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Baked Apple Fritters

Baked apple fritters with tender diced apple and a cinnamon glaze—made by dropping batter onto a sheet pan and baking until golden. The flip once at the halfway mark helps both sides brown for a classic fritter look.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup whole milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
Apple filling
  • 2 cup apples, peeled and finely diced
Baking
  • 1 Cooking spray
Glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat oven to 400F. Line a baking sheet with parchment and spray generously with cooking spray.
Mix batter
  1. Whisk all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt together. Whisk until evenly combined with no dry pockets visible.
  2. Whisk eggs, whole milk, melted butter, and vanilla extract together. Pour into dry ingredients and fold until just combined, stopping as soon as no flour streaks remain.
  3. Fold in diced apples. Mix until the apples are evenly distributed throughout the batter.
Bake fritters
  1. Drop batter 1/4 cup portions onto the prepared baking sheet. Spray the tops with cooking spray so they bake up golden.
  2. Bake for 10 minutes at 400F. Flip once after 10 minutes, so both sides brown.
  3. Bake 6 to 8 minutes more at 400F. Continue until fritters are golden on both sides and look set in the center.
Glaze and serve
  1. Whisk powdered sugar, milk, vanilla, and cinnamon for the glaze. Whisk until smooth and thick enough to drizzle.
  2. Drizzle glaze over warm fritters. Make sure the glaze falls in a thick layer for the classic fritter finish.

Notes

For the best texture, let the baked fritters cool 5 minutes before glazing so the glaze thickens instead of soaking in. Store leftovers in an airtight container in the refrigerator up to 3 days and rewarm in a 350F oven for 6 to 8 minutes. Freezing is not recommended because the glaze can thin after thawing. For a lighter option, use a 1:1 gluten-free all-purpose flour blend and check that your baking powder is labeled gluten-free.