I love just about anything fried…well what I’ve tried so far. Fried food is a major part of my life and one I would not ever want to part with…ever. I’ve been wanting to try this apple fritter recipe I discovered on this blog for a week now and today was the day I made them…and I will make them again my friend.
These fritters were not to sweet and they did not soak up a lot of oil. So you are left with a light, semi-sweet, apple filled delight.
I highly suggest you make these and share them with your loved ones or you can just clog the crap out of your arteries and eat them all by yourself.
Your choice…you have been warned.
Oh and they taste even more heavenly when you dip them in some glaze…just sayin’…
adapted from The Pioneer Woman (wishing I was her neighbor)
Makes too many to count, but enough to satisfy your sweet tooth
For the Batter
2 cups All-purpose Flour
½ cups Sugar + 3 Tablespoons Sugar (you can add more if you want the batter to be sweeter)
2-¼ teaspoons Baking Powder
1-¼ teaspoon Salt
2 teaspoons Ground Cinnamon
2 whole Large Eggs
¾ cups Whole Milk
2 teaspoons Vanilla Extract
2 tablespoons Melted Butter
2 whole Granny Smith Apples, Peeled And Diced
Powdered Sugar (optional, For Dusting)
1-½ cup Powdered Sugar
¼ teaspoons Salt
¼ teaspoons Vanilla
¼ cups Milk
In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Your batter will be chunky and that’s a great thing.
Heat about 2-3 inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
Drop teaspoons of batter into the hot oil, six or eight at a time.Make sure to flip them, if some haven’t flipped over themselves. Just watch them and make sure they don’t get too brown, but cook them long enough to make sure the batter’s cooked through, about 2 to 2 1/2 minutes total.
Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze.
Whisk all glaze ingredients together until smooth. Dunk warm fritters to coat.
Serve warm! Good with a cup of tea!
**May be heated up the next day in a 350 degree oven for 8 minutes.