A friend posted a recipe on Facebook last week for The Pioneer Woman’s apple fritters. It was Saturday evening, the kids had just gone to bed, and I couldn’t think of a better way to spend the next couple of hours than frying up these delicious little morsels. So that’s what I did.
They turned out even yummier than I expected. With a few little tweaks to make the recipe healthier, I didn’t even feel guilty after I ate ten of them. 😉
I remember my Great-Grandma frying doughnuts when I was a girl, and in my faint memory her doughnuts were very similar to these apple fritters. We had to say good-bye to her nearly five years ago–her passing was within hours of Calla’s birth–and the little things that remind me of her are very special.
Here’s the recipe, adapted only slightly from The Pioneer Woman’s.
2 c. flour (I used half all-purpose and half whole wheat)
1/2 c. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. ground cinnamon
2 eggs, beaten
3/4 c. whole milk
2 tsp. vanilla extract
2 T. butter, melted
2 large apples, peeled, cored, and diced
Oil for frying (I used a mixture of coconut and grapeseed oil)
Cinnamon and sugar for dusting, OR
2 c. powdered sugar
1/4 tsp. vanilla extract
1/4 c. milk
In a large mixing bowl, combine the first five ingredients. In a separate bowl, combine beaten eggs, milk, vanilla, and melted butter.
Add wet ingredients to dry; mix just until combined. Fold in apples.
Heat a couple of inches of oil in a large-ish pot over medium heat. To test if the oil is ready, drop in a small piece of batter. If it rises immediately and sizzles, the oil is ready; if the batter burns quickly, then the oil is too hot.
Drop teaspoons of batter into the oil (be sure the fritters aren’t crowding each other!) Watch them closely; if they don’t flip over by themselves, turn them over after a minute or so. They will require about 2 – 2 1/2 minutes of total cooking time.
Remove the fritters and drain on paper towels. Roll in cinnamon and sugar mixture, or dunk them in the glaze. Serve warm.
These can be reheated in a 350-degree oven for 7-8 minutes to make them nice and crispy again.
*I also tried these in a gluten-free version using Pamela’s Baking Mix. They were more dense and crispier than the original recipe, but still tasty!*