2-3 peeled apples 1 1/2 cups when diced
1 cup flour
1/4 cup sugar
1/4 tsp salt
1 1/2 tsp baking powder
1/3 cup milk
2 TBS cinnamon sugar mixture (2 TBS sugar and 1 tsp cinnamon)
Oil for frying the fritters
Combine the flour, sugar, salt and baking powder, and whisk until combined.
In a small bowl whisk the milk and egg until combined, add into dry ingredients and mix until just incorporated.
Toss the apple chunks with the cinnamon & sugar and dump the mixture into the batter, stir just a bit to move apples around.
Heat oil to 370 degrees.
Fry heaping spoonfuls (or use a cookie scoop) of the batter (being sure you get apples in each scoop)until golden brown (about 2-3 minutes),
If frying in a sealed fryer, shake basked around just a bit during frying to ensure even rotation of cooking. If cooking in an open frying pan/poy, flip fritters using a spatula or fork to ensure even cooking.
Once fritters are removed from the fryer, place them on a cooling rack with paper towels under to catch any drips. If rolling in cinnamon & sugar, do so as soon as you can handle the fritters. If sprinkling with powdered sugar or dipping them in a simple glaze, allow them to cool a bit more.
To make glaze simply combine 1 1/2 cups powdered sugar, a splash of vanilla and 1-1 1/2 TBS milk. Stir until smooth and drizzle over fritters or go ahead and dunk them in. If dunking them in, allow them to set for a few minutes and enjoy…they don’t really “keep” that way. Fritters are best enjoyed soon after you make them while still warm. For best results fry in batches of 3 or four. I use a small cookie scoop to make dropping the batter into the oil nice and easy.