Healthy Apple Fritter Recipe: Bright & Citrusy

1. 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.
2. 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.
3. Mix dry ingredients. In a large bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg.
4. Mix wet ingredients. In a second bowl, whisk Greek yogurt, eggs, maple syrup, melted butter, lemon zest, and vanilla until smooth.
5. 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.)
6. 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.
7. 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.
8. Cool briefly. Let fritters cool for 5 minutes on the pan, then move to a wire rack to cool another 5 minutes before glazing.
9. 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.
10. 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.