Ingredients:

  • 2 cups (approx. 300g) Granny Smith apples, peeled and finely diced (1/4-inch cubes)
  • 2 tsp (4g) Ground cinnamon, divided
  • 1 tbsp (12g) Granulated sugar
  • 1 tsp (5ml) Lemon juice
  • 2 cups (250g) All-purpose flour
  • 1/3 cup (65g) Light brown sugar, packed
  • 1 tbsp (12g) Baking powder
  • 1/2 tsp (3g) Fine sea salt
  • 1/4 tsp (0.5g) Ground nutmeg
  • 3/4 cup (180ml) Full-fat buttermilk, room temperature
  • 2 Large eggs, room temperature
  • 1/4 cup (56g) Unsalted butter, melted and cooled
  • 3 tsp (15ml) Pure vanilla extract, divided
  • 1 1/2 cups (180g) Powdered sugar, sifted
  • 3 tbsp (45ml) Whole milk
  • 1 pinch Salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Toss the diced apples with 1 tsp cinnamon, granulated sugar, and lemon juice in a small bowl. Note: This macerates the fruit, releasing just enough juice to keep the fritters moist.
  3. Whisk the flour, brown sugar, baking powder, sea salt, nutmeg, and remaining cinnamon in a large bowl.
  4. Combine the buttermilk, eggs, melted butter, and 2 tsp vanilla extract in a separate jug until smooth.
  5. Pour the wet ingredients into the dry and stir gently until just barely combined with a few streaks of flour remaining.
  6. Fold in the prepared apple mixture along with any juices from the bowl. Note: Don't overmix, or you'll end up with tough, rubbery fritters.
  7. Scoop 1/4 cup mounds of batter onto the baking sheet, spacing them 2 inches apart.
  8. Bake for 18 to 20 minutes until the edges are golden brown and the tops spring back.
  9. Whisk the powdered sugar, milk, remaining vanilla, and a pinch of salt until the glaze is silky and thick.
  10. Dip the warm fritters into the glaze or drizzle it over the top while they rest on a wire rack.