Apple Fritter Bites Recipe

I’m sharing my Apple Fritter Bites and the one surprising pantry ingredient that makes them worth a second glance.

I still remember the first time I made Apple Fritter Bites; the outside crackled and the inside was soft, apple studded. I love that they’re one of my Quick Easy Sweet Snacks To Make At Home and also fit perfectly among Fresh Apple Desserts I bring to small get togethers.

The scent of ground cinnamon and fresh apples is the hook, it gets people reaching before the glaze sets. There’s a little trick I learned that makes the glaze cling better, but I won’t ruin the surprise.

Try one and you’ll get why I keep making them over and over.

Ingredients

• All purpose flour: Provides carbs and structure makes fritters tender but not very nutritous.
• Apples: Add fiber and natural sweetness juicy bites slightly tart depending on variety.
• Ground cinnamon: Warm spice low calories boosts flavor and smells amazing.
• Brown sugar: Gives deeper caramel notes adds sweetness and moisture to batter.
• Unsalted butter: Adds richness and mouthfeel has fat that browns and flavors.
• Egg: Binds ingredients adds protein and lift so fritters hold together.
• Vegetable oil for frying: Neutral oil for crisp exterior high in calories.
• Powdered sugar glaze: Sweet coating adds sugar and softness melts into nooks.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 2 tbsp granulated sugar
• 2 tbsp packed light brown sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1 large egg
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 medium apples (about 1 1/2 cups, peeled and finely chopped)
• Vegetable oil for frying, about 2 cups
• 1 1/2 cups powdered sugar (for glaze)
• 2 to 3 tbsp milk or cream (for glaze)
• 1/2 tsp vanilla extract (for glaze)
• Optional: 1/4 cup granulated sugar + 1 tsp ground cinnamon for dusting

How to Make this

1. Prep everything first: peel and finely chop 2 medium apples (about 1 1/2 cups), line a plate with paper towels and set a wire rack if you have one, measure out about 2 cups vegetable oil and get a candy or deep-fry thermometer ready if you have it.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tbsp granulated sugar, 2 tbsp packed light brown sugar, 1 tbsp baking powder, 1/2 tsp kosher salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg (optional).

3. In a separate bowl beat 1 large egg then whisk in 1/2 cup whole milk, 2 tbsp melted unsalted butter and 1 tsp vanilla extract.

4. Pour the wet into the dry and stir until just combined; dont overmix, a few lumps are fine. Fold in the chopped apples.

5. Heat oil in a heavy pot or deep skillet to 350 to 375°F. If you dont have a thermometer, drop a tiny bit of batter in oil: it should sizzle and rise to the top quickly.

6. Using a small cookie scoop or two spoons drop rounded tablespoons of batter into the oil, fry in batches so you dont overcrowd the pan. Cook about 2 to 3 minutes, turning occasionally, until golden brown and cooked through. Keep an eye on the temp and adjust heat to stay around 350°F.

7. Remove fritter bites with a slotted spoon to the paper towels briefly, then transfer to the wire rack to cool a minute so they dont get soggy.

8. Make the glaze: whisk 1 1/2 cups powdered sugar with 2 to 3 tbsp milk or cream and 1/2 tsp vanilla extract until smooth. Adjust for thickness by adding more sugar or milk. Either drizzle the glaze over the warm fritter bites or dip each one in the glaze and let excess drip off.

9. Optional finish and serving tips: for a crunchy cinnamon sugar coating toss warm bites in a mixture of 1/4 cup granulated sugar + 1 tsp ground cinnamon instead of glazing. Serve warm, theyre best the same day; to refresh later, reheat briefly in a 350°F oven for a few minutes to crisp.

Equipment Needed

1. Large mixing bowls, one for dry and one for wet
2. Measuring cups and measuring spoons
3. Whisk and a spatula or wooden spoon
4. Peeler, paring knife and cutting board
5. Heavy pot or deep skillet for frying
6. Candy or deep fry thermometer, dont skip if you can
7. Slotted spoon and a small cookie scoop or two spoons for dropping batter
8. Wire rack plus a plate lined with paper towels for draining

FAQ

Apple Fritter Bites Recipe Substitutions and Variations

• All purpose flour: swap for cake flour or a 1 to 1 gluten free all purpose blend. Cake flour gives lighter, softer bites, use the same cup amount. If your GF blend has no xanthan gum add about 1/4 tsp xanthan gum per cup.
• Whole milk: use buttermilk or an unsweetened plant milk like oat milk, same amount works. Buttermilk adds a nice tang and tender crumb, oat milk keeps it dairy free.
• Large egg: replace with a flax egg or unsweetened applesauce. For a flax egg mix 1 tbsp ground flaxseed with 3 tbsp water and let gel, or use 1/4 cup applesauce; flax gives better structure for frying.
• Powdered sugar glaze: skip the glaze and toss warm bites in cinnamon sugar (about 1/4 cup sugar plus 1 tsp cinnamon), or make a maple glaze by stirring 1/2 cup powdered sugar with 2 to 3 tbsp maple syrup until pourable.

Pro Tips

1) Toss the chopped apples with a tablespoon of flour and a little lemon juice before folding them in. That helps them not sink to the bottom, keeps them from turning brown, and prevents the batter from getting too watery.

2) Keep the oil steady between 350 and 375 degrees F and fry in small batches so the temperature recovers fast. If you dont have a thermometer, test with a tiny bit of batter so you dont end up greasy fritters.

3) Dont overmix the batter and let it rest about 8 to 10 minutes after mixing. The flour needs a bit of time to hydrate and the baking powder will start doing its thing, which gives airier fritters and fewer gummy spots.

4) For max contrast between crisp and sweet, either dip or drizzle the glaze while fritters are warm but not piping hot. If you want them crunchy instead, toss warm bites in cinnamon sugar and reheat leftovers briefly in a 350 degree oven to re-crisp.

Apple Fritter Bites Recipe

Recipe by Tina Braven

0.0 from 0 votes

I’m sharing my Apple Fritter Bites and the one surprising pantry ingredient that makes them worth a second glance.

Pin

Servings

8

servings

Calories

308

kcal

Equipment: 1. Large mixing bowls, one for dry and one for wet
2. Measuring cups and measuring spoons
3. Whisk and a spatula or wooden spoon
4. Peeler, paring knife and cutting board
5. Heavy pot or deep skillet for frying
6. Candy or deep fry thermometer, dont skip if you can
7. Slotted spoon and a small cookie scoop or two spoons for dropping batter
8. Wire rack plus a plate lined with paper towels for draining

Ingredients

• 1 1/2 cups all purpose flour

• 2 tbsp granulated sugar

• 2 tbsp packed light brown sugar

• 1 tbsp baking powder

• 1/2 tsp kosher salt

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg (optional)

• 1 large egg

• 1/2 cup whole milk

• 2 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• 2 medium apples (about 1 1/2 cups, peeled and finely chopped)

• Vegetable oil for frying, about 2 cups

• 1 1/2 cups powdered sugar (for glaze)

• 2 to 3 tbsp milk or cream (for glaze)

• 1/2 tsp vanilla extract (for glaze)

• Optional: 1/4 cup granulated sugar + 1 tsp ground cinnamon for dusting

Directions

• Prep everything first: peel and finely chop 2 medium apples (about 1 1/2 cups), line a plate with paper towels and set a wire rack if you have one, measure out about 2 cups vegetable oil and get a candy or deep-fry thermometer ready if you have it.
• In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tbsp granulated sugar, 2 tbsp packed light brown sugar, 1 tbsp baking powder, 1/2 tsp kosher salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg (optional).
• In a separate bowl beat 1 large egg then whisk in 1/2 cup whole milk, 2 tbsp melted unsalted butter and 1 tsp vanilla extract.
• Pour the wet into the dry and stir until just combined; dont overmix, a few lumps are fine. Fold in the chopped apples.
• Heat oil in a heavy pot or deep skillet to 350 to 375°F. If you dont have a thermometer, drop a tiny bit of batter in oil: it should sizzle and rise to the top quickly.
• Using a small cookie scoop or two spoons drop rounded tablespoons of batter into the oil, fry in batches so you dont overcrowd the pan. Cook about 2 to 3 minutes, turning occasionally, until golden brown and cooked through. Keep an eye on the temp and adjust heat to stay around 350°F.
• Remove fritter bites with a slotted spoon to the paper towels briefly, then transfer to the wire rack to cool a minute so they dont get soggy.
• Make the glaze: whisk 1 1/2 cups powdered sugar with 2 to 3 tbsp milk or cream and 1/2 tsp vanilla extract until smooth. Adjust for thickness by adding more sugar or milk. Either drizzle the glaze over the warm fritter bites or dip each one in the glaze and let excess drip off.
• Optional finish and serving tips: for a crunchy cinnamon sugar coating toss warm bites in a mixture of 1/4 cup granulated sugar + 1 tsp ground cinnamon instead of glazing. Serve warm, theyre best the same day; to refresh later, reheat briefly in a 350°F oven for a few minutes to crisp.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 116g
• Total number of serves: 8
• Calories: 308kcal
• Fat: 9.8g
• Saturated Fat: 2.6g
• Trans Fat: 0.08g
• Polyunsaturated: 0.9g
• Monounsaturated: 4.5g
• Cholesterol: 33.5mg
• Sodium: 242mg
• Potassium: 79mg
• Carbohydrates: 50.8g
• Fiber: 1.4g
• Sugar: 33.3g
• Protein: 3.6g
• Vitamin A: 140IU
• Vitamin C: 1mg
• Calcium: 23mg
• Iron: 0.7mg