Apple Fritters

Most apple fritters recipes do not cook the apples first.  I however, do not like apples to be crunchy in donuts.  Cooking them just a little bit, help soften them up.   For a different twist, use a little maple flavoring in the glaze,  It's pretty amazing that way.

APPLE FRITTERS

(makes 8-10)

Fritter Ingredients:

*1 1/2 cups all-purpose flour

*1/4 cup granulated sugar

*2 teaspoons baking powder

*1/2 teaspoon salt

*1/4 teaspoon ground nutmeg

*2 teaspoons ground cinnamon

*1/3 cup whole milk   

*2 large eggs

*2 tablespoons applesauce (optional)    

*2 large apples, peeled and cored, and chopped small (I prefer Granny Smith)

*vegetable oil for frying  

Glaze Ingredients:

*2 cups powdered sugar

*1/4 cup whole milk or heavy cream

*1/2 teaspoon vanilla extract (sometimes I like to use 1/4 teaspoon maple flavoring instead)

*1/8 teaspoon ground cinnamon.

Glaze Directions:

~In a medium bowl, sift 2 cups powdered sugar, 1/2 cup milk, 1/2 teaspoon vanilla extract and 1/8 teaspoon cinnamon together until smooth (it will be runny).

Fritter Directions:

~In a medium skillet, over medium heat, sauté 2 large chopped apples for 2 or 3 minutes, or until they soften up a little.

~Remove from heat and place in a strainer.

~Allow apples to come to room temperature.

~In a large mixing bowl, whisk 1 1/2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1/4 teaspoon nutmeg and 2 teaspoons cinnamon together.

~Make a well in the center of the flour mixture.

~In a small mixing bowl, whisk 1/3 cup milk, 2 large eggs, and 2 tablespoons applesauce together.

~Pour milk mixture into the center of the flour mixture.

~Mix until just incorporated (to not over mix).

~Fold in apples.

~Pour oil into a heavy bottom skillet (about 2 inches deep), to 375 degrees.

~Drop by 1/4 cup of fritter batter into hot oil.

~Cook about 2 minutes per side or until golden brown (it's important to try to keep the oil as close to  375 degrees as possible).

~Using a slotted spoon or spider, remove fritters and place on a paper towel lined plate.

~Drip warm fritters into glaze, coating all sides and place on a cooling rack to finish cooling.

**Best eaten the day you make them, but if you are going to store some, warp them lightly n paper towel, and place in a brown paper bag.