Cinnamon apple fritters are an amazing bakery recipe that you can make at home. Learn how to make this dense sweet treat in about 30 minutes.
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.
I still fry my apple fritters in oil and coat them with a powdered sugar glaze. They taste just like the ones that take hours.
What is an apple fritter?
Apple fritters are a variation of doughnut. The base is an egg and milk batter with apples. Then they are pan fried or deep fried. They usually have a glaze poured on them after cooking that is made with powdered sugar, honey or cinnamon.
Apple fritters are desserts that have been enjoyed since Roman times, and we have still not lost the appreciation for them.
How do you make an apple fritter recipe?
To make this easy apple fritters recipe, I start with refrigerated buttermilk biscuit dough. If you need unique recipes that you can make with Pillsbury biscuits, this is it! I use the ones that have eight biscuits in each can. If you would prefer to make your own from scratch, you can use my recipe for Southern Buttermilk Biscuits.
Using apple pie filling eliminates the need to cut, core and peel apples.
Once you have all the ingredients, 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 so they evenly fry 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 do you reheat them?
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 would be to crisp them in a toaster oven briefly. This will bring back the crisp of freshly made apple fritters. Enjoy!
Watch how to make this below!
Cinnamon Apple Fritters
- 16 Jumbo Buttermilk Biscuits refrigerated dough (See Note 1)
- 21 oz can apple pie filling (See Note 2)
- 3/4 cup flour
- 1 tbsp cinnamon
- 6 cups powdered sugar
- 3/4 cup milk or apple juice or cider
- 2 tsp vanilla extract
- oil for frying (See Note 3)
- 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 from the Buttermilk Jumbo 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.