There’s something about applesauce fritters that feels like home. The golden, crispy exterior. The tender, spiced center. And the way they make the kitchen smell like fall, even in the middle of a (October) San Franciscan summer.
Table of Contents
- Cooktime
- A Fall Classic with a Sweet Twist
- Why You’ll Love Applesauce Fritters
- Key Ingredients
- Why Gravenstein Apples Make the Best Fritters
- Step-by-Step Instructions
- Variations & Substitutions
- Storage & Reheating Tips
- Pairing Ideas
- FAQ About Applesauce Fritters
- Other Fall Treats
- Final Thoughts
- Applesauce Fritters Recipe with Gravenstein Apples
Cooktime
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 18 fritters
A Fall Classic with a Sweet Twist
For me, applesauce fritters are more than a treat; they’re a story. At my cabin, Gravenstein apple trees grow wild and generous. Every August, I find myself gathering baskets of them, their fragrant skin hinting at both tartness and honey-sweetness. While most people use standard baking apples, Gravensteins add something unmatched: a delicate balance of acidity and natural sweetness that keeps fritters light, flavorful, and never cloying.
These fritters are crispy on the outside, fluffy inside, and lightly dusted with cinnamon sugar. Paired with coffee or served as dessert, they’re the kind of recipe you’ll make once and keep forever. Now, let’s get to baking.
Why You’ll Love Applesauce Fritters
- Perfect Textures: Crisp edges, soft centers, thanks to the applesauce.
- Gravenstein Apples: A unique apple choice that brings balance and fragrance.
- Quick & Easy: Ready in under 30 minutes.
- Make-Ahead Friendly: Fritter Batter rests well in the fridge, and homemade apple fritters reheat beautifully in the oven.
Key Ingredients
- Applesauce: Homemade Gravenstein applesauce is my go-to. If store-bought, pick one without added sugar. I go store bought when out of season TBH.
- Eggs: Essential for binding. Room temperature for best rise.
- Sugar: White sugar keeps things classic, but coconut sugar adds depth. You can add brown sugar at the end!
- Cinnamon & Nutmeg: Don’t skip these! Warm spices make these traditional apple fritters irresistible.
- Oil for Frying: Peanut oil for high smoke point and neutral flavor.
A full list of ingredients with amounts and substitutions are in the recipe card below.
Why Gravenstein Apples Make the Best Fritters
Gravensteins aren’t just my favorite, they’re a piece of living history. These apples were first brought to North America in the early 1800s by Russian settlers who landed along the Northern California coast, near Fort Ross. Hardy and fragrant, the trees thrived in the cool coastal fog and rich soil.
Fast forward to today, and I’m lucky enough to have some of those very same heirloom Gravenstein trees growing wild around my cabin. Their fruit is unlike anything else: crisp, with a tart bite that mellows into honeyed sweetness as it cooks. That balance is exactly why they shine in fritters, you get flavor that’s bright and layered instead of flat and overly sweet.
Tip
If you can find Gravensteins at a farmers’ market – they’re usually in season late July through September, grab them. They make pies, sauces, and fritters unforgettable. They grow in abundance in my cabin.
Step-by-Step Instructions
Step 1: Make the Dry Mix by whisking together flour, sugar, baking powder, cinnamon, nutmeg, and a pinch of salt.
Step 2: Make Applesauce Fritters Batter – In another large mixing bowl, mix eggs and applesauce until smooth. Fold wet into dry until just combined. It will look like this. Don’t overmix.
Tip
Batter should be thick but scoopable. If too runny, add 1–2 tbsp flour.
Step 2: Prepare the Hot Oil with 2 inches of oil in a heavy-bottomed pot to an oil temperature of 350°F. Test with a drop of batter. It should sizzle and rise.
Step 3: Fry the Fritters – by dropping batter by heaping tablespoons into oil, 2–3 minutes per side until golden. Don’t crowd the pan. Keep the oil steady; too cool results in greasy fritters, and too hot leads to burnt outsides.
Tip
Want to get the perfect size fritter every single time? Use a small cookie scoop for evenly sized fritters.
Step 4: Drain & Dust – Transfer to paper towels, then toss warm, delicious fritters in cinnamon sugar. For a twist, dust with powdered sugar or drizzle with sweet vanilla glaze (powdered sugar + milk).
Variations & Substitutions
- Apple Upgrade: Add fresh grated apple for extra texture.
- Gluten-Free: Use a 1:1 gluten-free blend.
- Spiced Up: Add cardamom or ginger.
- Savory Spin: Skip sugar; add cheddar + herbs.
Storage & Reheating Tips
- Room Temp: Keep covered up to 2 days.
- Fridge: Store in an airtight container for 4 – 5 days.
- Freezer: Freeze on a baking sheet, then transfer to a bag for up to 2 months.
- Reheat: Crisp in a 350°F oven for 5–7 minutes. Avoid microwaving, they’ll go soggy.
Pairing Ideas
- A hot cup of coffee or chai latte.
- A scoop of vanilla bean ice cream and a flat white coffee.
- A drizzle of warm caramel sauce.
FAQ About Applesauce Fritters
Yes! Scoop onto a greased baking sheet and bake at 375°F for 12–14 minutes. They’ll be puffier, less crisp, but still delicious.
Absolutely. Freeze after frying and re-crisp in a hot oven. They’ll taste fresh again.
Homemade Gravenstein is my pick, but any unsweetened applesauce works. Avoid added sugar—it can make fritters too sweet.
They’re cousins! Fritters are looser, more rustic, while donuts are structured. Both satisfy the fried-dough craving.
Other Fall Treats
Final Thoughts
These applesauce fritters are rustic, cozy, and indulgent enough to feel special. Perfect for cabin weekends, fall gatherings, or quick afternoon bakes. Trust me: the Gravensteins make them unforgettable. Want more sweet inspiration? Try my Lemon and Poppy Seed Cake, or pair it with my Limoncello Cocktail.
Until next time – bake boldly, eat beautifully. xo.
Applesauce Fritters Recipe with Gravenstein Apples
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cups sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tso salt
- 2 eggs, room tempature
- 1 cup applesauce, preferably Gravenstein
- 2 cups Oil for frying, peanut or canola
- 1/2 cup cinnamon sugar, for coating
Instructions
- Step 1: Whisk flour, sugar, baking powder, spices, and salt.
- Step 2: Mix eggs + applesauce; fold into dry.
- Step 3: Heat oil to 350°F.
- Step 4: Drop batter, fry 2–3 min per side. Drain,
- Step 5: Toss in cinnamon sugar, and serve warm.
Notes
- Frying Oil: Use a neutral, high-smoke point oil like peanut or vegetable oil. Keep oil at a steady 350°F — too hot and the fritters burn outside, too cool and they absorb too much oil.
- Don’t Overmix: When combining the wet and dry ingredients, fold gently until just mixed. Overmixing can make fritters dense instead of fluffy.
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Make Ahead:
The batter can rest in the fridge for up to 24 hours. Stir gently before frying. I like to have these ready when guests stop by at the cabin
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
