If you’ve ever had a greasy, doughy apple fritter and wondered what went wrong, this recipe is for you. Amish Apple Fritters are all about one core technique: controlling the batter and the fry temperature so you get a crisp, craggy exterior and a soft, apple-filled center instead of an oil-soaked puck.
We’ll walk through how thick the batter should be, how small to cut the apples, and how to keep the oil around 350°F using a simple thermometer or a couple of visual cues. Once you understand those steps, you can turn basic pantry staples—flour, sugar, eggs, and a few apples—into a bakery-style treat at home. It’s a great way to rescue apples that are a bit past their prime and turn them into something impressive without spending much.
A Fresh Take on a Classic: Amish Apple Fritter
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What Goes In
- 3 cups finely chopped or shredded apples (peeled)
- 2 large eggs
- 2/3 cup milk
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- Neutral oil for frying (canola, vegetable, or similar)
For the glaze:
- 2 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons milk
The Method
- Prep the apples. Peel and chop the apples into very small pieces, about pea-sized, or shred them on a box grater. Smaller pieces cook through faster and help the fritter hold together. Set aside.
- Mix the wet ingredients. In a medium bowl, whisk the eggs, milk, and lemon juice until the mixture looks smooth and uniform. This should only take 20–30 seconds.
- Combine the dry ingredients. In a separate large bowl, add the flour, baking powder, salt, sugar, and cinnamon. Whisk well so the baking powder is evenly dispersed. You don’t want any pockets of baking powder or the fritters may taste bitter in spots.
- Make the batter. Pour the egg mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until no dry flour remains. The batter will be thick but scoopable. Stop as soon as everything is moistened; overmixing can make the fritters tough.
- Add the apples. Fold the chopped apples into the batter until they’re evenly distributed. Use broad, gentle strokes from the bottom of the bowl. If you stir too aggressively, the batter can get dense. It should look chunky and hold its shape on a spoon.
- Heat the oil. Pour several inches of oil into a deep, heavy pot—enough so the fritters can float freely. Clip on a thermometer if you have one. Heat over medium to medium-high until the oil reaches 350°F (175°C). Adjust the heat as needed to keep it near that temperature.
- Test the first fritter. Using a large tablespoon or small cookie scoop, gently drop a portion of batter into the hot oil. If it immediately sinks and then floats and the oil bubbles steadily (not violently), your temperature is right. If the fritter forms a tight ball, use the spoon to carefully nudge and flatten it out a bit so it cooks more evenly.
- Fry in small batches. Fry only a few fritters at a time so you don’t crowd the pot. Cook for about 3 minutes per side, turning carefully with tongs or a slotted spoon, until both sides are deep golden brown. Keep an eye on the thermometer; adjust the burner to stay close to 350°F.
- Drain and cool. Use a slotted spoon to lift each fritter onto a wire rack set over a baking sheet or paper towels. Let them cool until just warm. This helps excess oil drip off and keeps the glaze from melting right off the fritter.
- Make the glaze. While the fritters cool, whisk together powdered sugar, vanilla, and 3 tablespoons of milk in a bowl. The glaze should be smooth and pourable, like heavy cream. If it’s too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, whisk in extra milk, just a teaspoon at a time, so you don’t overshoot.
- Glaze the fritters. Once the fritters are cool enough to handle, dip each one into the glaze, turning to coat, then return to the wire rack to let the glaze set. If you prefer a lighter coating, you can spoon or brush the glaze over the tops instead.
- Serve and store. These are best eaten fresh on the same day while the exterior is still crisp. To store leftovers, let them cool completely, then keep them loosely covered at room temperature for up to 2 days, refrigerated for up to 1 week, or frozen in an airtight container for up to 2 months.
Best Apples to Use
For Amish Apple Fritters, you want apples that hold their shape and don’t turn to mush when heated. Firm, slightly tart varieties work best because they balance the sweet glaze and batter. Good budget-friendly options include Granny Smith, Honeycrisp, Fuji, and Braeburn. You can also mix varieties if you’re using up odds and ends from the fruit drawer.
If your apples are very sweet, you can slightly reduce the sugar in the batter to 3 tablespoons to keep the fritters from tasting too sugary. If they’re very tart, leave the sugar as is and don’t add more; the glaze already brings plenty of sweetness. Slightly bruised or less-than-perfect apples are fine here—just trim away any bad spots so you’re not wasting usable fruit.
Keeping Oil at 350°F
Consistent oil temperature is the difference between crisp fritters and greasy ones. If you have a thermometer, keep it clipped to the side of the pot and aim for 350°F the whole time you’re frying. When you add batter, the temperature will dip. Instead of cranking the heat up all the way, nudge it slightly and give the oil a minute to recover.
If you don’t own a thermometer, use a small test: drop in a tiny spoonful of batter. It should sink, then float back up within about 5–10 seconds, with steady bubbles around it. If it browns in under a minute, the oil is too hot; if it just sits there with barely any bubbles, it’s too cool. Fry in small batches—overcrowding drops the temperature fast and leads to soggy fritters that soak up oil.
Storing and Reheating Fritters
Fritters taste best within a few hours of frying, but you can absolutely store and reheat them without wasting a batch. Once completely cool, keep them loosely covered at room temperature for up to 2 days, or refrigerate for up to 1 week. For longer storage, freeze them in a single layer, then transfer to an airtight container or freezer bag so they don’t stick together.
To reheat, avoid the microwave if you want to preserve any crispness. Use a 325°F (165°C) oven or toaster oven and warm them on a baking sheet for about 8–10 minutes from room temperature, or 12–15 minutes from frozen. If the glaze dulls a bit, you can whisk a tiny amount of extra glaze or a light dusting of powdered sugar over the top after reheating. This way, even day-old fritters still feel like a treat instead of a compromise.
FAQ: All You Need to Know
Why are my fritters raw in the middle even though they’re brown outside?
This usually means the oil is too hot or the fritters are too large. When the oil is above 360°F, the exterior browns before the interior has a chance to cook through. Keep the temperature around 350°F and check it between batches. Also, aim for fritters that are about 2–3 tablespoons of batter each, and gently flatten any that puff into tight balls so the center cooks evenly. If you’re unsure, cut one open from the first batch and adjust size or time before frying the rest.
Can I make the batter ahead of time or refrigerate leftovers for later frying?
It’s better not to mix the full batter too far in advance because the baking powder starts working as soon as it’s combined with the wet ingredients. If it sits too long, the fritters may fry up dense instead of light. Instead, you can prep components: chop the apples and store them in the fridge with a little lemon juice, and whisk the dry ingredients together in a container. When you’re ready to fry, quickly mix wet and dry, fold in the apples, and start cooking within about 15–20 minutes for the best texture.
Amish Apple Fritter
Ingredients
Fritter Batter:
- 3 cups finely chopped apples peeled and finely chopped or shredded
- 2 eggs
- 2/3 cup milk
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- neutral oil for frying enough for deep frying; heat to 350°F (about several inches)
Glaze:
- 2 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 3-4 tablespoons milk adjust to reach desired glaze consistency
Instructions
- Assemble all ingredients and equipment. Prepare a wire rack lined with parchment or a tray for cooling.
For the Fritters:
- Peel and finely chop or grate the apples into very small pieces; place them in a bowl and set aside.
- In a small bowl, whisk together the eggs, milk, and lemon juice until evenly combined.
- In a separate bowl, stir the flour, baking powder, salt, sugar, and cinnamon to distribute the leavening and spices.
- Pour the wet mixture into the dry ingredients and fold gently until the batter just comes together; then fold in the chopped apples without overworking the mixture.
- Pour several inches of oil into a deep, heavy pot and heat it to about 350°F (175°C). Use a thermometer to keep the temperature steady.
- Using a large tablespoon or small scoop, drop rounded portions of batter into the hot oil. If they ball up, gently flatten them with the spoon so they fry evenly. Fry in small batches to avoid crowding.
- Fry the fritters until deep golden brown, about 3 minutes per side, turning once. Remove with a slotted spoon and transfer to the wire rack to drain and cool slightly.
- When the fritters are cooled enough to handle, dip them into the glaze or brush the glaze over the tops. Place back on the rack and allow the glaze to set.
- Serve the fritters warm for best flavor. To store, keep loosely covered at room temperature up to 2 days, refrigerate up to 1 week, or freeze in an airtight container for up to 2 months.
For the Glaze:
- While the fritters cool, whisk the powdered sugar, vanilla, and 3 tablespoons of milk in a small bowl until smooth. Add more milk to thin or extra powdered sugar to thicken, aiming for a pourable glaze.
- Use the glaze to dip cooled fritters or brush it over them; allow excess to drip off and the coating to set on the rack before serving.
