Apple Fritters with Espresso Glaze Recipe

Apple Fritters with Espresso Glaze Recipe

Apple fritters are probably one of my favorite desserts of all time. And it's one of those pastries that can scoot by as a breakfast food. I'm HERE FOR IT. These apple fritters are super easy to throw together. I also love how low maintenance they are and the fact that they don't have to be perfect. Actually, I like the funky looking ones the best. I tend to try and avoid frying things, but when I do I try to use healthier oils like olive oil or coconut oil. Lard is a great option as well! 

These are perfect for any time of the year, but in the Fall especially when apples are in season. Not to mention this glaze is DELICIOUS



  • 4 honeycrisp apples, peeled and chopped
  • 1 ½ cups flour
  • 2 tsp baking powder
  • 1 ¼ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 2 eggs
  • 2 Tbsp butter, melted
  • ¾ cup milk (maybe more depending on batter thickness)
  • 1 Tbsp pure maple syrup
  • 1 scoop grass fed collagen (optional, my favorite brand is this one and you can use code: DAKOTA10 for 10% off)
  • olive or coconut oil for frying
  • ¼ cup milk
  • 2 tsp vanilla
  • 1 Tbsp pure maple syrup
  • 1 ⅓ cup powdered sugar, sifted
  • 2 tsp espresso powder
  • flaky salt (optional)
I like mine heavy on the apples, but if you like more batter/dough with yours then double the batter ingredients! My husband likes them with more batter so depending on if he's home or not I'll adjust the recipe.




1. Add all the dry ingredients to a large bowl. 
2. Add in the wet ingredients to make the batter. If it's too thick, add more milk until it's thinned out a bit. Fold in the apples.
3. Heat about 1-2 inches of your chosen oil in a pan. Fry for about 4 minutes or until batter is cooked and fritters are golden brown. 
4. Work in batches until all of the batter is gone. 
5. Place on a wire wrack to cool and drain. 
6. Make the glaze by whisking all the ingredients into a bowl until combined. Brush the tops of the warm fritters with the glaze. You can also sprinkle some flaky salt on top for added flavor.
7. Enjoy!
A note about storing these. Because they are fried, they tend to get soggy if they just sit around piled on top of each other. When they come out of the oil they should go straight onto a wire rack and from there individually separated with parchment paper in a container. These are best fresh, but you can also warm these up in the oven to crisp them back up again later. 
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