2 Ingredient Apple Pie Donut Holes

If you’re craving a quick little treat that feels like a warm hug on a chilly afternoon, let me introduce you to these Cinnamon Applesauce Fritters 🍎✨. They’re basically 2 Ingredient Apple Pie Donut Holes in disguise—just a simple, cozy twist that whips up faster than you can say “dessert.” Honestly, these fritters have saved me more than once during those “I want something sweet but also cozy” moments. Plus, they’re kinda forgiving when your kitchen’s a mess or your timing’s off, which is basically my standard cooking vibe.

Ingredients

1 ½ cups self-rising flour ¾ cup cinnamon applesauce Canola or vegetable oil for frying Cinnamon sugar (optional coating)

Method

Prepare the dough I usually dump the flour and applesauce into a bowl and fold them together gently. It’s tempting to keep stirring like you’re making batter, but don’t—overmixing makes these little guys tough, and we want fluff, not bricks. The result should be a thick, sticky dough that’s easy to scoop without turning into a blob. Heat the oil Here’s where things can get spicy (literally) — pour your oil into a heavy pot or deep skillet until it’s about 2 inches deep. Heat it to 350°F (or medium heat if you’re eyeballing it). Pro tip: if you accidentally crank the heat too high, the outside cooks too fast and the inside stays gummy. Yes, I speak from experience. Shape and fry Grab a small spoon or cookie scoop and drop tablespoon-sized dough balls gently into the oil. Don’t overcrowd the pan; you want space so they fry evenly and get that beautiful golden color. Fry each side for about 2 to 3 minutes. If you accidentally flip too early or too often, they don’t puff up as well, but hey, they still taste good! Drain and coat Once golden and puffed, fish them out with a slotted spoon and rest them on paper towels to drain off the extra grease. Let them sit a minute or two—you want them warm but not scalding when you roll them in cinnamon sugar. If you skip this step, trust me, it’s just less fun. Serve warm These are best enjoyed right away, fresh and warm, with maybe a cup of tea or coffee in hand. Somehow, the simple coziness of warm cinnamon applesauce combined with that sugar coating feels like a tiny celebration in every bite.

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Servings

Makes about 12 fritters There you have it—a little kitchen adventure that’s easy, forgiving, and delightfully tasty. The kind of treat where small messes or burnt edges don’t ruin the whole thing. Just perfect for those moments when you want a quick, warmly nostalgic bite without the fuss.

Detailed Directions and Instructions

Prepare the Dough

In a medium bowl, gently stir together self-rising flour and cinnamon applesauce until a thick, cohesive dough forms.

Do not overmix to keep the fritters tender.

Heat the Oil

Pour canola or vegetable oil into a deep skillet or heavy pot to a depth of at least 2 inches.

Heat the oil to 350°F (175°C) over medium heat.

Shape and Fry

Use a small cookie scoop or spoon to portion 1-tablespoon mounds of dough.

Carefully drop 3 to 4 pieces into the hot oil without overcrowding.

Fry each side for 2–3 minutes or until fritters are golden brown and puffed.

Drain and Coat

Remove fritters with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Let cool for 1–2 minutes.

While still warm, roll each fritter in cinnamon sugar until fully coated.

Serve Warm

Enjoy fritters fresh and warm for best flavor and texture.

Cook techniques

Gently mixing the dough

When you’re stirring together the self-rising flour and cinnamon applesauce, take it slow and easy. Overmixing is the sneaky enemy here because it’ll toughen up your fritters. I usually stop as soon as the dough just comes together—still a bit lumpy and forgiving. Trust me, your taste buds will thank you with that tender, fluffy texture.

Getting the oil temperature just right

Heating oil isn’t just about turning up the burner and hoping for the best. Use a thermometer if you can, aiming for about 350°F (175°C). Too hot and your fritters brown way too fast outside but stay raw inside—yuck! Too low and they soak up oil, turning greasy and sad. I once didn’t measure and ended up with little oil-soaked pillows of dough—lesson learned.

Balancing batch size in the pan

Dropping multiple fritters at once can be tempting for speed, but overcrowding the oil lowers temperature and makes everything soggy. It’s better to fry just a few fritters at a time—like 3 or 4—so they get that perfect golden crust. Patience here pays off, even if your kitchen gets a bit more chaotic with frying batches.

Draining and coating perfectly

After frying, let your fritters chill on a paper towel just long enough to lose excess oil but still enjoy that warm softness. Rolling them in cinnamon sugar while they’re warm is a must—it’s like the final cozy hug for your fritters. Sometimes I sneak a little extra cinnamon sugar because, well, who can resist?

FAQ

Can I use regular flour instead of self-rising flour?

Sure, you can! Just add 1 ½ teaspoons baking powder and ¼ teaspoon salt per cup of regular flour to mimic self-rising. Your fritters might be a bit less fluffy but still tasty. I’ve done this more times than I can count when I’m out of self-rising flour.

What’s the best oil to use for frying?

Canola or vegetable oil are great because they have a high smoke point and a neutral flavor. I once tried olive oil and it gave my fritters a weird aftertaste, so I stick to the classics here.

Can I bake these instead of frying?

You can! Just scoop the dough onto a greased baking sheet and bake at 375°F (190°C) for about 12–15 minutes, flipping halfway. They won’t get that crispy edge you get with frying, but they’re still quite tasty and a little lighter.

How do I store leftover fritters?

Honestly, these are best eaten fresh, but if you must, store them in an airtight container lined with paper towels to keep from getting soggy. Reheat gently in the oven or air fryer to bring back that crispy magic. Microwaving? Meh, it makes them rubbery.

Why are my fritters sometimes dense or chewy?

This usually happens if you overmix the dough or if your oil temperature was off. Don’t fret if it happens occasionally—it’s just part of kitchen life! Next time, mix just until combined and double-check that oil temp before frying. You’ll nail it!

More recipes suggestions and combination

Cinnamon Applesauce Fritters with a Twist: Add Chopped Nuts or Raisins

Sometimes I toss in a handful of chopped walnuts or pecans right into the batter just before frying. It adds this unexpected crunch that pairs perfectly with the soft, cinnamon-spiked applesauce dough. And raisins? Oh man, they plump up during frying and add these little bursts of sweetness that make each bite feel extra cozy. Pro tip: don’t overfill the oil or those raisins might sneak out and brown too fast!

Drizzle Warm Caramel or Maple Sauce

Once you’ve rolled your fritters in cinnamon sugar, try drizzling some warm caramel sauce or pure maple syrup before serving. It turns these humble fritters into a dessert that feels like a hug on a plate. I once served these drizzled with caramel at a last-minute family gathering and let me tell you, no one complained about the sticky fingers afterward!

Serve with Vanilla Bean Ice Cream for an Epic Dessert

I’ve ruined more good clothes than I want to admit trying to eat these piping hot fritters paired with a scoop of melting vanilla bean ice cream. The ice cream cools off the first bite, then the warmth of the fritter hits your tongue. If you’re feeling indulgent, sprinkle a little extra cinnamon sugar on top. Just be prepared—sticky faces happen, but laughter happens too.

Mix in Pumpkin Puree for Seasonal Flair

For a fall-inspired version, swap half the applesauce for pumpkin puree and sprinkle a tiny pinch of nutmeg into the batter. The pumpkin keeps them wonderfully moist and adds a slightly earthy sweetness that’s unexpected but totally addictive. It’s become my go-to when the leaves start turning, and surprise, surprise, the kids love it too (even the picky ones!).

Stuff Fritters with Cream Cheese and Jam

If you really wanna impress, try stuffing the fritters with a spoonful of cream cheese mixed with your favorite jam before frying. It’s a bit fiddly — heads up, the dough might leak a little (because mine always does) — but biting into that creamy, fruity center totally makes it worth the mess. Great for weekend brunch or a cheeky afternoon snack that feels fancy but is so easy to make.

Use Spiced Applesauce for Extra Depth

If you don’t have cinnamon applesauce ready, just stirring in a pinch of ground ginger, allspice, or cloves into plain applesauce can amp up the flavor big time. My kitchen smells like autumn all day when I do this, and honestly, it’s the little tweaks that make these fritters feel extra special even on a rushed weeknight.

Try Baking Instead of Frying for a Healthier Option

Okay, so frying is where the magic really happens, but I get it — sometimes oil splatters, and the cleanup is no joke. I’ve baked mine on a greased sheet at 375°F for about 15 minutes, flipping halfway through. Not quite as crispy, but still delicious, and makes fewer messes. Bonus: kids can help with baking, which means less “don’t touch the hot oil!” mom shouts.

Pair with a Spiced Tea or Warm Apple Cider

These fritters just call out for a cozy drink alongside. I highly recommend pairing with a warm chai tea or hot spiced apple cider. It feels like you’re wrapping up in a blanket even if it’s 85 degrees outside. My favorite late-afternoon combo when I want one last cozy moment before tackling the chaos of dinner. Enjoy the little kitchen messes, the sticky fingers, and the joy of that first warm bite — these fritters have a way of turning any day around!

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