Apple Fritters with Cinnamon-Sugar
Just a short drive from Toronto, nestled in the heart of Waterloo Region, the St. Jacobs Market District is a vibrant destination steeped in Mennonite heritage, where a deep-rooted culture of community and craftsmanship continues to thrive. For my family—and for many who visit—the apple fritters at the market are a beloved ritual. Freshly made and sold by the dozen (or any amount you desire), they’re best enjoyed warm amid the market bustle or brought home to share. These apple fritters are a true Waterloo Region taste of place and a definitive don't-miss at the St. Jacobs Farmers' Market; I’ll happily call them the best apple fritters in Canada.🍁 The market is open Thursdays and Saturdays, so if you’re nearby, drop in. And if you’re far away, this recipe will bring that same comforting, cozy flavour to your kitchen, wherever you live.
Apple Fritters with Cinnamon-Sugar Recipe
By Zosia Culinary Adventures | Date: February 25, 2026
Preparation Time: 15 minutes
Cook Time: 15 minutes
Yield: 20 fritters
Ingredients:
100 g granulated sugar
1 tsp cinnamon
100 g all purpose flour
1/4 tsp baking powder
1/2 tsp sea salt
80 ml 3.25% Organic Meadow milk
2 Tbsp mineral water or beer ( non-alcoholic is fine)
1 large egg, room temperature
3/4 tsp vanilla essence
3-4 medium apple (tart and sweet flavor)
juice of 1/2 lemon plus 2 tablespoons of water
500 ml vegetable oil for frying ( or beef tallow or lard)
Instructions:
Peel the apples and carefully remove the core without breaking the fruit. The best choice is to use an old-fashioned apple peeler and corer, which will also slice the apples across neatly; if you don’t have one, simply cut the apple into round slices about 1 cm (1/4 inch) thick. I usually start with 3 apples peeled and cored, in case I won’t be able to use all 4 apples.
Place apple rounds in a bowl, sprinkle with lemon juice and water, then toss gently to coat and prevent browning.
In a wide plate, mix the sugar and cinnamon until well combined. Se aside. Put a paper towel on another plate and set aside.
In a mixing bowl, whisk together the flour, baking powder, and salt until evenly distributed. Pour the milk into the flour mixture, crack in the egg, and add the vanilla. Whisk together briskly until the batter is creamy, smooth, and well combined with no lumps remaining.
Pour the oil into a shallow sauté pan so that it comes up about an inch (roughly 2.5 cm) on the sides, and place the pan over medium–high heat. Heat the oil until it reaches about 350°F (approximately 177°C), ready for frying. Having Candy thermometer comes handy for checking your frying temperature
Pour the mineral water or beer into the batter and whisk thoroughly until smooth and well combined. Immediately place a few apple rings into the batter and turn them around several times so they are evenly coated. Pick up each ring one at a time, allowing a little excess batter to drip off, then place them gently into the hot oil. Don’t crowd the pan — no more than four slices at a time to maintain the oil temperature. Cook until the underside is golden brown, about 3 minutes, then carefully flip and cook for another 2–3 minutes. When the fritters are a deep, even golden brown all over, remove them with a wire skimmer. Let them drain on a paper towel–lined plate while you repeat the process with the next batch of apple slices in the batter and then into the oil.
As soon as the next round of fritters is in the hot oil, immediately toss the freshly fried fritters in the cinnamon-sugar, turning them gently a few times so each one is evenly coated.
Serve apple fritters as soon as they cool down a little.
