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a square photo of an overhead of apple fritters on a white platter.
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5 from 4 votes

Amish Apple Fritter Recipe

These apple filled fritters are wonderful and crispy with a sweet glaze.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 16
Calories: 98kcal
Author: Paige

Equipment

  • 1 Dutch Oven or deep Cast Iron Skillet
  • 1 Large slotted spoon
  • 1 Wire rack
  • 1 Electric Mixer or stand mixer
  • 1 instant read cooking/candy thermometer

Ingredients

  • FOR THE FRITTERS
  • 3 cups Granny Smith Apples, peeled and diced into ½ inch chunks
  • 2 teaspoons Fresh Lemon Juice
  • 2 tablespoons Granulated Sugar
  • 2 large Eggs
  • 1 cup All Purpose flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Kosher Salt
  • ¼ cup Buttermilk
  • CINNAMON GLAZE
  • cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Ground Cinnamon
  • 3 tablespoons or more Buttermilk
  • 4-5 cups Vegetable Oil, for frying

Instructions

  • FRITTERS:
    Chop the apples into a small ½ inch dice and toss with lemon juice.
  • In a large mixing bowl, beat the sugar and eggs with an electric mixer or stand mixer using the paddle attachment for 2 minutes.
    Add the flour, baking powder, cinnamon, salt and buttermilk and mix until combined.
    Add the diced apples and fold the mixture together with a spoon.
  • Heat the vegetable oil in the dutch oven until it reaches 375 degrees with an instant read thermometer.
  • When the oil reaches 375 degrees, use a large spoon to carefully slide a flattened tablespoon of the fritter batter into the hot oil. You can fry 3-4 at a time, letting them cook on one side for 1 ½ minutes, then turning with a slotted spoon for another 1 ½ to 2 minutes.
    Check the temperature of the oil occasionally, you want the temperature to stay at 375. Higher than that the fritters could burn, lower than that, they won't fully cook in the middle. Check the heat after each batch is cooked as well.
  • Remove to a wire rack with a paper towel under it while you cook the rest of the fritters.
    Finish the fritters by dunking or spooning the glaze over the top and letting them set on the cooling rack. Serve immediately.
  • FOR THE CINNAMON GLAZE
    In a medium-sized bowl, mix the powdered sugar, the vanilla, cinnamon and buttermilk and whisk until smooth. If the mixture is chunky or hard to stir, add a little more buttermilk, a teaspoon or so at a time, until the consistency is a thin glaze.

Notes

  • Keeping the oil temperature at 375 is a key to success with this recipe. Keep an instant-read thermometer handy, and keep in mind that the temperature goes down when you add the fritters to the oil. The goal is to keep the temperature as steady as you can. No problem, right?
  • Use a large spoon like the kind you'd eat your cereal with - to gently slide the fritter batter carefully into the hot oil, a generous tablespoon, sort of flattended as you slide it in. A large spoon helps to flatten the dough as you slide it in, and makes for even frying.
  • Don't want to use a glaze? Make a cinnamon sugar mixture (a half cup sugar and one teaspoon of cinnamon) and toss the hot fritters in this instead.

Nutrition

Calories: 98kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 103mg | Fiber: 1g | Sugar: 14g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg