Go Back

Apple Fritter Bites

Apple fritter bites are mini apple fritters (donut holes) fried until deeply golden, with visible apple chunks inside and a crackled glazed exterior. These easy apple fritters are quick to make for breakfast or fair-food snacking—just fry, glaze, and dust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry and wet batter
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 cup sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 2 large eggs
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 2 cup diced apple about 2 medium apples
Frying and glaze
  • oil for frying enough for 2 inches in the pot
  • 1 cup powdered sugar
  • 2.5 tbsp milk or apple cider use 2–3 tbsp as needed for drizzle/dip consistency
  • 0.5 tsp vanilla

Equipment

  • 1 deep skillet or pot

Method
 

Heat and mix
  1. Heat 2 inches of oil to 350°F in a deep skillet or pot so it stays steady for frying.
  2. Whisk all-purpose flour, baking powder, sugar, cinnamon, nutmeg, and salt together until evenly combined.
  3. Beat eggs, whole milk, and vanilla extract together, then stir into the dry ingredients until just combined.
  4. Fold in diced apple until evenly distributed through the batter.
Fry and glaze
  1. Drop tablespoon-sized balls of batter into the hot oil and fry for 2–3 minutes per side until deeply golden.
  2. Drain the fried bites on paper towels to remove excess oil.
  3. Drizzle or dip the apple fritter bites in glaze while still warm for a glossy, crackled exterior.

Notes

Pro tip: Keep the oil at a steady 350°F—if it runs hotter the outside browns before the centers cook, and if it’s cooler the bites soak up more oil. Store leftovers covered in the fridge up to 2 days; rewarm briefly in an oven or air fryer until crisp. Freezing is not recommended because the glazed coating can soften after thawing. For a lighter option, use a 1:1 gluten-free all-purpose flour blend and check that the batter still drops easily in spoonfuls.