Easy Apple Cherry Fritters

If you are looking for a delicious sweet treat you can have anytime be sure to try out these amazing Apple Cherry Fritters! Easy to make and SO good!

Apple cherry fritters with a powdered sugar icing — fried in hot oil until golden brown on the outside with apple and cherry pieces inside, done in about 20 minutes. The apple and cherry combination works because the tartness of the apples and the sweetness of the cherries balance each other without either one dominating.

Any cherry works here — fresh, frozen, or maraschino. If using frozen, thaw and drain thoroughly before adding to the batter. Excess moisture from frozen cherries dilutes the batter and can make the fritters soggy rather than crispy.

The oil temperature is the most important variable in this recipe. Too low and the fritters absorb oil and come out greasy. Too high and the outside browns before the inside cooks through. 360°F is the target. Use a candy thermometer if you have one — if you don’t, drop a small amount of batter into the oil and it should sizzle immediately and float to the surface. Work in small batches and let the oil come back to temperature between each batch.

These are best eaten warm, within an hour of frying. The icing drizzle goes on last, right before serving.

What ingredients do you need for these Apple Cherry Fritters?

• 2 tart apples, diced
• 3⁄4 cup cherries, chopped
• ◦ fresh, frozen, or maraschino will all work
• 1 1⁄2 cup all-purpose flour
• 2/3 cup milk
• 1⁄2 cup brown sugar
• 1 egg
• 2 TBSP butter, melted
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1⁄2 tsp cinnamon
• 1⁄4 tsp nutmeg
• 1⁄4 tsp salt
• vegetable oil or olive oil for frying
• Icing Ingredients:
• 1⁄2 cup powdered sugar
• 3 tsp milk 

Ingredient Notes

Tart apples (2, diced): Granny Smith is the standard call — firm, tart, and holds its shape during frying rather than going mushy. Honeycrisp works too. Dice into roughly ½-inch pieces for even cooking — too small and they disappear, too large and they won’t cook through in the 3-4 minutes the fritter is in the oil.

Cherries (¾ cup, chopped): Fresh, frozen, or maraschino all work. Fresh gives the most natural flavor. Maraschino adds more sweetness and a brighter red visual. Frozen works well but must be fully thawed and drained of excess liquid before going into the batter — wet cherries make the batter too loose and the fritters won’t hold their shape.

Brown sugar (½ cup): Brown rather than white gives a slight molasses depth that plays well with the cinnamon and nutmeg. It also browns slightly during frying for a richer exterior color.

Cinnamon (½ tsp) + nutmeg (¼ tsp): Subtle spice that supports rather than overpowers the fruit. This is the right ratio — don’t increase either.

Vegetable oil for frying: Vegetable or canola — both have high smoke points and neutral flavor. Olive oil works in a pinch but has a lower smoke point and its flavor can come through in the finished fritter. Use enough oil to come at least 2-3 inches up the side of the pan so the fritters can float freely.

Icing (½ cup powdered sugar + 3 tsp milk): Thin, simple glaze. Drizzle it immediately after the fritters come off the rack while they’re still slightly warm — it sets as it cools. Add the milk a teaspoon at a time if you want a thicker glaze, or more milk for a thinner one.

How To Make It

Start by making your icing so it’s ready to go when the fritters come out. Whisk the powdered sugar and milk together in a small bowl until smooth. Set it aside.

Now mix the batter. In a medium bowl, sift together the flour, baking powder, brown sugar, cinnamon, nutmeg, and salt. In a separate small bowl, beat together the milk, egg, vanilla, and melted butter. Pour the wet ingredients into the dry and stir until a smooth batter forms — don’t overmix, just stir until no dry flour is visible. Fold in the diced apples and chopped cherries. If your cherries were frozen, make sure they were fully thawed and drained before they went in.

Get your oil going. Pour vegetable oil into your skillet to at least 2-3 inches depth and heat to 360°F. If you have a candy thermometer, use it — oil temperature is the whole game here. Too low and the fritters absorb oil and come out greasy. Too high and the outside burns before the inside cooks. If you don’t have a thermometer, drop a small spoonful of batter into the oil. If it sizzles immediately and floats to the surface, you’re ready. If it sinks and sits there doing nothing, give it more time.

Fry in small batches — three or four at a time, no more. Drop large spoonfuls of batter into the oil carefully and let them cook for 1½ to 2 minutes per side. You’ll see the edges start to set and turn golden before you flip. Use a slotted spoon or spatula to turn them once and cook the other side the same amount of time.

Before you commit to a full batch, cut your first fritter open and check the center. It should be cooked through with no raw batter inside. Adjust your timing or temperature from there if needed.

Transfer the cooked fritters to a paper towel-lined plate for about a minute to drain, then move them to a wire rack. Let the oil come back to 360°F before starting the next batch — this matters more than most people expect, and skipping it is the fastest way to end up with greasy fritters.

While the last batch is still warm, drizzle the icing over everything. It sets as it cools, so don’t wait too long. Serve right away — fritters are best within the first hour, warm, with the icing just barely set on top.

FAQs

Fresh or frozen cherries and apples are then added to the batter and mixed in. The fritters are fried in hot oil until golden brown. They can be served plain, with a dipping sauce, or dusted with powdered sugar.

what tools do I need for this fabulous apple fritter?

• skillet: cast iron or electric or deep fryer. Deep enough for 2-3 inches of oil
• candy thermometer is helpful if using a non-electric skillet or deep fryer
• medium size bowl
• 2 small size bowls
• slotted spoon or rubber spatula
• wire rack
• paper towel 

Topping Options

Classic Icing: A drizzle made from the provided icing ingredients.

Chocolate Drizzle: Melt some chocolate and drizzle over the fritters.

Caramel Sauce: Perfect for those who love an extra hint of sweetness.

Fruit Fritters are also typically coated in a breading or batter and then deep-fried, while donuts are typically coated in a sweet glaze or frosting and baked.

Where should you serve these Apple Fritters?

These fritters are best served warm, straight out of the fryer. If you are making them ahead of time, you can reheat them in a 350 degree oven for about 10 minutes.

Here are some more amazing apple recipes