Baked Apple Fritters with Vanilla Glaze
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 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.