How To Make The Best Apple Fritters At Home

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Would you like to learn how to make the best apple fritters at home today? My brother-in-law, Ron sent me a text about Chef Bryan on our local TV station in Salt Lake City, Utah making apple fritters. Of course, I was on it like a flash! Here in Southern Utah, we do not have a really good donut shop. But if we did I would always want an apple fritter. We do have one or two grocery stores that make apple fritters here in St. George, but I wanted to learn how to make them myself. When I watched his TV clip, I thought to myself I can make those. And you can too!

Here’s the deal, I used to make homemade potato spud-nuts, also known as donuts for over 20 years on Halloween night. Then my girls got married and moved out on their own. The process is so fun, but your house literally smells like a grease pit from the deep frying. After they moved out I could no longer make them myself so I had to let go of that tradition. But I am going to share my recipe with you today because anyone can make donuts and apple fritters. The cool thing is typically we have all of the ingredients in our pantry to make them.

How To Make Apple Fritters:

Linda’s Spudnut Recipe

Linda's Spudnut Recipe
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 
Course: Breakfast
Cuisine: American
Servings: 12 people
Ingredients
  • 4 teaspoons SAF yeast
  • 1/2 cup warm water
  • 4 cups scalded milk cool slightly
  • 1 cup butter softened
  • 5 eggs well beaten
  • 1 cup sugar
  • 2 cups mashed potatoes no butter or milk added
  • 12-13 cups flour enough to make a soft dough
  • 2 teaspoons nutmeg
Instructions
  1. I use my Bosch bread mixer, although you could mix these by hand. I combine everything but the flour all at once in the bowl. I slightly mix the ingredients and slowly add the flour. Keep the dough soft which means it will not pull away from the sides of the bowl like bread dough. Cover the dough with some greased plastic wrap. Let rise until double the size. Punch down the dough and roll out on a floured counter top about 1/2 inch thick. Let rise again until double the original size. Once they are double in size they are ready to fry in oil. I do not have a special deep dryer. I use an electric skillet or a cast iron skillet with hot vegetable oil about 2 inches deep.

The Best Apple Fritters

I use my recipe shown above, but I cut in some canned apple pie filling (you decide how many apples you want in your fritters).  I sprinkle cinnamon over the dough. Here is a YouTube for you: Apple Fritters With Apple Pie Filling. I put about 1/2 cup of dough with the apple pie filling in the hot oil to fry them. I did not want to make HUGE apple fritters.

Now here is a YouTube for you: Frying The Apple Fritters You fry them in oil until they are golden brown on one side and then flip them over to cook the other side. I place them on a rack to let the excess grease drip off the fritters and then I quickly dip them into the glaze.

Apple Fritter Glaze

Apple Fritter Glaze
Prep Time
10 mins
 
Course: Breakfast
Cuisine: American
Servings: 12 fritters
Ingredients
  • This is a slightly runny frosting and that's why we call it a glaze. You glaze your donuts or apple fritters.
  • 1/2 cup butter melted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup hot water
Instructions
  1. Combine all the ingredients above and stir until smooth. You dip each fritter on both sides in the glaze and let them drain on a rack. The excess glaze with drip off.

Please let me know if you try making your own donuts or your best apple fritters, I would love to hear!

Food Storage by Linda

6 thoughts on “How To Make The Best Apple Fritters At Home

  • December 16, 2019 at 12:43 pm
    Permalink

    I made apple fritters yesterday. They turned out great. This morning the fritters were kinda soggy and the glaze was kinda gooey. How do I store them properly?

    Reply
    • December 16, 2019 at 12:49 pm
      Permalink

      Hi Dawn, I usually store mine in Tupperware. I wonder if they were not cool when you bagged them up or put them in a container? Mine never get soggy so I’m not sure how you stored them overnight. Linda

      Reply
      • December 16, 2019 at 1:48 pm
        Permalink

        I stored them in a foil pan with a plastic lid. They had sat out for hours before I put them in the pan so I know they were cold. I’m not sure what I did wrong but thank you so much for your reply. Merry Christmas!

        Reply
        • December 16, 2019 at 2:53 pm
          Permalink

          Hi Dawn, I’m not sure what happened. I must admit rarely do we ever have any leftover. LOL! Merry Christmas and Happy Holidays, Linda

          Reply
      • December 16, 2019 at 2:09 pm
        Permalink

        Thank you for your reply Linda. I stored them in a foil pan with a plastic lid. They were cold when I glazed them and I left them sit a while then placed them in the foil pan.

        Reply
        • December 16, 2019 at 2:55 pm
          Permalink

          Hi Dawn, I’m not sure what happened. This is when I wish I knew how to do live videos to show people the ins and outs. Linda

          Reply

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