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Apple Fritter Bites

Apple fritter bites made with a quick batter folded with very finely diced apples, then fried until deeply golden. Finish with a simple vanilla glaze for a soft, tender interior and lightly crisp edges.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 30 bites
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1.5 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup whole milk
  • 1 tbsp melted butter
  • 1 tsp vanilla extract
  • 1.5 cup apples peeled and very finely diced
Frying
  • 1 Vegetable oil for frying
Vanilla glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 heavy pot

Method
 

Mix batter
  1. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt in a bowl until evenly combined, with no visible dry clumps.
  2. Whisk eggs, whole milk, melted butter, and vanilla extract together, then fold into the dry ingredients until just combined and the batter looks thick and slightly lumpy.
  3. Fold in very finely diced apples until evenly distributed throughout the batter, with apple pieces showing in every spoonful.
Fry and glaze
  1. Heat 2 inches of vegetable oil to 360F in a heavy pot, watching for steady bubbling around a test dollop.
  2. Drop rounded teaspoon-sized portions of batter into the oil and fry 2-3 minutes, turning as needed, until deeply golden on all sides (about the color of toasted brown).
  3. Drain the fried apple fritter bites on paper towels to remove excess oil, then drizzle with vanilla glaze while still warm so it sets lightly.

Notes

Pro tip: keep the apples very finely diced so the bites cook through without raw centers. Store leftovers in an airtight container in the fridge up to 3 days; rewarm in a 350F oven for 5 minutes for best texture. Freezing is not recommended because the fried texture softens. For a dairy-light swap, use a plant-based milk (same amount) and vegan butter in the batter and glaze.