Total Time
4hrs 15mins
Prep 4 hrs
Cook 15 mins

After losing 50 lbs. my husband requested lowfat apple fritters. An internet search provided a recipe from now modified to use a food processor.

Ingredients Nutrition


  1. Sprinkle yeast over warm water and set aside for 5 minutes.
  2. Meanwhile, combine hot milk, margarine, sugar and salt in the bowl of food processor.
  3. (or mixing bowl) Let stand until margarine melts.
  4. Beat in 1 1/2 cups of flour.
  5. Add yeast mixture, cinnamon and egg.
  6. Process or beat until combined.
  7. Add other 2 cups flour and process or mix and knead on board.
  8. Add additional flour if needed.
  9. Place dough in greased bowl.
  10. Turn to grease top.
  11. Cover and let rise about 1 1/2 hours or let rise in the refrigerator over night (bringing dough to room temperature before continuing).
  12. Punch dough down.
  13. Mix in apples.
  14. Divide dough into thirds.
  15. Cut dough with shears or chop with sharp knife.
  16. Shape cut dough into six mounds on a greased baking sheet.
  17. Repeat with other two sections of dough.
  18. Cover and let rise at room temperature until double in bulk, about 1 hour.
  19. Uncover and bake at 350 degrees for about 15 minutes or until golden.
  20. Meanwhile, place powdered sugar in food processor.
  21. Process until fluffy, not lumpy.
  22. Slowly add lemon juice and keep processing until smooth and satiny.
  23. While fritters are still warm spoon on glaze.
Most Helpful

What a great alternative to the fried variety! Instructions are simple to follow and the results from it look fantastic and taste even better! Fluffy and moist and has all the flavour that an apple fritter would offer without the extra oil! I think this will become a family favourite!

woolovetobake October 27, 2012

These are great! Made them as directed with zero problems. The directions are very well written and easy to follow. They tasted great without the glaze! I actually prefer them that way.

anme March 15, 2007

These are delicious. I was a little disappointed that the dough didn't rise much after the two rise times, but once formed and in the oven, they rose quite a bit, creating a very soft, moist, fluffy texture. I tried the glaze on some (only some because we ate the rest for breakfast). They are just as good without the glaze. I will definitely be making these again! Thanks!

LUv 2 BaKE January 02, 2007