Spiced Apple Fritters With Hot Honey

Published: Dec. 24, 2025

Overview

• Total Time: 45 minutes (15 minutes prep, 30 minutes cook)

• Difficulty: Moderate

Ingredients (Yields ~12–15 fritters)

• 1½ cups (192g) all-purpose flour

• 3 tablespoons (24g) granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon kosher salt (e.g., Diamond Crystal)

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground allspice

• ⅔ cup (160g) milk (dairy or plant-based, as needed)

• 2 large eggs, beaten

• 3 cups (360g) peeled, diced apples (about 3 medium apples; ½-inch cubes recommended for even cooking)

• Vegetable oil (for deep frying, ~2 inches in pan)

• Garnishes: powdered sugar, cinnamon sugar (1:1 sugar to cinnamon), or hot honey

Preparation

Step 1: Dry Ingredient Mix

In a large mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and allspice. Whisk thoroughly to ensure even distribution of spices and leavening agents.

Step 2: Wet Batter & Apple Integration

Add milk and beaten eggs to the dry mixture. Whisk vigorously until a thick, lump-free batter forms (consistency similar to thick pancake batter). For enhanced flavor and moisture, consider grating apples (per family tradition) or pre-sautéing diced apples: Sauté ½-inch cubes with 1 tbsp butter, 1 tbsp sugar, and a pinch of cinnamon for 2–3 minutes until softened, then drain excess liquid and fold into the batter.

Step 3: Oil Heating

In a heavy-bottomed cast-iron pan or Dutch oven, heat 2 inches of vegetable oil to 375°F (190°C). Use a candy thermometer to maintain temperature—consistent heat prevents uneven frying and greasiness.

Step 4: Frying

Using a 2-tbsp (30ml) measuring spoon, gently drop batter portions into the oil, leaving 1–2 inches between fritters. Fry 3–4 minutes per side until golden and puffed. Flip once the first side sets to ensure even browning.

Step 5: Drain & Garnish

Transfer fritters to a cooling rack over paper towels to drain. While warm, dust with powdered sugar, roll in cinnamon sugar, or drizzle with hot honey. Serve at room temperature.

Hot Honey (Optional Garnish)

• Combine 1 cup warm honey, 1 tsp crushed red pepper flakes, and ¼ tsp cayenne pepper in a heatproof container.

• Steep overnight at room temperature, then strain (if desired) to remove spices before using.

Chef’s Tips (Based on Community Feedback)

• Greasy Fritters: Avoid overcrowding the pan; maintain 375°F oil temperature. Drain on paper towels for 5–10 minutes.

• Undercooked Apples: Pre-sauté diced apples to soften them; grate apples for faster moisture absorption.

• Bland Batter: Add ¼ tsp nutmeg or a pinch of ginger to dry ingredients.

• Gluten-Free Option: Use a gluten-free cake/muffin mix with dairy-free milk, keeping batter thick.

Community Comments

• "Great-grandmother Sophie fried in lard and grated apples for better flavor—this version (no lard) is lovely!"

• "In Walla Walla airport, a gluten-free bakery serves these with a GF mix—they’re amazing."

• "Grate apples! Raw or undercooked apples cause dry, tough fritters. Pre-sauté for success."

• "Batter was bland and greasy. Use smaller portions; 2 tbsp batter = perfect size."

• "Excellent! Small pot with oil worked; cinnamon sugar is the best garnish."

Adapted from original recipe with clarity and tips for texture and flavor.