Homemade Mini Apple Cider Fritters

Nothing says autumn like cider and doughnuts. So we put the two together.

Celebrate the start of fall with our favorite apple recipes. This month, we’re partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring fall’s favorite fruit.

Cider donuts and fall is the perfect pair: warm, comforting and wonderfully seasonal. Here we’ve taken the idea of the classic apple cider doughnut and applied it to an apple fritter. Apple cider permeates the dough, the apple filling and the glaze so you get a robust, rich apple flavor in every bite.

Be sure to use apple cider instead of apple juice, as cider is less filtered and therefore contains more intense apple flavor. Although the difference between apple juice and cider is sometimes hard to understand (each state has different laws regarding how they are to be labeled), normally you can see the difference just by looking at the juice. If you can see through it, chances are it’s juice. If it’s dark, murky and has lots of sediment when you shake it, odds are you’re holding a jug of cider.

If possible, buy local apple cider that was recently pressed, and that was pasteurized at a very low temperature. This helps to preserve the subtle flavors from the local orchard. Hey, only the best for your apple cider fritters.

Live.Love.Lux. Tip: When you use the Electrolux Gas Range with precise temperature control, you can count on consistent frying heat.

apple fritter

Mini Aple Cider Fritters

"Here, we finish the fritters with a flavorful sweet glaze, but just finishing with a dusting of powdered sugar would be lovely, too." -Ashley

Servings: Makes 3 dozen small fritters



For the dough:

1 cup cider

1 cup water

1 1/2 tablespoons active dry yeast

1/2 cup granulated sugar

1/2 cup melted butter, cooled

6 cups all-purpose flour

1 tablespoon kosher salt

For the apple filling:

1 cup apple cider

2 tablespoons lemon juice

1/2 tsp cinnamon

1/4 tsp freshly ground nutmeg

pinch of salt

1 vanilla bean, split

3 tablespoons butter

6 granny smith apples (or other tart baking apple), peeled, cored and cut into 1/4-inch dice

2 quarts vegetable oil for frying

For the glaze:

2 1/2 cups powdered sugar

1/3 cup heavy cream

1/3 cup apple cider

1 tablespoon lemon juice

1/8 teaspoon sea salt

Flakey sea salt or vanilla salt, to finish


Prepare the dough: In the bowl of a stand mixer with the paddle attachment, add the cider, water, yeast, sugar and melted butter and combine. Add 2 cups of flour. Once incorporated, add the salt and the rest of the flour. Mix the dough together for 5 minutes on medium speed. 

Cover the bowl with a clean kitchen towel and allow to rise until doubled, about 2 hours. 

Prepare the apples: In a large skillet, combine the apple cider, lemon juice, cinnamon, nutmeg, vanilla bean and butter. Bring the mixture to a simmer over medium low heat and reduce the liquid by half until slightly thickened and syrupy.

Add half of the apples and cook until just softened, about 5 minutes. Transfer this mixture to a large bowl to cool, then add the remaining diced apples. Set aside until cooled to room temperature.

Assemble the donuts: Add the oil to a large Dutch oven and set it on the stove over high heat.

While the oil climbs to 350°F, roll out the dough on a lightly floured surface until it’s roughly 8 x 11 inches.

Add 1/3 of the cooled apples to the right side of the dough, then fold the left side over the apples. Give the dough a turn so the opening is now at the bottom.

Roll out the dough again and repeat the process until all the apples have been used. This is a messy process and will require some pesky runaway apples to be tucked back into the dough. If at any point the dough seems reluctant to roll out, simply give it a 5 minute rest then return to a much more relaxed and manageable dough.

Once all the apples have been folded into the dough, roll it out one final time into a rectangle that is about 1/2-inch thick. Cut the fritters into rough 1 1/2 inch squares.

Let them rest for a few moments before frying them in small batches.

Take care to keep the oil at a consistent 350°F. Fry the fritter until deeply golden and cooked through, about 5 minutes, flipping them once, halfway through.

Remove the fritters — and any apples that have fallen out — with a slotted spoon or a Chinese spider. Let them cool briefly on a wire rack.

Continue frying in this way until all the fritters have been fried.

Prepare the glaze: In a medium bowl, whisk together the powdered sugar, heavy cream, apple cider, lemon juice, and salt.

Drizzle the glaze over the fritters while they are still warm. Finish with flake salt if desired.

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