Homemade Apple Fritters

A love letter to my new deep fryer:

Dear Presto Stainless Steel Electric Deep Fryer,

How do I love thee? Let me count the ways…..

SERIOUSLY.

I have always been one of those people who thought that deep fryers were an unnecessary appliance. That you only needed a deep fryer if you ate unhealthy, fried food all the time. That they were messy. That they were gross.

I was wrong.

My wonderful mother bought me a deep fryer for Christmas, just a small one, and the first thing I made with it was a recipe I saw month ago on pinterest for homemade apple fritters. These were GLORIOUS. Have you ever had a warm apple fritter? Well, now you can. The only alteration I made to this recipe was leaving out the nutmeg. I hate, hate, hate nutmeg.

Thank you SeeminglyGreek for the recipe.

Ingredients:1 heaping cup AP flour
1/3 cup sugar
1 tsp. baking soda OR baking powder (I used baking powder)
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon) (I love cinnamon, so I did 2)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk
1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller (I used Granny Smith)

oil for frying
milk and powdered sugar glaze for dipping or just powdered sugar for dusting
(About 1 cup pwd. sugar + 1 T. milk or more)

Directions:

First things first. Chop up your apples and get your glaze ready.

Mix all dry ingredients together.

Slowly add the wet ingredients minus the apple. Don’t be stupid like me and use a whisk. This batter is a little thick for a whisk, a spoon is better.

Carefully mix until well combined but not overly beat,gently fold in apple pieces.

The batter should be the consistency of a thick cake mix.

Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil.

Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 60 seconds per side, but adjust cooking times based on size of fritters and temperature of your oil, ideally around 365° F. It is always a good idea to test one to ensure it comes out like you are expecting.

Place fritters on a cooling rack with paper towel on top (and underneath.) While they are still warm, but not too hot to touch, brush them with glaze on both sides.