Apple Fritters From a 1927 Thrift Store Cookbook: The No-Yeast Recipe With More Apple Than Dough
Apple fritters from the bakery case usually have the same problem: a big piece of fried dough with a few lonely bits of apple hiding inside. A Georgia home cook found the fix in an unlikely place, a first-edition 1927 cookbook she picked up at a thrift store. Tammy and her husband Chris of the YouTube channel Collard Valley Cooks opened it to a recipe for apple fritters and cooked it on camera. That video has more than 3.5 million views and over 120,000 likes, on a channel with about 641,000 subscribers. People clearly miss the old way of doing things..
What makes the 1920s recipe special is how simple it is. There is no yeast, no rising time and no proofing. It is a quick batter, closer to a pancake than a donut, wrapped around apples that are cooked first in butter, sugar and cinnamon. The result is a fritter that is mostly fruit, with just enough crisp batter to hold it together. You can make a batch on a weeknight, and they are perfect for a slow fall weekend or Thanksgiving morning.
Why Old-Fashioned Apple Fritters Had More Fruit Than Dough
In the video, Tammy points out what most of us have noticed: store-bought fritters rarely have enough fruit. Modern bakery fritters are usually made from yeast dough, rolled and folded with a little apple filling, then fried as one big slab. That is easier for a bakery to make by the dozen. Home cooks in the 1920s did it differently. They cooked the apples first, folded them into a light batter and dropped small spoonfuls into hot fat, so every bite was full of fruit.
Cooking the apples first matters for two reasons. It softens them, so you never bite into a raw, crunchy chunk inside a crisp shell. It also builds flavor, because the butter, sugar and cinnamon turn into a light caramel that clings to every piece.
What You Need for 1927 Apple Fritters
The ingredient list for these apple fritters is short, and you probably have everything already. The quantities below follow the recipe card the couple shared, written here in our own words.
- For the apples: 2 medium apples, peeled and chopped small, 3 tablespoons salted butter, 1/3 cup sugar and 1/2 teaspoon cinnamon.
- For the batter: 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon (optional), 1 egg and 1/3 cup milk.
- For the glaze: 1 cup powdered sugar, 1 teaspoon vanilla and about 3 tablespoons milk.
- For frying: vegetable oil about 1/2 inch deep in a heavy skillet, plus a small pat of butter for flavor.
How to Make Apple Fritters the 1927 Way
- Cook the apples. Melt the butter in a skillet over medium heat. Add the chopped apples, sugar and cinnamon and cook, stirring, for about 8 to 10 minutes, until the apples are soft and glossy. Let them cool for 10 minutes so they do not cook the egg in the batter.
- Make the glaze first. Whisk the powdered sugar, vanilla and milk until smooth. It should be thin enough to coat a spoon. Set it aside so it is ready the moment the fritters come out of the oil.
- Mix the batter. Whisk the flour, baking powder, salt and cinnamon in a bowl. In a second bowl, beat the egg with the milk, then stir it into the dry mix just until combined. The batter will be thick. Fold in the cooked apples and any buttery juices.
- Heat the oil. Warm about 1/2 inch of oil with a small pat of butter in a heavy skillet to around 350F. Use a thermometer if you have one. If you do not, drop in a little batter: it should sizzle right away and float.
- Fry in small batches. Drop heaping spoonfuls of batter into the oil, leaving room between them. Fry for 2 to 3 minutes per side, until deep golden brown. Do not crowd the pan, or the oil will cool and the fritters will turn greasy.
- Drain and glaze. Lift the fritters onto a wire rack set over paper towels. While they are still warm, dip the tops in the vanilla glaze and set them back on the rack to firm up.
A quick safety note: hot oil can cause serious burns. Keep the handle of the skillet turned in, keep children and pets out of the kitchen while you fry, and never leave the pan alone. Lower the fritters in gently with a spoon instead of dropping them from high up, and keep a lid nearby.
Glaze, Powdered Sugar or Cinnamon Sugar?
The 1927 book simply suggests a dusting of powdered sugar, which is how many families served apple fritters for generations. In the video, the couple also made a simple vanilla glaze and tried a batch rolled in cinnamon sugar. All three work. The glaze gives you that shiny bakery look. Cinnamon sugar tastes like a churro and is great for kids. Powdered sugar is the most old-fashioned and the least sweet. Which would you choose: A) vanilla glaze, B) cinnamon sugar, or C) a snowy dusting of powdered sugar?
The Best Apples for Fritters and Smart Tips
Tammy and Chris used Honeycrisp apples, which are both sweet and a little tart and hold their shape when cooked. Granny Smith gives a sharper, tangier fritter, and Gala makes a sweeter, softer one. A mix of two kinds is even better. Cut the apples into small, even pieces, about the size of a pea or a little bigger, so they spread through the batter instead of falling out. If you love fall baking, you might also enjoy our old fashioned apple desserts grandma made.
- Make ahead: cook the apples the night before and keep them in the fridge. In the morning, just mix the batter and fry.
- Reheat: fritters are best the day you make them. To refresh one, warm it in a 350F oven or an air fryer for 3 to 4 minutes.
- Air fryer bites: for a lighter version, scoop the batter into small mounds on parchment in the air fryer, spray with oil and cook at 375F for 8 to 10 minutes, turning once. They will be softer, more like a muffin top.
- Add-ins: stir in a handful of chopped pecans, or drizzle the finished fritters with warm caramel sauce for a holiday brunch.
Old cookbooks are full of recipes like these apple fritters: simple, thrifty and made with what was in the kitchen. A 99-year-old recipe that still beats the bakery is a pretty good reason to dust off grandma’s recipe box. If you want to watch the whole thing, the Collard Valley Cooks 1927 apple fritter video walks through every step, from the thrift-store find to the first bite. Would you try a recipe from a 1927 cookbook?
