Apple Fritters - Master Cookbook Recipe # 135

Name: Apple Fritters - Master Cookbook Recipe # 135
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10
Cuisine: Southern
Ingredients: 1 cup powdered sugar; 1 tsp vanilla extract; 3 Tbsp milk; 2 medium apples (cored, peeled, and chopped); 3 Tbsp salted butter; 1/3 cup sugar; 1/2 tsp ground cinnamon; 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon (optional); 1 large egg; 1/3 cup milk; For Frying: Cooking oil and 1/4 cup salted butter

The secret to these fritters is the double-butter method,butter in the apples and butter in the frying oil. This gives them a rich, homemade flavor that pairs perfectly with the sweet vanilla glaze. They are best served warm!

This is recipe #135 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min

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Ingredients

The Glaze:
1 cup powdered sugar
1 tsp vanilla extract
3 Tbsp milk
The Apples:
2 medium apples (cored, peeled, and chopped)
3 Tbsp salted butter
1/3 cup sugar
1/2 tsp ground cinnamon
The Batter:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon (optional)
1 large egg
1/3 cup milk
For Frying: Cooking oil and 1/4 cup salted butter

Instructions

Make the Glaze: Whisk the powdered sugar, vanilla, and 3 Tbsp milk until smooth. Set aside.
Cook the Apples: In a small pan or microwave-safe bowl, combine the chopped apples, 3 Tbsp butter, sugar, and 1/2 tsp cinnamon. Cook until the apples are soft. Do not skip this step!
Prepare Batter: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the egg and 1/3 cup milk, stirring until a dough forms. Fold in your cooked apples (including any juices).
Heat Oil: Fill a saucepan with enough oil for frying and add 1/4 cup of butter. Heat until a drop of batter sizzles immediately.
Fry: Carefully drop the batter by spoonfuls into the hot oil. Fry until deep golden brown on both sides.
Glaze: Remove fritters to a cooling rack. While still warm, dip each fritter into the glaze. Let them dry on the rack with parchment paper underneath to catch the drips.

Notes

Tammy’s Tip: "Now, make sure you cook those apples down before you put them in your batter. If you put raw apples in there, they'll still be hard when the dough is finished frying. Cooking them first makes them melt-in-your-mouth delicious!"