There’s something irresistible about a warm apple fritter — crisp, caramelized edges with a tender, apple-studded center. We took that classic treat and gave it a playful Funfetti twist: grated apples folded into a lightly sweet batter with rainbow sprinkles, fried until golden and finished with a glossy vanilla glaze and more sprinkles. Perfect for a fall breakfast, a weekend brunch, or any time you want a nostalgic, indulgent bite.
(Makes about 20 fritters)
Ingredients:
3 cups all-purpose flour
1/4 cup granulated sugar
1 rounded tablespoon baking powder
1 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract
4 eggs
4 tablespoons vegetable oil
6 apples, peeled and grated
1/4 cup rainbow sprinkles
Vegetable oil for frying
For the glaze:
3 cups powdered sugar
7 tablespoons milk
1 teaspoon vanilla extract
Rainbow sprinkles for topping
Method:
1. Sift together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the milk, vanilla, eggs, and 4 tablespoons vegetable oil until combined.
3. Pour the wet ingredients into the dry and stir until just combined. Fold in the grated apples so they are evenly distributed.
4. Gently fold in the rainbow sprinkles. Mix carefully to avoid overworking the batter, which can make the fritters dense.
5. Heat about 1 inch of vegetable oil in a heavy skillet to roughly 350°F (175°C). If you don’t have a thermometer, drop an unpopped popcorn kernel into the oil — when it pops, the oil is around the right temperature.
6. Drop roughly 1/4-cup mounds of batter into the hot oil, cooking 2–4 fritters at a time depending on pan size. Fry until dark golden brown on both sides, flipping as needed so they cook through. Transfer to paper towels to drain and let cool slightly before glazing.
7. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Adjust the milk to reach a thick but pourable consistency.
8. Set a cooling rack over a sheet pan to catch drips. Dip each fritter into the glaze, then return to the rack and sprinkle with extra rainbow sprinkles. Allow the glaze to set briefly before serving.
Photos by Jeff Mindell | Recipe by Theresa Rountree | Creative Direction by Kelly Mindell
These disappeared quickly on set — expect a scramble when these fritters come out of the fryer. They’re best enjoyed warm and fresh.