Baked Apple Fritters Recipe: A Guilt-Free Indulgence

Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg (if using), and sugar.
Combine Wet Ingredients:
- In a separate bowl, whisk together the eggs, applesauce, milk, and vanilla extract until smooth.
Bring it All Together:
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
Shape the Fritters:
- Using a spoon or an ice cream scoop, drop mounds of batter onto the prepared baking sheet. Aim for about 2-3 tablespoons of batter per fritter, spacing them about 2 inches apart.
Bake:
- Bake for 15-18 minutes, or until the fritters are golden brown and a toothpick inserted into the center comes out clean.
- Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
Glaze the Fritters:
- Once the fritters have cooled slightly, drizzle or brush the glaze over the top. Let the glaze set for a few minutes before serving.

Apple Variety: Choose sweet, crisp apples like Gala, Fuji, or Honeycrisp for the best flavor and texture.
Add Texture: Toss in a handful of chopped nuts, like pecans or walnuts, for an extra crunch.
Make Ahead: These fritters can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven at 300°F for a few minutes for that fresh-baked feel.
Healthier Twist: For a slightly healthier version, substitute half the all-purpose flour with whole wheat flour and use a natural sweetener like maple syrup in place of granulated sugar.