These no-yeast Apple Fritter Donuts are going to win everyone over! A thick buttermilk batter gives you that crispy exterior and tender, apple-packed center you love from the bakery version - without the kneading, the rising, or the mess. My real secret is cooking the apples with maple syrup and cinnamon so you get the perfect apple texture in every bite.
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I started this Apple Fritter Donut recipe fully intending to make the classic yeast fritters I made when I worked at the bakery. Then I thought about what that actually involves - sticky dough, wet apples, trying to shape something wet and sticky into something you can transfer to the fryer - and pivoted fast. I decided to skip the yeast completely and cook the apples first, then fold them into a simple scoop-and-drop buttermilk batter.
Best decision I made all month. The apples are cooked in brown butter with brown sugar, cinnamon, and a maple syrup slurry that turns everything thick and glossy, then added to a thick, rich batter and fried to a perfect golden brown. The buttermilk glaze is just sweet enough and sticks to your fingers in exactly the right way!
If you love this flavor, make a full batch of my maple cinnamon sauteed apples and serve them over pancakes and waffles.
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Why you'll love this homemade donut recipe
- No yeast - No kneading, no rising, no waiting. Mix and fry.
- Brown butter maple apples - Cooked just until tender, so you don't have raw apple chunks dumped into batter.
- Crispy outside - The buttermilk batter fries up golden and crispy every time.
- Tender inside - Soft buttermilk donuts with apple-packed centers that taste like fall in the best way.
- Buttermilk glaze - A splash of acidic buttermilk helps balance the glaze into the perfect sweetness and sets up beautifully right on the rack.
- Fast - Start to finish in less than an hour and ready for breakfast, brunch, or dessert.
These tender fritters are like perfect blend of a donut and an apple pie and I don't know anybody who would be mad about that.
Ingredients & Substitutions
Below is everything you need to make these quick apple fritters. Let's go over the major ingredients and how you can make swaps if needed.
- Apples - Granny Smith, Honeycrisp, and Pink Lady are your best options here because they hold their shape when cooked and don't turn to mush. A softer apple like a McIntosh will break down too much during cooking. And don't even get me started with red "delicious" apples with their grainy, mealy texture. Skip.
- Brown butter - Cooking the butter until it's golden and nutty before adding the apples takes about 3 to 5 extra minutes and it changes everything. Watch it closely because it goes from brown to burnt fast. If that sounds too stressful for you, just melt your butter. It's OK.
- Maple syrup - Used in the apples with a little cornstarch to create that thick, glossy coating. Don't skip the cornstarch. It's what takes the apple filling from saucy to jammy and keeps the batter from getting watery when you fold everything together.
- Buttermilk - Used in both the batter and the glaze. Real cultured buttermilk is what gives the batter that slight tang and tenderness. If you don't have it, mix ½ cup plain whole milk yogurt with ¼ cup water. Greek yogurt works too - just thin it out a bit more.
- Neutral oil for frying - Vegetable or canola oil both work well here. You need something with a high smoke point and a flavor that won't compete with the apples.
See recipe card below for a full list of ingredients and measurements.
Variations
Here are a few easy ways to make these your own:
- Spiced up - Add a pinch of nutmeg or cardamom to the batter for a warmer flavor.
- Pear fritters - Swap the apples for firm pears like Bosc or Anjou. Same method, slightly sweeter.
- Caramel glaze - Stir a tablespoon of caramel sauce into the powdered sugar glaze in place of some of the buttermilk.
- Cinnamon sugar finish - Skip the glaze entirely. Toss the warm fritters in cinnamon sugar right off the rack for a more classic donut shop feel.
Cynthia's Recipe Review
These apple fritter donuts make me want to high-five myself. The maple apple filling is genuinely one of the best things I have ever folded into a donut batter. Crispy edges, soft centers, that sweet buttermilk glaze dripping down the sides - these are everything.
Equipment
You don't need any special equipment for these. A heavy-bottomed pot or Dutch oven is your best friend for frying - it holds heat evenly and keeps the oil temperature stable. A deep-fry or candy thermometer is worth using here because keeping the oil close to 350°F really matters. Too hot and the outside browns before the center cooks. Too cool and you end up with greasy fritters, and nobody wants that.
A cookie scoop (about 2 tablespoons) makes portioning fast and easy, and helps your fritters come out a similar size so they cook evenly. A wire rack set over a baking sheet is the best landing spot for the finished fritters because it keeps the bottoms from getting soggy while the glaze sets.
Quick Recipe Video
Step-by-Step Instructions
Take a deep breath. Deep frying can sound intimidating, but I promise these come together in a few steps and each one is simple. Read through everything first, get your ingredients prepped, and follow the photos. You've got this.
Step 1: Peel, core, and slice your apples, then dice in about ¼ inch pieces. Melt the butter in a medium skillet over medium heat, swirling occasionally, until golden brown and nutty, about 2 to 3 minutes.
Step 2: Add the diced apples and stir to coat them in the brown butter. Add the brown sugar, cinnamon, and salt. Cook for 8 to 10 minutes, stirring occasionally, until the apples are just tender but still hold their shape.
Step 3: Whisk the maple syrup and cornstarch together in a small bowl until smooth. Pour into the skillet and stir constantly for 1 to 2 minutes, until the mixture thickens and coats the apples.
Step 4: Spread the apples onto a small sheet pan and place in the fridge or freezer to cool completely while you make the batter. Do not skip this step.
Step 5: In a large bowl, whisk the egg, buttermilk, and melted butter until combined. Whisk in the baking powder, baking soda, and salt. You can add a teaspoon vanilla extract if you like, but I don't feel like it needs it. The maple flavor of the apples shines here.
Step 6: Sprinkle all-purpose flour evenly over the top and gently fold until just combined scraping the sides of the bowl as you go. The batter should be thick and scoopable. A few lumps are completely fine. Cover and let the batter rest for 15 minutes while the apples finish cooling and you preheat 2 to 3 inches of neutral oil to 350°F in a heavy-bottomed pot or Dutch oven.
Step 7: Add the cooled apple mixture to the batter.
Step 8: Gently fold the apples into the batter until evenly distributed. Do not overmix.
Step 9: Using a large spoon or 3-tablespoon cookie scoop, carefully drop portions of batter into the hot oil. Fry for 2 to 3 minutes per side, turning as needed, until golden brown and cooked through.
Step 10: Remove with a slotted spoon and transfer to a wire rack set over a baking sheet. Adjust the heat as needed to keep the oil near 350°F and continue frying until all the batter is gone.
Glaze: Whisk together the powdered sugar, buttermilk, and a pinch of salt until smooth. Add a splash of water or extra buttermilk if needed to reach a pourable consistency. Dip the warm fritters into the glaze or drizzle it over them. Remove with a slotted spoon or a fork and let excess glaze drip off.
Serve: Return to the rack and let the glaze set for a few minutes before serving. Warm or at room temperature. These are best the day they're made, although The Boy finished them off the next morning with no complaints 😜
Cynthia's Helpful Tips
- Cool the apples completely - Hot apples will thin the batter and change the texture of your finished fritters. Spread them on a sheet pan and give them time to cool completely while you make the batter, let it rest, and heat the oil.
- Don't overmix - Fold gently when combining the wet and dry ingredients, and again when adding the apples. Overmixing makes the batter tough and the fritters dense.
- Keep the oil temperature steady - This is the most important frying tip I can give you. Too hot and the outside burns before the center is done. Too cool and the fritters absorb oil and come out greasy. A thermometer takes the guesswork out completely.
- Fry in small batches - Crowding the pot drops the oil temperature fast. Two or three fritters at a time is plenty.
- Flatten slightly - A gentle press with the back of an oiled spoon after you drop the batter gives you that classic fritter shape and helps the center cook through evenly.
- Batter too loose after adding apples? - Fold in one extra tablespoon of flour and you're good. This can happen if the apples weren't fully cooled.
If you don't mind frying projects, my easy homemade yeast donuts are a weekend favorite for a reason. Same golden, crispy exterior - just a different method and a lot of people in my life who suddenly show up when there's hot oil on the stove.
Serving Suggestion
These apple fritter donuts are a full breakfast moment on their own. That said, they are absolutely incredible alongside a hot cup of coffee. My glazed donut latte was basically made for this pairing. Set the fritters on a plate, brew up this latte, and call everyone to the table. They will come.
Troubleshooting Apple Fritters
- Fritters are browning too fast on the outside: Your oil is too hot. Pull the pot off the heat for a minute to let it cool, then continue frying and monitor with a thermometer.
- Fritters are coming out greasy: Your oil temperature probably dropped too low. Let it come back up to 350°F before adding the next batch. This usually happens when you add too many at once.
- Batter is too loose: The apples may not have cooled enough, or there's extra liquid from the filling. Fold in one extra tablespoon of flour and carry on.
- Centers are raw: I always cut open the first fritter to check for doneness. If the outsides look good but your fritters are aren't cooked in the middle, lower the heat slightly.
- Glaze is too thick: Add buttermilk or water a teaspoon at a time until it pours easily. It should coat the back of a spoon and drip slowly.
Recipe FAQs
These are specifically designed as fried fritters and baking won't give you the same result. The batter is meant for frying. You won't get the crispy exterior or the right texture in an oven. If you want a baked apple donut, check out my baked apple cider donuts instead and fold apple into the batter before adding to a donut pan before baking.
Yes, absolutely. The brown butter maple apples can be made up to 2 days ahead and stored in the refrigerator. Just bring them to room temperature before folding into the batter so they don't affect the consistency.
Resting gives the flour time to fully hydrate and lets the baking powder activate. The result is a lighter, more tender fritter. Fifteen minutes is enough - don't skip it.
Any neutral flavored oil with a high smoke point works well. Vegetable oil and canola oil are both easy to find and reliable.
If you love to skip the drive-thru as much as I do, there are so many great donut recipes on this blog to explore - from baked to fried, mini to full size, glazed to sugar-dusted. Lots of places to go from here.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Quick Apple Fritter Donuts (No Yeast)
Recommended Equipment
- Silicone spatula
Ingredients
Maple Apples
- 2 medium apples peeled, cored, and diced into ¼-inch pieces
- 2 tablespoons unsalted butter
- ¼ cup brown sugar packed - light or dark
- ½ teaspoon ground cinnamon
- 1/16 teaspoon kosher salt
- 1 tablespoon maple syrup
- 2 teaspoons cornstarch
Fritter Donut Batter
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt
- 1 large egg room temperature
- ¾ cup buttermilk
- 2 tablespoons unsalted butter melted and slightly cooled
- neutral oil such as vegetable or canola oil, for frying
Buttermilk Glaze
- 1 cup powdered sugar
- 2 tablespoons buttermilk plus more as needed
- Pinch kosher salt
- Water optional, for thinning
Instructions
Prepare the maple apples
- Melt the butter in a medium skillet over medium heat, swirling occasionally, until it is golden brown and smells nutty, about 2 to 3 minutes.
- Immediately add the diced apples and stir to coat them in the brown butter.
- Add the brown sugar, cinnamon, and salt. Cook for 8 to 10 minutes, stirring occasionally, until the apples are just tender but still hold their shape.
- In a small bowl, whisk the maple syrup and cornstarch together until smooth. Pour into the skillet and stir constantly for 1 to 2 minutes, until the mixture thickens and coats the apples.
- Spread the apples onto a small sheet pan and place in the refrigerator or freezer to cool while you prepare the fritter batter.
Make the fritter batter
- In a large bowl, whisk together the egg, brown sugar, buttermilk, and melted butter. Add a splash of vanilla if you like.
- Sprinkle over the baking powder, baking soda, and salt and whisk in.
- Add the all-purpose flour and gently fold until just combined. The batter should be thick and scoopable. A few small lumps are fine.
- Cover and let the batter rest for 15 minutes while the apples finish cooling and you heat 2 to 3 inches of neutral oil to 350°F n a heavy-bottomed pot or Dutch oven.
Make the glaze
- In a small bowl, whisk together the powdered sugar, buttermilk, and salt until smooth. Add a little additional buttermilk or a splash of water if needed to reach a pourable consistency.
Combine and fry
- Once the batter has rested and the apples have cooled, gently fold the maple apples and their thickened coating into the batter until evenly distributed. Avoid overmixing.
- Using a large spoon or a cookie scoop, carefully drop portions of batter into the hot oil., being careful not to splash the oil.
- Fry in small batches for approximately 2 to 3 minutes per side, turning as needed, until golden brown and cooked through. Adjust the heat as necessary to maintain an oil temperature near 350°F.
- Remove the fritters with a slotted spoon and transfer to a wire rack set over a baking sheet.
Make the glaze
- In a small bowl, whisk together the powdered sugar, buttermilk, and salt until smooth. Add a little additional buttermilk or a splash of water if needed to reach a pourable consistency.
- Allow the fritters to cool for a few minutes, then dip into the glaze or drizzle the glaze over them. Return to the wire rack to allow the glaze to set slightly.
- Serve warm or at room temperature.
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Notes
- Buttermilk substitutes: Substitute ½ cup plain whole-milk yogurt mixed with ¼ cup water. If using Greek yogurt, add additional water as needed to achieve the consistency of buttermilk.
- For a milk substitute: Start with ½ cup whole milk, adding additional milk as needed to create a thick, scoopable batter. Omit the baking soda and increase the baking powder to 2 ½ teaspoons.
- Choosing apples: Granny Smith, Honeycrisp, or Pink Lady apples are good choices because they hold their shape when cooked.
- Cooling the apples: Allow the cooked apples to cool before folding them into the batter. Hot apples can thin the batter and affect the texture of the finished fritters.
- Batter consistency: The batter should be thick enough to hold its shape when scooped. If it becomes too loose after adding the apples, gently fold in an additional tablespoon of flour.
- Frying temperature: Keep the oil close to 350°F. Oil that is too hot can brown the outside before the center cooks, while oil that is too cool can produce greasy fritters.
- Storage: Apple fritter donuts are best enjoyed the day they're made. Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
- Rewarm: Place on a wire rack in a sheet pan in a 325°F oven until heated through. Note that the glaze will melt when reheated.
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