Apple Cider Fritters
Prep time
Cook time
Total time
Apple cider fritters fried with bits of real apple and tossed in a sweet apple cider glaze.
Serves: 15-20 fritters
For the Fritters:
  • 4 tablespoons unsalted butter, cubed
  • 1 cup granulated sugar
  • 2 eggs
  • 3¾ cup all-purpose flour
  • 2½ teaspoon baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup whole milk
  • ⅓ cup apple cider
  • 1 apple, cut into 1-inch sized pieces
  • zest and juice of ½ a lemon
  • 1-inch piece of ginger, grated (optional)
  • vegetable or canola oil, for frying
For the Glaze:
  • 2½ cups powdered sugar
  • ⅓ cup apple cider
  1. Get your vegetable oil heating while you make the dough. Fill a large, heavy bottomed, preferably high-sided (to prevent splatter) pot with enough oil to reach 3-4 inches up the side of the pot. Set to medium-high heat and bring the temperature up to 350 degrees F. Continue to check on this temperature - if it rises too fast, reduce the heat.
  2. In the bowl of your mixer, beat together the butter and sugar until well creamed, about 3 minutes. Add in the eggs, one at a time, scraping down the sides of the bowl as necessary. Whisk together the flour, baking powder, baking soda, cinnamon and salt. Add in ⅓ of your flour mixture, then add in your milk, again scraping down the sides as necessary. Add in another ⅓ of the flour mixture, followed by the apple cider, then the remaining flour mixture, scraping down the sides of the bowl. Chop up your apple, toss with the lemon juice, zest and ginger (if you're using it) and fold it into your batter (I didn't peel my apple, but you can do that if you like).
  3. Prepare two or three baking sheets lined with paper towels to drain the oil from the fritters.
  4. Once your oil is at 350 degrees F, drop in tablespoon sized balls of dough into your hot oil, about 4 or 5 at a time, depending on how big your pot is, making sure that the temperature remains at about 350 degrees F (you may need to increase the heat). Fry each fritter for 3-5 minutes each, depending on how powerful your burners are and how hot your oil actually is, until the fritters are a deep golden brown and completely cooked through. I recommend doing one test fritter to see how quickly the fritters will cook, as each burner is different.
  5. While the fritters fry, whisk together your powdered sugar and apple cider to make your glaze. When the fritters are done, place them on a baking sheet lined with paper towels to drain for a bit, then toss with the cider glaze and place on a piece of parchment or foil to dry. Continue until you run out of dough. Let the fritters cool slightly, then serve warm or store at room temperature, lightly covered, for up to 24 hours.
Recipe by The Crepes of Wrath at