Sunday, March 6, 2011

Apple Fritters

It's official.

I'm in love with someone else. Don't tell my husband. Oh, and it's a girl.

Have you met the pioneer woman??

Her apple fritters are...


I'm not even going to pretend that I messed with her recipe. So here it is. In it's entirety.


  • 2 cups All-purpose Flour
  • ½ cups Sugar
  • 3 Tablespoons Sugar
  • 2-¼ teaspoons Baking Powder
  • 1-¼ teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • 2 whole Large Eggs
  • ¾ cups Whole Milk
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Melted Butter
  • 2 whole Granny Smith Apples, Peeled And Diced
  • Powdered Sugar (optional, For Dusting)
  • GLAZE (optional)
  • 1-½ cup Powdered Sugar
  • ¼ teaspoons Salt
  • ¼ teaspoons Vanilla
  • ¼ cups Milk

Preparation Instructions

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’s 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!

Verdict - hide them from your kids. Or else make a double batch. Trust me.
Dave's Rave's - Yeah. There's worth it!!! And, can I eat the whole batch?? Please?

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