Description
Soft, warm baked apple fritters with cinnamon and nutmeg, glazed and slightly broiled for a caramelized exterior.
Ingredients
- 3/4 cup all‑purpose flour
- 3/4 cup white whole wheat flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- 1/2 cup milk (whole milk gives richer flavor)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped apple (firm, tart apples work best)
- For the glaze: 1 cup confectioner’s sugar; 2 tablespoons milk; 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 °F (≈204 °C). Line a baking sheet with a silicone baking mat (or use parchment paper).
- In a large bowl, whisk together the flours, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.
- Cut the cold butter into the dry mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together milk, egg, and vanilla extract. Add this wet mixture into the flour mixture and stir until just combined.
- Fold in the chopped apples gently, trying not to overmix.
- Drop batter by 1/4‑cup scoops onto the prepared baking sheet. For smaller fritters, use a heaping tablespoon.
- Bake for about 11–13 minutes, until the bottoms are golden and the centers are set. (For mini fritters, check around 8 minutes.)
- While fritters are baking (towards the end), make the glaze by whisking confectioner’s sugar, milk, and vanilla until smooth.
- When fritters are almost done, brush a thin layer of glaze over them and switch oven to broil. Broil 2‑4 minutes until tops bubble and turn golden. Watch carefully so they don’t burn.
- Remove from oven, brush remaining glaze over warm fritters. Let glaze set a minute or two, then serve warm.
Notes
- Don’t overmix batter — overmixing makes the fritters dense, loses fluffiness.
- Firm, slightly tart apples give best flavor and texture; too juicy apples may make batter thin.
- If apples are extra juicy, add an extra 2‑4 tablespoons flour so batter holds shape.
- You can use all all‑purpose flour if you don’t have white whole wheat.
- Glazing + broiling gives a nice caramelized crunch on top.
- Best eaten same day for texture, but you can reheat gently.
Nutrition
- Serving Size: 1 large fritter
- Calories: ~286 kcal
- Sugar: 26 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 48 mg