I had used my wok for frying supper but the oil was still good, so I wanted to use it for something before I had to discard it.

The first thing that came to mind was Apple Fritters. I had a bunch of apples in the fridge and while looking through my recipes I found the perfect one..

Oh gosh…

and yes, I said oh gosh…

these are really, truly, amazing…

What you need…

  • 1 cup + 2 Tbsp of all-purpose flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • dash of salt
  • 1-2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp Vanilla
  • 1 tbsp melted butter
  • 1 egg
  • 1/3 cup milk )I used Almond
  • 1 – 1 1/2 cups of your favorite apple, chopped into tiny pieces (I use Gala)
  • oil for frying
  • apple cider and confectioner’s sugar for glaze
  • Cinnamon and Sugar to coat
Chop apples into small pieces. Mix dry ingredients together in one bowl and then wet ingredients together in another (I use a measuring cup) and then slowly add the wet ingredients, and stir until combined, taking care not to overstir. Gently fold in apples.  It should look like a light cake mix.
Heat oil to about 375 degrees.  Use a wok or a pan that will allow dough to be completely submerged while frying.  (To test oil is ready when you drop a bit of batter into  it and it rises to the top.) Using a spoon,  scoop golf size balls of dough into oil,  being careful not to overcrowd. Watch for underside to turn golden brown, and then using tongs, flip over and continuing to fry until done. Test one fritter to ensure they are frying all the way through. Adjust the cooking time if necessary.
Apple Fritter Glaze
1-2 cup confectioner’s sugar
1/4 cup apple cider (I didn’t have any so I juiced an apple to make some fresh cider)
(1 apple ~ see how little pulp is left!)
Apple juice from the juicer
 I decided that I was going to use less powdered sugar and instead dunk them into some cinnamon sugar to make them even more decadent… but if you want a true glaze, then use all of the powdered sugar.
Whisk cider and sugar together until combined and glaze is smooth. Straight out of the oil, dunk fritters into the glaze.  If you are using the cinnamon sugar after the glaze, do that now…and then immediately set on a baking rack with parchment paper underneath to catch drippings.

These are best served warm but are great when cooled too…

Amazing Apple Fritters

Apple Fritters