Full recipe>>> These fritters are essentially a hybrid between a muffin and a donut. By baking them at a high temperature, you get those craggy, golden-brown edges that hold onto the glaze perfectly.
Prep time: 20 mins
Cook time: 15 mins
Servings: 12 fritters
Ingredients
The Fritters:
2 cups All-purpose flour
1/2 cup Granulated sugar
1 tbsp Baking powder
1/2 tsp Salt
2 tsp Ground cinnamon
1/4 tsp Nutmeg
2 large Eggs
3/4 cup Whole milk
2 tsp Vanilla extract
1/4 cup Unsalted butter (melted and cooled)
2 cups Granny Smith apples (peeled and finely chopped)
The Vanilla Glaze:
1 1/2 cups Powdered sugar
2-3 tbsp Milk or heavy cream
1/2 tsp Vanilla extract
Instructions
Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Wet Ingredients: In a separate bowl, whisk the eggs, milk, vanilla, and melted butter.
Combine: Gently fold the wet ingredients into the dry ingredients until just combined (don’t overmix!). Fold in the chopped apples.
Scoop: Drop 1/4-cup mounds of batter onto the prepared baking sheet, spacing them 2 inches apart. Use the back of the spoon to slightly flatten them so they aren’t too domed.
Bake: Bake for 12–15 minutes, or until the tops are golden and a toothpick comes out clean.
Glaze: While the fritters cool slightly, whisk the glaze ingredients together until smooth.
Finish: Dip the warm fritters into the glaze or drizzle it generously over the top. Let them sit for 5 minutes so the glaze sets.
Tips for Success
Apple Choice: Granny Smith or Honeycrisp work best because they hold their shape and provide a tart contrast to the sweet glaze.
Chop Small: Aim for 1/4-inch chunks. If the apple pieces are too big, the fritters might fall apart.
The “Dunk” Method: For that authentic bakery look, dunk the entire top of the fritter into the glaze bowl rather than just drizzling.