Baked Apple Fritters

Baked Apple Fritters offer a delightful twist on the traditional deep-fried favorite, combining the comforting flavors of cinnamon-spiced apples with a soft, cake-like texture. Perfect for a cozy evening treat or a festive brunch, these fritters become even more irresistible when paired with various toppings and accompaniments. Whether it’s a dollop of whipped cream, a scoop of vanilla ice cream for added decadence, or a lighter touch with Greek yogurt and honey, these fritters are versatile. Enjoy them with a hot mug of cider or coffee for the ultimate comfort food experience.

Choosing the Right Ingredients

Apples: Opt for a firmer variety like Granny Smith or Honeycrisp that holds up well during baking and offers a balance of sweet and tart flavors.

Flour: Regular all-purpose flour works best for fritters as it helps create the perfect texture.

Milk and Eggs: These add moisture and richness to the batter, making the fritters tender.

Butter: Unsalted butter is preferred as it allows you to control the overall saltiness of the dish.

Sugar: A mix of granulated and brown sugar gives these fritters a nice depth of flavor and sweetness.

INGREDIENTS:

2 large apples, peeled, cored, and finely diced

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

2/3 cup milk

2 eggs, lightly beaten

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Optional: Powdered sugar for dusting

DIRECTIONS:

Preheat and Prep: Set your oven to 350°F (175°C). Grease a baking sheet lightly.

Mix Dry Ingredients: In a large mixing bowl, combine the flour, both sugars, baking powder, cinnamon, and salt.

Combine Wet Ingredients: In another bowl, whisk together the milk, beaten eggs, melted butter, and vanilla.

Form the Batter: Fold the wet ingredients into the dry ones gently. Stir just until combined to keep the batter light and fluffy—lumps are perfectly fine.

Add Apples: Fold the chopped apples into the batter, ensuring they’re well-distributed …