These Apple Fritter Bites are really a life-changing autumn treat that I had to share with you today.
This is true apple flavor packed, doughnut-like fritters that are light as air and covered with the most delectable apple cider glaze.
You may feel somewhat better about coming back for seconds—or thirds—because they are baked rather than fried!
I first sampled these little morsels of perfection when Baker Mama’s clever friend Courtney sent me a copy of her new cookbook Brilliant Bites.
I had to make them as soon as I saw the recipe title.
Could you possibly come up with an autumn snack that is better? Crisp cider glaze over warm, doughy apple fritters that pop? Indeed, do!
These, let me just say, are every bit as good as apple fritters could possibly be.
Soft pieces of fresh apple abound in these very moist treats.
The glaze is sweet and sour, and it gives you that distinctive crackly crust that is just too good.
Finally, the nicest thing? You may feel comfortable about nibbling on a couple since they are baked rather than fried.If you’re anything like me, the whole batch!
Components Cooking spray nonstick
One and a half cups total flour
Two tsp baking powder
A teaspoon each of ground cinnamon and kosher salt
Melt one-fourth cup unsalted butter
3/4 cup sugar, granulated
Just one big egg
A half teaspoon of vanilla essence
1/2 cup applesauce, unsweet
About two medium-sized neatly chopped Honeycrisp or Gala apples
Appel Cider two cups powdered sugar for the glaze
1/3 cup plus two tablespoons apple juice or cider
Guidelines :
Arrange an oven rack to 400°F and mist a baking sheet with nonstick cooking spray.
Stir together the flour, baking powder, salt, and cinnamon in a medium-sized basin.
Beat the sugar and melted butter together well in a big basin. Whisk in the applesauce, vanilla, and egg until smooth.
Stirring just until mixed, add the dry ingredients to the wet ones. Fold in the diced apples rather gently.
To the prepared baking sheet, scoop out 1 tablespoon quantities of batter and place them a few inches apart.
After ten minutes of baking, take out of oven and set broiler to high.
To make the glaze, beat the powdered sugar and apple juice or cider until it is pourable.
Let some of the glaze run down the edges of the heated fritter bits as you brush over them. Broil, turning the pan often, for two to four minutes, or until the glaze begins to boil and caramelize.
Take out of the oven and liberally coat the fritters’ tops with the remaining glaze.
Give the glaze fifteen minutes to set before serving.
