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Apples and I are having a thing at the moment.
And by that, I simply mean I am in full on apple mode. Gimme all those delicious crispy apples so I can put them in, on and with EVERYTHING. No seriously, that’s how it’s going down these days. All the apples please!
Watch the how-to video here:
Pumpkin Spice, Maple Glazed Apple Fritters from Half Baked Harvest on Vimeo.
So let’s see, where should I start today? I actually don’t have all that much rambling to do. I rambled a whole bunch yesterday about my new cute little black cat, Snape, so I don’t know, I guess I am outta breath today.
Well, maybe not completely.
I mean, I have PLENTY of breath energetic fingers to tell you all about these maple glazed apple fritters!
First? They are AMAZING, but you probably guessed I would say that, huh? It’s the full on truth though.
Basically these are doughnuts, stuffed with apples and drizzled with a maple glaze. Come on, how could they not be good. I find them best enjoyed with a steaming cup of hot chocolate, coffee (guys, can you believe I drink coffee now?!?!)Â or apple cider…but you know I really just want the hot chocolate.
Hey, you can’t blame me. It was twenty-six degrees this morning, I am allowed to be delving into all things cozy…with mugs and mugs of hot chocolate. Gosh, I really love fall, it’s my favorite….and it officially begins tomorrow…hands clapping, fists pumping, huge dorky smile on my face…yup, that’s me right now.
Also, also!! I am getting way too excited for Halloween. Next week, Asher and I may be having a three-day sleepover filled with all the spooky things we can come up with.
I’m basically filled to the brim with excitement at them moment. Yesssss
Triple also, Asher wants me to buy all these Halloween decorations and make all sorts of spooky foods. Thoughts? Ideas?? Just putting this out there now, but we can chat more on that next week.
For now, let me fill your brain with delicious apple fritter thoughts.
You’re going to want to run to the store now, because in about thirty or so seconds you will quickly realize that you need these fritters in your life. And you need them NOW.
Sorry, I am so dramatic. In real life I don’t really talk like this, but all that I am saying is true.
You start with a yeast dough spiced with….yup, pumpkin spice! I just couldn’t resist, I had too! The dough is also made with apple cider, so it’s extra sweet and special. Perfect – just the way I like it.
The apple filling is pretty simple. Apples, butter, brown sugar and vanilla. You could eat it with a spoon, it’s that good! Or over ice cream would be amazing too. Or, OR, you could serve your fritters WITH ice cream. YES. <— do this.
While these fritters are fairly simple to make, the tricky part is keeping all those apples inside while you are forming the fritters. Try not to fret about any apples that fall out of the dough or that are sticking out. You can just simply pop them back in. The important thing to remember here is that these are fritters, they DO NOT need to be perfect in any way, shape or form. Seriously remember this.
AND you’ll just be covering these little fritters in glaze anyway, so their looks? They really don’t matter. Just stuff those apple in there, fry, glaze and eat! Oh, and eat them warm. These are best warm. Trust me!
So go on now, have a fritter frenzy!!
Pumpkin Spice, Maple Glazed Apple Fritters.
Servings: 18 Fritters
Calories Per Serving: 226 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Dough
- 1 1/4 cups warm apple cider
- 2 tablespoons active dry yeast
- 1 tablespoon brown sugar
- 6 tablespoons butter softened/lightly melted
- 1 egg
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
Apple Filling
- 3 tablespoons butter
- 5 Honeycrisp or green apples chopped
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 2 tablespoon apple cider
- 1 tablespoon vanilla
Maple Glaze
- 1/4 cup pure maple syrup
- 3 tablespoons powdered sugar
- seeds from 1 vanilla bean
- 1/2 teaspoons instant coffee optional
Instructions
- In a large mixing bowl (I like to use my stand mixer), combine the warm cider with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread. To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour, the salt, cinnamon, nutmeg and pepper. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining 1/2 cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place while you work on the filling, but at least 30 minutes.
- To make the filling, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar and cinnamon, cook, stirring occasionally for about 5 minutes. Add the cider and continue to cook the apples until they are caramelized, about 5 minutes more. During the last minute add the vanilla and cook another minute or until the apples are all the liquid has evaporated. Remove from heat and set aside to cool.
- When the dough is ready, Punch it back down into the bowl. Add the cooled apples and knead the apples into the dough. Lighlt flour your work suface and dump the dough out. Now roll the dough out gently into a rectangle about an inch thick. Using a sharp knife, cut the dough into 16-18 squares. Use your hands to roll the rectangles into balls, pushing any apples that fall out back into the dough. Don't worry if some of the apples are exposed.
- Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap. Let rise for about 15 minutes or until the fritters puff and almost double in size.
- Meanwhile, heat a large pot of oil to 350-375 degrees F. Place a wire rack on a large rimmed baking sheet
- Carefully lower 3 to 4 fritters into the hot oil. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown. Remove fritters from the oil with a spider or slotted spoon. Drain on the prepared wire rack. Repeat with the remaining fritters.
- To make the glaze, whisk together the maple syrup, powdered sugar, vanilla and instant coffee.
- Drizzle the glaze over the warm fritters and EAT!
With a side of hot chocolate…cause YES. Tuesday, you are so sweet!
Yum, heading to our local Co-op to get some apples and make these for breakfast!
Oh yes! Hope they are a hit! THANKS!
These look absolutely DELICIOUS!!!!! I must make ASAP!!! Quick question in the ingredients you mention pepper do you mean black pepper ,like pepper and salt kind of pepper?
Hi Courtney!
I do, the pepper adds a nice spice flavor. I promise it is not weird! LOL! Let me know if you have any other questions. Hope you love these!
Thanks for the delicious recipe!! A perfect fall treat!! I just made these, and they were actually pretty challenging for me, ha! I ended up adding an extra 1 and 1/2 cup of flour as my dough was extremely sticky, which helped a ton. But then the liquid in the apple mixture didn’t evaporate out with the amount of cooking time in the recipe. I even cooked for 4 extra minutes and they were still really liquid-y. The extra liquid then caused lots of the liquid to leak through the dough, which made rolling it really challenging. I was hesitant to fry them since the dough didn’t seem to hold up, so I ended up baking them instead (350 degrees for 20 minutes) and they turned out great!!! A little more scone-like than fritter-like, but very tasty!! And the frosting is divine!!
Whoa! Nice to know that they turned out great baked too! I will look at the recipe and make I wrote everything correctly though. So happy you loved them, but sorry for the trouble!
So when I’m feeling crazy or there’s a party coming on, I choose one of your gorgeous desserts to make because they steal the show! I’m half way through making these and have a question/ comment. The apple mixture was still so juicy and running that it turned my dough to goop and I’m not even sure if they’ll rise. Would omitting the cider solve this? I’m scared to deep fry them too because some of them barely have enough goopy dough to hold the apples ? can I bake them? Thanks!
Hi!! Ok, so I am thinking that maybe you should have just cooked the apple mixture a bit longer, but yeah you can totally leave the cider out next time. You can try baking them, but frying is best I think. My dough was pretty thin, so I think it should be ok. Let me know how it goes. Hope you love these!! 🙂
Gee, you’re stealing my apple lover! LOL, apple fritters are such a delicious but such a crazy treat! They taste amazing!
These look fantastic! I’m planning on making them Sunday morning while my fiance is watching football…..if I can wait that long! What type of oil did you use for frying?
Thanks so much for sharing such a perfect fall recipe!
Blair
These are the perfect Sunday treat! I like to use canola or vegetable oil. Hope you love these!!
You’ve done it again. I was seduced by your gorgeous photos and said to myself, ‘look at those yummy fritters! Oh I can do that. She makes it sound so easy!’ Let’s just say I was not successful in the slightest (like epic fail level). But your blog is so darn awesome I keep trying your recipes and occasionally one turns out 🙂 I don’t know how you make all these recipes every day, but keep it up!
Megan!
Oh my gosh, I am SO sorry these did not workout for you. I feel horrible! Do you know what might have went wrong? I would love to make this a recipe you can love!! SO SORRY!
I would like to bake these instead of frying. Will this work?
Hi Dee,
Honestly, I do not recommend it. It would work, but they will be drier and just not as delicious. If you do want to bake them, bake at 350 degrees F. for maybe 20 minutes.
Can you use instant yeast? And you don’t say wether or not its light brown sugar or dark brown sugar. Would like to make these, directions are not clear, thankyou
HI, active dry yeast is best, but instant yeast can be used. I use light brown sugar. Hope you love these!
Please pass me a dozen fritters, these look fab!
My heart stopped when I saw these just now. That steam shot…ahhh!! I need a moment.
hehe! THANK YOU!!! 🙂
Hope you are enjoy the start of fall! 🙂
Is it possible to prepare these the night before and bake them off in the morning?
Or is it possible to make them the night before and reheat and serve in the morning?
Hi Britt!
These are actually fried and to be completely honest, they are very best just after frying. That said, I did of course re-heat my leftovers and they where still delicious! Thanks! 🙂
I actually squealed when I read the title. SO TASTY! And yes, I will serve mine with ice cream because I’m addicted 😉
-Claire
tallgirlbigworld.com
YES! 🙂
Hi–I’m just making these now. Just a couple of questions: Do you add the spices into the dough when you add the salt? There is no reference to the spices. I would assume they go in at the same time. Also, no reference to when to add the cider to the apple mixture–Again, I would assume it’s when the apples are cooking but I wasn’t sure.
Yes, the spices go in with the flour + salt and yes, when the apples are cooking. I will fix the recipe right now. So sorry about that! Enjoy the fritters!
Ohmigosh. That shot of the fritters with the steam coming out of the hot cocoa…. be still my heart. You are KILLING it with the fall recipes right now, Tieghan!! Coming to HBH just makes me want to curl up in a flannel blanket in front of the fire and drink a hot cup of mulled cider #fallgoals. 😉
hehe!!! Thank you so much, Sarah!!