Apple Fritter Recipes Made Baked, Not Fried
These baked apple fritters deliver classic Apple Fritter Recipes flavor without frying. Soft, tender Apple Fritters packed with baked apples and finished with a smooth vanilla glaze, made for party sweets and easy sharing.
Equipment
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Spoon or Cookie Scoop
- Small bowl for glaze
Ingredients
Baked Apple Fritters
- 2 cups all-purpose flour spooned and leveled
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 large eggs beaten
- 3/4 cup whole milk
- 1/4 cup unsalted butter melted and cooled 5 minutes
- 2 tsp vanilla extract
- 2 cups apples peeled and finely diced (about 2 medium apples)
Vanilla Glaze
- 1 cup powdered sugar sifted if lumpy
- 2 tbsp milk add 1 more tablespoon if needed for a drizzle
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper so the fritters release cleanly and bake evenly.
- Peel the apples and dice them small (about 1/4-inch pieces). Small pieces soften evenly and help the fritters hold their shape.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until the mixture looks uniform and the baking powder is evenly distributed.
- In a medium bowl, whisk the eggs until smooth. Whisk in the milk, melted butter, and vanilla extract until fully combined.
- Pour the wet mixture into the dry mixture. Using a rubber spatula, fold gently until no dry flour remains. Stop mixing as soon as the batter comes together to keep the fritters soft.
- Fold in the diced apples until they are evenly spread through the batter. If the batter feels very stiff, fold for a few seconds more just to distribute the apples, but do not overmix.
- Scoop the batter into 10 mounds on the prepared baking sheet, about 1/4 cup each. Leave at least 2 inches of space between mounds so heat can circulate and the fritters bake evenly.
- Bake for 15 to 18 minutes, rotating the pan halfway through if your oven browns unevenly. The tops should look set and lightly golden, and a toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Cool the fritters on the baking sheet for 5 minutes. This short rest helps them firm up so they do not break when you glaze them.
- Make the glaze: whisk powdered sugar, milk, and vanilla until smooth. For a thicker glaze, add more powdered sugar. For a thinner drizzle, whisk in milk 1 teaspoon at a time.
- Drizzle the glaze over the warm fritters. Let sit for about 5 minutes so the glaze sets slightly before transferring to a serving platter.
Notes
Party sweets tip: bake the fritters earlier, store unglazed in an airtight container, then warm at 325°F for 6 to 8 minutes and glaze right before serving. Freeze unglazed fritters up to 2 months; thaw, warm, then glaze. Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.