Buñuelos de Manzana (Apple Fritters) are a classic Latin American and Spanish deep-fried pastry made with a sweet batter, chopped or sliced apples, and often flavored with cinnamon.🍎
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This homemade Buñuelos de Manzana recipe keeps the authentic flavor but makes the process simple and approachable.
Pair warm with a cup of coffee or hot chocolate-it's the perfect treat for cozy, rainy days.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Apples: Fresh apples give these fritters their signature flavor and tender texture. I like using firm, slightly tart varieties such as Honeycrisp, but any apple you have on hand will work well.
- Butter: Adds richness and enhances the flavor of the sautéed apples, but you can omit it if you prefer.
- Sugar (granulated and confectioners'): Granulated sugar sweetens the batter; confectioners' sugar creates a smooth, glossy glaze.
- Cinnamon and Nutmeg: Warm spices that highlight the apple flavor and add cozy, fall aroma.
- Lemon Juice: Balances sweetness and prevents the apples from browning.
- All-Purpose Flour: Builds structure and holds the fritters together.
- Baking Powder: Helps the fritters rise and stay light.
- Salt: Balances sweetness and enhances flavor.
- Eggs: Add richness and bind the batter.
- Vanilla Extract: Deepens the flavor and adds warmth.
- Apple Cider: Adds apple flavor and thins the batter; milk can be used as a substitute.
- Oil: Used for frying; I like using peanut oil, but vegetable oil works just as well.
- Powdered Sugar Glaze (with butter and cider): Adds shine and sweetness while tying the flavors together.
How to Make Buñuelos de Manzana
Note: Full instructions are provided in the recipe card below.
Heat oven to 200°F (93°C) and set a wire rack over a baking sheet.
In a skillet, melt butter, then cook apples, sugar, cinnamon, and lemon juice until dry; cool completely.
Whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg in a bowl.
In another bowl, whisk apple cider, eggs, and vanilla; combine with flour mixture and apples.
Heat oil in a skillet to 325°F (163°C).
Drop spoonfuls of batter into hot oil; fry 6-8 minutes, flipping halfway, until golden brown.
Keep warm in the oven while frying the rest.
Whisk confectioners' sugar, spices, butter, and apple cider for the glaze.
Drizzle glaze over warm fritters and let set before serving.
Hint: For the best texture, make sure the oil stays between 300°F and 325°F while frying. If it's too hot, the fritters will brown before cooking through; too cool, and they'll absorb too much oil and turn greasy.
Storage, Make Ahead, & Freezing
Storage: Store leftover fritters in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 5-7 minutes or briefly in the microwave until warm.
Make Ahead: The cooked apples can be prepared up to 1 day in advance and kept refrigerated. Let them come to room temperature before mixing into the batter. The glaze can also be made ahead and stored, covered, in the refrigerator.
Freezing: I don't recommend freezing these fritters - they're best enjoyed fresh.
Camila's Tips & Variations
- Don't overcrowd the pan: Fry only a few fritters at a time to maintain the oil temperature. Overcrowding lowers the heat and makes them greasy.
- Keep them warm: Place cooked fritters on a wire rack set over a baking sheet in a 200°F (93°C) oven while finishing the rest. This keeps them crisp and warm without drying out.
- Cut apples evenly: Dice the apples into small, uniform pieces so they cook evenly and blend smoothly into the batter, giving each bite a balanced texture.
- Add a twist: Use spiced apple cider for extra flavor, drizzle with warm caramel instead of glaze, or dust with cinnamon sugar or powdered sugar for a classic finish.
- Quicker method: Instead of sautéing the apples, spread them in a single layer on a paper towel-lined baking sheet and pat dry thoroughly before mixing into the batter. Removing excess moisture helps prevent soggy fritters during frying.
Frequently Asked Questions
Why are my fritters greasy?
The oil temperature was likely too low. Always keep the oil between 300°F and 325°F. If it drops too much, the batter absorbs excess oil instead of crisping up.
Why did my fritters turn out dense?
Overmixing the batter can deflate it, making the fritters heavy. Stir only until the ingredients are combined. Also, make sure your baking powder is fresh.
Why are my fritters soggy?
Too much moisture in the apples or batter is the most common cause. Make sure to pat the apples dry before adding them, and let cooked fritters rest on a wire rack (not paper towels) so steam can escape.
Can I use another fruit besides apples?
Absolutely! Try pears, peaches, or even diced pineapple for a tropical twist-just make sure to dry the fruit well before adding it to the batter.
🍩Love Fritters?
If you loved these apple fritters, you'll also enjoy my Bolinho de Chuva - a classic Brazilian treat that's light, fluffy, and coated in granulated sugar.
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Recipe
Buñuelos de Manzana
Equipment
- 12-inch cast-iron skillet or heavy-bottomed frying pan
- 12-inch regular skillet (for cooking apples)
- Mixing bowls (large and medium)
- Thermometer (for checking oil temperature)
- Two metal spoons (for shaping fritters)
Ingredients
- 4 Granny Smith apples (or any variety of your choice), about 6½ ounces (184 grams) each, peeled, cored, halved, and cut into ¼-inch pieces.
- 1 tablespoon lemon juice
- 566 grams all-purpose flour , sifted
- 132 grams granulated sugar plus 1 tablespoon
- 30 grams (2 tablespoons) baking powder
- 1 teaspoon kosher salt
- 3 teaspoons ground cinnamon , divided
- ¾ teaspoon ground nutmeg , divided
- 414 ml (1¾cups) apple cider or milk , divided (1½ cups for the batter and ¼ cup for the glaze)
- 4 large eggs
- 15 ml (1 tablespoon) vanilla extract
- 2 tablespoons unsalted butter , divided
- 955 ml ( 1 quart) peanut or vegetable oil, for frying
- 227 grams confectioners' sugar
Instructions
- Adjust the oven rack to the middle position and heat the oven to 200°F (93°C).
- Melt 1 tablespoon of butter in a 12-inch skillet over medium heat. Add the apples, 1 tablespoon sugar, ½ teaspoon cinnamon, and 1 tablespoon lemon juice. Increase the heat to medium-high and cook, stirring often, until the liquid has evaporated and the apples look dry. Remove from heat and let cool completely.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg.
- In a separate bowl, whisk together 1½ cups of apple cider, eggs, and vanilla extract until smooth.
- Add the cooled apples to the flour mixture and toss to combine. Stir in the cider mixture until fully incorporated.
- Set a wire rack inside a rimmed baking sheet and line it with a triple layer of paper towels.
- Add oil to a 12-inch cast-iron skillet until it measures about ½ inch deep, and heat over medium heat to 325°F (163°C).
- Using two greased spoons, carefully scoop and drop five heaping mounds of batter into the oil.
- Fry until deep golden brown, 6 to 8 minutes, flipping halfway through. Adjust the heat as needed to maintain the oil temperature between 300°F and 325°F.
- Transfer the fritters to the prepared rack and keep warm in the oven. (Fritters can be kept warm for up to 30 minutes.) Return oil to 325°F and repeat with the remaining batter.
- In a medium bowl, whisk together the confectioners' sugar, remaining ½ teaspoon cinnamon, remaining ¼ teaspoon nutmeg, 1 tablespoon melted and cooled butter, and ¼ cup apple cider until smooth.
- Drizzle 1 heaping tablespoon of glaze over each fritter. Let the glaze set for 10 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
