Apple Fritters Recipe

Ingredients

• 24Rhodes white dinner rolls, thawed
• 595 g (21 oz)apple pie filling, extra fruit
• 15 ml (1 tbsp)ground cinnamon
• About 125 g (1 cup)plain flour, plus more as needed
• As neededrapeseed or vegetable oil, for frying
• About 720 g (6 cups)icing sugar
• 180 ml (¾ cup)milk, water or apple juice
• 7.5 ml (1½ tsp)maple extract, optional

Instructions

1. 1

   Thaw the rolls

   Arrange the rolls on a lightly greased baking tray, cover with oiled cling film and leave for about 2–3 hours, or overnight in the fridge, until thawed but barely risen.

2. 2

   Prepare the apples

   Cut each roll into 6 pieces. Lift the apples out of the pie filling and chop them into chunks, leaving behind as much of the sauce as you can to keep the mixture less sticky.

3. 3

   Mix the dough

   Combine the roll pieces, apple chunks and cinnamon. Knead by hand or with a stand mixer, adding flour as needed, until the mixture clumps together; it will resemble monkey bread.

4. 4

   Shape the fritters

   On a floured surface, pat the dough into a flat disc and cut it into 16 pieces, about 85 g (3 oz) each. Flour two large baking trays and arrange 8 pieces on each. Shape each piece into a ball, flatten it slightly, cover with oiled cling film and leave to rise for 1 hour.

5. 5

   Fry until golden

   Heat the oil in a large pan to 175°C (350°F). Use a floured spatula to lift and gently turn the dough into the hot oil. Fry in batches without crowding the pan for about 3–4 minutes per side, until golden brown. Transfer to a cooling rack with kitchen paper underneath to catch excess oil.

6. 6

   Glaze the fritters

   Mix the glaze ingredients in a 33 × 23 cm (13 × 9-inch) dish. While the fritters are still slightly warm, dip each one in the glaze, turn it over and spoon glaze over any uncovered areas. Return it to the rack and leave the glaze to set. Store leftovers in an airtight container.

What are apple fritters?

Apple fritters are a familiar American bakery treat: pieces of apple are folded into dough, which is fried and finished with a sweet coating. This version uses thawed yeast dinner rolls as its dough base, with canned apple pie filling and cinnamon for a simple shortcut.

The roll dough brings a soft, bready centre, while the apple chunks add fruit and the glaze gives each fritter a crisp-sweet finish. Keeping excess pie-filling sauce out of the dough helps make the mixture easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 5g protein, 81g carbs, 8g fat.

The roll dough, flour, apples and icing sugar provide most of the carbohydrates; the frying oil and glaze contribute much of the fat and sugar, while the rolls supply a little protein. Balance one fritter with fresh fruit or plain yoghurt, and bear in mind that how much oil is absorbed can vary.

Why use dinner rolls?

Ready-made dough: thawed rolls save the work of mixing and proving a yeast dough from scratch. They should be soft enough to cut and knead but not already puffed up substantially.

Flour as needed: the apples and their remaining sauce add moisture, so the dough may need a little extra flour to come together. Add it gradually; the goal is a clumping mixture, not a dry, stiff dough.

Handle the apple filling

Drain the chunks: lift the fruit out of the tin rather than tipping all the filling into the dough. A little sauce is fine, but too much makes the dough sticky and harder to shape.

Keep the pieces manageable: chop the apples into chunks that can be mixed through the roll pieces and formed into fritters. Work gently so the fruit stays distributed rather than being mashed into the dough.

Shape and prove evenly

Divide into 16: cutting the disc into equal portions helps the fritters cook at a similar rate. A light flattening gives them a fritter shape while keeping them thick enough for a soft middle.

Give them their rest: leave the shaped pieces covered for the full hour so they can rise before frying. Use a floured spatula to lift them, as the soft dough can lose its shape if handled roughly.

Frying cues and timing

Steady oil: bring the oil to 175°C and fry in batches, leaving space around each piece. Crowded fritters can lower the oil temperature and cook unevenly.

Look for colour: about 3–4 minutes per side is the stated guide, but use a golden-brown exterior as the visual cue. Let excess oil drain on the rack before glazing.

Make the glaze cling

Dip while warm: fritters that are still slightly warm take on the glaze readily. Turn each one and spoon glaze over the top so the surface is covered.

Let it set: return glazed fritters to the rack and leave them undisturbed until the coating firms. Serve once set, or store them in an airtight container after cooling.

What to serve with them

These fritters are sweet and filling, so they work well with coffee, tea or a glass of milk. For a brunch spread, serve them alongside plain yoghurt or fresh fruit to offer a contrast to the glaze.

Recipe notes & tips

• Use only the apple chunks and as little filling sauce as practical to make the dough easier to knead.
• Add the flour a little at a time, stopping once the mixture clumps together.
• Flour the spatula before lifting the risen dough to help it keep its shape.
• Fry in batches so the pieces have room and the oil stays hot.
• Glaze the fritters while they are still slightly warm for easier coating.
• Put kitchen paper under the cooling rack to catch oil that drains off.

Variations

• Cinnamon sugar: toss the freshly fried fritters in cinnamon sugar instead of glazing them.
• Apple juice glaze: use apple juice in place of milk or water for a fruity note.
• Maple finish: include the optional maple extract in the glaze for a maple aroma.
• Extra spice: add a pinch of nutmeg alongside the cinnamon for a warmer spice flavour.
• Plain glaze: leave out the maple extract for a simple sweet coating.

Common mistakes to avoid

• Adding all the filling sauce: it makes the dough sticky; lift out the fruit and leave most sauce behind.
• Using too much flour: it can make the fritters dense; add flour only until the dough clumps.
• Skipping the rest: frying straight after shaping misses the method’s one-hour rise; keep the pieces covered as they rest.
• Overcrowding the pan: the fritters cook less evenly; fry several at a time with space around them.
• Guessing the colour too early: the centres may need more time; fry about 3–4 minutes per side until golden brown.
• Glazing after they have cooled completely: the coating may not spread as readily; dip them while slightly warm.

How to store

Once the glaze has set and the fritters have cooled, store them in an airtight container. The method does not specify a storage duration; for best texture, eat them soon after frying, and warm briefly before serving if desired.

Frequently asked questions