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5 from 2 votes

3 Ingredient Apple Fritters

An easy apple fritter batter that is just 3 ingredients. This simple batter is eggless and dairy-free but tastes just like traditional apple fritters. The fritters come out soft, fluffy and are packed with apple flavor.
Servings: 16 fritters
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients

  • 2 cups (506 g) sweetened cinnamon applesauce
  • 2 cups (260 g) self-rising flour , see note before starting
  • 1 1/3 cups (160 g) apple pieces , (apples cored, peeled and cut into ½ inch by ¼ inch rectangles)
  • canola oil, for frying (can substitute with other cooking oils)

Instructions
 

  • Add 2 inches of oil to a medium saucepan. Bring to medium heat (350°F/177°C)
  • In a large mixing bowl, combine applesauce and self-rising flour and mix with a spatula until you have no clumps of flour. The mixture should look like a very thick batter. Fold in the apple pieces until they are evenly incorporated. Be careful not to try to add additional applesauce to thin out the batter. (You don't want the batter to be that thin and adding too much applesauce will result in the batter having too much water which will cause the fritters to absorb a lot more oil during frying, which will make them very oily.)
  • When oil is ready, measure 1/4 cup of batter and add to the hot oil. Try to ensure the apple pieces are covered in the batter. You will need to use a spoon or small spatula to help release the batter from the cup because it is thick. Try to release the batter in a way so that it is a little spread out instead of one giant clump all in at once. If you aren’t able to spread it while releasing, you can also quickly spread out the batter once it is in the oil. Repeat with the remaining batter, frying in small batches so that your oil temperature does not drop too much.
  • Fry the fritters for a few minutes, flipping halfway, until they are dark golden brown on both sides and fully cooked. Remove finished fritters from oil. Place finished fritters onto a paper towel lined plate to absorb excess oil.
  • Let the fritters cool a few minutes before eating. You can also drizzle or dip in glaze before eating. Fritters are best enjoyed soon after they are cooked. Any uneaten fritters should be stored in the fridge.

Notes

  • Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these fritters.
  • Try to maintain a constant 350F when cooking the fritters. If the oil temperature gets too low the fritters won’t fry well.
  • You can use unsweetened applesauce but I like using sweetened so that the fritters are lightly sweet on their own and don't need glaze or toppings. If you can't find cinnamon applesauce you can add 1 tsp cinnamon to the applesauce.
  • I recommend you choose a sweet apple variety, such as Gala, Fuji, Honeycrisp.
  • Optional glaze: If you want to dip or drizzle glaze on the fritters, this is the glaze recipe I used.
    • 4 cups powdered sugar
    • 8 tbsp milk or milk substitute (like soy or almond milk)
    • Combine powdered sugar and milk in a medium bowl. Whisk until smooth. The glaze should be a thin enough consistency so that you can drizzle over the fritters. If your glaze is too thick, you can add a splash more of milk. If it’s too thin, you can add a little more powdered sugar.
    • Dip the surface of the fritters in the glaze or use a spoon to cover the surface of the fritters in glaze. Transfer fritters to a wire rack to let the glaze set.
    • This recipe makes enough glaze to fully cover all of the fritters. You don't need to use it all. You can also halve the recipe if you want to just drizzle a little glaze on top of each fritter.
  • Nutrition estimate is for the fritter batter only and does not include optional glaze or oil absorbed by the fritters during frying. It is very difficult to determine the amount of oil absorbed during frying so I am unable to provide that information.
Serving: 1fritter, Calories: 78kcal, Carbohydrates: 18g, Protein: 2g, Fat: 0.02g, Saturated Fat: 0.003g, Sodium: 175mg, Fiber: 0.5g, Sugar: 5g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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