch to a wooden spoon or sturdy spatula. Your dough should be sticky but cohesive.
4. Fold in the apples: Gently fold your diced apples into the dough along with the remaining 1 teaspoon of cinnamon, making sure every piece gets coated and distributed evenly throughout.
5. First rise: Cover your bowl with a clean kitchen towel and place it in a warm, draft-free spot for 1 hour and 15 minutes, or until the dough doubles in size.
6. Shape the fritters: Cut 10 squares of parchment paper, each about 6×6 inches. Scoop generous ¾-cup portions of dough onto each parchment square, gently pressing any loose apple pieces back into the dough.
7. Second rise: Place your shaped fritters on a large baking sheet and cover lightly with a towel. Allow them to rise for 35-40 minutes until they look puffy and light.
8. Prepare for frying: Heat your oil in a heavy-bottomed pot to 305°F. While the oil heats, whisk together your glaze ingredients until smooth and thick.
9. Fry to golden perfection: Carefully slide each fritter with its parchment paper into the hot oil, frying 2-3 at a time. The parchment will release after about 15 seconds – use tongs to remove it. Fry for 7-9 minutes, turning occasionally, until deep golden brown all over.
10. Glaze while warm: Remove fritters to a wire rack and wait about 2 minutes before glazing. Dip the bottom first, then generously coat the top, allowing the glaze to pool in all the crevices.

I hope you fall head over heels for these crispy glazed apple fritters like my family has! If you make them, I’d absolutely love to see your creations – tag me or save your favorite photos to Pinterest.

How I Make This Crispy Glazed Apple Fritters Perfect Every Time

My secret weapon is keeping that oil temperature steady at 305°F – any hotter and your crispy glazed apple fritters will brown too quickly while staying raw inside.

I also learned the hard way to really press those apple pieces into the dough during shaping, otherwise they’ll float away during frying and you’ll end up with sad, apple-less spots.

Always glaze while the fritters are still warm so that vanilla sweetness soaks right in instead of just sitting on top.

Can I make the dough ahead of time?

You can prepare the dough through the first rise, then cover tightly and refrigerate overnight. Just bring it back to room temperature and continue with shaping and the second rise the next morning.

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How should I store leftover fritters?

Store any leftover crispy glazed apple fritters in an airtight container at room temperature for up to 2 days. For best results, warm them in a 300°F oven for 3-4 minutes before serving to restore that just-made texture.

Can I freeze these fritters?

Yes! Freeze unglazed, cooled fritters in a freezer bag for up to 1 month. Thaw completely, warm gently in the oven, then apply fresh glaze before serving.

What if my glaze is too thick or thin?

If your glaze feels too thick, whisk in milk 1 tablespoon at a time until you reach the perfect consistency. Too thin? Add powdered sugar gradually until it coats the back of a spoon nicely.

How I Love to Serve My Crispy Glazed Apple Fritters

Weekend mornings are made for crispy glazed apple fritters paired with steaming mugs of coffee or spiced apple cider.

I love setting them out on a rustic wooden board alongside fresh fruit and letting everyone help themselves while we linger around the breakfast table.

During autumn gatherings, they disappear faster than fallen leaves, especially when served warm with a scoop of vanilla ice cream for an extra special treat.