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Apple Fritter Bites

Apple fritter bites made like mini apple fritters: golden, crackled fried dough with visible apple chunks inside, then drizzled with a simple vanilla glaze. These apple fritter donut holes are quick and easy to fry for a fair-food style breakfast or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 cup sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 2 eggs large
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 2 cup diced apple about 2 medium apples
Frying and Glaze
  • 0.01 oil for frying
  • 1 cup powdered sugar
  • 2 tbsp milk or apple cider use 2–3 tbsp
  • 0.5 tsp vanilla for the glaze

Equipment

  • 1 deep skillet or pot
  • 1 deep skillet or pot

Method
 

Heat the oil
  1. Pour enough oil into a deep skillet or pot to reach about 2 inches deep and heat to 350°F.
  2. Keep the temperature steady at 350°F so the bites brown evenly, aiming for a constant gentle sizzle when the batter hits the oil.
Make the batter
  1. Whisk all-purpose flour, baking powder, sugar, cinnamon, nutmeg, and salt together until evenly combined.
  2. Beat eggs, whole milk, and vanilla extract together, then stir into the dry ingredients until just combined.
  3. Fold in diced apple so you see apple chunks throughout the thick batter.
Fry the bites
  1. Drop tablespoon-sized balls of batter into the hot oil, spacing them apart to prevent sticking.
  2. Fry for 2–3 minutes per side until deeply golden, turning once for an even crackled surface.
  3. Transfer the mini apple fritters to paper towels to drain briefly before glazing.
Glaze and serve
  1. While still warm, drizzle or dip the apple fritter bites in the glaze for a shiny crackled finish.

Notes

Pro tip: Keep the oil at 350°F—if it runs cooler the bites absorb oil, and if it runs hotter they brown before the centers set. Store covered at room temperature up to 1 day or refrigerate up to 3 days; rewarm 3–4 minutes in a 350°F oven for best texture. Freezing is not recommended because the glazed exterior can soften. For a lighter option, use part-skim milk in the batter and glaze while keeping the same frying temperature.