Holiday-Table Comfort Baked Apple Fritters

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Holiday-Table Comfort Baked Apple Fritters

This recipe uses a “drop” method, creating craggy edges that are perfect for catching the sweet maple-cider glaze.

CategoryDetails
Prep Time15 minutes
Bake Time12–15 minutes
Total Time30 minutes
Yield12 Fritters

🍴 Ingredients

  • The Spiced Apples:
    • 2 large Granny Smith apples, peeled and finely diced
    • 1 tsp Cinnamon & 1 tbsp Lemon juice
  • The Fritter Batter:
    • 2 cups All-purpose flour
    • ½ cup Granulated sugar
    • 1 tbsp Baking powder & ½ tsp Salt
    • 2 tsp Cinnamon & ¼ tsp Nutmeg
    • ¾ cup Milk
    • 2 Large eggs
    • 2 tbsp Butter, melted
  • The “Holiday” Glaze:
    • 1 ½ cups Powdered sugar
    • 2 tbsp Apple cider (or milk)
    • 1 tsp Vanilla extract

👩‍🍳 Instructions

1. The Apple Prep

  • Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
  • Toss the diced apples with the cinnamon and lemon juice. Let them sit while you prep the dry ingredients, then drain any liquid that pooled in the bottom.

2. The Dry-to-Wet Merge

  • In a large bowl, whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  • In a separate small bowl, whisk the milk, eggs, and melted butter.
  • Pour the wet into the dry and stir until just combined. Gently fold in the drained apples. The batter should be thick and chunky.

3. The Craggy Drop

  • Using a large spoon or ice cream scoop, drop mounds of batter onto the baking sheet.
  • The Pro Move: Lightly flatten the mounds with the back of the spoon. You want “irregular” shapes—those little peaks and valleys are what turn golden and crispy in the oven.

4. The High-Heat Bake

  • Bake for 12–15 minutes. They are done when they are golden brown and spring back when touched.
  • Move them to a wire rack immediately so the bottoms don’t steam and get soft.

5. The Cider Drizzle

  • Whisk the powdered sugar, cider, and vanilla until smooth.
  • While the fritters are still slightly warm, dip the tops into the glaze or drizzle it generously over them. Let the glaze set for 5 minutes before serving.

The “Cast Iron” Variation: For an even crustier bottom, bake these in a preheated cast-iron skillet with a tablespoon of melted butter at the bottom. It gives them a “fried” crunch without the vat of oil.

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