What are the best apples for fritter bites?

Granny Smith apples are ideal because they’re tart and hold their shape, but any firm, sweet-tart apple like Fuji or Honeycrisp will work well.

Why are my apple fritters soggy?

This usually happens when the oil isn’t hot enough. Fry in small batches at 350°F to keep them crisp outside and soft inside.

Maintain a consistent oil temperature and don’t overcrowd your pan. Drain on paper towels and glaze only when they’ve cooled slightly.

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in a toaster oven for best texture.

Scale

1 cup all-purpose flour

1½ tsp baking powder

¼ tsp salt

2 tbsp granulated sugar

1 tsp cinnamon

1 large egg

½ cup milk

2¼ cups peeled, diced apples

1–2 cups vegetable oil (for frying)

Glaze:

2 cups powdered sugar

3 tbsp milk or apple cider

1 tsp vanilla extract (optional)

Cook Mode Prevent your screen from going dark

1. Peel and dice apples into small chunks.

2. Whisk flour, baking powder, salt, sugar, and cinnamon in one bowl.

3. In another bowl, beat egg and milk, then combine with dry ingredients.

4. Fold in diced apples until just mixed.

5. Heat oil in skillet to 350°F, drop batter by spoonfuls, and fry 2–3 minutes per side.

6. Drain on paper towels, then dip warm fritters in glaze and let set.

Use Granny Smith or Honeycrisp for best texture.

Fry in small batches to maintain oil temperature.

Store in an airtight container or freeze for later.