Apple Fritter Bites

Apple Fritter Bites are chopped apples mingled in a sweet dough, fried in bite-sized pieces, and then dunked in a thick vanilla glaze. 

Apple Fritter Bites Recipe

Apple fritters bites are little pillows of heaven, making them an irresistible treat to usher in the fall season.  

This is the second Apple Fritter recipe I have posted.  

This recipe is more about how many it makes and the size of the fritters.  

It makes around a dozen or so and comes together really quick.  

Just the right amount to make for my husband and me....coffee and Apple Fritters go together, don't you think?

These are really good.  Although I think the next time I make these Apple Fritter Bites, I will double the apples.  

We like them real applely....Is that a real word...hehe!

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR APPLE FRITTER BITES

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Apple Fritter Bites, as well as similar recipe ideas you can try.

Alternatively, you can scroll down to the bottom, where you will find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.

TIPS AND TIDBITS FOR THE BEST FRITTER BITES

Apple.  Choose the right apples.  Use crisp, firm apples like Granny Smith, Honeycrisp, or Gala.  Avoid using Red Delicious, as they will turn mushy.

Dice apples evenly.  Cut the apples into small, even sizes.  1/4 inch dice is ideal for the uniform size to ensure you get some apple in every bite.

Prevent oxidation.  If you are not mixing the apples into the batter immediately, toss them with a little lemon juice to prevent them from turning dark in spots.

Don't overmix.  Combine the wet and dry ingredients just until they are incorporated.  The batter should be thick, lumpy, and spoonable, similar to muffin batter.  

Use a thick batter.  A thick chunky batter with lots of apples is essential.  If the batter is too thin, it will not hold its shape when frying.

Let the batter rest.  Let the batter stand at room temperature for 5-10 minutes, ideal while heating the shortening or oil.

Use a high-sided, heavy-bottomed pot.  A Dutch oven or heavy-bottomed pot is best for frying the fritters in because it distributes heat evenly.  

Shortening vs. oil.   I prefer to use shortening when frying.  The shortening will release from the food faster and not become greasy or soggy.

Maintain temperature.  Use a deep fry or candy thermometer to keep the shortening (oil) at a steady temperature between 350-375°F.

Fry in small batches.  Avoid overcrowding, bite-sized pieces, and use a small cookie or ice cream scoop to drop the batter into the hot shortening.

Serve immediately.  Apple fritter bites are best enjoyed warm and fresh.  The crispy texture diminishes over time, though they can be reheated in an air fryer or oven for the best results.

WHAT YOU NEED TO PREPARE APPLE FRITTER BITES

Flour

Sugar
Baking Powder
Cinnamon
Salt
Whole milk
Whole eggs
Butter
Vanilla
Apples
Powdered sugar
Half and half milk
Oil or shortening (Crisco) for frying

HOW TO PREPARE APPLE FRITTER BITES

In a medium bowl, mix flour, sugar, baking powder, cinnamon, and salt; set aside. 

In a small bowl, stir together the milk, egg, vanilla, and butter until the egg is well incorporated. 

Pour the wet ingredients into the dry ingredients and stir only until all the ingredients are incorporated. Add the apples and fold them in gently. 

Heat shortening (oi) to around 365 degrees and drop in oil with a small cookie scoop, being careful not to overcrowd. 

Once in the grease bubbles, turn fritters over and flatten a little, and fry until golden brown. It takes about 35 seconds on each side for this size. 

Adjust the cooking time according to the fritters' size and the shortening's temperature.

In a small bowl, mix together powdered sugar and milk until smooth and creamy; set aside.  

When golden brown, remove the fritters from the hot shortening (oil) and lay them on a sheet pan lined with paper towels.  

When slightly cooled, dip in the glaze and place on a wire rack over a sheet pan to let the excess drip off.  

Eat warm.  Enjoy!

I had to flatten mine a little to get them done before they browned too much. I only heated enough shortening that the fritters did not float too much.

WHERE YOU MAY SEE THIS RECIPE

Metamorphosis Monday

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Weekend Potluck

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Inspire Me Monday

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