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There’s a certain kind of magic, I think, in a recipe that feels both humble and utterly spectacular all at once. That’s the charm of a good Amish apple fritter. It’s not trying to be fancy, it’s just trying to be delicious, and it succeeds so wonderfully.
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! You’re about to see how quickly these will come together, filling your kitchen with the most incredible, cozy aroma.
What Makes Amish Baking So Special?
Amish recipes often have a beautiful simplicity to them, a focus on hearty ingredients and time-honored techniques. They’re born from a tradition of community and feeding families well, without unnecessary fuss. This recipe captures that spirit perfectly.
It’s a straightforward, no-yeast batter that comes together in minutes, yet it yields these incredibly satisfying, cake-like fritters packed with tender apples and warm spice. You get all the comfort of a from-scratch treat, without spending your whole afternoon in the kitchen.
Ingredients Needed for the Recipe
Gathering your ingredients first makes the process so smooth. Here’s what you’ll need for the fritters and that simple, sweet glaze.
- 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.
- 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.
- 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.
- Canola oil or other oil for frying – needs to have a high smoke point. Olive oil does not work well.
The Best Apples for the Job
Not all apples are created equal, especially when it comes to frying. You want an apple that can stand up to the heat without turning into mush. A firmer, tarter apple provides a wonderful contrast to the sweet, spiced batter.
Granny Smith apples are my champion here, their bright, tangy flavor cutting through the richness beautifully. But if you prefer a sweeter bite, Fuji or Honeycrisp apples would also be lovely choices, holding their shape admirably.
How to make Amish Apple Fritters Recipe?
Now for the fun part. Let’s walk through each step, and you’ll see just how simple this process truly is.
Heating the Oil and Prepping Your Station
I work quickly, so I like to get my oil in the pan and then start the fritters. Pour the oil into your saucepan and heat it over medium heat; this takes a little while, so starting early is key. Place a cooling rack over a sheet pan—this will be your landing spot for the golden, finished fritters.
Combining the Dry Ingredients and Making the Glaze
In a small bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, cinnamon, nutmeg, sugar, and salt. In another small bowl, make your glaze by stirring the powdered sugar, vanilla, and milk together until smooth. Set both aside.
Mixing the Wet Ingredients and Bringing the Batter Together
In a medium-sized bowl, whisk together the milk, eggs, and vanilla until they are well combined. Now, pour the dry ingredients into the wet ingredients and stir, only until they just come together. A few lumps are perfectly fine, I promise. Don’t overmix or they will be tough.
Folding in the Apples
Last in are the chopped apples. Gently fold them into the batter, again, only mixing until they are evenly distributed. You want every single scoop to be packed with those lovely apple chunks.
Frying to Golden Brown Perfection
Your oil should be heated to 375 degrees Fahrenheit now. Carefully drop scoops of batter (about ⅓ cup each) into the hot oil. Don’t overcrowd the pan, as this will cool down your oil too much. Fry until the bottom is a deep golden brown, then carefully flip it over.
Draining and Glazing the Warm Fritters
Once both sides are beautifully browned, remove the fritters with a slotted spoon and place them on the cooling rack. Let the excess oil drip off for a minute. Then, while they are still warm, you can either dip the tops directly into the glaze or brush it on for a beautiful, sweet finish.
Why Your Frying Oil Temperature Matters
This is the secret to a fritter that’s crisp on the outside and fluffy within, not greasy. If your oil is too cool, the batter will act like a sponge, soaking up the oil instead of cooking quickly. If it’s too hot, the outside will burn before the inside is done.
A good deep-fry or candy thermometer is your best friend here, taking all the guesswork out of the process. Maintaining that 375°F temperature ensures a perfect fry every single time, giving you a fritter that’s light, not leaden.
Tips
A few little notes from my kitchen to yours can make all the difference in your fritter-making adventure.
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 absolutely key to frying these fritters perfectly. If your oil is too cool, the fritters will absorb the oil and won’t be as crispy. Another way to keep the oil hot is to not crowd your pan when you are frying.
One thing to know about these fritters is they are truly best enjoyed the day they are made, ideally within a few hours. That’s when their texture is at its peak—warm, tender, and slightly crisp.
Feel free to play with the spices! You can also add ¼ teaspoon ground ginger and ¼ teaspoon ground cloves for extra, warm flavor if you like. I chopped my apples for chunks, but if you prefer, you can grate them for a more integrated texture.
Serving Suggestions for Any Occasion
While these fritters are a star all on their own, they can anchor an entire spread. For a cozy weekend breakfast, serve them alongside crispy bacon and a pot of strong coffee. The salty, savory bacon is a perfect partner for the sweet, spiced fritter.
They also make a spectacular dessert, still slightly warm from the fryer. Place one in a bowl, add a scoop of vanilla bean ice cream, and maybe even a drizzle of caramel sauce. It’s a humble treat transformed into something truly celebratory.
And honestly, don’t underestimate the power of a still-warm fritter all by itself, enjoyed with a hot cup of tea in the afternoon. It’s a simple pleasure that feels like a hug from the inside.
Amish Apple Fritters Recipe
Description
These Amish apple fritters are a cozy, comforting treat that’s much easier than traditional yeast-based versions. Light, fluffy, and packed with tender apple chunks and warm spices, they’re fried to golden perfection and finished with a simple vanilla glaze. Perfect for fall mornings or a sweet weekend indulgence!
ingredients
Fritters
For Frying
Vanilla Glaze
Instructions
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Pour oil into a deep saucepan or Dutch oven (at least 3 inches deep) and heat over medium heat to 375°F (190°C). Place a wire cooling rack over a baking sheet to drain fritters.
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In a medium bowl, whisk together both flours, cinnamon, nutmeg, sugar, baking powder, and salt. Set aside.
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In a separate bowl, beat eggs, milk, and vanilla until smooth. Pour wet ingredients into dry ingredients and stir just until combined—do not overmix.
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Gently fold in chopped apples until evenly distributed.
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Once oil reaches 375°F, drop batter by ⅓-cup portions into the hot oil (use a cookie scoop or spoon). Fry 3–4 fritters at a time to avoid crowding.
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Fry for 2–3 minutes per side, or until deeply golden brown and cooked through. Flip once using a slotted spoon or tongs.
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Transfer cooked fritters to the wire rack to drain excess oil. Let cool slightly (2–3 minutes).
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While fritters are still warm, dip tops into glaze or brush generously. Allow glaze to set for 5 minutes before serving.
Nutrition Facts
Servings 10
Serving Size 1 fritter
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 65mg22%
- Sodium 210mg9%
- Potassium 120mg4%
- Total Carbohydrate 43g15%
- Dietary Fiber 2g8%
- Sugars 24g
- Protein 5g10%
- Calcium 8 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t overmix: Overmixing creates tough fritters—stir just until ingredients are combined.
- Oil temperature matters: Keep oil at 375°F. Too cool = greasy; too hot = burnt outside, raw inside.
- Grated vs. chopped apples: For softer texture, grate apples (use 1¾ cups). For texture and bite, chop as directed.
- Best served fresh: These fritters are ideal within 2–3 hours of frying. They lose crispness over time.
- Extra spice: Add ¼ tsp each ground ginger and cloves for deeper warmth.
- Storage: Not recommended for freezing or long storage—enjoy immediately!
Frequently Asked Questions
Can I bake these instead of frying?
While traditional Amish apple fritters are fried, you can try baking at 375°F for 15–18 minutes on a parchment-lined sheet. However, they won’t be as crisp or airy.
What kind of apples work best?
Granny Smith apples are ideal—they’re tart, firm, and hold their shape during frying. Honeycrisp or Pink Lady also work well.
Can I make the batter ahead of time?
No—batter should be used immediately after mixing. The baking powder activates upon contact with liquid, and delaying will result in flat fritters.