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Apple Cider Fritters Recipe

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4.1 from 9 reviews

Delight in these homemade Apple Cider Fritters, featuring a tender, yeasted dough infused with warm spices and filled with caramelized apple chunks. Fried to golden perfection and drizzled with a sweet apple cider glaze, these fritters offer a perfect balance of crispy exterior and soft, flavorful interior—ideal for breakfast, dessert, or any cozy occasion.

Ingredients

Dough Ingredients

  • 2.5 cups apple cider
  • 2.25 tsp active dry yeast (1 packet)
  • 0.75 cup whole milk (room temperature)
  • 14.66 oz all-purpose flour (3.25 cups), divided
  • 1 oz unsalted butter (2 tbsp, room temperature)
  • 1 oz shortening (2 tbsp)
  • 3 large egg yolks
  • 2 tbsp brown sugar
  • 1.5 tsp ground cinnamon
  • 0.75 tsp ground nutmeg
  • 1 tsp salt

Frying

  • 6 cups canola oil (for frying)

Apple Filling

  • 2 lbs apples (about 5 medium), peeled, cored, chopped 1/2-3/4″
  • 2 oz unsalted butter (1/4 cup)
  • 1.88 oz brown sugar (1/4 cup)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tsp apple cider vinegar (or lemon juice)

Glaze Ingredients

  • 1/4 cup apple cider concentrate (reserved from doughnut preparation)
  • 8 oz powdered sugar (2 cups)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Make Apple Cider Concentrate: Pour apple cider into a medium saucepan and heat on medium to a low boil. Continue simmering until reduced to 3/4 cup, about 45-55 minutes. Reserve 1/4 cup for the dough, 1/4 cup for activating yeast, and 1/4 cup for glaze.
  2. Activate Yeast: Warm 1/4 cup apple cider concentrate in bursts until 105-110°F. Sprinkle yeast on top and let sit 5 minutes until foamy. If no foam, yeast is inactive—do not proceed.
  3. Mix Dough: In a large bowl, combine remaining apple cider concentrate with milk, butter, shortening, brown sugar, egg yolks, salt, cinnamon, and nutmeg. Add half the flour and mix with paddle attachment 3-5 minutes until smooth. Add rest of flour, mix 2 minutes. Switch to dough hook and knead 5-7 minutes until soft, smooth ball forms and pulls from bowl sides. Add small extra flour if too sticky, but minimally.
  4. First Rise: Transfer dough to oiled bowl, cover loosely, and let rise in warm place for 1 hour until doubled in size.
  5. Prepare Apple Filling: While dough rises, melt butter in saucepan over medium heat. Stir in brown sugar until melted. Add apples, cinnamon, vanilla, salt, and apple cider vinegar. Cook, stirring occasionally, until apples are caramelized and liquid evaporates, about 15-20 minutes. Cool and refrigerate.
  6. Shape Fritters: Dust surface with flour; punch down dough and roll/pat into 1/2-inch thick rectangle. Spread half apples over half dough, fold over and press to seal. Repeat layering with remaining apples and fold again. Pat dough into thin rectangle, then cut into ~1.5-inch squares.
  7. Form Fritters: On parchment-lined baking sheets lightly dusted with flour, gather 4-5 dough squares (2.5-3 oz total) and press into patties, pinching tops to secure apples inside. Cover and let rise 30 minutes until nearly doubled.
  8. Heat Oil: Pour canola oil into deep saucepan, insert thermometer, and heat to 350°F, maintaining temperature throughout frying.
  9. Fry Fritters: Fry 2-3 fritters at a time for about 2 minutes per side until puffed and golden. Remove with slotted spoon, drain on paper towels over wire rack. Repeat with remainder, skimming stray bits from oil as needed.
  10. Make Glaze: Whisk reserved apple cider concentrate with powdered sugar, vanilla, and salt until smooth. Adjust consistency with extra apple cider or milk if too thick.
  11. Glaze Fritters: Brush or spoon glaze onto warm (not hot) fritters, allowing glaze to absorb and set for 20 minutes before serving.
  12. Serve: Best enjoyed the day made; store leftovers in an airtight container at room temperature for several days.

Notes

  • Ensure yeast activation is successful—no foam means yeast is dead, and dough won’t rise.
  • Do not over-flour dough to keep fritters tender; dough should be slightly sticky before first rise.
  • Apple filling can be made ahead and stored refrigerated.
  • Maintain frying oil temperature carefully for even cooking and a crisp crust.
  • Glaze consistency can be adjusted by adding a little more liquid if it becomes too thick.
  • These fritters are best enjoyed fresh but will keep well for days at room temperature in an airtight container.

Find it online: https://bitezly.com/apple-cider-fritters-recipe/