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These delicious Applesauce Fritters are the perfect sweet treat. Imagine golden, crispy batter with a light, fluffy, and fruity apple center, finished off with a sweet, spiced cinnamon sugar coating. So good. Plus, they take less than 30 minutes to make!
Table of Contents
If you are looking for a quick and easy sweet treat, these applesauce fritters should be top of the list! I often enjoy them as a snack, but they are also brilliant for a crowd-pleasing dessert. Sometimes we have them as a special-occasion breakfast, a bit like you would waffles or pancakes.
I think people get a bit stressed about deep-frying, as it seems like extra effort, and then you have to think about disposing of the oil. However, for a fritter like this, it really is a necessity, and it’s just a special treat; it’s not something you’ll do every day. They really are simple. If you can make Sfingi Doughnuts and/or Apple Beignets (Appelflappen), you can definitely make these.
Why you will love this recipe
- They are super simple and take less than 30 minutes to make.
- They are a delicious autumnal treat. Ideal to make when apples are in season.
- They use budget-friendly store cupboard ingredients you are likely to have at home.
- They are a guaranteed crowd pleaser and sure to become a family favorite. Enjoy as a special breakfast, sweet snack, or dessert.
Ingredients
- Superfine sugar – Known as caster sugar in the UK.
- Self-rising flour – Also known as “self-raising” flour in the UK.
- Milk – Opt for whole (full-fat) milk for the best results.
- Apples – You can use any variety for these applesauce fritters, but I would avoid cooking apples as they are more tart, and I like these for being sweet and mellow.
- Applesauce – You can use homemade or store-bought. Ideally use unsweetened applesauce, although sweetened will also work. You may want to reduce the sugar by 1 tablespoon in the recipe if the applesauce is really sweet.
- Vegetable oil – You need a flavorless oil with a high smoking point for deep-frying. Sunflower oil or canola oil (rapeseed oil) also work well.
Substitutions and variations
Spice: Feel free to swap the ground cinnamon for ground ginger or mixed spice if you prefer.
Sugar: I use superfine (caster) sugar for these applesauce fritters. However, you can use regular granulated sugar too.
Self-rising flour: Replace with 100 g all-purpose (plain) flour and 1 heaped tsp of baking powder.
Cardamom sugar: Mix ground cardamom with the cinnamon sugar for a spiced twist.
Chunky apple fritters: Add diced apple for more texture and flavor.
Glaze or cinnamon sugar: You can dress the fritters either way, depending on your preference. For the cinnamon sugar, mix 1/2 cup (100 g) superfine (caster) sugar with 2 tsp of ground cinnamon, then toss each fritter in the sugar.
How to make applesauce fritters
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Line a baking sheet with parchment paper and set aside. Start by making the cinnamon sugar: in a shallow bowl, mix together the cinnamon and superfine (caster) sugar. Set aside.
TWO: For the apple fritters: add the flour, superfine (caster) sugar, milk, and egg into a large mixing bowl. Whisk until you have a smooth batter.
THREE: Peel and grate the apple using a box grater.
FOUR: Add the applesauce to the batter and mix until combined.
FIVE: Next, pour the vegetable oil into a medium saucepan – it should come at least 1/2 but not more than 3/4 up the side of the pan. Place over medium heat – it is hot enough when a small piece of apple sizzles after being dropped in. You can also use a deep-fat fryer and heat the oil to 345°F (175°C).
SIX: Once the oil is at the correct temperature, drop in a spoonful of the batter. It should puff up a little. Cook for 2-3 minutes, or until golden underneath, before carefully flipping over and continuing to fry for around 2 more minutes.
SEVEN: When golden all over, remove from the oil using a slotted spoon and set onto the prepared baking sheet. Leave for about a minute to let any excess oil drain off.
EIGHT: Dunk (or drizzle) the fritter with the glaze. Repeat the frying and glazing with the remaining batter. Serve straight away.
Tips from Margie’s kitchen
- Taste as you go: Taste your apples so you know how much sugar to add. Apples vary in sweetness, so add a little more sugar to the batter if they are particularly sour.
- Safe frying: Make sure your deep-fat fryer or saucepan is between 1/2 and 3/4 full of oil. If it is too full, you risk the hot oil spluttering.
- Testing temperature: Your oil needs to be around 345°F (175°C). If you don’t have a thermometer or aren’t using a deep-fat fryer, don’t panic! It is very simple to test if your oil is hot enough. Carefully drop a small dollop of batter into the hot oil. It is ready if it sizzles immediately.
- Avoid overcrowding: Don’t be tempted to fry too many applesauce fritters at once. I stick with 3 maximum. If you do too many, you risk lowering the oil temperature too much. This will result in greasy fritters, which is not what we are going for!
- If the sugar won’t stick: Make sure to coat the fritters while they are still warm.
Frequently asked questions
Applesauce fritters are a delicious, crispy sweet snack or dessert. You can enjoy them like you do a sweet pastry. However, they are more similar to doughnuts as they are deep-fried in oil. They usually have a glaze or sugar coating. Again, very much like doughnuts! If you like my Apple Beignets (Appelflappen), you’ll LOVE these.
These applesauce fritters are best made fresh to serve. That way, they are deliciously warm and crunchy. They take less than 30 minutes to make, so it’s not a time-consuming recipe. If you do have leftovers, pop them in a sealed container and chill for up to 2 days. Reheat on a non-stick baking sheet in a 390°F (200°C/180°C fan) oven for about 10 minutes.
Leave the oil in the pan to cool COMPLETELY. Hot oil can be very dangerous, so don’t be tempted to try and dispose of it while it’s hot. As you never want to pour the oil down the drain, I like to use either an old, empty plastic bottle or a sandwich bag with a sealable top. Once the oil is cool, pour it into the empty bottle/sandwich bag, and then you can place the whole thing in the bin.
However, in the interest of waste, if the oil remains fairly clear and not full of charred bits, you can reuse it to fry other things. I would strain it and pour it into a clean bottle and keep it in a dark place for 1-2 months. I wouldn’t reuse oil more than three times. You could use it for sfingi doughnuts for something else sweet or for chicken katsu sandwiches for something savory.
Yes, they won’t be as crisp as when fried, but they’re lighter and great for kids. I would grease a mini-doughnut or muffin pan, pipe in batter, and bake at 390°F (200°C/180°C fan) for 10–12 minutes. Then coat in cinnamon sugar when fresh from the oven.
Other recipes you might enjoy
If you like the sound of these apple sauce fritters, try my chocolate marshmallows, Apple Beignets (Appelflappen), or Polish apple pancakes (racuchy). For another fruity recipe, you’ll love my Blackberry Pie with Cream Cheese.
Easy Baking Recipes
Apple Puff Pastry Tart
Easy Dessert Recipes
Apple Beignets (Appelflappen)
Easy Dessert Recipes
Apple and Blackberry Crumble
Puddings
Apple Crumble Cheesecake
If you tried these Applesauce Fritters or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Easy Glazed Applesauce Fritters
Ingredients
For the fritters:
- 1 tsp baking powder
- 1 2/3 cups (200 g) self-rising flour
- 2 tbsp superfine sugar (caster sugar)
- 2/3 cup (150 ml) whole milk
- 2 large eggs
- 2 large apples
- 3.5 oz (100 g/scant 1/2 cup) applesauce
- 2 cups (500 ml) vegetable oil, roughly
For the glaze:
- 2 cups (240 g) powdered sugar (icing sugar)
- 1 cup (240 ml) maple syrup
- 3 tbsp whole milk
- 1 pinch salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- Mix all the glaze ingredients together and set aside.
- For the apple fritters: add the baking powder, flour, superfine sugar, milk, and egg into a large mixing bowl and whisk until you have a smooth batter.
- Peel and either finely dice with a sharp knife or grate the apple using a box grater. Add to the batter with the applesauce and mix until combined.
- Next, pour the vegetable oil into a medium saucepan – it should come at least 1/2 but not more than 3/4 up the side of the pan. Place over medium heat – it is hot enough when a small piece of apple sizzles after being dropped in. You can also use a deep-fat fryer and heat the oil to 345°F (175°C).
- Once the oil is at the correct temperature, drop in a spoonful of the batter. It should puff up a little. Cook for 2-3 minutes, or until golden underneath, before carefully flipping over and continuing to fry for around 2 more minutes. You don't want to overcrowd the pan as this drops the temperature but frying 3 at a time usually is fine.
- When golden all over, remove from the oil using a slotted spoon and set onto the prepared baking sheet. Leave for about a minute to let any excess oil drain off.
- When cool enough to handle, either dunk them directly in the glaze and then lay them on a wire rack over a baking tray to allow the excess to drip off, or just drizzle the glaze right over the top of the finished fritters. Repeat the frying and glazing with the remaining batter until you have a whole batch of piping hot fritters. Serve straight away.
Video
Notes
Storage
To store: Pop in a sealed container and chill for up to 2 days. To reheat: Reheat on a non-stick baking sheet in a 390°F (200°C/180°C fan) oven for about 10 minutes. To freeze: Cool the fritters completely and freeze without the cinnamon sugar for up to 3 months. Arrange in a single layer on a baking sheet and freeze. Once frozen, transfer them to a zip-top bag or container, removing as much air as possible.Quick tips
- Finishing the fritters: The recipe’s glaze is totally optional but so good. If you want, you can toss the finished fritters in cinnamon sugar instead. Mix 1/2 cup (100 g) superfine (caster) sugar with 2 tsp of ground cinnamon, then toss each one in the sugar.
- Apples: You can use any kind of apples in these applesauce fritters. I like Royal Gala because they are deliciously sweet. If you use a more sour variety, you may like to add more sugar to your batter.
- Discarding frying oil safely: Leave the oil in the pan to cool COMPLETELY. Hot oil can be very dangerous, so don’t be tempted to try and dispose of it when hot. As you never want to pour the oil down the drain, I like to use either an old, empty plastic bottle or a sandwich bag with a sealable top. Once the oil is cool, pour it into the empty bottle/sandwich bag and then you can place the whole thing in the bin. However, in the interest of waste, if the oil remains fairly clear and not full of charred bits, you can reuse it to fry other things. I would strain it and pour it into a clean bottle and keep it in a dark place for 1-2 months. I wouldn’t reuse oil more than three times.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These applesauce fritters are the perfect level of sweet, crispy and light. I could not stop eating them. Thanks for recipe