apple fritters
adapted from pioneer woman

2 cups AP flour
½ cup white sugar
2-1/4 ts baking powder
1-1/4 ts salt
2 ts cinnamon
2 large eggs
3/4 cup whole milk
2 ts vanilla extract
3 TB melted butter, cooled
2 regular size pink lady apples, peeled, rough chop (use any apple you like)

2 cups confectioners sugar
1/4 ts salt
1/4 cup PLUS 3 TB half & half (or more depending on how thick or thin you like glaze; I like mine thick)

In large bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, mix the eggs with milk and vanilla extract, then add in cooled melted butter; mix well.
Fold in the dry with the wet ingredients; only mix till just combined. Lumps are fine. If you overmix you will have tough chewy fritters—that’s a no no. Next fold in the chopped apples.
Heat about 3-4 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 oversized tablespoons of batter (using an ice cream scoop, medium size, helps a lot, if you don’t have an ice cream scoop you can use two spoons to roll out the scoops of batter) into the hot oil. Only do about 3 -4 fritters at a time. They cook fast about 1-1 ½ minute per side or if you want extra crispy about 2 minutes per side—if that? Make sure to flip them.
Remove and drain on a paper towels or brown paper bags. Let these cool a bit before the glaze bath.

For the glaze:
Mix all the glaze ingredients together in a medium sized bowl. Mix well. Then quickly dunk each fritter and let them rest on wire rack with cookie sheet on bottom to catch drippings.
Don’t let the fritters sit too long in the glaze as they will get soggy.