These warm pillows of sweet dough, stuffed with tart chunks of spiced apple, smothered in sweet glaze, gooey caramel or sprinkled with powdered sugar are a perfect autumn indulgence.
After all, what says autumn better than cinnamon, apples, and... deep fried goodness? ;) My recipe makes a perfect 6 little patties and they are just as easy as making a batch of pancakes!
The batter is super simple to make. Just chop up an apple and stir the wet ingredients into the dry.
Mix it all together and your batter is ready!
Do a little test with a tiny piece of batter to make sure the oil is hot enough for fryin'!
When your oil is nice and hot, dump in 1/4 cup of batter.
Flatten it out a little with a spatula.
Once it has browned on one side, after a minute or two, flip it over.
Once they are a nice puffy golden pillow, place them on a paper towel to soak up any excess oil and cool off a little.
Then, choose your topping!! I used powdered sugar with apple pie spice, caramel sauce and a simple glaze with a little maple flavoring.
Drizzle, sprinkle or pour... and enjoy!
Yield: 6 fritters (1 1/2 cups batter)
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon cinnamon or apple pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup milk or cream
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup diced apple (about one medium apple)
- vegetable oil for frying
- topping of your choice:
- Caramel Sauce
- Maple Glaze
- 2 c. powdered sugar plus 2 teaspoons milk, 1/4 teaspoon vanilla extract & 1/4 teaspoon maple flavoring extract
- Spiced powdered sugar
- 1/2 cup powdered sugar plus 1 teaspoon cinnamon or apple pie spice
Stir together the flour, sugar, cinnamon, baking powder and salt. In a separate bowl or measuring cup, beat together the milk, melted butter, vanilla and egg and pour into flour mixture. Add apples and mix everything together.
Heat a thin layer of oil in a large skillet or saucepan to about 350 degrees F (medium heat). Drop a tiny piece of batter into the oil and it it sizzles, brows and floats to the top, the oil is ready for frying. Drop 1/4 cup of batter at a time into the oil and flatten into a disk shape. Fry about 1-2 minutes on each side until puffed and golden brown. Place fritters on a paper towel to drain. Drizzle, dunk, spread or sprinkle with caramel sauce, glaze or powdered sugar. Serve warm (they will loose their crisp and get soggy if not served after making).
Note: the batter can also be baked in a cupcake/muffin pan at 425 degrees F for about 8-10 minutes, but they will not give you the same results as the fried version.