Delicious Homemade Apple Fritters with Maple Glaze – A Sweet Fall Treat
Albert Wood
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Discover the perfect fall dessert with our homemade Apple Fritters! These golden, crispy fritters are packed with juicy apples and coated in a sweet, decadent maple glaze, making them a delightful treat for any autumn occasion.
Why You’ll Love This Recipe:
Crispy & Tender: Our fritters are fried to perfection, with a crisp exterior and tender apple-filled center.
Maple Glaze Perfection: A luscious glaze made with Wood’s Vermont Maple Syrup adds a rich sweetness that complements the apple flavor beautifully.
Easy to Make: Follow our straightforward instructions to create these delicious fritters in no time.
Enjoy these apple fritters warm or at room temperature for a delicious treat that embodies the flavors of fall!
Delicious Homemade Apple Fritters with Maple Glaze
Vegetable oil for frying (I prefer Crisco Shortening but HEALTH advisory—Lard or Avocado are a healthier options! Do your own research if you have health concerns.)
Fill a large pot or Dutch oven with vegetable oil 1½ inches deep. Place over medium-high heat with a candy or deep fry thermometer attached to the side. Heat the oil to 350°F. Adjust the temperature if needed.
Line a large-rimmed baking sheet with paper towels and set a wire rack on top of the towels.
While the oil is heating, make the batter. In a large bowl, whisk together the flour, maple sugar, baking powder, salt, and cinnamon.
In a medium bowl, whisk together the milk, eggs, and vanilla until well combined. Pour into the dry mixture. Use a spatula to fold the mixture together until just a few streaks of flour remain.
Add the apples and mix together so all the apples are coated, and the flour is incorporated.
Once the oil is to temperature, scoop about ¼ cup of batter per fritter into the hot oil. I suggest frying about 4 to 6 fritters at a time.
Fry until golden brown on the bottom, about 2 minutes. Flip and continue frying until golden brown on the other side, about 2 more minutes.
Use a slotted spoon to transfer fritters to the wire rack and continue frying until the batter is all used up.
Glaze—
In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk, and maple syrup. You want a thin glaze, so add more milk if needed. Either dip the fritters in the glaze and allow to set on a wire rack or use a spoon to drizzle the glaze over the hot fritters. Let the fritters sit for 10 minutes to allow the glaze to set before serving.
Recipe Note
Dice the apples so they are fairly small. Having smaller pieces of apple will ensure they soften nicely when fried.
Use different spices. Cinnamon is the obvious choice, but I also love the combination of apples and nutmeg! (For an explosion of flavor, use a pinch of freshly grated nutmeg rather than the pre-ground kind.) Ground ginger, cardamom, or a spice blend like apple or pumpkin pie spice are all great additions.
Use a candy thermometer or deep fry thermometer. They’re inexpensive tools that tell you exactly how hot the oil is instead of you having to guess. Keep the oil temperature at 350°F. The oil will cool down a bit when you add the batter, so you will need to increase the heat of the stovetop to bring it back up to temperature. Don’t hesitate to continue adjusting your heat as you fry to maintain as close to 350°F as possible.
Try to keep the fritters similar in size. Use a measuring cup or scoop so each one is ¼ cups. They’ll cook at an equal pace and be roughly the same size. I like using a large spring-loaded scoop or ice cream scoop that’s about 2 ounces.
For a little extra zing, add lemon juice. Toss the diced apples with 3 tablespoons of lemon juice before adding to the batter. Lemon juice adds just a little something extra, while also waking up the apples a bit. You can also use lemon juice instead of milk in the glaze! I find lemon juice balances the sweetness wonderfully.
Skip the glaze. If you’re looking for more crunch, swap the glaze for cinnamon sugar. Simply mix 1 cup granulated sugar with 1 tablespoon cinnamon. Let the fritters drain on the wire rack for a minute or so, then toss in the cinnamon sugar.
