Apple Fritters

Use a variety of apples, if possible,  to get a more pronounced apple flavor.  I only had three Gala apples so I used them.   You can glaze the fritters or skip the glaze and sprinkle them with powdered sugar.  Or, you can knock yourself out and do both.  This glaze is rather thin and soaks into fritters keeping them very moist but it doesn't set up on the fritters like the glaze on doughnuts.   If you want the glaze thicker, increase the amount of powdered sugar from 2 cups to 3.

Sweet milk is traditionally used  in fritters.  As part of my mission to restore buttermilk's good name, I used it in this recipe.   The results were outstanding.   Go, buttermilk!

For batter:

1 cup buttermilk

2 eggs

1 teaspoon vanilla

2 cups self-rising flour ( I use White Lily)

1 teaspoon cinnamon (We prefer a lot of cinnamon.   You might want to reduce the amount some if you're not crazy for cinnamon like us)

1/2 cup firmly packed light brown sugar

3 medium apples, peeled, cored and diced

For glaze:

2 cups powdered sugar

1/2 cup milk

1/2 teaspoon vanilla

pinch of salt

Mix buttermilk, eggs and vanilla.


Sift together flour and cinnamon.     There's my Granny's sifter again!


Add to wet mixture and stir lightly then add brown sugar stir.

Peel, core and dice them one by one adding the apples to the batter as soon as each is diced.  Stir them in.   Immediately adding each apple to the batter will keep them from turning brown.     Two diced apples are already stirred in the batter.  The third is going in.

Heat a pan with at least 2 inches of cooking oil.    I use canola oil.  Test it by dropping a tiny amount of the batter in.   Batter should sizzle immediately when it hits the hot oil.

Drop a tablespoons of batter into the hot grease.   Don't crowd the fritters in the pan.  As soon as the edges start to brown, flip them.

Fritters require attention.   The same rules apply to fritters as to roux:  don't get distracted, don't walk away.   Ignore your children, unless their heads are falling off, until the fritters are done.    Flip them every 20 seconds or so until both sides are deep golden brown.

Test each batch for doneness by removing the largest one and gently  slicing into it partially to see if the batter is completely cooked.  Once they are all done.  Remove to paper towels and  drain.   Then place them on another set of paper towels.   Granny called this "double-dreening".   You want to get as much of the grease off as possible so the glaze will stick.   Make glaze by mixing all ingredients until smooth.  Once they been properly "dreened" and cooled,   coat them with the glaze and place on a wire rack.    
You'll have about 36 fritters.  You can still see the glaze on the fritters.    They've just been glazed.

After a little while, the glaze soaks in and keeps the fritters moist.

You can hit 'em with a little powdered sugar.

Fritter.   Fritter.  Fritter.
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