Baked Apple Fritters with Vanilla Glaze are the kind of treat that feels cozy without demanding your whole afternoon. They’re soft inside, lightly crisp at the edges, and dotted with cinnamon-tossed apples. No deep fryer, no oil splatter, just a sheet pan and a simple vanilla glaze that sets into a thin, shiny coat. If you’ve ever wanted the warm doughnut-shop vibe at home without the fuss, this is it. Honest, straightforward, and very bake-on-a-weeknight-friendly.

Ingredients for this Baked Apple Fritters with Vanilla Glaze

For the fritters:

2 medium apples, peeled, cored, and diced small (about 2 cups; Honeycrisp, Gala, or Granny Smith work well)
1 tablespoon lemon juice
1 tablespoon light brown sugar
1 tablespoon cornstarch
2 cups all-purpose flour (240 g)
1/2 cup granulated sugar (100 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
2 large eggs, room temperature
1/2 cup buttermilk, room temperature (or 1/2 cup milk with 1 teaspoon vinegar)
1/3 cup plain Greek yogurt or sour cream
3 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract

For the vanilla glaze:

1 cup powdered sugar (120 g), sifted
2–3 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt
Optional: 1 tablespoon melted butter for a richer glaze

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly grease the parchment to help the fritters brown and release cleanly.
Prep the apples. In a bowl, toss the diced apples with lemon juice, brown sugar, and cornstarch. Set aside. The cornstarch helps soak up extra juice so your fritters don’t spread too much.
Whisk the dry ingredients. In a large bowl, combine flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix the wet ingredients. In a separate bowl, whisk the eggs, buttermilk, yogurt, melted butter, and vanilla until smooth. If the butter starts to firm up, no stress. Keep whisking; it will come together once combined with the dry ingredients.
Make the batter. Pour the wet mixture into the dry. Stir gently with a spatula until most of the flour disappears. It should look thick and a little sticky. Fold in the apples and any juices left in the bowl.
Portion the fritters. Using a large spoon or a 1/4-cup scoop, drop mounds of batter onto the prepared sheet, spacing them about 2 inches apart. For that classic craggy fritter shape, don’t smooth the tops too much. A few rough edges help the exterior crisp.
Bake. Place the sheet on the middle rack and bake 12 minutes. Rotate the pan, then bake another 6–9 minutes, until the fritters are golden at the edges and set in the centers. A toothpick should come out with a few moist crumbs, not wet batter.
Cool slightly. Let the fritters rest on the pan for 5 minutes, then transfer to a wire rack. The steam will escape and keep the bottoms from getting soggy.
Make the glaze. In a small bowl, whisk powdered sugar, 2 tablespoons milk, vanilla, salt, and melted butter if using. Add a splash more milk if needed. You’re aiming for a thick but pourable glaze that ribbons off the whisk.
Glaze and serve. Spoon or drizzle the glaze over the warm fritters and let it set for a couple of minutes. Eat while still warm. If you like a thicker shell, glaze twice.

Little tip: if your apples are extra juicy, pat them dry before tossing with cornstarch. Also, chilling the scooped batter on the sheet for 10 minutes in the fridge can help the fritters hold shape in the oven.

Cook and Prep Times

Prep time: 20 minutes
Bake time: 18–21 minutes
Glaze time: 5 minutes
Total time: About 45 minutes
Yield: 12 fritters

Storage: Keep leftovers in an airtight container at room temperature for 1 day or refrigerated for up to 3 days. Reheat in a 325°F oven for 6–8 minutes to refresh. If you’re planning ahead, you can bake, cool, and freeze unglazed fritters for up to 2 months. Thaw at room temp, warm in the oven, then glaze.

Nutritional information

Approximate per fritter (1 of 12), including glaze:

Calories: 210
Carbohydrates: 36 g
Protein: 4 g
Fat: 6 g
Saturated Fat: 3 g
Fiber: 2 g
Sugar: 18 g
Sodium: 210 mg

These numbers are estimates and will vary with the size of your apples and any ingredient swaps.

Frequently asked questions

Can I air-fry these instead of baking?

Yes. Preheat the air fryer to 350°F. Line the basket with a parchment sheet designed for air fryers or lightly oil the base. Scoop smaller mounds, about 2 tablespoons each, to help them cook through. Air-fry 6–8 minutes, flip, then another 3–5 minutes until golden and set. Work in batches so they have room around them. Glaze while warm.

What are the best apples for fritters?

You want apples that hold shape and bring a nice sweet-tart balance. Honeycrisp is my default because it stays juicy without turning mushy. Granny Smith gives that punchy tartness. Gala or Fuji are sweet and friendly. A mix is great. If your apples are very sweet, you can reduce the granulated sugar in the batter by a tablespoon or two.

How can I make these dairy-free or gluten-free?

For dairy-free, swap buttermilk for your favorite unsweetened plant milk plus 1 teaspoon vinegar or lemon juice. Use dairy-free yogurt and plant butter or neutral oil instead of butter. For gluten-free, use a well-tested 1:1 gluten-free baking flour blend that includes xanthan gum. Add 1–2 extra tablespoons of milk if the batter seems thick. The texture will be slightly different but still very good.

One last thought. If you’re making these for a small group, try glazing half right away and leaving the rest unglazed. Warm and glaze them later when you want that fresh, just-baked feel. A little moment of bakery magic… without leaving your kitchen.