Wednesday, May 29, 2024
HomeRECIPESBig Apple Fritters

Big Apple Fritters

Yes, I am partial to banana and pumpkin loaves, too, but there is just something special about a sweet big apple bread that gets my heart pounding. Maybe it’s because it reminds me of the apple orchard I used to go to as a young girl. I always loved going to this place. The smells of the cider and cinnamon doughnuts cooking were heavenly. Do you have any childhood memories that are invoked by food?

Once I got older, married, and had a few little ones of my own, I would take my kids to the very same apple orchard.

My son, when he was about three, would swipe apples and take little bites out of it before I could stop him. Luckily, I knew the owner and she always laughed it off. I’d buy my apples and we would head on home to bake this bread. Sweet memories! I can’t believe how fast the years are flying by!

Ingredients

3 cups of all-purpose flour
1½ sugar cups
3 teaspoons baking powder
½ teaspoon salt
¾ teaspoon apple pie Spice
2 large eggs
1 cup of milk
1 teaspoon vanilla
2 tablespoons of butter, softened
1½ cups of peeled and chopped apples
Frying oil
Confectionery sugar

Address

Pour the oil into a deep pan or Dutch oven to a depth of about 3 inches. Heat to 375 degrees. Sift flour, sugar, salt and apple pie spice in a large mixing bowl. Place the eggs in a separate bowl and beat them lightly. Add the milk and vanilla. Make a well in the center of the dry ingredients and pour in the milk mixture. Add the butter and beat with a mixer at low speed to moisten, about ½ minute. S

…and increase the speed to average for two more minutes. Double the apples. Using a measuring cup the size of a cup of ¼, put it in hot oil. Be careful not to splash the oil. If your pot is not very large on top, you may only be able to cook one at a time. As the fritters cook, they will rise to the top. When they are browned on the first side, carefully turn them over with a spatula t

brown the second side. Drain on paper towels and immediately and generously sprinkle with confectioner’s sugar or icing. To make the glaze the confectioners’ sugar and milk or water are mixed and glazed while still hot.