There’s something about warm, cinnamon-dusted apple fritters that feels like a cozy hug stretched into a bite. I’ve been making cinnamon apple fritters at home for years, and each batch brings back memories of cool mornings spent in the kitchen smelling those apples caramelize just right. The secret? A simple recipe that balances soft, tender apples with the perfect cinnamon kick and a crisp golden exterior. If you love fall flavors or just want a sweet breakfast treat, your search ends here. This recipe makes a wonderful snack or dessert, and it’s not hard to pull together quicker than you might think.
What I love most about these cinnamon apple fritters is how approachable they are. No fancy equipment, no complicated techniques. Just fresh ingredients, straightforward steps, and a bit of patience while you fry and cool. I’m excited to share everything you need to know to make these in your kitchen. Let’s get you frying up a batch of these classic cinnamon apple fritters!
Ingredients for Cinnamon Apple Fritters
Trust me when I say the quality of your ingredients makes all the difference in your cinnamon apple fritters. Here’s what you’ll want on hand:
- 2 medium apples, peeled, cored, and chopped into small, roughly 1/4-inch pieces
- 1 cup all-purpose flour, sifted
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk (any variety works, whole milk gives best richness)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Vegetable oil for frying – enough for a 2-inch depth in your skillet
- Optional: powdered sugar for dusting
I often use Fuji or Honeycrisp apples for their natural sweetness and firm texture. They hold up well in the batter and give you a nice bite without turning mushy. Chop the apples small but not mushy—they should be visible in the fritters for that great apple punch. When mixing your wet and dry ingredients, make sure everything is measured properly to get that perfect dough consistency—thick but easily spoonable. You’re aiming for a batter that holds loosely together around the apples, not watery or dry.
How to Prepare Cinnamon Apple Fritters: Step-by-Step Instructions
Making cinnamon apple fritters may sound fancy, but it’s pretty straightforward. The key is in pacing yourself and keeping the batter just right for frying.
First, you’ll want to prep your apples. Peel, core, and chop them into small, equal pieces—this ensures every fritter has chunks of apple that cook evenly. Next, whisk together your dry ingredients: flour, sugar, baking powder, cinnamon, and salt. This mix gives your fritters that classic cinnamon flavor and helps them rise slightly when fried.
In another bowl, combine the milk, beaten egg, and vanilla. Slowly stir the wet mix into the dry ingredients until just combined—don’t overmix. Gently fold in your chopped apples. The batter should be thick but loose enough to drop off a spoon without trouble. If it feels too thick, add a splash of milk; if too runny, sprinkle in a bit more flour.
Next, heat your oil in a heavy-bottomed skillet or deep frying pan to about 350°F (175°C). These fritters cook fast, so don’t move away. Drop spoonfuls of batter, about two tablespoons each, into the hot oil, giving them space to spread. Fry in batches to avoid crowding. Turn gently after 2 to 3 minutes or when the bottoms are golden brown. It usually takes 4 to 5 minutes total for perfect crispy fritters on the outside with soft apple centers.
Once cooked, lift them onto a paper towel-lined plate to drain excess oil. Let them rest for just a few minutes so they’re warm but not greasy. A quick dust with powdered sugar adds a lovely finishing touch, but they’re pretty perfect on their own. Serve fresh with your favorite tea or coffee. I always make extra because they disappear fast!
Tips for Perfect Cinnamon Apple Fritters
- Keep your oil temperature steady around 350°F. Too hot and the fritters burn outside but stay raw inside. Too cool and they soak up too much oil.
- Don’t overcrowd the pan. Frying a few at a time lets the temperature stay steady and keeps them crispy.
- If batter feels runny, add small amounts of flour to thicken. The apples add moisture, so the batter can be wetter than usual.
- Use fresh apples with firm flesh. Softer apples can release water, making fritters soggy.
- Turn fritters gently with a slotted spoon or spatula to avoid breaking them.
- Drain well on paper towels and serve warm soon after frying for the best texture.
Why You’ll Love Cinnamon Apple Fritters
- Simple ingredients you probably already have
- Quick to make with minimal prep and cooking time
- The mix of cinnamon and apple is a comforting, familiar flavor combo
- Great for breakfast, snacks, or a quick dessert
- Can be dusted with sugar or drizzled with honey or maple syrup for variation
- Perfectly crispy outside while tender and juicy inside
Ingredient Notes and Substitutions for Cinnamon Apple Fritters
I usually recommend using all-purpose flour here since it gives the best texture and browning. You can try half whole-wheat flour for a nuttier flavor but expect a denser fritter. For milk, whole milk adds richness but you can use low-fat or non-dairy alternatives like almond or oat milk with good results.
For cinnamon, fresh ground is best if you can get it—it really lifts the flavor. Baking powder helps your fritters puff a bit, so don’t skip it. If you don’t have vanilla, a small pinch of nutmeg can add a nice twist.
On oil, choose one with a high smoke point like vegetable, canola, or peanut oil. Olive oil won’t work well for frying at this temperature.
Nutritional Information Disclaimer
The nutritional content of these cinnamon apple fritters varies depending on the brands and specific ingredients you use, as well as portion sizes. This recipe includes frying in oil, which adds calories and fat, so keep that in mind if you’re watching your intake. For the most accurate details, consider using a nutrition calculator with the exact ingredients you have. None of the values here are exact, but these fritters make a delicious occasional treat to enjoy mindfully.
Common Questions About Cinnamon Apple Fritters
Can I bake cinnamon apple fritters instead of frying?
You can bake them, but frying gives that classic crisp texture and golden color you expect. If you want to bake, use a greased baking sheet and cook at 375°F for 15-20 minutes, flipping halfway. They’ll be softer and less crispy, but still tasty.
What type of apple works best in this recipe?
I like firm apples with good sweetness, like Fuji, Honeycrisp, or Gala. These keep their shape well and provide a nice balance of tartness and sweetness. Avoid softer apples that turn mushy when cooked.
How do I store leftover cinnamon apple fritters?
Store cooled fritters in an airtight container in the fridge for up to 2 days. To reheat, pop them in a toaster oven or oven at 350°F for a few minutes to bring back crispness. Microwaving can make them soggy.
Can I make the batter ahead of time?
I don’t recommend making the batter too far in advance since the apples release moisture and will change the texture. If you want, prep the dry and wet ingredients separately, then combine just before frying.
How do I keep the fritters from absorbing too much oil?
Maintaining the right oil temperature is key. Use a thermometer if possible. Also, don’t overcrowd the pan so the temperature stays stable. Drain well on paper towels right after frying to remove excess oil.
PrintCinnamon Apple Fritters
Cinnamon Apple Fritters with 7 easy tips to create sweet crispy treats that satisfy your taste buds and brighten any moment
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 fritters
- Category: Dessert
- Cuisine: American
Ingredients
- 2 medium apples, peeled, cored, and chopped into small, roughly 1/4-inch pieces
- 1 cup all-purpose flour, sifted
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk (any variety, whole milk preferred)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Vegetable oil for frying – enough for a 2-inch depth in your skillet
- Optional: powdered sugar for dusting
Instructions
- Peel, core, and chop the apples into small, roughly 1/4-inch pieces to ensure even cooking and visible apple chunks.
- In a bowl, whisk together the dry ingredients: sifted flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, combine the milk, beaten egg, and vanilla extract.
- Slowly stir the wet ingredients into the dry mix until just combined. Fold in the chopped apples gently; do not overmix. Adjust batter consistency with a splash of milk if too thick or a bit more flour if too runny.
- Heat vegetable oil in a heavy-bottomed skillet or deep frying pan to 350°F (175°C), maintaining a 2-inch oil depth.
- Drop spoonfuls (approximately 2 tablespoons each) of batter into the hot oil, spacing them apart to avoid overcrowding. Fry in batches for 4 to 5 minutes total, turning gently after 2 to 3 minutes when the bottoms are golden brown.
- Remove cooked fritters and place them on paper towels to drain excess oil. Let rest a few minutes before serving warm. Dust with powdered sugar if desired.
