Apple Fritters

Ingredients

2 cups all-purpose flour

¼ cup plus 2 tablespoons granulated sugar

2 ¼ teaspoons baking powder

1 teaspoon coarse salt

¾ cup whole milk

2 large eggs, room temperature

2 tablespoons melted unsalted butter

½ teaspoon pure vanilla extract

2 sweet apples, such as Rome, McIntosh, or Gala, peeled, cored, and cut into ¼-inch pieces (about 3 cups)

Safflower oil, for frying

Confectioners' sugar, for dusting

Directions

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, butter, and vanilla. Gently fold milk mixture into flour mixture until just combined. Fold in apples.

Meanwhile, heat 2 inches of oil in a medium heavy-bottomed pot over medium-high heat until a thermometer registers 350 degrees. Set a wire rack in a rimmed baking sheet.

Working in batches, drop heaping tablespoons of dough into oil. (A small ice cream scoop works especially well for creating uniform-size fritters.) Cook, turning once, until puffed and golden, 3 to 4 minutes. Transfer to rack with a slotted spoon. Let cool slightly, dust with confectioners' sugar, and serve.

Notes

My grandpa’s notes:

“I usually used Gala apples. The smaller pieces the better. Do you have thermometer? If not, heat up till you think it is right and try one and it takes too long then heat oil

I think you need about 3 inches or more oil. I used Crisco and added vegetable oil to get enough. I used tongs to turn over about half way cooked.”

“Two inches of oil is ok. Your pan should have about 5 inches high to protect from spashing. If you heat oil 5 to 10 minutes on medium heat it should be about right.”