Buttery cinnamon, tart green apples, and a whisper of warm vanilla—these apple fritter bites are like a fall-scented hug. With Granny Smith apples, flour, milk, and a splash of apple cider in the glaze, they’re golden little nuggets of joy that puff up soft inside and crisp around the edges.
Imagine these on your counter: still warm, kissed with sweet apple glaze, and calling “just one more” until you’ve somehow eaten seven. Whether you’re whipping up something cozy for a weekend brunch, sneaking a sweet snack with your afternoon coffee, or bribing your roommates to do the dishes (hey, no judgment), these apple fritter bites hit that fried-dough-plus-fruit sweet spot. They’re crunchy, tender, sweet, and spiced—in other words, deeply snackable. And while they pretend to be “bites,” don’t be fooled. Nobody eats just one.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Apple Fritter Bites Recipe
No big origin story here, just a simple love letter to anything that involves cinnamon, fried dough, and apples.
- Ridiculously simple to make: No yeast, no waiting, no stress. Just mix, fry, and glaze while dancing in your socks.
- A cozy cross between doughnuts and fritters: Crispy edges with soft, apple-studded centers that give doughnuts a run for their money.
- That glaze though: Pow! It’s sweet, apple-cider bright, and gets all over your fingers (on purpose).
- Perfect use for tart apples: Granny Smiths stay firm and tangy, keeping the fritters from going cloyingly sweet.
- Batch-friendly for sharing (or hoarding): Make a tray, bring them to brunch, share with neighbors, or just… eat ‘em all warm off the rack.
Ingredient Notes
Everything here pulls its weight—each ingredient chosen with purpose (and a dash of kitchen love).
- All-purpose flour: Good old multipurpose flour gives these bite-sized fritters the structure and fluff they need without getting cakey.
- Granulated sugar: Just enough to sweeten the batter slightly, not too much. The glaze picks up any slack.
- Baking powder: Our lift-off hero. It helps the fritters puff and stay light inside.
- Ground cinnamon: Warm, cozy spice that plays so nicely with tart apples. If you’re feeling fancy, a pinch of nutmeg wouldn’t be unwelcome.
- Whole milk: For moisture and richness, though 2% works fine in a pinch. Just avoid skim (too sad).
- Eggs: Help the batter hold together and give it some tender bounce.
- Vanilla extract: Optional if you’re out, but highly recommended. It rounds the flavor in a way you’ll notice.
- Granny Smith apples: Tart, crisp, and they hold their integrity while frying. No mushy apples allowed.
- Powdered sugar: Key for a thick, smooth glaze that slicks onto the bites like a sugar blanket.
- Apple cider: Adds a fresh, juicy tang to the glaze that apple juice can’t quite match.
How To Make This Apple Fritter Bites Recipe
Alright, tie your apron and warm up your frying soul—we’re diving in.
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Heat the oil: In a deep skillet (or sturdy pot), pour in 2–3 inches of oil and heat it to 375°F. Use a thermometer, please. No guessing. If the oil’s too cold, things get soggy. Too hot, and you’re biting into regret.
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Mix the dry stuff: In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt. This gives you a fluffy warm-scented base to build on.
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Add wet ingredients: Make a little well in the center and pour in the milk, eggs, and vanilla. Whisk just enough to break the eggs up, then stir until a thick batter forms. It’ll look lumpy. That’s okay. Embrace the imperfection.
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Fold in the apples: Yep, all those finely diced Granny Smith bits go straight in. Stir gently to keep the batter from getting overmixed—a few streaks are totally fine.
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Fry in batches: Drop batter by heaping tablespoonfuls into the hot oil. Don’t overcrowd the pan or you’ll drop the oil temp, and sad fritters are not today’s vibe. Fry until both sides are golden brown, flipping once. Should take about 1–2 minutes per side.
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Drain the goods: Use a slotted spoon to lift them out and onto a paper towel–lined plate. Repeat until your batter’s all gone (and maybe grab a taste test along the way… for science).
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Glaze while warm: In a bowl, whisk the powdered sugar and apple cider until smooth, dreamy, and dip-worthy. Dunk each warm fritter bite and turn it with a fork till coated. No naked fritters allowed.
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Cool on wire rack: Let them drip-dry a bit so the glaze sets. You can eat them while still warm (highly recommended), or let them cool entirely.
Storage Options
So you’ve got a tray of apple fritter bites… but somehow didn’t eat them all. Wild, but okay. Let’s stash them responsibly.
At room temperature, they’ll be fine for about 24 hours. Just pop them in an airtight container and leave them on the counter. That glaze will get a little more set, but they’ll still be dreamy with coffee.
In the fridge, they’ll last 3–4 days. The texture softens a bit, but a quick 10–15 seconds in the microwave perks them up. Keep them lightly covered so they don’t dry out or absorb fridge funk.
And yes, you totally can freeze them. Let them cool completely first, then freeze on a sheet tray so they don’t stick together. Move them to a freezer bag once solid. They’ll keep about two months—if they last that long. To reheat, microwave from frozen or bake at 300°F for roughly 10 minutes.
Variations and Substitutions
Maybe your pantry’s looking a little wild, or you just like a twist—either way, here are a few fun ideas.
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Use different apples: Honeycrisps or Fujis are sweeter, while Pink Ladies bring a balanced pop. Just avoid mushy kinds like Red Delicious.
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Swap the glaze: Skip the apple cider and use maple syrup instead for a breakfast-y spin. Or lemon juice if you want contrast.
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Make them spicier: Add a dash of clove, nutmeg, or even cardamom to the batter for extra warmth.
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Add a crunch factor: Fold in a handful of chopped toasted walnuts or pecans with the apples for some texture.
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Try a gluten-free version: Sub in your favorite 1:1 gluten-free flour blend—something like Cup4Cup usually gets the job done well.
What to Serve with Apple Fritter Bites
As tempting as it is to eat these solo on a rainy afternoon (and yes, I have), they do play well with others.
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Try them alongside a strong cup of coffee or a cinnamon-spiced latte. The bitter edge of coffee brings out the sweet glaze and cinnamon warmth. Totally something to put on your slow Sunday morning rotation.
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Serve up as part of a fall breakfast spread: scrambled eggs, bacon, maybe even these banana muffins. The mix of savory and sweet hits all the notes.
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Pair with cold apple cider or even mulled wine at a holiday gathering. Nothing says “hello autumn” quite like hot spiced wine and fritters on a platter.
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Make it dessert! Add a scoop of vanilla ice cream and extra glaze drizzle. It’s like a deconstructed pie, minus the pie crust effort.
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Want to go bold? Try these with some savory contrast like bacon or sausage. Sweet plus salty is always an elite combo.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Do I need a deep fryer to make these?
Nope! A heavy skillet or saucepan works perfectly. Just make sure you’ve got about 2–3 inches of oil and a thermometer to check temperature. As long as that oil stays around 375°F, you’re golden—literally and figuratively.
Can I make the batter ahead of time?
It’s best fresh, to keep those leavening agents doing their thing for proper puff. If you must prep ahead, dice the apples separately and mix the batter just before frying. Otherwise, the apples release moisture and you’ll end up with sad blobs.
Can I bake these instead of frying?
You technically can, but they won’t be the same. That crispy golden texture comes from hot oil doing its magical thing. Baking might work in mini muffin tins at 375°F for 12–15 minutes, but expect them to be more like cakey puffs than fritters.
What oil should I use for frying?
Use a neutral oil with a high smoke point like vegetable or canola oil. Peanut oil also works great. Just avoid anything fancy or strong like olive oil—it’ll mess with the flavor and may start to smoke early.
Apple Fritter Bites
Ingredients
Fritter Batter
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1 tsp (2.5 g) ground cinnamon
- 1/4 tsp (1 g) salt
- 1/2 cup (120 ml) whole milk 2% works, avoid skim
- 2 large eggs
- 1 tsp (5 ml) vanilla extract optional but recommended
- 2 medium (190 g) Granny Smith apples peeled, cored, finely diced (about 1 1/2 cups)
For Frying
- 2-3 cups (500–750 ml) neutral oil for frying (vegetable, canola, or peanut oil)
Apple Cider Glaze
- 1 cup (120 g) powdered sugar
- 2-3 tbsp (30–45 ml) apple cider or more as needed for consistency
Equipment
- Deep skillet or heavy pot
- Candy or deep fry thermometer
- Slotted spoon
- Wire rack
- Mixing bowls
Instructions
- Pour 2–3 inches of oil into a deep skillet or heavy pot and heat to 375°F (190°C). Use a thermometer for accuracy.
- In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt.
- Make a well in the center and add milk, eggs, and vanilla. Whisk to break up the eggs, then mix just until combined and lumpy.
- Fold in the finely diced Granny Smith apples with a spatula, mixing gently to create a thick, lumpy batter.
- Working in batches, drop heaping tablespoonfuls of batter into the hot oil, being careful not to overcrowd.
- Fry for 1–2 minutes per side, flipping once, until golden brown and puffed.
- Use a slotted spoon to lift out the fritter bites. Drain on paper towel–lined plate.
- For the glaze: In a bowl, whisk powdered sugar and 2–3 tablespoons apple cider until smooth and pourable.
- While the fritter bites are still warm, dip each into the glaze, turning with a fork to coat. Set on a wire rack to allow glaze to set.
