Makes 12 fritters
For the Fritters
1½ cups (190g) all-purpose flour (spooned & leveled)
⅓ cup (65g) granulated sugar
1½ tsp baking powder
½ tsp ground cinnamon (your essential warmth!)
¼ tsp fine sea salt
⅔ cup (160ml) milk (whole or 2% for best tenderness)
1 large egg, room temperature
2 tbsp (30g) unsalted butter, melted & slightly cooled
1 tsp pure vanilla extract
1½ cups (about 2 medium) apples, peeled, cored, and finely chopped (¼-inch dice—key for even baking!)
✅ Optional Add-Ins (Joye’s Touch!)
¼ cup finely chopped walnuts or toasted pecans (your favorites—adds crunch & heartiness)
1 tbsp brown sugar in the batter (for deeper caramel notes)
Pinch of nutmeg or allspice (for Kentucky-style spice depth)
Vanilla Glaze
1 cup (120g) powdered sugar, sifted
½ tsp pure vanilla extract
2–3 tbsp milk (adjust for drizzle consistency)
✅ Glaze Upgrades
Replace 1 tbsp milk with maple syrup (hello, fall!)
Add a pinch of cinnamon or lemon zest (brightens the sweetness)
Stir in 1 tsp bourbon (adult version—deep, rich, so Kentucky)
Step-by-Step Instructions
1. Prep & Preheat
→ Preheat oven to 375°F (190°C).
→ Line a large baking sheet with parchment paper (not wax paper—it can stick).
→ Optional: Lightly grease parchment for extra insurance.
2. Mix Dry Ingredients
In a large bowl:
→ Whisk together flour, sugar, baking powder, cinnamon, and salt until no lumps remain.
✅ Sift if your flour is clumpy—ensures tender crumb.
3. Mix Wet Ingredients
In a separate bowl or large measuring cup:
→ Whisk milk, egg, melted butter, and vanilla until smooth and slightly frothy.
4. Combine & Fold in Apples
→ Pour wet ingredients into dry. Stir with a spatula just until no dry streaks remain—do not overmix!
→ Gently fold in chopped apples (and walnuts, if using) until evenly distributed.
✅ Batter will be thick and shaggy—that’s perfect.
5. Scoop & Shape
→ Using a ¼-cup measure or #16 cookie scoop, drop mounds onto the baking sheet, spacing 2 inches apart (they’ll spread slightly).
→ Gently flatten each mound to about ¾-inch thick with damp fingers or the back of a spoon.
✅ Uniform size = even baking.
6. Bake Until Golden & Set
→ Bake 16–18 minutes, rotating pan halfway, until:
✓ Tops spring back when lightly pressed
✓ Edges are golden-brown and slightly crisp
✓ Centers look set (no wet shine)
✅ Don’t underbake—crisp edges form in the last 2 minutes!
7. Cool Slightly, Then Glaze
→ Let fritters cool on the pan 5 minutes (they firm up as they cool—critical for glazing!).
→ While warm (not hot), whisk glaze ingredients until smooth—start with 2 tbsp milk, add more drop by drop until it ribbons off the spoon.
→ Drizzle generously over fritters using a spoon or small piping bag.
→ Let glaze set 10–15 minutes before serving (it’ll harden into a beautiful shell).
Best Apples for Baking (Joye’s Picks)
Honeycrisp
Juicy, sweet-tart, holds shape beautifully
Granny Smith
Firm, tart—balances sweetness; classic choice
Braeburn or Pink Lady
Great middle ground—sweet, crisp, reliable
🔸
Avoid Red Delicious or McIntosh—they turn mushy.
Tips & Storage
Make-Ahead Magic
Batter: Mix dry and wet separately up to 1 day ahead. Combine + fold in apples just before baking.
Unbaked fritters: Scoop onto a parchment-lined tray, freeze solid, then transfer to a bag. Bake frozen—+3–4 mins.
Glaze: Prep ahead; store in fridge. Rewhisk with a splash of milk before using.
Storage
Room temp (unglazed): 2 days in airtight container (glaze day-of for best texture).
Refrigerated (glazed): Up to 3 days—reheat 10 sec in microwave or 5 mins in 300°F oven to revive crispness.
Freezer (unglazed or glazed): Up to 2 months. Thaw at room temp, then refresh in oven 5 mins @ 325°F.
Ingredient Substitutions
All-purpose flour
White whole wheat or 1:1 GF blend
Whole wheat = nuttier; GF = slightly denser (add 1 tsp xanthan gum if not included)
Milk
Buttermilk or oat milk
Buttermilk = tangier, tenderer; oat milk = creamy dairy-free
Butter
Melted coconut oil or applesauce (for lighter version)
Oil = rich; applesauce = lower fat (reduce milk by 1 tbsp)
Granulated sugar
Coconut sugar or maple sugar
Deeper flavor, less sweet—great for a rustic feel
Serving Suggestions
☕ Classic pairing: Hot coffee, spiced chai, or warm apple cider
🍯 Breakfast board: Serve with bacon, scrambled eggs, and fresh fruit
🍦 Dessert upgrade: Warm fritter + scoop of cinnamon ice cream
🎁 Gift idea: Stack 3 in a cellophane bag, tie with raffia, tag: “Baked Apple Fritters—Joye’s Sunday Secret”
Pro Tips (From Your Kitchen to Mine)
🔹 Chop apples small & uniform. Big chunks = uneven baking; watery release.
🔹 Don’t skip the cool-down. Glazing hot fritters = melty, runny mess. 5 minutes makes all the difference.
🔹 Double the batch? Yes! Freeze half unbaked for future joy.
🔹 Want extra crunch? Sprinkle tops with coarse sugar before baking.
Frequently Asked Questions
Q: Can I use self-rising flour?
A: Yes! Omit baking powder and salt. Use 1½ cups self-rising flour + ⅓ cup sugar. Proceed as directed.
Q: Why are my fritters dense?
A: Likely overmixed batter (develops gluten) or old baking powder. Mix just until combined—and check your leavener’s freshness!
Q: Can I air fry these?
A: Yes! 350°F for 10–12 minutes, flipping halfway. Faster—and even crispier!
Q: Are they nut-free?
A: Yes—just omit walnuts. Naturally nut-free otherwise.
Q: Can I make mini fritters?
A: Absolutely! Use a tablespoon scoop—bake 10–12 minutes. Perfect for brunch spreads.
Allergy Information
Contains: Dairy (milk, butter), egg, wheat
Nut-free option: Omit walnuts
Gluten-free option: Use certified 1:1 GF flour blend
⚠️ Always verify labels for allergen cross-contact.
Nutrition Facts (Per Fritter, unglazed — 12 servings)
| Calories | 130 |
| Fat | 3.5g |
| Saturated Fat | 2g |
| Carbs | 22g |
| Fiber | 1g |
| Sugar | 10g |
| Protein | 3g |
| Sodium | 95mg |
Glazed version: +35–45 cal, +7g sugar. Values are estimates.
Final Thought
These fritters don’t arrive with fanfare.
They emerge from the oven quiet and golden, steam curling at the edges, the scent of cinnamon and baked apples wrapping the kitchen in warmth.
You drizzle the glaze. It glistens. It sets.
And when someone takes that first bite—crisp shell, tender crumb, sweet-tart apple—they don’t just taste dessert.
