I can never keep these apple fritters on the plate for long, with their crackly glaze, tender apple-packed centers, and bakery-style finish. One bite and you’ll see why they disappear so fast.
I’m obsessed with these Authentic Amish Apple Fritters because they hit that messy, crackly, glazed-donut craving but with actual apple tucked inside every bite. I love the way the edges fry up craggy and crisp while the middle stays tender, sweet, and a little spiced from ground cinnamon.
But the best part is that glossy powdered sugar glaze that settles into all those ridges like it knows exactly where it belongs. No fancy bakery mood needed.
Just sticky fingers, big apple flavor, and that “I’ll take one more” situation I never pretend to resist. Honestly, I adore every loud bite.
Ingredients
- Flour gives the fritters their soft, cakey middle and holds everything together.
- Baking powder brings the puff, so they don’t fry up heavy.
- Salt keeps the sweet stuff from tasting flat or boring.
- Cinnamon makes them smell like a cozy fall kitchen.
- Nutmeg adds that old-school bakery flavor you can’t quite name.
- Sugar sweetens the batter without turning it into dessert overload.
- Eggs add richness and help the fritters stay tender.
- Whole milk makes the batter smooth, creamy, and easy to love.
- Melted butter adds a little richness, because Amish-style treats shouldn’t taste skimpy.
- Vanilla rounds out the flavor and makes everything feel warmer.
- Apples bring juicy bites, a little tartness, and that real fritter personality.
- Vegetable oil gives the outside that golden, crisp edge you’ll crave.
- Powdered sugar makes the glaze sweet, smooth, and classic.
- Plus, milk or cream turns the glaze silky instead of chalky.
- Basically, it’s simple pantry stuff turning into something seriously snackable.
Ingredient Quantities
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 medium apples peeled, cored and diced (about 2 cups), Granny Smith or your preference
- Vegetable oil for frying (about 2 to 3 cups, or enough for 1 to 1 1/2 inch depth)
- 1 to 1 1/2 cups powdered sugar for glaze
- 2 to 3 tablespoons milk or cream for glaze
How to Make this
1. In a large bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons granulated sugar.
2. In a separate bowl beat 2 large eggs, then whisk in 1/2 cup whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
4. Fold in 2 cups diced apples (about 2 medium apples, peeled and cored) until evenly distributed.
5. Pour 2 to 3 cups vegetable oil into a heavy pot or deep skillet to a depth of about 1 to 1 1/2 inches and heat to 350 to 375 degrees F using a thermometer.
6. Using two spoons or a small ice cream scoop, drop rounded tablespoons of batter into the hot oil, spacing them so they do not touch; fry in batches.
7. Fry fritters 2 to 3 minutes per side, turning once, until deep golden brown and cooked through; remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.
8. While fritters cool slightly, whisk together 1 to 1 1/2 cups powdered sugar with 2 to 3 tablespoons milk or cream until smooth and pourable; adjust milk for desired thickness.
9. Dip warm fritters into the glaze or drizzle glaze over them, then let glaze set for a few minutes.
10. Serve warm and enjoy.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Small bowl or ramekin for wet ingredients
5. Cutting board and chef knife
6. Rubber spatula or wooden spoon
7. Heavy pot or deep skillet
8. Frying thermometer
9. Slotted spoon and wire rack set over a baking sheet (or paper towels)
FAQ
Authentic Amish Apple Fritters: Quick, Easy & Delicious Recipe Substitutions and Variations
- All purpose flour: substitute equal amount of pastry flour for a lighter, tender fritter or 3/4 cup whole wheat flour plus 1/4 cup all purpose to keep structure.
- Whole milk: use equal amount of buttermilk for tang and tenderness or use unsweetened almond milk for a dairy free option.
- Unsalted butter melted: replace with equal amount neutral oil like canola or melted coconut oil for a slight coconut note.
- Granny Smith apples: swap with Honeycrisp or Fuji for more sweetness, or use peeled pears in equal volume for a softer, sweeter fritter.
Pro Tips
1. Keep the batter slightly thick so it clings to the apple pieces; if it looks too stiff, add a tablespoon of milk at a time until it drops slowly from a spoon. Overly thin batter will flatten in the oil and soak up grease.
2. Use a thermometer and maintain oil between 350 and 375 F. If the oil is too cool the fritters become greasy, and if it is too hot they brown outside before cooking through. Fry in small batches to avoid big temperature drops.
3. Choose firm, tart apples such as Granny Smith for a nice contrast to the sweet glaze. Peel and dice uniformly so every fritter cooks evenly; toss the diced apples in a light dusting of flour before folding in to help keep them suspended in the batter.
4. Drain fritters on a wire rack set over a baking sheet rather than directly on paper towels. The rack prevents sogginess by allowing air circulation, and the baking sheet catches drips for easier cleanup.
5. Make the glaze a little thinner than you think you need so it drips and pools in the crevices. For extra flavor add a pinch of cinnamon or a splash of lemon juice to brighten the sweetness. Glaze fritters while still warm so it sets nicely but does not fully soak in.
Authentic Amish Apple Fritters: Quick, Easy & Delicious Recipe
I can never keep these apple fritters on the plate for long, with their crackly glaze, tender apple-packed centers, and bakery-style finish. One bite and you’ll see why they disappear so fast.
12
servings
209
kcal
Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Small bowl or ramekin for wet ingredients
5. Cutting board and chef knife
6. Rubber spatula or wooden spoon
7. Heavy pot or deep skillet
8. Frying thermometer
9. Slotted spoon and wire rack set over a baking sheet (or paper towels)
Ingredients
-
2 cups all purpose flour
-
2 teaspoons baking powder
-
1/4 teaspoon fine salt
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg
-
2 tablespoons granulated sugar
-
2 large eggs
-
1/2 cup whole milk
-
2 tablespoons unsalted butter melted
-
1 teaspoon vanilla extract
-
2 medium apples peeled, cored and diced (about 2 cups), Granny Smith or your preference
-
Vegetable oil for frying (about 2 to 3 cups, or enough for 1 to 1 1/2 inch depth)
-
1 to 1 1/2 cups powdered sugar for glaze
-
2 to 3 tablespoons milk or cream for glaze
Directions
- In a large bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons granulated sugar.
- In a separate bowl beat 2 large eggs, then whisk in 1/2 cup whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Fold in 2 cups diced apples (about 2 medium apples, peeled and cored) until evenly distributed.
- Pour 2 to 3 cups vegetable oil into a heavy pot or deep skillet to a depth of about 1 to 1 1/2 inches and heat to 350 to 375 degrees F using a thermometer.
- Using two spoons or a small ice cream scoop, drop rounded tablespoons of batter into the hot oil, spacing them so they do not touch; fry in batches.
- Fry fritters 2 to 3 minutes per side, turning once, until deep golden brown and cooked through; remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.
- While fritters cool slightly, whisk together 1 to 1 1/2 cups powdered sugar with 2 to 3 tablespoons milk or cream until smooth and pourable; adjust milk for desired thickness.
- Dip warm fritters into the glaze or drizzle glaze over them, then let glaze set for a few minutes.
- Serve warm and enjoy.
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: 88g
- Total number of serves: 12
- Calories: 209kcal
- Fat: 6.4g
- Saturated Fat: 1.9g
- Trans Fat: 0.1g
- Polyunsaturated: 1.8g
- Monounsaturated: 1.7g
- Cholesterol: 36.8mg
- Sodium: 146mg
- Potassium: 80mg
- Carbohydrates: 34g
- Fiber: 1.6g
- Sugar: 17g
- Protein: 3.5g
- Vitamin A: 95IU
- Vitamin C: 1.2mg
- Calcium: 18mg
- Iron: 0.5mg
