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Apple fritters are an amazing fried pastry that you can make at home in only 30 minutes! Make this apple fritter recipe for a weekend treat.
There are times when shortcut recipes are a fantastic idea, like on the weekends! Your favorite dessert doesn’t have to wait for a trip to the bakery. With a few shortcuts you can make these in your own kitchen and have the aroma of a bakery fill your house!
I fry my apple fritters in oil just like a traditional fritter recipe, and coat them with a powdered sugar glaze. They taste just like the ones that take hours to make, but it doesn’t take hours… just 30 minutes.
What are apple fritters?
An apple fritter is a type of donut, typically pan or deep fried, but sometimes baked. The base of the fritter is an egg and milk batter with fresh apples. They usually have a glaze poured over them after cooking that is made with powdered sugar, honey or cinnamon.
These desserts have been enjoyed since Roman times, and we have still not lost appreciation for them.
To make this easy apple fritter recipe, I start with refrigerated buttermilk biscuit dough. If you want unique recipes that you can make with Pillsbury biscuits, this is definitely one of them!
I use the refrigerated biscuit dough that has eight biscuits in each can. If you would prefer to make biscuits from scratch, you can use my recipe for Southern buttermilk biscuits.
Using apple pie filling eliminates the need to cut, core and peel apples.
Video: Making the apple fritter recipe
There are a few steps involved in making this recipe. While none of the steps are terribly difficult, it’s best to watch the video in the recipe card at the bottom of this post. This way, you can see exactly how to make them from start to finish!
Once you have all the ingredients you’ll need, follow these steps:
- Cut each biscuit into quarters.
- Combine the biscuit pieces, apple pie filling, flour and cinnamon in a mixing bowl.
- Shape the dough into a rectangle and cut into 12 even pieces.
- Heat oil to 350F in a cast iron skillet. You can use a meat thermometer to measure the temperature of the oil. Keep it as consistent as you can. Letting the temperature drop will lead to soggy fritters.
- Slide the dough into the oil and cook in batches. Don’t let the apple fritters touch; you want them to fry evenly on all sides. Flip and cook the other side. It will take about three minutes per side to make them golden brown.
- Let the fritters rest on a cooling rack so any excess oil drips off.
- Whisk together powdered sugar, milk and vanilla to form a glaze. Drizzle it over the fried apple fritters and allow it to cool for about ten minutes before serving.
How to reheat fritters
Since this recipe makes 12 apple fritters, you may want to make them in advance and reheat them.
Store them in an airtight container. They will last for two days at room temperature or a week in the refrigerator. You can also freeze them for two to three months.
The best way to reheat fried apple fritters is to crisp them in a toaster oven or regular oven at 375° for about 5 minutes. This will bring back the crispness of the old fashioned fritters. Enjoy!
This post, originally published on Kevin is Cooking on Jan 31, 2020, was last updated with new content on Oct. 5, 2021.
30-Minute Apple Fritters + Video
- Place a cooling rack over a large, rimmed baking sheet.
- Cut each biscuit in quarters with a sharp knife and add to a large mixing bowl.
- Pour in the apple pie filling, flour and cinnamon. Mix well to combine. Pour out onto a floured surface and spread into a large rectangle. Cut into 12 pieces.
- Heat 2 inches of oil to 350°F in a cast iron skillet or other large, rimmed skillet.
- Using a spatula, scoop up the apple dough and carefully slide into hot oil. Do not over crowd the pan and steam them. Cook 3 minutes per side until golden, being sure not to burn. Lift out of the oil and rest on a cooling rack to drain excess oil. Keep oil at 350°F.
- In a small bowl mix together the powdered sugar, milk (or apple juice or cider), and vanilla until smooth. Drizzle over each fritter until covered on the cooling rack (baking sheet will catch spillage. Allow glaze to set and rest 10 minutes before serving.
- I use two 16 oz cans of refrigerated biscuit dough. I prefer the tartness of the jumbo sized buttermilk biscuits that come 8 to a can.
- If you don’t want to use canned apple pie filling, peel and dice 3 apples of choice. Place apples in a sauté pan with 2 tablespoons of butter and 1/4 cup brown sugar. Stir and cook on low until fork tender and sauce has thickened. Allow to cool, then use as you would the canned version.
- Oils for Frying: I use peanut oil because it has a high smoke point (446°F), but in times like these any oil other than olive oil will be good. Others could be Peanut oil, Soybean oil, Vegetable oil, Safflower oil, Canola oil, Corn oil, Cottonseed oil, Sunflower oil.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.