PREP TIME: 15 Minutes
- DIFFICULTY: Easy
- COOK TIME: 10 Minutes
- SERVINGS: 8 Servings
- 2 cups All-purpose Flour
- 1/2 cup Sugar
- 3 Tablespoons Sugar
- 2-1/4 teaspoons Baking Powder
- 1-1/4 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 2 whole Large Eggs
- 3/4 cups Whole Milk
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Melted Butter
- 2 whole Granny Smith Apples, Peeled And Diced
- Powdered Sugar (optional, For Dusting)
- 1-1/2 cup Powdered Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Vanilla
- 1/4 cup 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 is 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!
Note: **May be heated up the next day in a 350 degree oven for 8 minutes.