Amish Apple Fritters are delicious fried doughnuts, made easily from scratch with a simple batter and fresh apple chunks, cinnamon, and a sweet glaze. They are SO GOOD!
Amish Apple Fritters are delicious crunchy fried doughnuts made from scratch with fresh apple chunks and cinnamon, and covered with a sweet glaze.

I have two little secrets…I am a “Morning Person” and Amish Apple Fritters are my favorite doughnuts! I LOVE these delicious crunchy fried doughnuts, made easily from scratch with a simple batter containing fresh apple chunks and cinnamon, and 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).

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!

Apple fritter close up

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.

Mixing the batter for apple fritters

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.

Apples being added to mixing bowl

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!

Dough being fried in oil in skillet

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.

Fritters turned over to brown in the oil

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.

Golden brown Amish Apple Fritters in hot oil almost done

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!

Fritters coated with a glaze, resting on parchment paper

Pour yourself a great cup of hot coffee or tea… and take a bite out of one of those yummy Amish Apple Fritters!

Cup of coffee with one apple fritter on a plate

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!

A fritter cut open to show the inside apples

Sure hope you enjoy these Amish apple fritters! We LOVED them. Have a GREAT day!

Interested In More DOUGHNUT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite doughnut recipes include:

Interested In More Recipes?

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Author's signatureRecipe Adapted From: www.angelsinmygarden.blogspot.com/2011/06/amish-apple-fritters.html
Amish Apple Fritters
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Amish Apple Fritters are delicious fried doughnuts, made easily from scratch with a simple batter and fresh apple chunks, cinnamon, and a sweet glaze.
Category: Breakfast
Cuisine: American
Keyword: Amish apple fritters
Servings: 6 fritters
Calories Per Serving: 238 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For fritters:
  • 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)
For glaze:
  • 1 1/4 cups powdered sugar
  • 1/4 tsp. vanilla
  • 3-4 tsp. warm water (thin enough to make the glaze "paintable")
Instructions
  1. In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
  2. To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
  9. 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.
  10. 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.
Recipe Notes

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!

Nutrition Facts
Amish Apple Fritters
Amount Per Serving (1 fritter)
Calories 238 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 55mg18%
Sodium 187mg8%
Potassium 267mg8%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 33g37%
Protein 4g8%
Vitamin A 120IU2%
Vitamin C 2.6mg3%
Calcium 101mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Amish Apple Fritters are delicious fried doughnuts, made easily from scratch with a simple batter and fresh apple chunks, cinnamon, and a sweet glaze.

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Amish Apple Fritters

36 Comments on Amish Apple Fritters

  1. 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!

    • 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!

  2. 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)

  3. 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.

    • 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.

        • 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.

    • 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.

  4. 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.

        • 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.

  5. 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!

  6. 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!

    • 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.

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