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I wanted to share these delicious apple fritter bites with you today because they really are a transformative fall treat.
These are doughnut-like fritters with a ton of apple flavor that are light as air and glazed with the most delicious apple cider glaze.
Because they’re baked instead than fried, you may feel a little better about returning for seconds or thirds!
When I received a copy of Baker Mama’s new cookbook Brilliant Bites from her astute friend Courtney, I had my first taste of these small bites of perfection.
As soon as I saw the recipe title, I knew I wanted to make these.
Is it possible for you to think of a better fall snack? Warm, gooey apple fritters that explode with a crisp cider icing on top? Yes, please do!
Let me just say that these are as bit as delicious as apple fritters could be.
These very delicious sweets are loaded with soft, fresh apple bits.
It has a sour and sweet glaze that gives you that unique, irresistibly crispy crust.
The best thing at last? Because they’re baked rather than fried, you may feel at ease nibbling on a few.Whole batch, if you’re anything like me!
Parts Nonstick cooking spray
A total of 1.5 cups of flour
A teaspoon of baking powder
A teaspoon of kosher salt and one teaspoon of crushed cinnamon
Melt 1/4 cup of unsalted butter.
3/4 cup of granulated sugar
Just one large egg
A half-teaspoon of vanilla extract
Half a cup unsweetened applesauce
Approximately two medium-sized Honeycrisp or Gala apples, finely sliced
Appel Cider For the glaze, use two cups of powdered sugar.
Two teaspoons + one-third cup of apple juice or cider
Rules:
Preheat the oven to 400°F. Lightly spray nonstick cooking spray on a baking sheet.
In a medium-sized bowl, stir together the flour, baking powder, cinnamon, and salt.
In a large bowl, thoroughly beat together the sugar and melted butter. Add the egg, vanilla, and applesauce and whisk until smooth.
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Stir the dry ingredients into the wet mixture just until combined. Gently fold in the chopped apples.
Spoon 1 spoonful of batter onto the prepared baking sheet, spacing them a few inches apart.
Bake for 10 minutes, then remove from oven and turn broiler on high.
Beat the powdered sugar with the cider or apple juice until pourable to produce the glaze.
Brush over the hot fritter chunks, allowing some of the glaze to drip down the sides. For two to four minutes, or until the glaze starts to boil and caramelize, broil, moving the pan often.
Remove from the oven and generously brush the tops of the fritters with the leftover glaze.
Before serving, let the glaze fifteen minutes to solidify.
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