Makes 12 fritters)
For the Fritters:
- 1½ cups all-purpose flour (or 1 cup all-purpose + ½ cup whole wheat for extra fiber)
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg (optional but lovely)
- ¼ tsp salt
- 2 tbsp brown sugar (packed)
- 1 large egg, room temperature
- ¾ cup milk (dairy or unsweetened almond/oat milk)
- 2 tbsp melted butter or neutral oil (like avocado or canola)
- 1½ cups peeled & finely diced apples (about 1–2 medium apples; Granny Smith, Honeycrisp, or Fuji work great)
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp butter, melted (for brushing)
Smart Subs & Tips:
- Gluten-free? Use a 1:1 GF flour blend (like Bob’s Red Mill).
- Dairy-free? Swap butter for oil and use plant-based milk.
- Apples: Dice them small (¼-inch pieces) so they cook through and don’t make the batter soggy. Pat them dry with a paper towel if very juicy!
Step-by-Step Instructions (Easier Than Toast!)
1. Prep & Preheat
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, mix the cinnamon sugar topping. Set aside.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar.
3. Combine Wet Ingredients
- In another bowl, whisk the egg, milk, and melted butter (or oil) until smooth.
4. Bring It Together
- Pour wet ingredients into dry ingredients. Stir just until combined—don’t overmix! A few lumps are fine.
- Gently fold in the diced apples.
5. Scoop & Bake
- Use a cookie scoop or tablespoon to drop 12 mounds of batter onto the baking sheet, spaced 2 inches apart.
- Flatten slightly with the back of a spoon—they should look like thick pancakes.
6. Bake Until Golden
- Bake for 12–14 minutes, or until edges are golden and a toothpick inserted comes out clean.
7. Finish with Cinnamon Sugar Magic
- While still warm, brush each fritter lightly with melted butter, then sprinkle generously with cinnamon sugar.
- Let cool 5 minutes—they’re best eaten warm!
