Baked Apple Fritters

Ingredients

Preparation

1. Preheat the oven to 355 °F. Line a large baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
3. Add the milk, egg, olive oil, and vanilla. Mix until a smooth and thick spoonable batter forms.
4. Slice the apples into rounds of about ¼ inch thickness. Use a small round cookie cutter or the rim of a small glass to cut out the core from the centre of each slice.
5. Pat each apple slice with a clean dishcloth or paper towel to remove excess moisture. This will help the batter stick.
6. Dip each apple slice into the batter, turning to coat both sides. Let any excess batter drip off. Arrange the battered apple slices in a single layer on the prepared baking sheet, leaving a little space between them.
7. Bake for 20 to 25 minutes, or until the fritters are lightly golden and the batter is cooked through.
8. Let cool slightly. Dust generously with icing sugar and serve with a scoop of vanilla gelato, if desired. Buon appetito!
   
   
   
   

FAQ

1. What do I do if my batter is too runny?
   
   The batter should be thick enough to coat the apple slices without running straight off. If it seems too thin, add a bit more flour, 1 tablespoon at a time, mixing after each addition, until it reaches a thick, spoonable consistency. Avoid adding too much flour, as it might make the fritters a little too dense.
2. Why is the batter sliding off the apple slices?
   
   Make sure the apple slices are patted thoroughly dry before dipping them in the batter. Excess moisture can prevent the batter from adhering properly. It also helps to dip each slice just before placing it on the baking sheet, letting any excess batter drip off first.
3. What are the best apples to use for apple fritters?
   
   Choose a firm apple that holds its shape when baked. Honeycrisp, Granny Smith, Cortland, and Pink Lady are all good choices. We suggest a Granny Smith for this recipe because its legendary tartness perfectly balances the sweetness of the batter and icing sugar. But a sweeter apple would be just as delicious!