Apple Fritters are the perfect signal that the autumn season is upon us. They come in all preparations from fried to baked, served with caramel sauce to a simple drizzle. In this recipe for Baked and Glazed Apple Fritters, I've obviously chosen the latter of both choices. Baked and glazed makes the recipe easier and quicker to get into the tummies of hungry apple pickers!
Why baked and not fried?
The main reason is that it's easy! I can scoop the fritters right on to the baking pan and pop them in the oven rather than scooping them into hot oil and having that mess to clean up. I'm not against frying things as long as the right oil is used, but baking these is simple and just as delicious.
What kind of apples are best to use for Baked and Glazed Apple Fritters?
You want to use an apple that holds up to heat and maintains its flavor. If you want a more tart flavor, you can use something like a Granny Smith, Braeburn, or a Cortland. Cortlands are slower to oxidize (turn brown once cut), making them a great choice.
If you want something sweeter, try a Honey Crisp, Fuji, or Gala. I love all three of these apples, but I'd probably choose a Fuji every time!
Now, let's make the very simple dough for Baked and Glazed Apple Fritters.
A huge benefit to this recipe is that you can make it all in one bowl ... and no mixer! Melt the butter, whisk in the sugar and one egg.
Add in some applesauce and a bit of vanilla. And that's it for the wet ingredients.
The dry ingredients are equally as simple: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Whisk those right into the wet ingredients, then add the small diced apples.
Why small-dice the apples?
The biggest reason is "bite-ability", but another reason is "scoop-ability". I usually use a medium scoop (it holds about 2 Tablespoons) and if the apples are too large, they would be the whole scoopful with little to no batter. Not palatable.
Even when I use a larger scoop, I like to have the smaller pieces of apple. They cook quicker and have a better mouth-feel because the ratio of dough to apple is better.
While the fritters are baking, whisk together the glaze. It's simply powdered sugar, milk, vanilla, and cinnamon.
Double Drizzle!
Let the Fritters cool slightly, but drizzle the glaze over them while they are still warm. The glaze will soak in and permeate the fritter. Let them cool completely, then drizzle more glaze for the ultimate sweet bite.
Best ways to enjoy Baked and Glazed Apple Fritters
Enjoy Baked and Glazed Apple Fritters with a tall glass of cold milk, warm apple cider, a cup of black tea with milk, or a cup of coffee. Baked and Glazed Apple Fritters are the perfect morning bite, afternoon snack, or midnight put-me-to-bed.
Recipe
Baked and Glazed Apple Fritters
Ingredients
- 2 medium apples peeled & diced (about 2 cups)
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- 1½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 large eggs
- ¾ cup milk
- ¼ cup melted butter cooled slightly
- 1 teaspoon vanilla
FOR THE GLAZE
- 1 cup powdered sugar
- 2-3 Tablespoons milk
- ½ teaspoon vanilla
- ⅛ teaspoon cinnamon
Instructions
- Preheat oven to 375℉. Line a baking sheet with unbleached parchment paper.
- Prepare the apples by peeling and dicing them into ⅛-¼-inch cubes. They need to be quite small, but not so small that they become too mushy in the bake.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and nutmeg. Whisk eggs, and add them to the dry ingredients along with the milk, slightly cooled melted butter, and vanilla. Mix just until combined, then fold in the chopped apples.
- Using a medium-sized cookie scoop (about 2 Tablespoons), scoop the dough onto the parchment-lined baking sheet. You should be able to fit 20 on a standard half-sheet pan.
- Bake 18-22 minutes until golden and a toothpick comes out clean. Let fritters cool for five minutes on the pan, then transfer to a wire rack set over a baking sheet or parchment paper.
FOR THE GLAZE
- While the fritters are baking, sift the powdered sugar to remove any lumps. Add the cinnamon and whisk to combine. Add the milk and vanilla and whisk until you have a smooth glaze.
- After the fritters have been transferred to the wire rack, drizzle just enough glaze over them to coat them. This layer will soak into the warm fritters. Let them cool, then drizzle slowly again.
- Enjoy with a tall glass of cold milk, warm apple cider, a cup of black tea with milk, or a cup of coffee. Baked and Glazed Apple Fritters are the perfect morning bite, afternoon snack, or midnight put-me-to-bed.
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This recipe is just the perfect cozy bite! Choosing the right apple is key – Cortland for a hold-onto-its-flavor champion, or Honey Crisp if youre going for pure sweet. I love the one-bowl, no-mixer simplicity – seriously, who needs a mixer when youve got flour and apples? The small-dicing advice is brilliant – bite-ability and scoop-ability, what a combo! And the double drizzle? Genius! Perfect way to make those fritters disappear. Definitely trying these for that warming bite of hominess Tammy raves about, maybe with double the glaze...shhh.