I've never made them and I'm not sure I've eaten them since they were on the school lunch menu in elementary school. Oh, elementary school, that was fun times, don't you agree?
Anyway, here's the 'cipe, let me know if you try it out.
- 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 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).
The powdered sugar is my favorite part, friends, not going to lie.