Whole Wheat Apple Fritters

whole wheat apple fritters
Jenna Bobroski

During this quarantine period, you may not be able to go out and enjoy delicious treats from mom and pop bakery’s, but that does not have to stop you from making them at home! Whole wheat flour has an amazing flavor and is full of nutrients. Whole wheat flour has the bran and germ of the wheat, as compared to white, or all-purpose flour, which has the bran and germ removed. When the germ and bran are intact, they are full of B-vitamins, fiber, vitamin E, iron, magnesium, and more nutrients! Whole wheat flour is a heavier flour, so when baking your apple fritters, you are going to want them to be light and fluffy, so adjusting the amount of liquid and baking powder is necessary. As I am still learning how to switch my white flour for whole wheat, I used a 50-50 mix of red fife whole wheat flour and all-purpose.

Apple fritters are a delicious treat that you can make with your leftover apples, and is an easy recipe to manipulate as you learn how to switch from all-purpose flour to whole wheat. When I first did this recipe, I did it with 100% all-purpose flour, and the result was amazing! But, as I looked back, I wished for a more nutritious treat. By adding 50% whole wheat flour, I was able to experience the light taste of all-purpose flour, and experience the heaviness of the whole wheat flour. When I first did the recipe, my fritters were not as light and fluffy as they were with the all-purpose flour. After which, I did some research and learned that you have to adjust the water and baking powder to help to support the increased weight of the flour.

The purpose of using the lemon juice on the apples that have been cut is an important step that will prevent the browning, or oxidation, of your apples. When looking at the batter mixed with the apples, you may think there is too high a ratio of apple to batter, but your first thoughts are wrong. The ratio of apple to batter is perfect! With every bite you will get a light amount of batter, and multiple chunks of softened apple. Only cook two to three fritters at a time, as if there are too many in pot, you will experience the fritters sticking together and will have trouble flipping them. Flipping the fritters every minute for 5-6 minutes will help with even cooking throughout the fritter. So, the next time you are ready for a delicious and nutritious treat, consider playing with your recipes to alter the nutrient content by using whole wheat flour instead of all-purpose flour.




  • ½ cup Whole Wheat Flour
  • ½ cup All-Purpose Flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 2 -3 cups Granny Smith apples, peeled, cored, and diced into bite-size pieces (about 2-3 apples)
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (61g) whole milk
  • Vegetable or canola oil, (for frying)


  • 1 ¼ cups (150g) confectioners sugar, sifted
  • ¼ teaspoon vanilla
  • 3-6 teaspoons water




  1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  2. In a separate bowl, combine the lemon juice and apples. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and eggs on medium speed until fully combined. Reduce the speed to low and add the flour mixture in two additions. Mix until just combined.
  4. Pour in the milk and continue to stir until incorporated.
  5. Fold in the apples.
  6. Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.
  7. Drop ¼ cup of batter into the oil and let fry until golden brown. Flip and fry until the opposite side is golden brown. To test for doneness, insert a small knife into the center. If there's still uncooked batter in the center, fry for a bit longer. Transfer to a paper towel-lined cooling rack and let cool. Repeat with the remaining batter.


  1. Make the glaze by combining the sugar, vanilla, and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached.
  2. Drizzle the glaze over the cooled fritters and let dry. 




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