Apple Fritters with Whiskey Drizzle
Crispy on the outside, soft and apple-filled inside—these Apple Fritters with Whiskey Drizzle are an irresistible fall treat. Fresh apples are folded into a simple batter, fried until golden, and finished with a whiskey-sweet glaze that takes them over the top. Perfect for an autumn dessert, brunch, or a special weekend bake!
Equipment
- Deep skillet or Dutch oven (for frying)
- Slotted spoon or spider strainer
- Cooling rack with parchment/paper towels underneath
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup unsweetened, plant-based milk
- 1 tbsp cornstarch + 2 tbsp water (to make a slurry)
- 1 tsp vanilla extract
- 1 tbsp oil (like avocado or sunflower) or melted plant-based butter
- 1¼ cup peeled and small diced apples (Granny Smith, Jonathan, or Honeycrisp work well)
- Neutral oil for frying (like vegetable, sunflower or avocado)
Whiskey Drizzle
- 1 cup powdered sugar
- 1½ tbsp whiskey of choice
- 3-5 tsp unsweetened plant-based milk (start with 3, add more as needed)
- ½ tsp vanilla extract
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together 1 cup flour, ¼ cup sugar, 1½ tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt.
- Add the wet ingredients: Pour in ½ cup plant-based milk, 1 tsp vanilla, and 1 tbsp oil directly into the dry mixture. In a separate small bowl, make a slurry by whisking together 1 tbsp cornstarch and 2 tbsp water, then stir it into the batter. Mix until just combined.
- Fold in the apples: Gently stir in 1¼ cups diced apples until evenly coated. The batter will be thick.
- Heat the oil: Fill a deep skillet or Dutch oven with about 2–3 inches of neutral oil and heat to 350°F (175°C). If you don’t have a thermometer, heat over medium-high until the oil shimmers. To test, drop in a small bit of batter—if it sizzles immediately and rises to the surface, the oil is ready.
- Fry the fritters: Using a large spoon (a soup spoon works well), scoop up the batter and carefully drop it into the hot oil. Fry 2–3 minutes per side, or until golden brown. The fritters may sink slightly before floating back up. Fry in batches as needed.
- Drain and cool: Use a slotted spoon to transfer the fritters to a wire rack set over parchment or paper towels. Let cool for at least 20 minutes before glazing.
- Make the whiskey drizzle: In a small bowl, whisk together 1 cup powdered sugar, 1½ tbsp whiskey, 3–5 tsp plant-based milk (start with 3), and ½ tsp vanilla until smooth.
- Glaze and serve: Drizzle over the fritters while they’re still slightly warm so it sticks. If the drizzle starts melting off, wait another 10 minutes and try again. Serve and enjoy!
Notes
Storage & Make-Ahead
These fritters are best the day they’re made, but you can store leftovers in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. To re-crisp, warm them in a 350°F (175°C) oven or toaster oven for 5–8 minutes.
Glazing Tip
Only glaze the fritters you plan to eat right away. The glaze will soften and absorb if left overnight, so keep extra glaze in the fridge and drizzle fresh when serving.
Frying Tip
Try not to overcrowd the pan—this keeps the oil temperature steady and ensures even cooking. Work in batches if needed.
Apple Choice
Granny Smith gives the most tart contrast, but sweeter apples like Honeycrisp or Jonathan make for a cozier, bakery-style fritter.
Non-Alcoholic Version
Just sub the whiskey with milk!
Nutrition
Serving: 1 fritterCalories: 235kcalCarbohydrates: 39gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 100mgPotassium: 85mgFiber: 1gSugar: 21gVitamin A: 15IUVitamin C: 1mgCalcium: 25mgIron: 0.7mg
Tried this recipe?Let us know how it was!