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Baked Apple Fritters

Baked apple fritters with a shatteringly crispy oven-baked exterior and apple chunks throughout, finished with a thick vanilla glaze. This easy apple fritter recipe bakes into golden rounds, then gets a drizzle that sets in minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fritter batter
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.33 cup sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 2 large eggs
  • 0.75 cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp butter, melted
  • 2 cup diced peeled apple
Vanilla glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk or apple cider Use 3–4 tbsp total for a thick drizzle.
  • 0.5 tsp vanilla
  • cinnamon Pinch, for the glaze.

Equipment

  • 1 sheet pan

Method
 

Bake the fritters
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper for easy release.
  2. Whisk all-purpose flour, baking powder, sugar, cinnamon, nutmeg, and salt together until evenly combined.
  3. In a bowl, beat the eggs, whole milk, vanilla extract, and melted butter, then stir into the dry ingredients just until combined.
  4. Fold in the diced peeled apple so the chunks are evenly distributed through the batter.
  5. Drop heaping 1/4-cup scoops onto the sheet pan, flatten slightly, and bake at 400°F for 15–18 minutes until golden and set.
Glaze and serve
  1. Whisk powdered sugar, milk or apple cider, vanilla, and a pinch of cinnamon until smooth and thick enough to drizzle.
  2. Spoon the glaze over the warm fritters so it runs down the sides, then let set for 5 minutes before serving.

Notes

For the crispiest edges, keep the scoops fairly spaced so each fritter bakes and browns on the tray. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 350°F oven for 5–7 minutes. Freezing is yes—freeze unglazed fritters up to 2 months, then thaw and glaze after reheating. For a lighter option, use low-fat milk in the batter and glaze without changing the bake time.