apple fritters

when I first saw this recipe, I was intrigued. I have never heard of/nor tasted a fritter of any kind, but the pictures looked too good not to try.
i forgot to take pics of the beginning process...so take a good luck at our counter. i'm just so organized.

The batter was very good, there might a little bit too much cinnamon (so if you aren't a huge fan, cut it back a tad) but other than that yummm. I used three apples, which was a great proportion of apple to batter.

After frying the batter, I sprinkled them with powdered sugar. They tasted exactly like funnel cakes with apples, which they are so this shouldn't have been such a surprise for me :) Anyway, they were fantastic and we really enjoyed our new treat!

The recipe made a ton! Pioneer Woman suggests that you reheat in the oven, can't wait to see how they will taste in the morning.

Pioneer Woman's Apple Fritters

• 2 cups All-purpose Flour
• ½ cups Sugar
• 3 Tablespoons Sugar
• 2-¼ teaspoons Baking Powder
• 1-¼ teaspoon Salt
• 2 teaspoons Ground Cinnamon
• 2 whole Large Eggs
• ¾ cups Whole Milk
• 2 teaspoons Vanilla Extract
• 2 Tablespoons Melted Butter
• 2 whole Granny Smith Apples, Peeled And Diced
• Powdered Sugar (optional, For Dusting)

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).

Serve warm!

**May be heated up the next day in a 350 degree oven for 8 minutes.