Shortcut Easy Apple Fritters Recipe You’ll Love Baking

If you ever find yourself on a gray Saturday afternoon thinking, “Dessert would go down a treat right now,” well, join the club—apple fritters are my comfort food of choice, ever since my aunt Marjorie let me lick the cinnamon-sugar off the plate as a kid (much to my mum’s horror, but she got over it). There’s nothing complicated about this shortcut easy apple fritters recipe, and, honestly, I only bother with the fuss-free version these days. But hang on, let me tell you how I ended up here—my first attempt at fritters was an unmitigated disaster involving a stuck pan and possibly a small kitchen fire. Ah, memories!

Why I keep coming back to these

I make these when I can’t be fussed with standing over a fryer. My family goes a bit mad for these because they take hardly any time and the kitchen smells incredible (bonus points if you’re trying to sell your house, someone told me that once). Sometimes I make these on a Tuesday night just because I picked up too many apples—or, let’s be real, because someone will not eat an apple unless it’s surrounded by batter and doused in cinnamon sugar. I tried fussier recipes. Trust me, no one thanked me for it.

What you’ll need to chuck in

• 2 big apples (Granny Smith for tartness, but Pink Ladies are fine—I’ve literally used whatever was on hand once, even a pear, probably not traditional!)
• 1 cup (about 125g) plain flour
• 1/4 cup sugar (brown sugar is nice if you have it but white does fine too)
• 1 teaspoon baking powder (I suppose you could use self-raising flour and cut the baking powder, but I always forget and add both—turns out okay)
• 1/2 teaspoon cinnamon (nutmeg works in a pinch; my nan swore by it, but that’s probably nostalgia talking)
• 1/4 teaspoon salt (sometimes I skip this and regret it, don’t be like me)
• 2 large eggs (room temp if you remember, otherwise don’t worry)
• 1/3 cup milk (I’ve used almond milk, and I think oat’s alright too)
• 1 teaspoon vanilla extract (the fake stuff is fine, but I only say that quietly so no one from the baking police hears me)
• Oil for shallow frying (canola, veg, whatever doesn’t taste like olives)
• Powdered sugar, for dusting (or cinnamon sugar, absolutely yes)

What I actually do (it’s not fancy)

1. Peel and core the apples, then chop into rough chunks—nothing too tiny, you want some bite. Sometimes mine are a bit lopsided but who cares?
2. In a big bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. I just give it a whisk with a fork, nothing technical. (If you’re someone who sifts flour, more power to you. I usually do not.)
3. In another bowl (or a measuring jug, if I can’t be bothered to dirty more dishes), beat together the eggs, milk, and vanilla. Add this to the dry mix. Now, don’t stress if it looks clumpy—it always sorts itself out with a little elbow grease. If it still looks a bit thick, add a splash of milk. This is where I usually sneak a taste; don’t tell anyone.
4. Fold in the apple bits. It might look like there’s more apple than batter; that’s about right! On second thought, if the apples aren’t coated, add a bit more batter.
5. Heat oil in a heavy-bottomed skillet or frying pan (I use a cast iron when I’m feeling fancy, but my battered old nonstick does the job too). Medium heat—too hot and they’ll burn before the apples go soft.
6. Drop big spoonfuls of batter into the oil, leaving enough space so they aren’t glued together. Flatten them a bit with a spatula. If they look weird and lumpy right now, just trust the process.
7. Fry about 2 to 3 mins per side, until lovely and golden. I start peering underneath with a spatula after 2 mins because, well, I’ve burned more than I’ve nailed. Flip and repeat. Drain on paper towels.
8. While still warm, shower them with powdered sugar or roll ’em through cinnamon sugar. If they make it to the plate before someone nabs one, you’re doing well.

Notes from the furnace (aka: things I’ve learned)

• Don’t walk away from the stove. Fritters love to go from golden to charcoal very quickly (ask me how I know…)
• If the batter is too runny, fritters turn out flat. Add a sprinkle of flour; it’s forgiving.
• Dropping spoonfuls in oil is easier if you wet your spoon/fingers first. Sticky batter and I do not get along.

Stuff I’ve tried (and a fail or two)

• Adding raisins—my husband didn’t speak to me for an hour, but I thought it was all right.
• Subbing half the flour for whole wheat—makes them denser, but nobody complained, probably because of the sugar on top.
• Trying to bake them—absolute flop, don’t bother. They turned out chewy and sad; just fry them.

Gear I use—sort of

A solid frying pan is handy. But honestly, I once borrowed my neighbor’s electric skillet and it worked even better—so if you have one, try it! No slotted spoon? Just use tongs (though I once used a fork and lived to tell the tale).

How to store them (if you must)

Pop leftovers in an airtight container and eat within 2 days, though honestly, in my house, they rarely last a full 24 hours. If you do manage to stash some away, reheat them in the oven, not the microwave unless you want sad soggy fritters. I tend to think they taste even better cold, but maybe that’s just me being weird.

How I serve them (we’re not fancy)

I just pile a stack on a plate with a dusting of cinnamon sugar and a drizzle of honey (my youngest calls it “apple donuts” and insists on sprinkles sometimes). If it’s a proper occasion, maybe a scoop of vanilla ice cream—someone once suggested cheddar cheese on top, which, I mean, I love cheese but not here, thanks. Occasionally, I serve these with a mug of English breakfast tea; it just feels right.

Little things I learned the hard way

• Don’t rush the frying: I once tried to double-batch to save time, and they all stuck together in one big fritter mess. Won’t do that again.
• If the oil’s not hot enough, you get greasy fritters. I actually test with a breadcrumb—if it sizzles, good to go.
• I used to overmix the batter (like it was a science experiment)—don’t! It’s nice and lumpy.

Questions I actually get asked (or imagine someone would)

Can I make these ahead?

Yeah, technically. But they’re best fresh; if you do make ahead, refresh in the oven for that crispiness.

Do I have to peel the apples?

Nope. Sometimes I leave the skins on for ‘rustic charm’ (also: laziness), but kids might mutiny.

What kind of apples work best?

I usually grab Granny Smith, but, honestly, any firm apple works. Red Delicious was a bit too soft for me.

Can I air fry these?

I tried it once—came out a bit dry. Maybe someone cleverer than me has cracked it! I just fry.

Oh, and since you’re here…

If you want to check which apples are best for frying, Serious Eats has a lovely guide. Also, in case you’re deciding which frying oil to use, I always peek at The Kitchn’s fryer oil recommendations.

Random side note: The first time I made these, I completely forgot the baking powder—flat as a pancake but still vanished in minutes. Shows you it’s hard to mess up something so classic. Anyway, have fun with it. If you do mess up, just call them ‘rustic pancakes’ and move on!