So just follow a few tips and you should have some delightful morsels to indulge in.
I prefer mine for breakfast, but that’s me. You can eat them as a dessert just as well, and they make a fine finger food for holiday plates.
- 1 1/2 c of chopped firm apples, peeled and cored. (I’d opt for smaller dice (about 1/2″)
- 1 c all-purpose flour
- 1/4 c sugar
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 c milk
- 1 lg egg
- 1 tsp vanilla
- powdered sugar and additional milk for a glaze, or just the sugar for dusting
- Oil for deep-frying (at least 1 inch deep). Use a smaller cast iron skillet and work in small batches.
- Mix the dry ingredients together with a whisk.
- Mix the egg, vanilla and 1/3 c of the milk–retain the rest if the batter is too dry
- Add the wet to the dry and mix with a fork until batter is formed. Then add apples.
- Mix lightly, adding additional milk to loosen if necessary.
- Heat oil to about 375°.
- You need to cook for about 4 minutes. So take a 1/2 tsp of the batter (sans any apples) and drop in the oil. If it sizzles and floats and doesn’t brown to quickly, you’re good to go. Otherwise either wait longer or turn the heat down. I find on an electric stove, about medium works best.
- Use a ice-cream scoop for ease, and drop by scoops into the oil. Turn over when browned well on one side and remove when finished on the other. (About 3-4 minutes is needed to cook the apples and cook the batter on the inside)
- Place on paper towelling to drain.
- When cooled, either dust with powdered sugar, or make a loose glaze of powdered sugar, and a bit of milk. Dunk them in the glaze, fish out with a skewer and place on wire rack or plate to dry up.
Serves: You are really asking me that?
Leftovers can be reheated in a warm stove for a few minutes. Glazes will melt off but you can redust with powdered sugar. Like there will be any leftovers!