My mom made these for us after school in the fall with the apples we’d pick and buy from a fruit farm. Warm, crisp, and sweet, a perfect fall treat.
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!!
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! 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.
3 cups all-purpose flour
1½ cups sugar
3 teaspoons baking powder
½ teaspoon salt…..
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