Apple Fritters

Apple Fritters

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  • # 2 cups All-purpose Flour

  • # ½ cups Sugar

  • # 3 Tablespoons Sugar

  • # 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)

  • # GLAZE (optional)

  • # 1-½ cup Powdered Sugar

  • # ¼ teaspoons Salt

  • # ¼ teaspoons Vanilla

  • # ¼ cups Milk


In a 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. Add enough apples to make a very chunky batter. You want the apples to shine though! Heat a couple of 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. Sometimes they’ll flip over by themselves; sometimes you have to flip them. 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 (mix all glaze ingredients together, then dunk warm fritters). Serve warm! **May be heated up the next day in a 350 degree oven for 8 minutes.


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