Baked Apple Fritter Bites
Soft, craggy cinnamon-apple bites baked on a sheet pan instead of fried, brushed warm with an apple cider glaze that sets to a crackly shell.
Servings: 24 bites
Calories: 110kcal
Cost: 2
Equipment
- two baking sheets
- parchment paper
- large mixing bowl
- mixing bowl
- whisk
- rubber spatula
- wire cooling rack
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup whole milk
- 1 large egg, at room temperature
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 1/2 cups peeled, finely diced apple (about 2 medium Granny Smith or Honeycrisp, cut into 1/4-inch pieces)
- 1 1/2 cups powdered sugar, sifted
- 3 tbsp apple cider
- 1/2 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 1 pinch salt
Instructions
- Heat the oven to 375°F and line two baking sheets with parchment paper.
- Whisk the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
- Whisk the milk, egg, melted butter, and vanilla together in a second bowl until smooth.
- Pour the wet ingredients into the dry and stir with a spatula until just combined. The batter will be thick, closer to drop-biscuit dough than pancake batter.
- Fold in the diced apple, turning the batter about ten times to distribute the fruit without overworking it.
- Scoop mounds of about 1 1/2 tablespoons onto the prepared sheets, spacing them 2 inches apart. Leave the tops rough and craggy.
- Bake one sheet at a time on the middle rack for 13 to 15 minutes, until the tops are set and the bottom edges are golden and a toothpick comes out with no wet batter.
- While they bake, whisk the powdered sugar, apple cider, vanilla, cinnamon, and salt together until the glaze is the consistency of warm honey.
- Cool the bites on the pan for 5 minutes, then transfer to a rack set over parchment and brush or spoon the glaze generously over each one.
- Let the glaze set for 15 minutes at room temperature. Apply a second coat after the first has set for a thicker white shell.
Notes
Use a firm, tart apple such as Granny Smith or Honeycrisp and dice it no larger than 1/4 inch — soft varieties release too much moisture and leave wet pockets. Glaze the bites warm rather than hot so the glaze grips instead of sliding off. Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5; the glaze softens over time. To make ahead, bake and store unglazed, then rewarm at 300°F for 5 minutes and glaze before serving.