Description

Oven-baked apple fritters packed with cinnamon-kissed fruit and finished with a crackly vanilla glaze (or cinnamon sugar) for doughnut-shop flavor—no deep-frying required.

Ingredients

For the fritters

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 large eggs, room temperature

3/4 cup milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter, melted and cooled

2 cups peeled, chopped apples (Granny Smith, Honeycrisp, etc.)

1 teaspoon fresh lemon juice (to toss with the apples)

For the vanilla glaze (optional)

1 1/2 cups powdered sugar

2–3 tablespoons milk (as needed for drizzling)

1/2 teaspoon vanilla extract

Pinch of salt

For the cinnamon sugar (optional alternative)

1/3 cup granulated sugar

1 teaspoon ground cinnamon

2 tablespoons melted butter (for brushing)

Cook Mode Prevent your screen from going dark

Instructions

Heat oven to 400°F (200°C). Line a large baking sheet with parchment.
Toss chopped apples with lemon juice; set aside.
In a mixing bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk eggs, milk, vanilla, and melted butter. Pour wet into dry and stir just until combined (batter will be thick).
Fold in the apples.
Using a large spoon or #20 scoop, drop 10–12 mounds of batter onto the sheet, spacing well. Lightly press to ~3/4 inch thick for even baking.
Bake 15–18 minutes, until puffed and edges are golden. For deeper color, broil 30–60 seconds—watch closely.
Glaze option: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle over warm fritters; let set.
Cinnamon-sugar option: Mix sugar and cinnamon. Brush warm fritters with melted butter, then sprinkle or toss with cinnamon sugar.

Notes

Texture keys: Keep batter thick and avoid overmixing for tender, puffed fritters. Chill scooped mounds 10 minutes if your kitchen is warm to minimize spreading.

Apple choices: Firm varieties that hold shape (Granny Smith, Honeycrisp, Pink Lady, Braeburn) work best.

Maple-glazed: Swap half the milk in the glaze for maple syrup and add a pinch of cinnamon.

Apple-cider boost: Replace 1/4 cup milk with reduced apple cider for extra apple intensity.

Brown-butter upgrade: Brown the butter for the batter (and glaze) for nutty depth.

Gluten-free: Use a 1:1 GF baking flour; ensure leavening is fresh.

Add-ins: Fold in 1/2 cup raisins or toasted pecans.

Storage: Airtight at room temp 1 day or refrigerate up to 4 days. Freeze unglazed fritters up to 2 months.

Reheat: 325°F (165°C) for 6–8 minutes or air fryer 325°F (165°C) for 3–4 minutes; glaze after reheating.

Prep Time: 20 minutes
Cook Time: 15–18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 fritter (with glaze)
Calories: 320
Sugar: 28 g
Sodium: 260 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg