Wednesday, September 28, 2016

Apple Fritters

Hey everyone!  Today I'm sharing this delicious apple fritter recipe, which my sister and I recently made a couple times.  A great way to use up some of those apples! ;)

Apple Fritters
Makes: about 12 fritters (we sometimes double the recipe)


  • 1/2 cup granulated sugar (plus 2 TBS)
  • 3/4 tsp. cinnamon
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 4 teaspoons vegetable oil (we use coconut) plus extra for frying
  • 2 large eggs, lightly beaten
  • 2 cups all-purpose flour, plus more for dredging 
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 medium apples (Granny Smith is the best, but we use what we have on hand) cored, peeled, and cut into 1/2 in. thick rings

  1. In a medium bowl, combine 1/2 cup of the sugar and cinnamon.  Line a baking sheet with paper towels.
  2. In another medium bowl, whisk together the milk, cream, 4 teaspoons of oil, and eggs. Stir in the flour, baking powder, salt, and remaining 2 tablespoons of sugar until you have a smooth batter.
  3. In a large skillet, heat 2 inches of oil, until it reaches 375 degrees on a candy thermometer, and a drop of batter into the oil makes it bubble rapidly. 
  4. Dredge the apple slices in a small bowl of flour and then in the batter until all sides are coated.
  5. Working in batches, fry the apple slices until golden brown, about 4 minutes per batch, flipping them halfway through.
  6. Transfer the finished fritters to the lined baking sheet and continue frying.  Drop the fritters in the cinnamon mixture and serve hot (they're delicious cool, too)!

Enjoy!  Hope you're having a lovely fall day!


  1. Hey Elyse! These look amazing! I absolutely love all of the fall recipes that you're posting. I shared this recipe on my blog for Featured Friday, if you're not sure what this is, check out the link below. It's hard to explain in a comment! I hope you don't mind that I featured you!

    Here's the link:

    Have a great weekend! :)

    With love and all joy,
    Allie D.

  2. Aww, thank you, Allie! I don't mind at all. :) Thanks for the share!