Buñuelos de Manzana (Apple Beignet Fritters)
Golden, puffy, and rolled in cinnamon sugar while still warm, these Buñuelos de Manzana or Apple Beignet Fritters don’t last long once they hit the plate. No yeast, no resting time, just a simple batter and hot oil, so you can go from craving to eating in under less than an hour!
I grew up eating fried dough treats, both sweet and savory. Buñuelos de yuca are a Latin American favorite which I make frequently, especially around the holidays. This apple version has that same golden, crisp-on-the-outside texture, just with applesauce and diced apple instead of cassava (yuca).
I like this buñuelos de manzana recipe because it’s so forgiving. No yeast to proof, no dough to rest, just mix, scoop, and fry. If you’ve got apples to use up and 30 minutes to spare, these are worth making.
What are buñuelos?
Buñuelos de manzana are a spiced, cake-like batter made with diced apples and applesauce, dropped by the spoonful into hot oil until golden and puffed, then rolled in cinnamon sugar while still warm. Unlike thin, crispy apple fritters you might find at a donut shop, this version is closer to a beignet, light and airy on the inside with a slightly crisp, sugar-coated exterior.
The word “buñuelo” has roots that trace back through Spain and the broader Mediterranean, and different countries have put their own spin on the concept over the years.
Why You’ll Love These Apple Beignets
- They come together fast. There’s no yeast, no proofing, and no resting time, so you can mix the batter and start frying within about 10 minutes.
- The texture is irresistible. These apple beignets are light and fluffy on the inside thanks to the baking powder and eggs, with a slightly crisp, golden exterior from the hot oil.
- Applesauce keeps them moist. Using both applesauce and diced apple gives you soft, tender fritters with pockets of real apple in every bite.
- The spice mix is cozy and warm. Cinnamon or pumpkin pie spice in both the batter and the sugar coating gives these buñuelos a comforting fall flavor without requiring you to buy a handful of individual spices.
Ingredient Notes
- All-purpose flour: Provides the base structure for the batter. Measure it by spooning into the cup and leveling off rather than scooping directly.
- Granulated sugar: Divided between the batter and the coating, it sweetens the fritters and gives the classic cinnamon-sugar finish.
- Baking powder: This is what makes the batter puff up and turn light and airy as it fries.
- Ground Cinnamon or Pumpkin pie spice: Used in both the batter and the sugar coating for a warm, cozy flavor. You can use cinnamon if it’s easier to find or pumpkin pie spice for that unique fall flavor.
- Salt: Balances the sweetness.
- Eggs: Bind the batter together and add richness and structure.
- Milk: Loosens the batter to the right consistency.
- Melted butter: Adds richness and a subtle depth of flavor to the fritters.
- Vanilla extract: Adds a depth of flavor to the batter.
- Unsweetened applesauce: Adds moisture and apple flavor throughout the batter without making it too wet.
- Diced apple: Leave the skin on for texture and color. The small pieces soften slightly as they fry, giving bites of real fruit.
- Neutral high-heat oil: Choose an oil like sunflower, canola, peanut, or avocado oil, since it needs to hold up to sustained medium-high heat frying.
Variations & Substitutions
- Swap the spice blend: Ground cinnamon alone works well if you don’t have pumpkin pie spice, or you can mix your own with cinnamon, nutmeg, and a pinch of clove.
- Change up the apples: A firmer, slightly tart apple like Granny Smith or Honeycrisp holds its texture well, but any apple you have on hand will work.
- Add a glaze instead of sugar coating: Whisk powdered sugar with a little milk and cinnamon for a simple glaze to drizzle over the fritters instead of rolling them in sugar.
- Make them smaller for bite-sized fritters: Use a smaller scoop and reduce the fry time slightly for mini fritters that are great for parties or a dessert spread.
- Try a different fruit puree: Pear sauce or a mix of applesauce and pumpkin puree can be swapped in for a slightly different flavor profile.
Tips for Success
- Test your oil temperature before frying the full batch. Drop a small spoonful of batter into the oil, and if it sizzles and floats to the top almost immediately, you’re ready to fry. If it sinks or doesn’t sizzle, give the oil a few more minutes to heat up.
- Don’t overcrowd the pot. Frying too many buñuelos de manzana at once drops the oil temperature quickly, which can leave you with greasy, unevenly cooked fritters, so stick to about four at a time in a 6-quart pot.
- Keep an eye on your heat throughout frying. Oil temperature can drift up as you cook, so if your apple fritters are browning too fast on the outside, lower the heat slightly to make sure the inside has time to cook through during the 5 to 6 minute fry time.
- Roll them in sugar while they’re still warm. The sugar and spice mixture sticks best to warm fritters straight from the paper towel, so don’t let them cool too long before tossing them in the coating.
Serving Suggestions
These buñuelos de manzana are best enjoyed fresh and warm, ideally within minutes of coming out of the fryer, while the outside is still a little crisp and the inside is soft and pillowy. They would be delicious with a drizzle of miel de panela, a spicy brown sugar syrup made with panela or piloncillo. You can also serve them with dulce de leche or caramel sauce.
For a dessert spread, serve them with homemade churros and apple empanadas for a fall-themed spread!
Storage Suggestions
These apple buñuelos are truly best eaten the same day they’re made. If you do have leftovers, let them cool completely, then store them in an airtight container at room temperature for up to a day, or in the refrigerator for up to 3 days.
To reheat, warm them in a 350°F oven or air fryer for a few minutes to help re-crisp the exterior. These fritters aren’t great candidates for freezing raw batter, but you can freeze fully cooked, cooled fritters for up to a month and reheat them straight from frozen in the oven or air fryer until warmed through.
Frequently Asked Questions
Why are my fritters raw in the middle?
This usually happens when the oil is too hot, causing the outside to brown before the inside has a chance to cook through. Lower your heat slightly and make sure each fritter fries for the full 5 to 6 minutes, turning them periodically so they cook evenly on all sides.
What’s the best oil to use for frying?
A neutral, high-heat oil like sunflower, canola, peanut, or avocado oil works best, since these can handle sustained medium-high heat without breaking down or adding unwanted flavor. Avoid oils with a low smoke point, like olive oil, since they can burn and turn bitter at frying temperatures.
Buñuelos de Manzana (Apple Beignet Fritters)
Ingredients
- 2 ¼ cups all-purpose flour 255 grams
- ¾ cup granulated white sugar, divided 150 grams
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice or ground cinnamon, divided
- ¼ teaspoon salt
- 2 medium eggs
- 1/3 cup milk 78ml
- 3 tablespoons melted butter 42 grams
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce 240 ml
- 1 cup diced apple leave the skin on
- Oil for frying – use neutral high-heat resistant oil like sunflower, canola, peanut, avocado oil
To serve:
- Dulce de leche or caramel sauce
- Miel de panela
Instructions
- Add the flour, baking powder, salt, ¼ cup sugar, and 1 teaspoon pumpkin pie spice to a large mixing bowl and whisk to combine.
- Add the eggs, milk, melted butter, vanilla, and applesauce to the bowl and mix with an electric mixer until combined.
- Add the chopped apples to the bowl and fold them into the batter using a rubber spatula. Set aside.
- Combine the remaining ½ cup sugar and 1 teaspoon pumpkin pie spice or ground cinnamon in a separate small bowl. Set aside.
- Pour the oil into a large pot or Dutch oven (I used a 6-quart Dutch oven). You should have close to 2 inches of oil in the pot – you may need more or less oil depending on the size of your pot.
- Heat the oil on the stovetop over medium-high heat. You’ll know it’s hot enough when you drop a small amount of batter in and it sizzles and floats to the top almost immediately. Once the oil is hot enough, reduce the temperature of the burner to medium.
- Using a 3-inch cookie scoop, scoop out scant 3-tablespoon size portions of batter and drop them carefully into the hot oil – about 4 at a time. Fry the fritters for 5-6 minutes until they are a deep golden brown color on all sides. Turn them over periodically as they cook. Reduce the heat if necessary if the oil becomes too hot and the fritters are browning too quickly – they will be raw on the inside if they don’t stay in the oil for at least 5 minutes.
- Transfer the buñuelos or fritters to a paper-towel-lined plate for a minute or two.
- Next roll them in the sugar/spice mixture while they are still warm. Repeat until all the batter is used up.
- These apple buñuelos or fritters are best served fresh and warm. You can serve them alone or with a dipping sauce.
Photos of the step by step preparation process for Buñuelos de Manzana or Apple Beignet Fritters:
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