Baked Apple Fritters

Baked Apple Fritters—doesn’t that just sound like a warm hug on a chilly day? I’m a sucker for anything with apples, especially once fall rolls around and everything starts to smell like cinnamon and spice. These baked apple fritters are my way of bringing those cozy bakery vibes into my own kitchen without the hassle of frying. I mean, don’t get me wrong, I love a good deep-fried doughnut, but on most mornings, I’d rather keep things simple (and slightly healthier). Plus, the oven does all the heavy lifting for us here!

I’ll be honest, the first time I tried making apple fritters at home, I was a little skeptical about skipping the frying step. But trust me, these bake up golden, fluffy, and just the right amount of sweet. And the apples—oh, the apples! Soft, juicy, and cinnamon-spiced perfection. It’s like biting into autumn with every bite.

Why You’ll Love These Fritters

• No frying mess: Your kitchen stays clean, and no greasy smell lingers all day.
• Loaded with apples: The more apples, the better, right?
• Baked but still crispy: Thanks to a little trick with the oven, you get that nice crisp on the outside without the deep-fryer.

Let’s talk about the glaze

I’ve always felt that the glaze is the cherry on top of any fritter situation. It’s sweet, shiny, and makes the whole thing feel indulgent. But if you’re not into glaze (we can still be friends), these fritters are just as good with a dusting of powdered sugar. Or both—I won’t judge.

Ingredients you’ll need:

• 2 cups all-purpose flour
• 1/4 cup sugar – Just enough to sweeten the dough but not too much since the apples and glaze will handle that.
• 1 tablespoon baking powder – This is where the magic happens for fluffiness.
• 1 teaspoon cinnamon – Because apples and cinnamon are best friends, obviously.
• 1/4 teaspoon nutmeg – Optional but recommended for a little extra warmth.
• 1/2 teaspoon salt – Balances out the sweetness.
• 1/2 cup milk – I use whole milk for richness, but any milk will do.
• 2 large eggs – They help bind everything together and make the dough light.
• 2 tablespoons unsalted butter, melted – Adds a touch of richness.
• 2 large apples, peeled, cored, and diced – Use a firm variety like Granny Smith or Honeycrisp. You want them to hold their shape while baking.
• 1 teaspoon vanilla extract – Because a little vanilla makes everything better.

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk – Enough to thin the glaze to your desired consistency.
• 1/2 teaspoon vanilla extract – Or go wild and try almond extract if you want to change things up.

Let’s make these fritters!

1. Prep the apples: Start by peeling, coring, and dicing your apples. Toss them in a bowl with a sprinkle of cinnamon (maybe a little extra if you’re like me). You want those apple pieces to get nice and coated before folding them into the batter. (Source:Ineskohl.info)
2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. This is where all the fluffy magic begins.
3. Whisk the wet ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. You’ll want everything smooth and well-combined.
4. Combine everything: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick—don’t worry, that’s exactly what you want. Gently fold in those cinnamon-coated apples. Try not to overmix the batter here. It’s totally fine if it’s a little lumpy.
5. Spoon the batter onto the baking sheet: Grab a spoon or ice cream scoop and dollop the batter onto a parchment-lined baking sheet. I like to make these fairly rustic-looking, so don’t worry about them being perfectly round. It adds to their charm!
6. Bake until golden: Bake the fritters in a preheated 400°F oven for about 15–18 minutes or until golden brown on top and a toothpick comes out clean. Keep an eye on them after 15 minutes—they can go from perfect to too brown quickly.
7. Glaze time: While the fritters are baking, whisk together the powdered sugar, milk, and vanilla until smooth. Once the fritters are out of the oven and have cooled for a few minutes, drizzle that glaze over them while they’re still warm. Or dunk them straight into the glaze—no judgment here. If you want extra sweetness, do a double glaze after the first layer dries. So good.

Tips for Success:

• Don’t overmix the batter—overmixing can make the fritters dense instead of light and fluffy.
• Go crazy with the apples: You can never have too many apples. If you like bigger chunks, go for it! They’ll get nice and soft as they bake.
• The glaze sets quickly: If you want that perfect bakery-style glaze, drizzle it while the fritters are still slightly warm so it soaks in a little bit.

These baked apple fritters are best enjoyed fresh out of the oven when they’re still warm and that glaze is sticky and sweet. But if you somehow have leftovers (which, let’s be honest, is unlikely), they reheat beautifully in the oven at a low temp. I actually love popping one in the toaster oven the next morning for a quick treat with my coffee.

Make it your own:

• Add nuts: A handful of chopped pecans or walnuts folded into the batter would give these fritters a lovely crunch.
• Try different fruits: Pears or peaches would be amazing in place of the apples, especially when they’re in season.
• Spice it up: If you’re feeling adventurous, try adding a pinch of cardamom or even some ginger for a little extra warmth.

There you have it—an easy, cozy recipe that brings a little fall magic right into your kitchen. These baked apple fritters are a perfect weekend baking project, and the smell alone is worth the effort!