These are baked apple fritters, not fried, but still soft in the middle and golden around the edges. Chunks of apple, thick batter, and a simple glaze poured over while they’re still warm. They’re not perfect circles and they don’t need to be. If you’re looking for baked apple fritters or easy apple fritters without frying, this is exactly that kind of recipe. I make them when I want the apple fritter flavor without a pot of oil.
They come together fast. The apples do most of the work. I don’t try to smooth the batter too much because the rough edges get better color in the oven. Glaze goes on last and drips wherever it wants.
Ingredients
- 2 cups apples, peeled and diced
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup powdered sugar (for glaze)
- 2 to 3 tablespoons milk (for glaze)
Preparation / How to Make It
I started by mixing the flour, sugars, baking powder, cinnamon, nutmeg, and salt in a bowl. Gave it a quick stir.
In another bowl, I whisked the milk, egg, vanilla, and melted butter. Poured that into the dry ingredients. Stirred just until combined. Didn’t overmix.
Folded in the diced apples. The batter was thick and chunky. That’s what you want.
Dropped spoonfuls of batter onto a lined baking sheet. Didn’t shape them much. Left space between each one.
Baked until golden and set through. The edges browned more than the tops. That’s fine.
While they were cooling slightly, I mixed powdered sugar with milk to make a thin glaze. Drizzled it over the fritters while they were still warm.
Let the glaze set for a few minutes. Soft inside, full of apples, and sweet on top. Best eaten the same day.
