Who doesn’t like a donut? The answer is very few people don’t like donuts, and even fewer of them wouldn’t like a freshly made donut! These Apple Fritter Donuts are too good not to make.

How often in our lives do we get to eat a freshly made donut? Not too often. And in those moments, we need to make them count! So without further adieu, folks, let’s get to donut-making!

Apple Fritter Donuts

Apple Fritters

I truly believe that Apple Fritters deserves more respect than it gets in the world of donuts. For me, it’s one of the all-time greats! Amazing flavours and arguably the best texture in the game. I love these fritters and feel like you will also be a strong advocate for them after enjoying one of these freshly made bad boys. So let’s get to it! 

Apple Fritter Donuts

Let’s Talk Apples for a Quick Second

Living in Nova Scotia, I am lucky to have access to lots of incredible apple varieties. You can really use whatever apple you have on hand, but if I had to choose, I would suggest a Granny Smith for this recipe. Structurally it can stand up to the cooking without getting soggy. Also, it’s crisp and bright-tasting, which is nice as the glaze is sweet and the donut batter is filled with warm spices such as cinnamon, maple, and nutmeg. 

When preparing apples, peel each apple fully and dice it into small cubes. The size is up to you depending on if you want larger or smaller apple bites in your fritter. Trust your gut! 

Once you have the apples peeled and diced, we will cook them slightly with some butter, maple syrup, and cinnamon to soften them up slightly. Some recipes I have seen skip this step, but I think it is worth the slight amount of additional effort! 

Follow those steps and you’ll have the best Apple Fritter Donuts.

Apple Fritter Donuts

Let’s Breakdown the Ingredients for these Apple Fritter Donuts

Freshly made donuts are a delicious treat that everyone should have the chance to taste! In these delicious apple fritters, there are a few ingredients that really make the flavours out of this world. 

A few key ingredients that really made this donut are granny smith apples, maple syrup, cinnamon, and apple sauce

You can use any apples on hand, but granny smith apples are perfect for baking and frying in a recipe is involved. The granny smith apple is able to be cooked without it getting too soggy and gives a tart and subtle sweetness. 

The maple syrup helps add a bit of sweetness to the base of the donut batter and balances well with the woodsy and earthy flavours of cinnamon spice. A surprising ingredient I used in the recipe is applesauce. Not only does it add to the apple flavour in these fritters, but it is a great substitute for oil. Especially for a recipe that will be using oil to fry.  

First-Time Deep Frying? Here’s What You Need to Know!

Deep frying can be intimidating, especially if it’s your first time, but I’m here to give you some tips to show it won’t be as scary once you follow some basic ground rules! 

  1. Water and hot oil do NOT get along. It’s important to never put water, even wet utensils, in oil as it will start to splatter like crazy.
  2. Use a candy or digital thermometer to check the temperature of the oil.
  3. Use a high smoke point oil such as canola, peanut, or vegetable oil, but NOT olive oil. 
  4. Use a high-walled pot or dutch oven. This helps prevent the unlikely event of oil bubbling too aggressively and helps keep the oil contained.  
  5. Don’t overcrowd the pot. It’s important to maintain the temperature of the oil, and overcrowding the pot will cause the temperature of the oil to drop, which can result in soggy, oil-soaked fish. 
  6. Place a wire cooling rack or paper towel beside your pot so that you can drain what you’re frying when it comes out of the oil. 
  7. In the absolutely worst-case scenario, if the oil somehow caught fire, stay calm and sprinkle baking soda over the pot or use a fire extinguisher to stop the flames. I have never seen this happen, but it’s sometimes good to know what to do in the worst case!

Other baked goods you should check out!

Sticky Toffee Pudding

Quick and Easy Zucchini Brownies

Banana Peanut Butter Cinnamon Rolls

Apple Fritters

Print Recipe
Prep Time 15 minutes
Servings 12 fritters
Course Dessert


Spiced Apples

  • 4 large Granny Smith apples, peeled and diced
  • 2 tbs butter
  • 2 tsp maple syrup
  • 2 tsp cinnamon

Dry ingredients

  • 3 cups flour
  • 1/2 cup sugar
  • 3 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tsp cinnamon
  • 1 tsp salt

Wet Ingredients

  • 2/3 cup whole milk
  • 4 large eggs
  • 6 tbsp apple sauce
  • 1 tsp vanilla


  • 3 cups powdered sugar
  • 1/3 cup milk If glaze is too thick add additional milk by the tbs
  • 1 tsp vanilla


  • 1.5 litres canola oil for frying


  • Let's start with the apples. Peel and dice 4 Granny Smith apples and place into a bowl. Toss apples with cinnamon and maple syrup. Next up, place a frying pan oven medium high heat and drop in butter. Once butter is melted add apples and allow to saute for around 6 minutes or until slightly softened. Remove from heat and transfer apples to a baking sheet to allow to cool fully. Set off to the side.
  • Now, let's make the donut batter. In a large bowl add in all of the dry ingredients. Flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Give that a quick whisk.
  • On to the wet ingredients. In a separate bowl mix together the milk, eggs, apple sauce, and vanilla. Whisk until everything is incorporated.
  • Now combine the wet and dry ingredients together. Make sure to not over mix as that will result in dense donuts.
  • If the apples have cooled, you can now pour them into the batter and fold everything together. I suggest popping the whole bowl of the batter into the fridge for 10 minutes while the oil heats up (next step).
  • Now time to get to the frying. Heat oil to 350. Once temperature has been reached, grab yourself a 2 standard kitchen spoons. Now with one of the spoons take a scoop of the batter and gently drop it into the oil. I use the second spoon to help get the batter off the first spoon. Once in the oil I will pat the fritter with the back of a spoon to flatten it out slightly. You are looking for lots of nooks and crannies so don't stress if the shape looks crazy. That's kinda the point of these.
  • Fry each side for 4-6 minutes or until golden brown. Once golden remove from oil and allow to drain on wire rack or paper towel.
  • Let's prep the glaze. This can be done at any point. In a bowl whisk together powdered sugar, milk, and vanilla.
  • Once the fritter has slightly cooled drop it into glaze and flip. Place back onto the wired wrack to allow the glaze to harden.
  • You made it!!! Now, find a quiet place in your house, grab a coffee, and enjoy!
Print Recipe
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