Fluffy, perfectly fried Apple Fritters, brimming with apples coated in maple glaze. These old-fashion treats are impossible to resist!
Updated 25 April 2025
Who need donuts?
Prepare to be amazed by these old-fashioned Apple Fritters with Maple Glaze! They’re unbelievably delicious and, dare I say, better than donuts? My family would back me up on this…well, except for my 5-year-old, Kai, but let’s not go there.
I have only made fried donuts from scratch once, and I was in the kitchen all day. Okay, so they were impressive, but making them turned my kitchen upside down, so I’m not dying to make them again 😂 Since these Apple Fritters skip the kneading and proofing, they’re ready in roughly 30 minutes.
You simply can’t beat these Apple fritters when they’re freshly fried and glazed. They’re ridiculously crispy, full of apples, and gloriously golden. Could they get any better? How about drizzling some very simple, but mouthwatering Maple Glaze on them?
Warm with ground ginger and cinnamon spices make these fritters extra special, and the sparkling water makes them so crispy and light. So the next time you crave donuts, make these fritters instead. Can I say they’re healthier than donuts too, as they’re filled with apples? 😉
Despite being fried like donuts, these fritters use significantly less oil. Instead of deep frying, I shallow fried these fritters in about 2 inches of oil in a regular frying pan. They remain crispy for about an hour post-frying, but believe me, they won’t last that long!
Old-fashioned Apple Fritters
What variety of apples are best for Apple Fritters?
Choose firm apples that will hold their shape when cooking. Granny Smith apples are my favourite because their tartness provides a lovely contrast to the sweetness of the maple glaze. Honeycrisp, Pink lady, Fuji and Golden delicious apples are also great choices.
Is it possible to bake these Apple Fritters?
This Apple Fritter recipe is best shallow-fried, so they’re unsuitable for baking or air-frying.
Tips for frying Apple Fritters
The oil has to be at the right temperature, which is between 180°C to 190°C (350°F to 375°F). Getting the correct temperature is vital as it allows food to cook quickly and evenly. Further, the fritters will be crispy on the outside and tender on the inside, without absorbing too much oil.
Why are my apple fritters soggy?
To avoid soggy apple fritters, cook them at the correct temperature. Overcrowding the frying pan can also lead to the fritters absorbing too much oil. Drain the fritters properly after frying and let them cool on a rack so they don’t get soggy from the oil or steam.
Do they need to be glazed?
Guess what? These fritters are so amazing, you don’t even need the glaze! They are still sweet without the glaze, and you just sprinkle them with a little icing / powdered sugar. That said, the maple glaze is really simple to make and pairs perfectly with the fritters, so it’s your choice!
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Ingredients for Apple Fritters
Apples – Granny Smith apples are ideal for fritters as they keep their shape and add a pleasant tartness that complements the sweetness from the maple glaze. Pink lady and Honeycrisp apples are also wonderful choices.
Oil – For frying, use oils with high smoke points as they can withstand high temperatures. These oils include vegetable, canola oil, peanut oil and sunflower oil.
Plain flour (All-purpose flour) doesn’t have salt or leavening agents like baking powder. I used Golden Shore’s ‘Special white flour’ as they gifted me with a box of their products. Golden Shore is Australian owned and made with Aussie ingredients. Support local and visit Golden Shore’s website (not sponsored) for more information about their products.
Soda water – Also known as sparkling water or carbonated water. I would’ve used my SodaStream machine to make mine, but we’ve run out of gas. Sparkling apple juice or apple cider will also work.
Ingredients for Maple Glaze
Icing sugar (powdered sugar, confectionary sugar) – We have two types of icing sugar here: pure and icing sugar mixture. Unlike pure icing sugar, icing sugar mixture has cornstarch or anti-caking agent added in which makes it softer and helps prevents lumps. I prefer pure icing sugar because it tastes better, but this glaze works with either.
Maple syrup – For best results, use 100% Canadian maple syrup instead of cheaper, maple-flavoured varieties.
More scrumptious Apple recipes to try:
How to make Apple Fritters with Maple Glaze
Step-by-step guide with photos
Peel, core, and chop the apples into small cubes, then set them aside. In a large bowl, whisk all the dry ingredients together until combined. In another bowl, whisk together all the wet ingredients until combined.
Make a well in the dry ingredients, then pour in the wet ingredients. Fold to combine, the batter will be thick and lumpy. This is okay, as it’ll help keep the apples in place when frying. Fold the apples into the batter until they are fully coated.
Pour enough oil to a heavy-based pan or saucepan to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can also check if the oil is hot enough by dropping in an apple cube. If it sizzles and bubbles around the apple, then the oil is ready.
Working in batches of 3 or 4, scoop a generous amount of batter with one spoon and use another spoon to scrape it carefully into the oil. The moment the batter touches the oil, use a spoon to spread it out a little. I regularly flip them once they hold their shape to prevent the fritters from becoming too dark. The fritters will take approximately 4 to 6 minutes to fry. Transfer the fried fritters onto a cooling rack.
Maple Glaze – In a large bowl, place in the icing sugar, maple syrup, vanilla extract, and 1 tbsp of milk. Mix until you get the desired consistency. Adjust your glaze consistency by adding a little more icing sugar if it’s too runny, or a little more milk if it’s too thick. I prefer the glaze to be a little thin and less sweet. Drizzle the glaze over the fritters using a whisk or spoon. When the glaze sets, turn the fritters and drizzle the other side.
How to store Apple Fritters
Leftovers – To store apple fritters, allow them to cool completely at room temperature, then transfer them to an airtight container or resealable bag. You can keep them at room temperature for up to 2 days or refrigerate them for up to 5 days. When frozen, the fritters will keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Apple Fritters with Maple Glaze
Video
Ingredients
- 2 large (approx. 400gm / 14oz) Granny Smith apples, weight of whole apples (NOTE 1)
- Vegetable or canola oil to fry (NOTE 2)
DRY INGREDIENTS
- 1¼ cup (190g / 6.7oz) plain flour (NOTE 3)
- 1½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp salt
WET INGREDIENTS
- 1 large egg
- 1 tbsp (20ml / 0.7floz) melted unsalted butter
- ¼ cup (50g / 1.8oz) packed brown sugar
- 1 tsp vanilla extract
- ½ cup (125ml / 4.2floz) chilled soda or carbonated water (NOTE 4)
MAPLE GLAZE
- 2 cup (245g / 8.7oz) icing or powdered sugar (NOTE 5)
- 2 tbsp (40ml / 1.4floz) pure or 100% maple syrup (NOTE 6)
- 1 tsp vanilla extract
- 1 to 3 tbsp milk
Instructions
- Peel, core, and chop the apples into small cubes, then set them aside. In a large bowl, whisk all the dry ingredients together until combined. In another bowl, whisk together all the wet ingredients until combined.
- Make a well in the dry ingredients, then pour in the wet ingredients. Fold to combine, the batter will be thick and lumpy. This is okay, as it'll help keep the apples in place when frying. Fold the apples into the batter until they are fully coated.
- Pour enough oil to a heavy-based pan or saucepan to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can also check if the oil is hot enough by dropping in an apple cube. If it sizzles and bubbles around the apple, then the oil is ready.
- Working in batches of 3 or 4, scoop a generous amount of batter with one spoon and use another spoon to scrape it carefully into the oil. The moment the batter touches the oil, use a spoon to spread it out a little. I regularly flip them once they hold their shape to prevent the fritters from becoming too dark. The fritters will take approximately 4 to 6 minutes to fry. Transfer the fried fritters onto a cooling rack.
- Maple Glaze – In a large bowl, place in the icing sugar, maple syrup, vanilla extract, and 1 tbsp of milk. Mix until you get the desired consistency. Adjust your glaze consistency by adding a little more icing sugar if it's too runny, or a little more milk if it's too thick. I prefer the glaze to be a little thin and less sweet. Drizzle the glaze over the fritters using a whisk or spoon. When the glaze sets, turn the fritters and drizzle the other side.
