Dessert Recipes

Classic Apple Fritters

Our Classic Apple Fritters look and feel fancy, but prep is shockingly simple. Whip up the batter, flatten the fritters, then fry them in a pot of oil — the only special equipment you need is a candy thermometer! We use both Granny Smith and Honeycrisp apples to give the fritters a nice sweet-tart balance, but you could use any baking apple.

Our tip: Wait for the fritters to cool before glazing them, then really douse them with sweet stuff. You won’t regret it. The three-ingredient glaze is irresistible.

Classic Apple Fritters



Classic Apple Fritters

Serves: 10


For the fritters:

1 ½ cups Gelson’s organic all-purpose flour
¼ cup granulated sugar
2 tsp baking powder
½ tsp kosher salt
1 ½ tsp Gelson’s ground cinnamon
⅓ cup whole milk
2 Gelson’s large eggs
3 Tbsp unsweetened applesauce
1 large Honeycrisp apple, peeled, cored, and small diced
1 large Granny Smith apple, peeled, cored, and small diced
Vegetable oil, for frying
Spray oil, as needed

For the glaze:

2 cups confectioners sugar
¼ cup plus 2 Tbsp whole milk
½ tsp vanilla extract


  1. To make the fritters: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Make a well in the center of the dry ingredients.

  2. In a small bowl, whisk together the milk, eggs, and applesauce until combined.

  3. Pour the wet ingredients into the center of the dry ingredients, and using a rubber spatula, stir until just combined. Fold in the diced apples until evenly distributed.

  4. Fill a Dutch oven or heavy-bottomed pot with 1 ½” of vegetable oil, and fit the pot with a candy thermometer. Heat the oil to 375º. Adjust the heat as needed to maintain this oil temperature while frying. Line a rimmed baking sheet with paper towels.

  5. Grease a ¼ cup scoop or measuring cup, a large flat spatula, and a rubber spatula with spray oil. Portion ¼ cup of batter for 1 fritter, transfer the batter to the flat spatula, and using the rubber spatula, press the batter to ½” thick. Carefully scrape the flattened fritters off the spatula and into the hot oil, frying in batches of 3 or 4 fritters for 2 minutes on each side until dark brown. Use a slotted spoon to transfer the fritters to the paper towel-lined sheet pan to drain. Note: It is important to flatten each fritter to ½” thick in order for them to cook all the way through so don’t skip that step.

  6. Repeat steps 5 and 6 with the remaining batter, spraying the utensils as needed to prevent sticking. Let the fritters cool completely before glazing.

  7. To make the glaze: Line a rimmed sheet pan with a wire rack. In a small bowl, whisk together the milk, confectioners sugar, and vanilla extract.

  8. Place each fritter in the glaze, turning it to coat both sides, and shaking off any excess glaze. Place the glazed fritters on the wire rack to drip and dry, 15 minutes. Enjoy!

  9. Leftover fritters can be stored at room temperature in a tupperware with the lid slightly askew for up to 3 days.

Recipe adapted from: Small town Woman

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