The “Morning Harvest” Baked Apple Fritters
This is a “drop” style recipe. The more uneven and “ugly” the dough looks when you put it on the pan, the better the glaze will settle into the nooks and crannies.
| Category | Details |
| Prep Time | 15 minutes |
| Cook Time | 15–18 minutes |
| Total Time | 35 minutes |
| Yield | 8–10 Fritters |
🍴 Ingredients
The Fritter Dough:
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 1 tbsp Baking powder
- 1 tsp Cinnamon & ¼ tsp Nutmeg
- ½ tsp Salt
- ¾ cup Whole milk
- 2 Large eggs
- 2 tbsp Butter, melted
- 2 cups Apples (Granny Smith or Honeycrisp), peeled and finely diced
The Signature Glaze:
- 1 ½ cups Powdered sugar
- 2 tbsp Milk
- ½ tsp Vanilla extract
👩🍳 Instructions
1. The Apple Prep
- Toss your diced apples with a teaspoon of flour and a pinch of cinnamon. This “dusting” prevents the apples from sinking to the bottom of the fritters and helps them bond to the dough.
2. The Batter Build
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry and stir until just combined. Fold in the apples. The dough should be thick and lumpy—don’t overmix!
3. The “Craggy” Drop
- Preheat your oven to 200°C (400°F).
- Line a baking sheet with parchment paper. Scoop about 1/3 cup of dough for each fritter and drop it onto the pan. Use the back of the scoop to slightly flatten them so they aren’t too thick in the middle.
4. The Bake
- Bake for 15–18 minutes until the tops are golden brown and a toothpick comes out clean.
5. The Glaze Dip
- While the fritters are still warm, whisk your glaze ingredients together.
- Dip the top of each fritter into the glaze or drizzle it heavily over them. Let them sit for 5 minutes so the glaze sets into a crackly crust.
The “Honeycrisp” Advantage: If you use a Honeycrisp apple, you can leave the skins on. They are thin enough to soften during the bake and add a beautiful fleck of red to the interior of your fritters.