If you have ever passed by a bakery and eyed those big, glazed apple fritters, this recipe is for you. I will show you how to make them right at home.
These fritters are made with soft chunks of Granny Smith apple folded into a simple cinnamon batter, then fried until golden and dipped in a sweet glaze.
The best part is that this recipe is completely eggless, so anyone who avoids eggs or simply doesn’t have any on hand can still enjoy them.
The outside gets crisp and the inside stays fluffy, with little bites of tart apple in every piece.
They are perfect with a cup of coffee in the morning or as a treat later in the day.
Why You’ll Love It
Apple-Packed Flavor – Tart Granny Smith apples bring bright fruitiness to every bite, balanced by cinnamon and sweet vanilla glaze.
Crisp Outside, Soft Center – Each fritter develops a crisp golden shell while the apple-filled center stays soft and tender.
Sweet Vanilla Glaze – The smooth glaze adds a delicate vanilla sweetness and sets into a satisfying, crackly finish.
Rich Without Eggs – Yogurt and milk create a tender, flavorful batter without eggs, making every fritter soft and satisfying.
Ingredient List
For the Fritters
- 2 cups All Purpose Flour
- 1/4 cup Sugar
- 2 1/2 tsp Baking Powder
- 1 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 3/4 cup Milk
- 1/4 cup Plain Yogurt
- 2 tbsp Unsalted Butter, melted
- 1 tsp Vanilla Extract
- 2 cups Granny Smith Apples, peeled and diced small (about 2 large)
- 4 cups Vegetable Oil (for frying)
For the Glaze
- 1 1/2 cups Powdered Sugar
- 3 tbsp Milk
- 1/2 tsp Vanilla Extract
Directions
Step 1
Heat 2 inches of oil in a heavy pot over medium heat to 350°F. A thermometer really helps here, so keep the oil between 340-350°F while frying.
Step 2
Whisk the flour, sugar, baking powder, cinnamon, and salt in a large bowl. In a separate bowl, whisk the milk, yogurt, melted butter, and vanilla.
Pour the wet into the dry, stir into a thick batter, and fold in the diced apples.
Step 3
Carefully drop 1/4 cup portions of batter into the oil and flatten each slightly with the back of a spoon. Fry only 3-4 at a time so the oil stays hot.
Step 4
Fry for 2-3 minutes per side, flipping once, until deep golden brown all over.
Step 5
Transfer to a wire rack and let drain for 5 minutes.
Step 6
Whisk the glaze until smooth, dip the top of each fritter (or drizzle generously), and let set for 10 minutes until the glaze turns crackly.
Tips
Dice the Apples Very Small
Cut the peeled Granny Smith apples into pieces about 1/4 inch in size. Larger pieces can make the fritters difficult to shape and may leave the centers undercooked.
Use the apples soon after cutting so they do not release too much moisture into the batter. If they look especially wet, gently pat them dry before folding them in.
Keep the Batter Thick
Stir the wet and dry ingredients just until no dry flour remains, then fold in the apples. The batter should be thick enough to hold a mound on a spoon.
If the batter seems loose, let it sit for 2 to 3 minutes before frying. Avoid adding extra milk, since a thin batter can spread too much in the oil.
Use A Thermometer
Keep the oil between 340 and 350°F while frying. Oil that is too cool can make the fritters greasy, while oil that is too hot can brown the outside before the center cooks.
Check the temperature between batches and give the oil time to return to about 350°F before adding more batter. A heavy pot helps the temperature stay more even.
Try These Next
Questions You Might Have
Why does this eggless recipe use yogurt?
The yogurt adds moisture and a soft texture while helping the fritters hold together without eggs.
Use plain, unsweetened yogurt so it does not change the flavor or make the batter too sweet.
Eggless Glazed Apple Fritters
Ingredients
Equipment
Method
- Heat 2 inches of oil in a heavy pot over medium heat to 350°F. A thermometer really helps here, so keep the oil between 340-350°F while frying.
- Whisk the flour, sugar, baking powder, cinnamon, and salt in a large bowl. In a separate bowl, whisk the milk, yogurt, melted butter, and vanilla. Pour the wet into the dry, stir into a thick batter, and fold in the diced apples.
- Carefully drop 1/4 cup portions of batter into the oil and flatten each slightly with the back of a spoon. Fry only 3-4 at a time so the oil stays hot.
- Fry for 2-3 minutes per side, flipping once, until deep golden brown all over.
- Transfer to a wire rack and let drain for 5 minutes.
- Whisk the glaze until smooth, dip the top of each fritter (or drizzle generously), and let set for 10 minutes until the glaze turns crackly.