Apple Fritters

I have been dying to try to make apple fritters for years and made sure to include it in my apple week. This recipe comes together quickly by using baking mix.

When I made them I wanted to try them with different coatings.  I decided to try half of them rolled in cinnamon and sugar with the other half covered in a glaze.  Then I asked my family which was preferred.  Out of my family of 5 it was 2 votes for cinnamon sugar and  3 votes for glaze.

They were loved and devoured.  My husband who isn’t a fan of anything apple actually ask for me to make them again, and I did.  The cinnamon sugar coating is the easiest to do.  The glaze is messier to do and takes a little longer to do, but is also tasty.  The amounts for each of the coatings below are enough to cover a full recipe.  So if you want to give both a try, besure to half the amounts below.

I really could have gone either way on the coating, but I was one of the votes for the cinnamon sugar because it was easier.  This will be a regular Fall treat for my family now.  Enjoy these for breakfast or for dessert, either one would be great.

A reminder that I am at Costco in Murray, Ut on Today from 11 am – 2 pm.  I also have two giveaways (one for Special K and One for Kelloggs) running right now if you want to enter.



Apple Fritters
Serves: Makes 24
  • Vegetable oil for deep frying
  • 2 cups Original Bisquick® mix
  • ½ cup cold water
  • 1 egg
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1½ cups peeled and chopped apple (I used Golden Delicious)
  • Cinnamon Sugar Coating:
  • ¾ cup sugar
  • 1½ tsp cinnamon
  • Glaze Coating:
  • 3 cups powdered sugar
  • 3-4 Tbsp milk
  1. In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.
  2. While oil heats, prepare the fritters. In large bowl, combine the Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple.
  3. Working in batches, drop batter by tablespoonfuls into hot oil. I used my cookie scoop for the batter. I also found it easiest to cook no more than 6 at a time.Cook 2 to 3 minutes, turning occasionally, or until golden brown.
  4. Use a metal slotted spoon to remove fritters from oil; drain on paper towels for a minute.
  5. If using the cinnamon sugar coating, roll in the combined mixture now. And enjoy the fritters while still warm.
  6. If using the glaze coating, you need to let the fritters cool. You don't want the glaze to melt right off. Once cooled, roll in the glaze and place the glazed fritters on a cooling rack with a cookie sheet of piece of wax paper place underneath to catch any glaze that may drip off. Allow the glaze to harden and enjoy.

Adapted from Betty Crocker.
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