Healthy Apple Oats Fritter Snack
47 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
No sad snacks in my kitchen: these healthy apple oats fritters bring warm cinnamon-apple vibes, crisp edges, and a tender, protein-packed center from cottage cheese without the deep-fry oil.
Naturally sweetened with applesauce and maple syrup, full of whole-grain oats, and cooked with a quick olive oil spray, they are clutch for breakfast meal prep, lunchboxes, or a post-workout bite that actually satisfies.
Ingredients (4 servings)
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Ingredients
- 1 cup old-fashioned rolled oats old-fashioned rolled oats 2.9 oz
- ¼ cup all-purpose flour all-purpose flour 0.07 lb
- ½ cup old-fashioned rolled oats old-fashioned rolled oats 1.45 oz
- 1 Tbsp olive oil olive oil
- ¾ cup unsweetened applesauce unsweetened applesauce 5.63 oz
- ½ cup whole-milk cottage cheese whole-milk cottage cheese 3.85 oz
- 1 large egg large egg 1 ct
- 2 Tbsp pure maple syrup pure maple syrup 2 Tbsp
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ½ tsp baking powder baking powder 0.08 oz
- pinch sea salt sea salt 0.01 oz
- olive oil cooking spray olive oil cooking spray 0.01 fl oz
How to Make Healthy Apple Oats Fritter Snack
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Blend the oat flour
Add 1 cup old-fashioned oats to a blender and blitz to a fine flour, stopping to scrape the sides so there are no big flakes left.
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Whisk the dry mix
In a bowl whisk the oat flour, 1/4 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and a pinch of sea salt until evenly combined.
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Whisk the wet mix
In a second bowl whisk 3/4 cup applesauce, 1/2 cup cottage cheese, 1 large egg, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 tablespoon olive oil until mostly smooth.
If your cottage cheese is very curdy, quickly pulse it with the applesauce for a silkier batter.
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Combine and fold in rolled oats
Pour the wet mix into the dry and stir with a spatula just until no dry spots remain.
Fold in 1/2 cup rolled oats for hearty texture, aiming for a thick but spoonable batter.
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Chill to hydrate
Cover and chill the batter for 15 to 30 minutes so the oats hydrate and the batter firms, which keeps the fritters from spreading and helps them crisp.
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Preheat the pan
Set a heavy skillet over medium heat for 2 to 3 minutes until a droplet of water skitters, then mist with olive oil spray and add a thin film of olive oil for even browning.
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Cook the fritters
Scoop heaping tablespoons of batter into the pan, about 2 tablespoons each, and gently flatten to roughly 1/2 inch thick with a spatula.
Cook 3 to 4 minutes until the edges look set and the undersides are deep golden, then flip and cook 2 to 3 minutes more until cooked through.
Adjust the heat so they sizzle but do not smoke, and cook in batches without crowding.
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Finish and serve
Transfer to a rack or paper towel, sprinkle a tiny pinch of salt while hot, and serve warm with a drizzle of maple syrup or a spoon of yogurt.
Substitutions
- Gluten-free swap: all-purpose flour -> 1:1 gluten-free baking blend
- Use a cup-for-cup gluten-free flour and certified gluten-free oats for clean flavor and the same tender bite, keeping structure steady without gumminess.
- Dairy-free swap: cottage cheese -> thick dairy-free Greek-style yogurt
- A plain coconut or almond Greek-style yogurt keeps moisture and creaminess while holding the fritter together, with a subtle tang that plays nicely with cinnamon and maple.
- Egg-free swap: 1 large egg -> 1 tablespoon ground flax + 3 tablespoons warm water
- A flax egg binds well and adds nuttiness, and if you add 1 extra teaspoon baking powder you keep the lift and a light interior.
Tips
- Dial in oat grind
- <p>Blend oats to a fine flour for tenderness but stop before it gets powdery like cornstarch, which can make the fritters dense.</p>
- Chill for crisp edges
- <p>That 15 to 30 minute rest lets oats drink up moisture so the batter scoops cleanly and the edges fry up lacy and crisp.</p>
- Pan power matters
- <p>Cast iron or clad stainless holds steady medium heat for even browning, so test with a tiny dab of batter that should sizzle gently on contact.</p>
- Portion like a pro
- <p>Use a 2 tablespoon scoop for uniform size and press the edges lightly with the spatula to keep tidy rounds that flip cleanly.</p>
- Balance moisture
- <p>If your applesauce is very thin, whisk in 1 to 2 teaspoons extra all-purpose flour to prevent spreading, and if the batter feels stiff, loosen with a teaspoon of milk or water.</p>
- Flavor boosters that belong
- <p>Add a pinch of nutmeg, a little lemon zest, or 2 tablespoons finely diced apple for pops of fruit, and toast the fritters a touch darker for that deep bakery aroma.</p>
- Make-ahead and reheat
- <p>Refrigerate cooked fritters up to 4 days or freeze up to 2 months, then re-crisp in a 375 F oven or toaster oven for 6 to 8 minutes.</p>
Nutrition Facts *
| Energy | 116 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 4 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My batter is too loose and spreads in the pan. What now?
- Chill another 10 minutes to hydrate the oats and whisk in 1 to 2 teaspoons oat flour or all-purpose flour until it mounds on the spoon.
- The fritters are breaking when I flip them. Why?
- They either need another minute to set before flipping or your pan is too cool, so wait for deep golden edges and a confident sizzle before you turn them.
- They taste bland. How can I fix that fast?
- Finish hot fritters with a light sprinkle of sea salt and an extra dust of cinnamon, or stir a pinch of salt into the batter next round to wake up the maple and vanilla.
- Can I bake or air-fry instead of pan-fry?
- Bake on a greased parchment-lined sheet at 400 F for 10 to 12 minutes per side until golden, or air-fry at 375 F for 6 to 8 minutes per side, lightly oiled.
- Can I use quick oats instead of rolled oats?
- Yes, but hold back 1 tablespoon so the batter does not get pasty, and check texture after chilling before adding more.
- Should I use sweetened or unsweetened applesauce?
- Unsweetened keeps control over sweetness, and if using sweetened applesauce reduce maple syrup by 1 tablespoon.
Serving Suggestions
Hot from the pan with a dollop of Greek yogurt, a drizzle of maple, and a sprinkle of flaky salt is my New York breakfast vibe, or go savory-sweet with sharp cheddar on the side for contrast.
For a playful twist, whisk tahini with maple and a pinch of cinnamon for a quick dipping sauce that makes these fritters taste like apple halva in the best way.
More pairings:
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