Baked or Fried Apples in Cinnamon Batter with a Golden Finish
If you’re looking for apple fritters that actually taste like apples, this recipe keeps the fruit at the center. You’ll fold tart chunks into a spiced batter, fry or bake them to golden brown, and finish with a glossy caramel drizzle. You’ll learn how to choose between frying and baking, and what makes this one of the easiest apple fritters recipes to get right.
Most fritter recipes lean sweet but dull. This one builds texture into the batter itself, allowing the chopped fruit to shine through without sinking. I rely on Granny Smith apples here for their structure, but Honeycrisp holds up just as well and adds more sweetness. You can fry them for a classic crisp bite or bake them for a lighter, fluffier option that still delivers on flavor.
Batter Ingredients for the Best Baked Apple Fritters
The dry ingredients bring the structure. A full two teaspoons of baking powder helps the batter puff quickly, and the nutmeg cinnamon combination gives warmth without overpowering. I use whole milk for moisture and body. Don’t skip the vanilla. It’s a small amount but noticeable. The melted butter softens the crumb while giving you the richness that keeps this from tasting like pancake batter.
As for the apples, peel and chop them into small cubes. Large pieces will fall out of the batter and cook unevenly. Two cups gives you a generous apple to dough ratio, making these fritters feel substantial. This recipe joins my favorite list of apple dessert recipes because it does what easy baked apples sometimes miss. It holds its texture.
Try these flaky Apple Turnovers with puff pastry for a contrast in texture.
Why I Fry in Batches: Keeping Temperature Consistent
You’ll need about two inches of oil in a deep skillet or heavy pot. I don’t crowd the pan, no more than three at a time, to keep the temperature steady. If you add too many, the oil drops below 350°F and the fritters soak up grease instead of forming a crisp crust.
Use a cookie scoop or two spoons to drop the batter. Each scoop should be about a quarter cup. Let the edges set before turning. When the fritters are ready, they’ll feel lighter on the spatula. Transfer them to paper towels or a wire rack right away.
If you’re baking instead of frying, line a sheet with parchment and space the scoops at least two inches apart. Bake at 375°F until golden and firm to the touch.
These Double Crust Apple Pie Bars also bake beautifully without frying.
Comparison: Yeasted vs. Quick Batter Fritters
I’ve made both. Yeasted apple fritters need time to rise and offer a more elastic bite, almost doughnut like. But for a quicker dessert, the baking powder version wins. The crumb is softer and more tender, and the apples stay juicier. If I’m baking in the afternoon for a same day snack, I go with the quick version. If I’m planning ahead for brunch guests, I might let a yeasted batter rise slowly overnight.
The Caramel Drizzle and Optional Add-ons
This sauce takes just a few minutes. Brown sugar, butter, and cream cook into a smooth, pourable glaze. Stir constantly and pull it from the heat once it thickens slightly. Off heat, add vanilla and sea salt. It keeps in the fridge for a few days and reheats well. I always make extra.
For contrast, I sometimes sprinkle flaky salt over the top after drizzling. The combination of sweet, warm fritter and a salty crunch hits every note. If you want to switch it up, maple syrup works, but won’t hold its shape as well as this caramel.
For a similar drizzle focused dessert, try this Caramel Apples Recipe next.
Serving Notes and Storage Tips for Apple Fritters
These fritters taste best warm. You can hold them at room temperature for about two hours. After that, they begin to lose their contrast. If you’re serving later, warm them in a low oven for 5 minutes before drizzling the caramel.
Store leftovers in an airtight container with a paper towel underneath to catch moisture. They’ll keep overnight. Reheat uncovered at 300°F. I don’t recommend microwaving. They soften unevenly. And if you’re planning to freeze, hold off on the caramel and wrap them tightly once cooled.
Want a more rustic option? This Apple Galette skips the deep fryer entirely.
Final Thoughts and Community Tips
You can use this same base with other fruits, though apples give the best structure. Pears make a softer fritter. I once tried diced plums, but they bled into the batter too quickly. For fall gatherings or a quick apple dessert that doesn’t need a pie crust, this is one I come back to.
These Apple Pie Cookies also pack apple flavor into a handheld treat.
Save this recipe to your fall baking board and come back to it whenever apples are in season.
If you try it, let me know how yours turned out in the comments. Did you fry or bake them? Did you tweak the drizzle? I’d love to hear your version.
Easy Apple Fritters Recipe
Apple fritters with caramel drizzle are a cozy treat made with chunks of fresh apple folded into a soft, spiced batter. I love that this apple fritters recipe can be fried for a classic crisp bite or baked for an easier version. Some of the easiest apple fritters use yeast for extra rise, while baked apple fritters give a lighter option that’s still full of flavor. Among fritter recipes, apple fritters stand out for being versatile and one of the best apple dessert recipes for fall. I’ve tried apple recipes easy like cobblers and crisps, but warm apple fritters with caramel drizzle remain my go-to comfort dessert.
Ingredients
- For the fritters:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 3/4 cup whole milk
- 2 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 2 cups peeled and chopped apples (Granny Smith or Honeycrisp)
- Vegetable oil, for frying
- For the caramel drizzle:
- 1/2 cup brown sugar
- 3 tbsp unsalted butter
- 2 tbsp heavy cream
- Pinch of sea salt
- 1/2 tsp vanilla extract
Instructions
- MAKE THE BATTER: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter until smooth. Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in the chopped apples without overmixing.
- HEAT THE OIL: Pour about 2 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a kitchen thermometer to maintain consistent frying temperature for even cooking and golden color.
- FRY THE FRITTERS: Using a cookie scoop or two spoons, drop approximately 1/4 cup of batter into the hot oil for each fritter. Fry 2 to 3 fritters at a time to avoid overcrowding. Cook for 2 to 3 minutes per side, turning carefully until both sides are deep golden brown. Transfer to a paper towel-lined tray to drain excess oil.
- MAKE THE CARAMEL DRIZZLE: In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir continuously until the mixture begins to bubble and slightly thickens, about 3 to 4 minutes. Remove from heat and stir in the vanilla extract and a pinch of sea salt.
- ASSEMBLE AND SERVE: Place the fritters on a wire cooling rack set over a sheet of parchment or wax paper. Drizzle the warm caramel sauce generously over each fritter. Optional: sprinkle lightly with flaky sea salt for extra flavor contrast. Serve warm.
Notes
Use tart apples like Granny Smith for a balanced flavor or Honeycrisp for a sweeter bite. For best results, fry in small batches to keep oil temperature steady. Caramel sauce can be made ahead and gently rewarmed before serving.
