These were really easy & very tasty. They are not the usual yeast dough apple fritter you'd find at the grocery store baker (my favorite!), but are a cake donut batter. But don't let that stop you from making these. They are still delicious!
Fun fact: When Omid & I were in Pullman, we shared a giant apple fritter & a coffee from Mother's Cupboard in the CUB every day for breakfast. The apple fritter was only .35 cents. Who else remembers Mother' Cupboard?!
I found the recipe via Pinterest. Here is link. The site has lots of Greek inspired recipes too.
Homemade Apple Fritters Recipe: recipe via Seemingly Greek
1 heaping cup AP flour
1/3 cup sugar
1 tsp. baking powder
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller
oil for frying
milk and powdered sugar glaze for dipping or just powdered sugar for dusting
(About 1 cup pwd. sugar + 1 T. milk or more)
Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat,gently fold in apple pieces. The batter should be the consistency of a light cake mix. Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 365° F. It is always a good idea to test one to ensure it comes out like you are expecting.