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Caramelized Apple Fritters

Prep Time: 30 minutes
Cook Time: 10 minutes
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Caramelized Apple Fritters

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Caramelized apple fritters with vanilla bean glaze are so perfect for brunch. They’re perfectly crispy, full of caramelized apple pieces, and they come together in about 30 minutes. What’s not to love?

How to make caramelized apple fritters

I love how easy this recipe is to make! You don’t have to fuss with yeasted dough and you don’t even need fancy equipment. I like making this recipe in my stand mixer for ease, but you can easily make the dough by hand. 

Tools Needed

TIPS for making caramelized apple fritters

  • Use the right apples. You want something that will hold up to mixing and frying. I don’t normally like pink lady apples because they are too tart for me, but they were perfect in this recipe. Honeycrisp or fuji apples would also work great.
  • Fry at the right temperature. When it comes to frying, maintaining temperature is everything. If the oil gets too hot, the fritters burn before they cook on the inside. If the oil is too cool, the fritters absorb all the oil and end up soggy. Use a probe thermometer to monitor the temperature while cooking and let the oil heat back up between frying batches of fritters.
  • Gently drop the dough into the oil. Do not drop the batter in from up high unless you want blistering oil burns. I found it easiest to scoop the bits of batter with a silicone spatula, get the spatula close to the oil (not touching!) and then ease the dough into the oil with my finger. Don’t be scared of getting close to the oil, you’re less likely to burn yourself by easing the dough in gently than by letting it splash in the oil.
  • Use real vanilla bean. For the glaze, I used Heilala vanilla bean paste but I believe Trader Joe’s even sells it now too. You can also use vanilla bean seeds scraped from one large vanilla bean.

how to store caramelized apple fritters

These fritters are best served the day of making so they stay crispy, but once they are completely cool can be stored in an airtight container at room temperature for 2 days. If there are any left, that is.

OTHER RECIPES YOU MAY ENJOY

old fashioned donuts with coffee glaze
carrot cake old fashioned donuts
brioche french toast with wild blueberry-rosé syrup

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Brunch

caramelized apple fritters with vanilla bean glaze

Apple fritters are probably my favorite donut ever and these are no exception! Simple to make with no yeasted dough and no chilling time.
Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 14 -16 apple fritters

Ingredients

Apple Fritters

  • 2 tablespoons salted butter
  • 3 cups diced apples I used pink lady apples and it took about 2.5 apples
  • 2 tablespoons brown sugar
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1/2 cup sour cream
  • 2/3 cup half and half
  • canola oil for frying

Vanilla Bean Glaze

  • 3 cups powdered sugar
  • 2 teaspoons vanilla bean paste
  • 4 tablespoons half and half

Instructions

  • In a medium dutch oven, heat about 2 inches of canola oil to 350 degrees F. I use a probe thermometer to ensure that my oil doesn't get too hot. Set a wire rack over a rimmed baking sheet to transfer the fritters to so they don't get soggy.
  • In a medium nonstick skillet, melt the two tablespoons of butter over medium-high heat. Once the butter has melted and the pan is hot, add the apples in a single layer in the pan. Sprinkle the brown sugar over the top. Cook the apples until they are golden brown and slightly softened. Turn off the heat and set aside to cool slightly.
  • In the bowl of a stand mixer fitted with the paddle attachment, or just a large mixing bowl, add the flour, granulated sugar, baking powder, cinnamon and salt. Stir to combine all the ingredients. In a separate small bowl, whisk together the warm melted butter, half & half, sour cream, vanilla extract and egg until smooth. Add the wet ingredients to the dry and mix on low or mix by hand until the ingredients just start to come together. Add the apples in with any sauce from the pan and stir until they're evenly incorporated.
  • Once the oil is hot, gently drop 1/4 cups of batter into the oil, only doing 3 to 4 at a time, and fry until golden brown on both sides, about 3 to 4 minutes. Be sure to flip the fritters once or twice. Remove the fritters with a slotted spoon or spider and transfer them to the wire rack. Wait for the oil to heat back up between batches. I usually leave the heat on medium-high the whole time. After the fritters have cooled slightly but are still warm, dip them in the glaze and return them to the wire rack so any excess can drain. Serve right away.
  • To make the glaze: whisk all the ingredients together in a bowl. If the mixture feels too thick, add another teaspoon of liquid at a time until it's thin enough to coat the fritters but not runny.

Did you make this recipe?

SHARE YOUR COOKING ADVENTURES Tag @jennygoycochea on instagram

Brunch

caramelized apple fritters with vanilla bean glaze

Apple fritters are probably my favorite donut ever and these are no exception! Simple to make with no yeasted dough and no chilling time.
Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 14 -16 apple fritters

Ingredients

Apple Fritters

  • 2 tablespoons salted butter
  • 3 cups diced apples I used pink lady apples and it took about 2.5 apples
  • 2 tablespoons brown sugar
  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1/2 cup sour cream
  • 2/3 cup half and half
  • canola oil for frying

Vanilla Bean Glaze

  • 3 cups powdered sugar
  • 2 teaspoons vanilla bean paste
  • 4 tablespoons half and half
  •  

Instructions

  • In a medium dutch oven, heat about 2 inches of canola oil to 350 degrees F. I use a probe thermometer to ensure that my oil doesn't get too hot. Set a wire rack over a rimmed baking sheet to transfer the fritters to so they don't get soggy.
  • In a medium nonstick skillet, melt the two tablespoons of butter over medium-high heat. Once the butter has melted and the pan is hot, add the apples in a single layer in the pan. Sprinkle the brown sugar over the top. Cook the apples until they are golden brown and slightly softened. Turn off the heat and set aside to cool slightly.
  • In the bowl of a stand mixer fitted with the paddle attachment, or just a large mixing bowl, add the flour, granulated sugar, baking powder, cinnamon and salt. Stir to combine all the ingredients. In a separate small bowl, whisk together the warm melted butter, sour cream, vanilla extract and egg until smooth. Add the wet ingredients to the dry and mix on low or mix by hand until the ingredients just start to come together. Add the apples in with any sauce from the pan and stir until they're evenly incorporated.
  • Once the oil is hot, gently drop ¼ cups of batter into the oil, only doing 3 - 4 at a time, and fry until golden brown on both sides, about 3 to 4 minutes. Be sure to flip the fritters once or twice. Remove the fritters with a slotted spoon or spider and transfer them to the wire rack. Wait for the oil to heat back up between batches. I usually leave the heat on medium high the whole time. After the fritters have cooled slightly but are still warm, dip them in the glaze and return them to the wire rack so any excess can drain. Serve right away.
  • To make the glaze: whisk all the ingredients together in a bowl. If the mixture feels too thick, add another teaspoon of liquid at a time until it's thin enough to coat the fritters but not runny.

Did you make this recipe?

SHARE YOUR COOKING ADVENTURES Tag @jennygoycochea on instagram

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  1. 5 stars
    Made this recipe yesterday and they were Delicious! I used Granny Smith because I love the extra tartness and it perfectly balanced out the sweetness! Also loved the sour cream addition, that really helped give in a great tang.