TOP Reviews:
Yummy! I replaced the white flour with Whole wheat pastry flour,Milk for skim milk,Splenda for the sugar & used egg beater’s in place of the egg’s.replaced applesauce(homade-no sugar with cinnamon) for the oil in the batter,Added 1 Tsp cinnamon to the batter.I grated 2 large honey crisp apple’s (skins on) into the batter.Put the cinnamon/splenda mixture in a brown bag, placed the fritters in the bag & shook to coat.I also used my small cookie dough scoop to put them into the hot oil.Worked perfectly!They poofed out very well.A very nice size to handle for adult’s & kid’s.Very quick and super easy!Slightly crisp on the outside,moist,tender and fluffy on the inside.Great morning treat while we went on our Autumn walk!Great with Coffee!My kid’s loved them.No leftover’s,Alway a bonus! I will be making these again! I am thinking of trying pumpkin next time!YUM!!Thanks for a great recipe 🙂
Amazing with a little tweaking. I cut the apples in very, very tiny pieces. I doubled the batter, but not the apples. I doubled the sugar and added 2 tsp. of cinnamon. Drop by tablespoon or even teaspoon, depending on how large you want them. They puff up quite a bit. Do NOT make them too large or the center will still be raw. I also found that 375 was a bit too warm, I cooked them @ 350. They came out amazingly, way better than the fair! You actually get little pieces of apple in every bite! They were wicked easy to make! Thank you for sharing this wonderful recipe. These will be a treat for my family for a long time.
This is a wonderful recipe. The batter turns out nice and poofy. I did realize soon that I needed to drop the temperature on my oil, but once through that firs test batch, I had no problems. I was lazy and used my Chop Wizard, leaving the skins on, but this is a really great way to wake up.
This was excellent! I doubled the batter with the same amount of apples. Added 1T of cinnamon to the base recipe. Then instead of sprinkling with cinnamon sugar, used a glaze of 2C confectioners sugar to 6 Tablespoons of milk. The kids & hubby were begging to add to our favorites file!
These are fabulous! I added cinnamon to the batter as suggested and made a simple glaze to top them with. They are best after sitting for awhile to crisp over!
Ingredients
For fritters:
2 Tablespoons granulated sugar
2 large eggs
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Ingredients
For fritters:
2 Tablespoons granulated sugar
2 large eggs
1 cup all-purpose flour
2 tsp. baking powder
½ tsp. cinnamon
½ tsp. salt
¼ cup milk
2 tsp. fresh lemon juice
2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
For glaze:
1¼ cups powdered sugar
¼ tsp. vanilla
3-4 tsp. warm water (thin enough to make the glaze “paintable”)
Directions
In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get ’em!) and carefully and gently slide the fritter into the hot oil.
When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice “paintable” glaze.
Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and “paint” the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.
From: allrecipes.com