I’ve always said our apples wouldn’t win a beauty contest, but our trees bear the best organic apples, and in abundance. So this week I’m making applesauce and also sharing my newest and most delicious and yes, easiest, apple fritter recipe. Even the kids can help mix the batter and dust the fritters with sugar and cinnamon. I made a batch of these when the kids came over to help split wood for our woodstove, and Jack (my grandson) and I could hardly keep up with the demand. Hot out of the skillet, into the bag of sugar & cinnamon and then into happy, smiling,
Rita’s apple fritters
I don’t peel the apples, since they come from our trees. You can peel them if you like. Nothing like a warm apple fritter dusted with cinnamon sugar!
2 heaping cups apples, diced very, very small
2 cups flour
3-4 tablespoons sugar or less if you like
1-2 teaspoons cinnamon
1 tablespoon baking powder
Couple dashes salt
2 eggs, lightly beaten
1 cup milk
2 teaspoons vanilla
Cinnamon Sugar Coating: Place in bag:
1/4 cup regular sugar or powdered sugar with 1/4 to 1/2 teaspoon cinnamon.
Whisk together flour, sugar, cinnamon, baking powder and salt. Set aside.
Whisk together eggs, milk and vanilla. Pour over flour mixture and whisk vigorously until smooth.
Fold in apples.
Have a high sided skillet or pan with about an inch of oil heated to about 370. You’ll know the oil’s hot enough when a small cube of bread browns quickly. I like to heat mine on medium high to start and when I see the oil moving around and rippling, I turn the heat down a bit. (You can also use a deep fryer).
I use a small ice cream scoop for the batter, but a spoon works well too. Carefully drop the batter into the hot oil, leaving room for expansion. Turn the fritters over when they get golden brown on one side and are puffy. The whole process takes only a couple of minutes or so.
Drain on rack and while still warm, toss in sugar/cinnamon mixture. Eat right away.