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Big Apple Fritters



1 1/2 cups all-purpose flour

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/3 cup milk2 eggs

3 tablespoons applesauce

2 large Granny Smith or Honey Crisp apples peeled, cored, and dicedCanola oil for fryingFor The Glaze

2 cups confectioners’ sugar

1/4 cup milk

1/2 teaspoon vanilla


Place cooling racks over baking sheets covered in wax paper. Set aside.Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl.Make a well in the center and add 1/3 cup milk, eggs, and applesauce.Stir just to combine.Fold in apples.Heat 1 ½ – 2 inches of oil in heavy cast iron skillet, Dutch oven, or deep fryer to 375°F.Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop.Cook each side until golden brown; approximately 2 minutes per side.Remove to paper towels to drain.In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla.Dunk each fritter in the glaze turning over to make sure both sides coated.Place on the wire racks to air dry and dripNOTES:Be careful not to over-mix the batter as it may make the fritters tough.Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain.Using a candy thermometer to maintain the correct temperature of the oil is important.A Dutch oven or cast-iron skillet helps the oil hold temperature.Try to maintain a constant temperature of 375° F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil the temperature will increase so you will need to turn the heat down a bit.Remove the fried fritters to paper towels to drain excess oil.Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag. This will keep them fresh longer.

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