These small applesauce fritters are fried until golden, then rolled warm in cinnamon sugar. There are no chopped apples in the batter, so you get apple flavor without pieces of fruit interfering with how the fritters cook.
Cinnamon Sugar Applesauce Fritters with Maple Caramel Dip
Apple slices are fine and vanilla ice cream is always going to be part of my life. But once I had the maple caramel dip figured out, I needed something warm and fried to go with it. That’s how I ended up making these applesauce fritters specifically for the maple caramel dip.
These are not the huge, irregular apple fritters with chunks of fruit inside them. I made them into smaller, round fritters with applesauce in the batter, then rolled them warm in cinnamon sugar. That makes them easier to eat and, obviously, more dangerous. It’s easy to pick one up, take a bite and not have a drippy apple trying to escape from it. The bigger problem is that they’re small enough to make it very easy to lose track of how many I’ve had.
And honestly, they’re good without anything else. I like the cinnamon sugar, but if you want less sugar, you can leave it off. The inside is soft, with applesauce, cinnamon and nutmeg, and that’s enough of a payoff for me. But the warm maple caramel is really the end-all, and I already had it sitting there. I’m only human.
The Decisions Behind This Recipe
- Making these with applesauce was not an afterthought. I wanted apple flavor throughout the batter, but without the fruit chunks because they change how the fritters fry.
- I know a full cup of unsweetened applesauce seems like a lot for a batch of small fritters, but it’s where the apple flavor and most of the moisture come from. Unsweetened applesauce also let me decide how sweet the fritters were going to be instead of letting whatever was added to the jar make the decision for me.
- The batter is supposed to be thick. When I drop a scoop into the oil, I want it to stay in a round mound instead of spreading out as soon as it hits the oil. Applesauce can vary from brand to brand, so the batter may need a small adjustment before you fry the whole batch. That’s why I make one test fritter first instead of assuming every jar of applesauce is going to act exactly the same.
- I kept the fritters tablespoon-size so the centers cooked by the time the outsides were golden. Bigger fritters sound good until you cut one open and find out the middle needed more time. These are small enough to cook through, and also small enough that you can eat three while deciding whether you like them.
- The cinnamon sugar and maple caramel are doing different things. Rolling the warm fritters in cinnamon sugar gives you a finished fritter without needing a glaze. The maple caramel dip is here because I made it for these too, and because there’s nothing wrong with dipping a cinnamon-sugar fritter into warm maple caramel when it’s sitting right in front of you.
Ingredients
- All-purpose flour – Standard all-purpose flour is what I use. Measure it carefully, because the batter is already meant to be thick.
- Baking powder and baking soda – Both help the fritters puff while they fry.
- Fine salt – It distributes easily through the batter. There isn’t much of it, but the fritters need it.
- Ground cinnamon and nutmeg – Cinnamon is the main spice, with nutmeg behind it. I want them to taste like apples and cinnamon, without the full spice drawer in the bowl.
- Granulated sugar – There are only two tablespoons in the batter. They get more sweetness later from cinnamon sugar or maple caramel dip, depending on how you decide to handle yourself.
- Large egg – One is enough to help bind the batter without adding more liquid than I need.
- Unsweetened applesauce – Different brands can be thicker or looser, which is why I want you to look at the batter and fry a test fritter before committing to the whole batch.
- Milk – This loosens the applesauce batter enough to make it scoopable. You can also add a small amount if your applesauce makes the batter too firm.
- Vanilla extract – There are two teaspoons in the batter, so you’re going to notice it.
- Unsalted butter – Melt it first and let it cool for a minute before adding it. I don’t need the butter hot enough to start cooking the egg before the batter is even mixed.
- Canola or peanut oil – Use a neutral, high-heat oil for frying. The amount is going to depend on your pot. You want two to three inches of oil, not a certain number of cups.
- Cinnamon sugar – Optional, but stir it together before you start frying. Once the fritters are coming out of the oil, you’ll want it ready.
- Maple caramel dip – Optional for serving, although you know how I feel about it.
How to Make Applesauce Fritters
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (mix the dry ingredients)
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar together in a medium bowl. Give it a good whisk so the leaveners and spices are evenly distributed through the flour. Nobody needs one fritter that got all the cinnamon. - Step Two (mix the wet ingredients)
In a separate bowl, whisk the egg, applesauce, milk, vanilla and melted butter until everything is well mixed. Pour the wet ingredients into the dry ingredients and stir until the flour disappears. Stop there. The batter should be thick, and a few lumps are better than stirring the life out of it. - Step Three (heat the oil)
Pour 2–3 inches of oil into a heavy, deep pot and heat it to 350°F. Keep an eye on the temperature while you fry because every batch of batter cools the oil down a little. Let it come back to temperature before adding more fritters, unless greasy fritters are suddenly what we’re doing. - Step Four (make a test fritter)
Drop one tablespoon-size scoop of batter into the oil and fry for 2–3 minutes, turning as needed, until it’s deep golden brown. Take it out and break it open. This is your chance to see what the batter is doing before the rest of the fritters get involved. If it spreads too much, stir 1–2 tablespoons of flour into the batter. If the batter seems too firm, stir in a small amount of milk or applesauce. - Step Five (fry the fritters)
Carefully drop tablespoon-size portions of batter into the hot oil, working in small batches so the oil stays close to 350°F. Fry for 2–3 minutes, turning them as needed so they brown evenly and cook through the center. Keep them small. A bigger fritter may look finished on the outside while the middle has different plans. - Step Six (finish and serve)
Transfer the fritters to a paper-towel-lined tray to drain. If you’re using cinnamon sugar, roll them in it while they’re still warm so the sugar sticks. Serve them warm on their own or with maple caramel dip for dipping. If the caramel is already sitting there, I think we both know which direction this is going.
Recipe Tips
- Make the test fritter, then break it open before you decide the batter is ready. The center should be cooked through, not wet or gummy. That one fritter can save you from discovering a problem after you’ve fried the whole bowl.
- Have everything sitting out before you start frying, including the cinnamon sugar, a tray for the cooked fritters, your scoop and whatever you’re using to turn them. Once the oil is hot, it’s not a great time to remember you have no idea where the paper towels went.
- Don’t add chopped apple to this batter. Fresh apple adds more moisture, and any pieces exposed to the hot oil can make it spit and splatter.
- If you don’t have a frying thermometer, drop a small amount of batter into the oil. It should sink briefly, rise within a second or two, and bubble steadily as it fries. If it browns almost immediately, the oil is too hot. If it sits there with weak bubbling, give the oil more time to heat.
- Roll the fritters in cinnamon sugar while they’re warm. Once they cool down, the sugar has less interest in staying put.
Storage and Reheating
- Applesauce fritters are best the day they’re fried, preferably while they’re still warm enough to make the cinnamon sugar smell ridiculous.
- If you have leftovers, let them cool completely and keep them in an airtight container at room temperature for up to one day. Warm them in a 350°F oven until heated through and the outside has picked up some of its texture again.
FAQs
- Can I use sweetened applesauce?
You can, but the fritters will be sweeter. I prefer unsweetened applesauce because if they’re getting rolled in cinnamon sugar and dunked in maple caramel dip, I want to keep the sweetness in the batter on the down low. - Can I add chopped apple?
Technically yes, but don’t. The applesauce is already providing the apple flavor and moisture, and chopped apple changes how the fritters cook in hot oil. If you want the big apple-piece experience, these aren’t the fritters for you. - Why are my fritters greasy?
The oil was probably too cool, the pot was crowded, or the next batch went in before the oil returned to 350°F. Give the oil time between batches and fry only a few at once. You can keep the fried batches warm in a low oven while you finish the rest. - Can I make the batter ahead of time?
I wouldn’t. Once the wet and dry ingredients are mixed, fry the batter soon after. This is not one of those recipes that improves by sitting around. - Do I have to roll them in cinnamon sugar?
No. They’re good plain, and maple caramel dip is another way to finish them. But the warm cinnamon sugar is very good, so I would at least make the bowl and see what you like. I always do both. - What can I serve with applesauce fritters?
Maple caramel dip was made for these. Vanilla ice cream would also be good if you’re serving the fritters as dessert instead of eating them over the counter while the oil cools. - Can I reuse the frying oil?
Yes. Let the oil cool completely, then strain out any crumbs and store it in a sealed container in a cool, dark place. I’d reuse oil from these for other sweet foods, like frying the shells for my cherry cheesecake tacos, so you don’t end up frying dessert in oil that tastes like last night’s dinner. If it smells off, smokes at a lower temperature than it did before, or looks unusually dark, it’s done.
From My Kitchen Notes
Small observations from the margins.
- I can learn a lot from one small test before I hand over the whole idea.
- Lots of things can look finished before they are.
- I don’t make something bigger because I can.
- If it spreads too easily, I know what to do.
- Some additions look good on paper and make a complete mess once they’re hot.
- I like knowing the middle is right before I start celebrating the outside.
- I don’t need it to last forever. But it needs to be good while it’s here.
- I have more respect for something that knows when it’s done instead of trying to be perfect.
A Reason to Keep the Cinnamon Sugar Out
- Air Fryer Cinnamon Sugar Donut Holes – Air-fried donut holes, buttery cinnamon sugar.
- Apple Pie Samosas – Apple pie filling, buttery phyllo, cinnamon sugar.
- Sweet Potato Muffins – Sweet potato, warm spices, cinnamon sugar.
- Apple Snickerdoodles – Honeycrisp apples, chewy cookies, cinnamon sugar.
- Eggnog Snickerdoodles – Eggnog, cinnamon, nutmeg, optional glaze.
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Applesauce Fritters
These Applesauce Fritters are made with unsweetened applesauce instead of chopped apples, then fried in small portions until golden. Roll them warm in cinnamon sugar or serve with Maple Caramel Dip for dipping.
Servings: 18 to 24 fritters
Calories: 66kcal
Equipment
- Dutch Oven or other heavy, deep pot. Choose one with enough room above the oil to safely contain bubbling and splattering.
- thermometer for frying The easiest way to maintain the oil at 350°F (175°C).
- small cookie scoop Helps keep the fritters close to tablespoon-size so they cook evenly.
- slotted spoon or spider strainer. For safely removing the fritters from the hot oil.
- wire rack with rimmed baking sheet Useful for holding the fritters after frying.
- paper towels For draining excess oil.
Ingredients
Applesauce Fritters:
- 1½ cups (180 g) all-purpose flour
- 2 tsps (8 g) baking powder
- ¼ tsp (1 g) baking soda
- ½ tsp (3 g) table salt
- 1 tsp (2.5 g) ground cinnamon
- ¼ tsp (0.5 g) ground nutmeg
- 2 tbsps (25 g) granulated sugar
- 1 large egg
- 1 cup (245 g) unsweetened applesauce
- ¼ cup (60 ml) milk
- 2 tsps (10 ml) vanilla extract
- 1 tbsp (14 g) unsalted butter melted
- canola oil or peanut oil for frying
Optional Cinnamon Sugar:
- 1 cup (200 g) granulated sugar
- 2 tsps (5 g) ground cinnamon
For Serving:
- Maple Caramel Dip optional
Instructions
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and granulated sugar in a medium bowl.1½ cups (180 g) all-purpose flour, 2 tsps (8 g) baking powder, ¼ tsp (1 g) baking soda, ½ tsp (3 g) table salt, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, 2 tbsps (25 g) granulated sugar
- In a separate bowl, whisk together the egg, unsweetened applesauce, milk, vanilla extract and melted butter until well combined.1 large egg, 1 cup (245 g) unsweetened applesauce, ¼ cup (60 ml) milk, 2 tsps (10 ml) vanilla extract, 1 tbsp (14 g) unsalted butter
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter should be thick enough to hold together when dropped from a spoon or scoop.
- Pour 2–3 inches (5–7.5 cm) of oil into a heavy, deep pot and heat to 350°F (175°C).canola oil
- Fry one test fritter before cooking the full batch. Drop a tablespoon-size portion of batter into the hot oil and fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. If the batter spreads too much, stir 1–2 tablespoons of additional flour into the batter. If the batter is too firm, stir in a small amount of milk or applesauce.
- Working in small batches, carefully drop tablespoon-size portions of batter into the oil. Fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. Maintain the oil temperature as close to 350°F (175°C) as possible between batches.
- Transfer the fritters to a paper-towel-lined tray to drain. If using the cinnamon sugar, roll the fritters in it while they are still warm.1 cup (200 g) granulated sugar, 2 tsps (5 g) ground cinnamon
- Serve the applesauce fritters warm, with Maple Caramel Dip for dipping if desired.Maple Caramel Dip
Notes
- Applesauce varies by brand. The batter should be thick enough to hold together when dropped from a spoon or scoop.
- Fry one test fritter before cooking the full batch. Add 1–2 tablespoons (8-16 g) flour if the batter spreads too much, or a small amount of milk or applesauce if it’s too firm.
- Keep the fritters tablespoon-size and maintain the oil at 350°F (175°C) for even cooking.
- Fry in small batches, allowing the oil to return to temperature between batches.
- The optional cinnamon sugar and Maple Caramel Dip are not included in the nutritional calculation. Nutrition includes an estimated amount of oil absorbed during frying; actual absorption will vary.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
Nutrition
Nutrition Facts
Applesauce Fritters
Amount Per Serving (28 g)
Calories 66
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2g
Cholesterol 9mg3%
Sodium 30mg1%
Potassium 20mg1%
Carbohydrates 10g3%
Fiber 0.5g2%
Sugar 3g3%
Protein 1g2%
Vitamin A 60IU1%
Vitamin C 0.1mg0%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Applesauce Fritters? I’d love to hear how they turned out — leave a comment below and let me know.
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