Apple Fritters

To go along with my corn dog and frog eye salad, I made apple fritters for dessert. I figured I might as well make my fried dessert while I've got the oil in the pan ready for frying because of the corn dogs. They turned out really tasty also. Though I did feel the honey sauce for on top was a little on the weak side for my taste so I might want to try something different if I ever made them again. They were a wonderfully fattening dessert to go along with my wonderfully fattening meal (I neglected to mention the chili-cheese fries my dad made as a side dish also).

This recipe is from Gastronomer's Guide.


Apple Fritters
for the apple fritters:

• 2 Granny Smith apples, peeled, cored, and diced
• 1 lemon, zested and juiced
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 tablespoon butter, melted
• 3/4 cup whole milk (I used half heavy cream and half 1% milk as I didn't have whole milk)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• canola oil, for frying (I used corn oil because I already had it out from the corn dogs)

for the honey syrup:

• 1/3 cup honey
• 1/2 cup water
• 1 small cinnamon stick

Toss together diced apples with lemon zest and juice in a small bowl to keep from browning.


In a large bowl, combine the dry ingredients: flour, sugar, baking powder, salt, and cinnamon. Mix together with a whisk to aerate.


Combine melted butter, milk, eggs, and vanilla in a small bowl and beat together. Pour the liquid into the dry ingredients and mix until just combined. Fold in diced apples.


Warm 1 to 2 inches of oil in a large pot set over medium-high heat. The temperature of the oil should register around 350 degrees F. Test with a drop of batter.


In the meantime, make the honey syrup. Combine honey, water, and cinnamon stick in a small saucepan. Bring to a boil. Simmer on low until slightly reduced, about 5 to 10 minutes.


To make the fritters, using a 1-1/2-inch releasable scoop, drop dollops of the batter into the hot oil. Using tongs or a fork, turn the fitters so that all sides brown. Fry, in batches, until golden brown all around, about 3 to 5 minutes. Remove to a tray lined with paper towels to drain. Serve drizzled with honey syrup.