Recipe

Healthy Apple Fritter Recipe: Bright & Citrusy

Baked, not fried, and packed with juicy apples, warm cinnamon, and a lemony glaze that wakes the whole thing up. Think golden, craggy edges, cozy middles, and zero deep fryer drama.

By Matt Campbell

•

4.8

A plate of baked apple fritters drizzled with glossy lemon glaze on a bright kitchen table with a few apple slices nearby

Jump to Recipe

Apple fritters have two personalities: the cozy cinnamon sweater vibe and the sweet, crackly glaze that makes you sneak one more bite “just to check.” This version keeps the whole mood, but makes it more weeknight-friendly with a baked fritter base and a bright lemon glaze that cuts through the sweetness like a little citrus spotlight.

These are the kind of fritters you can make without turning your kitchen into a fryer station. The batter is quick, the apples do most of the heavy lifting, and the glaze is basically lemon juice plus powdered sugar doing what it does best.

A mixing bowl with apple fritter batter and diced apples being folded in with a spatula on a countertop

Why It Works

Baked for a lighter take: You get golden, craggy edges without a pot of oil and that heavy, greasy finish.
Big apple flavor: Lots of diced apples means juicy pockets throughout, not just apple “suggestions.”
Citrus lifts everything: Lemon zest in the batter and a lemon glaze keep the sweetness snappy and fresh.
Simple pantry ingredients: Nothing weird, nothing hard to find, and you can swap based on what you have.

Pairs Well With

Hot coffee or a latte
Greek yogurt with honey
Iced chai or black tea
Fresh fruit salad

Storage Tips

At room temp: If your kitchen is cool, keep fritters in an airtight container for up to 1 day. The glaze will soften a bit, which is not a tragedy.

In the fridge: Store in an airtight container for up to 4 days. For best texture, let them sit at room temp for 10 minutes before reheating.

To reheat: Warm in a 350°F oven for 6 to 8 minutes, or air fry at 350°F for 3 to 5 minutes until the edges perk back up. Microwave works, but you will lose the crisp.

To freeze: Freeze unglazed fritters on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge, re-crisp in the oven, then glaze.

Common Questions

Are these really “healthy” apple fritters?

They are a lighter, baked take on classic deep-fried fritters. You skip the vat of oil, get plenty of real apple, and Greek yogurt keeps them tender. They still have sweetener (especially if you go heavy on the glaze), so think of them as a weeknight-friendly treat, not a “health food.”

What apples work best?

Honeycrisp and Pink Lady are my favorites for sweet-tart balance and good texture. Granny Smith is great if you like more tang. Avoid super soft apples like Red Delicious because they can turn a bit mushy.

How many apples is 2 cups diced?

Usually 2 to 3 medium apples, depending on size. For extra reliability, aim for about 260 to 320 g diced apple.

Can I make them gluten-free?

Yes. Use a 1:1 gluten-free baking flour (one that includes xanthan gum). Let the batter rest for 5 minutes before scooping so it hydrates.

Can I skip the glaze?

You can, but the glaze brings that classic fritter finish. If you want less sugar, try a light drizzle (you will have extra), or dust with powdered sugar and extra lemon zest.

Why are my fritters spreading too much?

Usually the apples are extra juicy or the batter is a bit loose. Pat the diced apples dry, and do not overmix. If needed, add 1 to 2 tablespoons flour to thicken the batter before scooping.

Help, my glaze is too thin or too thick

Too thin: whisk in more powdered sugar, 1 tablespoon at a time. Too thick: add lemon juice a teaspoon at a time. You want a thick ribbon that settles into the surface in about 5 seconds.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Must-haves:

Large mixing bowl
Whisk and rubber spatula
Sheet pan
Parchment paper
Cookie scoop or 1/4-cup measuring cup

Nice to have:

Microplane or fine grater for lemon zest
Wire rack for glazing
Kitchen scale (for weighing apples, optional but helpful)

I love a fried fritter, I really do. But I also love not standing guard over hot oil on a random Tuesday. These baked fritters started as one of my “I wonder if…” kitchen experiments, mostly because I wanted the cozy cinnamon apple thing without the heavy aftermath. The lemon glaze was the plot twist. It makes the whole fritter taste brighter and somehow more expensive, even if you made it in sweatpants with a slightly questionable playlist on in the background.

Healthy Apple Fritter Recipe: Bright & Citrusy

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 49 minutes

Servings 12 fritters

Ingredients

For the fritters

2 cups diced apples (about 2 to 3 medium apples), peeled or unpeeled (about 260 to 320 g)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine salt
1/4 teaspoon ground nutmeg (optional, but cozy)
1/2 cup plain Greek yogurt (2% or whole)
2 large eggs
1/3 cup maple syrup (or honey)
3 tablespoons melted unsalted butter (or avocado oil)
1 tablespoon lemon zest (from about 1 large lemon)
1 teaspoon vanilla extract

For the bright lemon glaze

1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest (optional for extra pop)
Pinch of salt

Optional add-ins

1/3 cup chopped toasted pecans or walnuts
1/3 cup raisins
Pinch of ground cardamom (in addition to, or instead of, nutmeg)

Instructions

Heat the oven. Preheat to 400°F. Line a sheet pan with parchment. If you have a wire rack, set it over another sheet pan for glazing later. If your oven runs uneven, plan to rotate the pan halfway through.
Prep the apples. Dice apples into small, bite-sized pieces, about 1/4-inch. If they are super juicy, pat them dry with a paper towel so the batter does not get watery.
Mix dry ingredients. In a large bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg.
Mix wet ingredients. In a second bowl, whisk Greek yogurt, eggs, maple syrup, melted butter, lemon zest, and vanilla until smooth.
Combine. Add wet to dry and stir with a spatula just until you stop seeing dry flour. Do not overmix. Fold in the diced apples. (Add nuts or raisins here if using.)
Scoop and shape. Scoop heaping 1/4-cup portions onto the prepared sheet pan, leaving about 2 inches between them. They should look rustic and craggy. That texture helps them brown nicely in the oven.
Bake. Bake for 12 to 15 minutes, until puffed and lightly golden. Look for set tops and edges that are golden, not pale. A toothpick should come out with moist crumbs (not wet batter). If you want to be extra precise, the centers are typically done around 200°F to 205°F.
Cool briefly. Let fritters cool for 5 minutes on the pan, then move to a wire rack to cool another 5 minutes before glazing.
Make the lemon glaze. Whisk powdered sugar, 2 tablespoons lemon juice, zest (if using), and a pinch of salt. Add more lemon juice, 1 teaspoon at a time, until it forms a thick ribbon that melts into the surface in about 5 seconds.
Glaze and set. Spoon or drizzle glaze over warm fritters. Let set for about 10 minutes, then go in while the tops are glossy and the edges are at their best.

Pan note: Light-colored sheet pans tend to bake more gently. Dark pans brown faster, so start checking at 11 to 12 minutes.

Freshly baked apple fritters on a parchment-lined baking sheet right out of the oven

Nutrition information is estimated.

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