A Trip To The Orchard and Apple Fritters

         Well today was the most beautiful day! Sunny.....about 70 degrees....a perfect day to jump in the car with the kids and go to the apple orchard.  Wherever we've lived over the years there's been an orchard somewhere nearby and we've always made it a point to take our kids every fall. I love it! Freshly picked apples, pumpkins, Indian corn, cider.......so delicious!  Anyway, today we made one of our usual trips and came home with a half bushel of apples, a gallon of cider, and six apple doughnuts. What's not to love!  The only thing that wasn't lovely was the bee sting I received shortly after arriving.  But that's o.k.  I'm fine.  Thank you for asking.
          So, coming home with all those apples gets a girl to thinking. What can I make now?  I know.......apple fritters!!  ( Don't remind me that we already brought home those doughnuts ) 


    I had recently come across a recipe and just had fritters on the brain.  I made some changes to the recipe and decided to give it a go. They came out great !! Although I really don't like the smell of things deep frying in my house and don't do much of it at all....these were worth it.  Try them out and see what you think.  They were very easy to make and really good.  The kids loved them !

        Apple Fritters  ( adapted from www.seeminglygreek.com ) 

1 1/4 cups all-purpose flour
1/3 cup + 1 tblsp. sugar
1 1/4 tsp. b. powder
dash salt
2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 tsp. vanilla
1 tblsp. butter, melted
1 egg
1/2 cup whole milk
2 scant cups diced, peeled apples

canola or vegetable oil, for frying heated to 350 degrees

Glaze:

2 1/2 cups 10x (powdered) sugar
5 tblsp. whole milk

              Mix all dry ingredients together.  Add wet ingredients and mix carefully.  Do not overbeat.  Gently fold in the apples. When the oil is hot fill a large ice cream scoop with batter and use a spoon to help scrape the batter out of the scoop and into the oil. This will help make those craggy shapes that really hold onto the glaze. ( If you just release the batter from the scoop into the oil they will be shaped like large doughnut holes and will take longer to cook through....do whichever you prefer. )  When bottoms have turned golden, gently flip them over and cook until done, about 3-5 min. depending on size. I usually do a tester one first, cut it open, and then determine how long they will take.  Remove carefully with a slotted spoon, drain a bit on paper towels and then place on rack positioned over wax paper.
             Mix powdered sugar and milk and roll fritters around to coat.  Place back on rack to set glaze and then ENJOY!