Dessert

Soft Cinnamon Apple Fritters With Vanilla Glaze Recipe

BySophie Carsel February 12, 2026February 12, 2026

Introduction

Soft cinnamon apple fritters are a delightful treat, combining tender apple pieces with a spiced, fluffy batter. Finished with a smooth vanilla glaze, these fritters make for a perfect cozy snack or dessert.

The image shows a close-up of several fried fritters stacked on top of each other with three visible layers. The base layer is made up of golden-brown crispy fried batter with a rough and crunchy texture. Each fritter is covered with a thick layer of smooth, creamy white glaze dripping down the sides, creating a shiny and slightly translucent finish. The fritters have uneven, bumpy surfaces where the glaze pools in pockets and cracks. The background is blurred with hints of red, making the fritters stand out sharply. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
3/4 cup milk
2 cups diced apples
1 teaspoon pure vanilla extract
Oil for frying (e.g., vegetable, canola, or peanut)
1 cup powdered sugar, sifted
2 tablespoons milk (for glaze)
1/2 teaspoon pure vanilla extract (for glaze)

Instructions

Step 1: Peel, core, and finely dice apples into 1/4-inch pieces. Set aside.
Step 2: In a large bowl, whisk together flour, granulated sugar, baking powder, ground cinnamon, and salt.
Step 3: In a separate medium bowl, whisk eggs, milk, and 1 teaspoon pure vanilla extract until uniform.
Step 4: Pour the wet mixture into the dry ingredients. Gently mix with a spatula until just combined; a slightly lumpy batter is desirable. Fold in the diced apples evenly.
Step 5: Heat 2-3 inches of frying oil in a heavy-bottomed pot or Dutch oven to a consistent 350°F (175°C). Line a plate with paper towels and place a wire cooling rack on top.
Step 6: Using two spoons (about 2 tablespoons batter per fritter), carefully drop spoonfuls of batter into the hot oil. Fry in batches for 2-3 minutes per side, or until deep golden brown and cooked through. Do not overcrowd the pot.
Step 7: Remove fried fritters with a slotted spoon, allowing excess oil to drip back into the pot, then transfer to the wire rack to drain.
Step 8: In a medium bowl, whisk together sifted powdered sugar, 2 tablespoons milk, and 1/2 teaspoon pure vanilla extract until smooth. Adjust consistency with tiny additions of milk if too thick, or powdered sugar if too thin.
Step 9: While fritters are still warm, dip each fritter into the glaze to coat or drizzle it over them on the wire rack. Allow glaze to set for a few minutes before serving. Enjoy warm.

Tips & Variations

For a twist, try substituting the apples with pears or adding a pinch of nutmeg for extra warmth.
Use a candy thermometer to maintain the oil temperature for perfectly crisp, cooked fritters.
Serve fritters with a dusting of extra cinnamon sugar or a dollop of whipped cream for added indulgence.

Storage

Store leftover fritters in an airtight container at room temperature for up to 1 day to keep their crispiness. For longer storage, refrigerate for 2-3 days and reheat briefly in a toaster oven or skillet to regain some crunch. The glaze may soften upon refrigeration.

How to Serve

A close-up image shows several thick apple fritters stacked on a white marbled surface, each fritter featuring a rough, golden-brown fried dough texture with chunks and ridges. The fritters are heavily coated with a thick, glossy white glaze that drips unevenly down the sides, adding a shiny, smooth contrast to the rough surface. The glaze is creamy and dense, covering most of the top and some parts of the sides of the fritters, emphasizing their irregular shapes and crispy edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these fritters instead of frying?

While frying gives fritters their classic crispy texture, you can bake them at 375°F (190°C) for about 15-18 minutes on a greased baking sheet. They will be softer and less crisp but still delicious.