APPLE FRITTERS RECIPE PIONEER WOMAN RECIPES

Steps:

• In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla. Gently fold dry and wet ingredients together until just combined (do not over mix.) Fold in the apples. Add enough apples to make a very chunky batter. You want the apples to shine though! Heat a couple of inches of canola oil in a dutch oven over medium heat. When it gets hot (about 350 degrees), drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat. Drop 1 tablespoon of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total. Repeat with the remaining batter. Remove fritters and drain on a paper towel.  For the glaze (if using): In a medium bowl, whisk together the powdered sugar, salt, vanilla extract and whole milk. Dust the fritters very generously with powdered sugar, or dip fritters in the light doughnut glaze. Serve warm! 

Steps:

• Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
• In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
• Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!