Amish Apple Fritter
Amish Apple Fritters are luscious, deep-fried pastries that are filled with chopped fresh apples and cinnamon, then covered with an easy three-ingredient glaze.
I’m sure you’ve seen apple fritters in the case with the donuts at your local grocery store. In my opinion, they taste better than a regular donut. And if you enjoy these delectable pastries, then you really need to try a fresh homemade apple fritter. They are amazing!
Apple fritters are also easy to make. If you can make a pancake batter, you can make the fritter batter. And with a freshly made apple fritter batter, and a deep enough pot full of oil, you can have several hot apple fritters ready to eat in no time.
Dutch Apple Fritters (for Breakfast?)
So here we are, with another Amish breakfast pastry recipe to enjoy with your morning cup of coffee. But unlike my Cinnamon Coffee Cake recipe, Amish Wet-Bottom Shoofly Pie recipe, or Shoofly Cake recipe, at least this breakfast dessert has healthy fruit on the inside! And honestly, this recipe is not loaded with lots of sugar either. There’s only one-third cup of sugar in the batter that makes about twenty-four apple fritters.
The unhealthy part about this apple fritter recipe though is the fact that they are deep-fried and glazed. But if you’re concerned about your sugar intake, you could omit the glaze. And perhaps you could make them in an air-fryer?? I don’t own an air fryer, so I haven’t tried that. But if you have one, get adventurous, give it a try, and let me know how they turned out.
Homemade Amish Apple Fritters are great with coffee for breakfast, but they are equally amazing at any other time of the day. So if morning coffee with a sweet is not your thing, enjoy an apple fritter for a snack or after-dinner dessert. I’m sure a warm old-fashioned apple fritter would be amazing with a scoop of vanilla ice cream.
How to Make the Best Amish Apple Fritters
This homemade apple fritter batter is very easy to make. The only thing that takes a bit of time is chopping the apples and frying the fritters. You’ll want to cut the apples into very small little pieces.
Beat the eggs. Add the milk, applesauce, and lemon juice. Mix the dry ingredients separately and add to the wet mixture. Mix only to combine, and stir in the apples. Do not overmix.
Fried Apple Fritters
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Fill a pot with the oil, deep enough to cover the fritters. I tend to use a smaller deeper pot, so it doesn’t take as much oil. It takes a bit longer to fry the fritters because only a couple fit at a time. But if you fry too many at once, it may decrease the temperature too much. So it’s best to fry only a few at a time.
Bring the oil to 350 degrees before adding the fritters. (I always use a kitchen thermometer, and I strongly recommend using one for best results.) If your oil is not hot enough the fritters will get soggy from consuming too much oil. If the oil is too hot, they will burn on the outside, and the inside will still be doughy. You may need to adjust the burner occasionally to keep the temperature consistent.
Drop the batter, by tablespoonfuls, into the hot oil. Try to spread the batter a bit so you don’t end up with a fat ball.
Fry the apple fritters for about 2 minutes on each side until nicely browned. Remove with a slotted spoon or strainer skimmer and cool on a wire rack. (I placed paper towels under my rack to catch the excess oil, and also the excess glaze. It makes clean-up easier.)
Apple Fritter Glaze
The glaze is very easy to make. It’s only a few ingredients mixed until smooth. Getting the fritters covered in the glaze can be a messy process. But it’s worth it! Dunk the cooled fritters in the glaze and place them on a wire rack to drip off any excess glaze and air dry.
You could also place your fritters on a wire rack and spoon or brush the glaze over the top instead of dipping them.
And to give you more options: rather than glazing your Amish apple fritters, you can dust them with powdered sugar. Or, while they are still warm, toss them in a cinnamon-sugar mixture (mix one teaspoon of cinnamon with about one cup of sugar). They will taste delicious either way!
Store the apple fritters, loosely covered at room temperature, for up to two days. Or refrigerate for up to a week.
You can also store them in an air-tight container. It may result in a very moist fritter. But I love them either way!
Frozen Apple Fritters
Apple fritters freeze very well. Let them cool completely, then place them into an airtight container or gallon-size ziplock bags and close them tightly. Freeze for up to two months for best taste.
To thaw, leave them at room temperature for an hour. You can reheat them in the oven for about five minutes at 375 degrees.
I hope you enjoy the best Amish Apple Fritters!
Amish Apple Fritters Recipe
- 4 eggs
- 3/4 c. milk
- 3 Tbsp. applesauce
- 1 Tbsp. lemon juice
- 2 1/2 c. all-purpose flour
- 1/3 c. sugar
- 1 tsp. salt
- 4 tsp. baking powder
- 3 tsp. cinnamon (1 Tbsp.)
- 5 c. chopped apples
- Oil, for frying
- 2 1/2 c. powdered sugar
- 3 – 4 Tbsp. milk or water
- 2 tsp. vanilla extract
- Peel and chop the apples into small pieces.
- Beat the eggs and add the applesauce, milk, and lemon juice. Mix well.
- Mix the dry ingredients in a separate bowl and stir into the wet ingredients.
- Stir the apples into the batter, but be careful to not overmix.
- Pour several inches of oil into a deep pot and bring it to 350°.
- Drop the batter by large tablespoonfuls into the hot oil. It's best to fry only a few fritters at a time and not crowd them. Try to consistently keep the oil temperature between 350° and 375°.
- Fry the fritters for about 2 minutes on each side or until nicely browned. Remove them with a slotted spoon onto a wire rack to cool.
- Once cooled, dunk the fritters into the glaze and place them on a wire rack to dry. Or brush the glaze over the top.
- They are the best to eat while fresh. But you can also store them loosely covered at room temperature for up to two days. Refrigerate them for up to a week. Or freeze them in an airtight container for up to a couple of months.
- While the fritters cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. The glaze should be on the thinner side. If the glaze is too thin, add extra powdered sugar to thicken it. If it's too thick, add a little extra milk to thin it out.
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