Mini Apple Fritters

Average Rating 3.5 from 3 ratings

These delicious apple fritters offer a mix of tart apples with sweet glaze. The perfect combination. Made with our Baking & Pancake Mix. 2010 Recipe Contest Honorable Mention recipe by Maralie T.

Mini Apple Fritters

Yield: between 20-30 fritters

Mini Apple Fritters


  • 2 tbsp butter
  • 1-1/2 cups chopped apples
  • 1-1/2 cups Pamela's Baking & Pancake Mix
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • Glaze:
  • 2 cups powdered sugar
  • 1 tsp cinnamon
  • 2 tbsp water (more or less depending on humidity)


In a large bowl, mix fritter ingredients (first 9). Mix well. Set aside. In another bowl, mix glaze ingredients and set aside. Pour 1 inch extra virgin olive oil in pan (heat until oil stays bubbly when food is added, NOT boiling). Drop small spoonfuls of mixture into oil, let cook about five minutes per side. Drain on a paper towel for one minute. Drizzle with glaze mixture.

For a healthier version, bake fritters in the oven at 350° for 12 minutes.

Chef's note: If the fritter batter seems to runny, slowly add more mix until desired consistency.

© Pamela's Products, Inc.

8 Reviews or Comments for Mini Apple Fritters

  1. Ellen Champagne March 1, 2015 at 2:17 pm #

    These are so good! My children gobbled them up. I will halve the drizzle recipe next time. It was much more than we needed. I fried them in peanut oil and made them the size of a hushpuppy. So Yummy!!

    Recipe Rating: 5
  2. Shari Williams August 25, 2015 at 8:40 pm #

    These turned out so good, tasted just like regular apple fritters. I used Pamerla artisan flour and add extra baking powder, and baking soda. I will be making these again, for my family and church. I will say that Pamerla flour is the only gluten free flour I use. Just love your products. Thank you for making such great products.

  3. KDKH December 30, 2015 at 1:02 pm #

    I prepared these fritters using the baked method. They were so runny that by the time they finished baking, I ended up with one big cookie the size of my baking sheet. The taste was ok, but the texture was more like pudding. No one wanted seconds.

    Recipe Rating: 1.5
    • Christine April 25, 2016 at 6:20 am #

      There are donut pans made specifically for baking, they’re donut shaped mini pans. I think that is what should be used since the dough it’s very soft

  4. Terri February 2, 2016 at 2:26 pm #

    Tried the recipe. Tested one first. It needed more mix. Also, I tried the slow fry way. A bit too greasy. The second batch I quick fried them, put them on a rack and finished in the oven. Came out more caky.

  5. Christine April 25, 2016 at 6:34 am #

    I made this recipe yesterday. Dropping spoonfuls of batter into oil (about 375 degrees -getting the temperature right is important, too low of a temp and they just soak up oil, too high and they’ll be doughy in the middle), I gently flipped them over when the edges had browned. Making the fritters, I used buttermilk instead of plain milk (I think the acid in buttermilk helps with gluten free dough and the flavor of buttermilk adds depth). For the apples, I used Musselman’s canned (and sweetened) gluten free fried apples. I spooned the cooked apples into my small food processor and pulsed to chop, then folded it in to the batter. For the glaze I added a bit of vanilla extract. After frying, I drained on paper towels briefly then moved to a plate where I spooned a half spoonful of glaze over each while hot. This way the glaze thins out instead of sitting on top like a frosting. They turned out better than expected and were gobbled up. My daughter hasn’t had a good fritter in at least six years due to celiac. She loved them. After eating about four while being made I still had two plates of mini fritters. I’d guess at about 20- 25 total.

  6. Sarah November 20, 2016 at 9:22 pm #

    I made these tonight. I made them exactly as written except I fried them in coconut oil at 350. I can not imagine why anyone would fry them in EVOO. It made about 22 little fritters. I baked 5 in silicone cups. They were delicious both ways. Baking yields more of a muffin texture. I did not glaze them as I thought they were sweet enough.

    Recipe Rating: 4
  7. Louise May 17, 2018 at 2:17 pm #

    I added extra pancake mix as advised to thicken the batter, and the fritters still came out flat. I didn’t want to add too much mix, as it would throw off all the other ingredients.
    And I agree, coconut oil is the way to go, I fried in both coconut oil and olive oil, and the batter sucked up too much of the olive oil.
    They tasted great, though, I just think the recipe should be reworked as far as ratio of wet and dry ingredients

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