Amish Apple Fritters Recipe - A Red Spatula (2024)

When I have made apple fritters in the past, it was with a yeast dough that I would cut apple pie filling into. Let me tell you, this Amish Apple Fritters Recipe is much easier than all that! Keep reading to see how quickly these will come together.

If love all things apple, as I do, let me suggest a few recipes. You can hardly go wrong with a classic apple pie. This layered apple cinnamon loaf is so good!

What Makes This Work?

I mean, it is an apple fritter, what's not to love?? These are simple to make compared to the yeast donuts I have made before. The batter is simple to make, then they fry quickly as well.

If you have never tried a baked apple fritter, let this be your chance. While I love my fair share of fried foods, baking is also a good option as well.

There is something so cozy about apple fritters. It is the flavor of the apples and spices together and the smell that just draws you in. These are irresistible.

Ingredients

• Whole wheat pastry flour- I love to use this lower protein flour in baking like this. It helps keep the light texture you are looking for. You can buy whole wheat pastry flour, or I have a Nutrimill grain mill I use for my milling, buying the grains from Farm Fresh Wheat in Washington. They are a great generational farming family with awesome soft wheat.
• All-purpose flour- For this recipe, I used a blend of all-purpose and whole wheat to get a very light fritter.
• Baking powder- this is used for the leavener in this recipe and helps the fritters to grow and not be dense.
• Salt- it only takes a little, but it matters. Kosher salt is my go-to.
• Cinnamon and nutmeg- it is hard to have an apple dish without them!
• Granulated sugar- you could also use brown sugar, but I prefer granulated for this recipe.
• Apples- I like the flavor of Granny Smith in this recipe, they are more tart and hold well with the fritter. I chopped mine in the photos and recipe, but if you want smaller chunks, grate them.
• Milk- I used 2% milk, but you can use whatever kind of milk you prefer. Plant-based milks also work.
• Eggs- These will add flavor, and also work as a binder, holding the fritter together.
• Vanilla- Again, it won't take much, but don't skip it! It is also used in the glaze as well.
• Powdered sugar- this is for the glaze.

How To Make

Start by adding your oil to a pan and starting to heat over medium heat. It takes a while for this to get to the temperature, so make sure and start it early.

Next, add your dry ingredients to a small bowl and mix well. Set these aside. Mix your glaze and set it aside as well.

In a medium-sized bowl mix together the milk, eggs, and vanilla. Combine the wet and dry ingredients, only mixing until they come together. Don't overmix or they will be tough.

Last in are the chopped apples. Add them in and mix only until they are blended into the batter.

The oil should be heated to 375 degrees at this point. Drop your batter into the pan. Mine is about ⅓ cup per fritter.

Fry until they are golden brown, then flip and fry on the other side until it is a deep golden brown as well. Remove from the oil with a slotted spoon and place on a cooling rack over a sheet pan.

Continue until all the fritters are cooked. Now, you can do the glaze one of 2 ways. You can dip the fritters directly into it, or you can brush it on. I like to dip it, but you can keep your hands clean by brushing if you want.

Notes

There are a few things to note about this recipe that will help you to get perfect fritters the first time.

• Make sure not to over-mix your batter. This is important with any fritter batter, but especially with a whole wheat batter. Once you combine the wet and dry ingredients, make sure you only mix until they are blended.
• Hot oil is key to frying these fritters perfectly. If your oil is too cool, when you go to fry, the fritters will absorb the oil. The fritters will also not be as crispy.
• Another way to keep the oil hot is to not crowd your pan when you are frying. In my pan, I added 4 at a time.
• One thing to know about these fritters is they do not hold well. I feel like these are best eaten within a few hours of frying. Otherwise, they just get kind of soggy and don't taste as good.
• You can also add ¼ teaspoon ground ginger and ¼ teaspoon ground cloves for extra flavor if you like.
• I chopped my apples, as I like the chunks and a little crunch. If you prefer, you can always grate your apples instead. If you do, only use 1 ¾ cup apples.

• Whole Wheat Pastry Flour