Apple Fritters

Cooking Time

15 minutes

Prep Time

20 minutes

Serving Size

12 servings

Crisp on the outside, tender on the inside, and bursting with cinnamon-sweet apples — these homemade Apple Fritters are everything you love about fall in one bite. Made with Wesson Canola Oil for that perfectly golden, light crunch, this recipe from @piloncilloyvainilla transforms simple pantry staples into something truly irresistible.

Each fritter is studded with juicy apples and a hint of warm spice, then finished with a dusting of confectioners’ sugar for that bakery-style touch. Despite how impressive they look (and taste!), they come together easily in one bowl and just a few minutes of frying.

Perfect for weekend brunches, cozy desserts, or spontaneous sweet cravings — these fritters are proof that a few wholesome ingredients and Wesson oil can make pure magic.

CONTAINS:

dairy

Ingredients

Apple Fritters

All-purpose flour 2 cups.

Granulated sugar 1/4 cup.

Baking powder 2 1/4 tsp.

Kosher salt 1 tsp.

Plant-based or whole milk 1/2 cup.

Plain yogurt 1/2 cup.

Wesson Canola Oil 4 tbsp.

Pure vanilla extract 1 tsp.

Apples, peeled, diced, and cored 2 1/2 cups.

Cinnamon 1 tsp (for apples).

Wesson Canola Oil for frying.

Powdered sugar for dusting.

Method

Dough

Dice apples and toss with 1-2 tbsp of cinnamon until evenly coated. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk, yogurt, melted butter, and vanilla until smooth. The batter should be thick but spoonable.

Gently fold in the cinnamon-coated apples into the batter until evenly distributed.

Assembly Method

In a heavy-bottomed pot or Dutch oven, heat about 2 inches of Wesson Canola Oil to 350°F.

Using an ice cream scoop, drop scoops of batter into the hot oil. Fry 2-3 minutes per side, until puffed and golden brown. Work in batches to avoid overcrowding.

Transfer fritters to a wire rack or paper towel-lined tray to drain excess oil.

Pile the fritters high on a cake stand and generously dust with confectioners sugar before serving.

Chef’s tip: the batter should be thick but spoonable. If it’s too thick, add 2 spoonfuls of milk.