Apple Fritter Bites
Golden, craggly, and completely coated in cinnamon sugar. No deep fryer. No stand mixer. Just one bowl, 25 minutes, and the one trick that keeps them from getting soggy.
Equipment
- 12-inch Cast Iron or Heavy-Bottomed Skillet
- Cookie Dough Scoop (2 tbsp) or Two Spoons
- Paper Towels on a Plate
- Large Bowl for Coating
Ingredients
For the Fritters
- 1 large apple (Honeycrisp or Granny Smith)
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 pinch salt
- 1 large egg
- 1/3 cup milk (or oat milk for dairy-free)
- oil for frying (vegetable or canola)
For the Coating
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Step 1: Prep the apples. Peel and dice the apple into 1/2-inch cubes. Toss with 2 tbsp sugar in a bowl. Let sit for 5 minutes. Drain the liquid that collects at the bottom.
- Step 2: Make the batter. In a medium bowl, whisk together flour, 2 tbsp sugar, baking powder, 1/2 tsp cinnamon, and a pinch of salt. Add the egg and milk. Stir until just combined — it will be thick, almost like a drop-biscuit dough. Fold in the drained apples.
- Step 3: Heat the oil. Add oil to your skillet until it's about 1/2 inch deep. Heat over medium until shimmering (around 350°F if you have a thermometer, or drop a tiny bit of batter in — it should sizzle immediately and float).
- Step 4: Fry the bites. Drop rounded tablespoons of batter into the hot oil, leaving space between them — about 4-5 per batch in a 12-inch pan. Cook for 2-3 minutes per side, flipping once, until deeply golden brown and craggly. Work in batches and let the oil return to temperature between them.
- Step 5: Drain and coat. Transfer fried bites to paper towels for about 30 seconds. While still hot, toss them in the cinnamon-sugar mixture (1/2 cup sugar + 1 tsp cinnamon) in a large bowl. Serve immediately.
Notes
Make Ahead: Store cooked fritters without coating in an airtight container for up to 2 days. Reheat in a 375°F oven or air fryer for 5 minutes, then toss in fresh cinnamon sugar while hot. Freezing is not recommended.
Pro Tips: Don't crowd the pan — do 4-5 per batch. Use two spoons for irregular, craggly edges. Coat while hot so the sugar sticks. For extra crunch, double-coat: toss, wait 2 minutes, toss again.
Swaps: Gluten-free: use 1-to-1 flour blend. Dairy-free: oat or almond milk (unsweetened). Spiced version: add 1/4 tsp nutmeg and a pinch of cardamom to coating. Caramel drizzle: skip coating and serve with warm salted caramel.