Apple Fritters

Fritters are just bottom line, no questions asked, one of my most beloved treats. “Fried” is one of my most favorite food groups and my love for donuts is equaled only by my love for my children, so really, being extremely fond of fritters is kind of to be expected. In my new book, hitting bookstores on April 10th!!!, I have a chai banana fritter recipe, which is special for its spiciness and brown sugar-banana flavor profile. But I love these apple ones, for their simplicity. They are not super sweet, which is why the dusting of confectioners’ sugar post-frying is so key, and the addition of cornstarch in the batter makes them extra crispy.
The amount of apples called for is generous, but this makes for the tastiest and most fruity of fritters, I swear.
Finally, in general, when making fritters, I call for the batter to rest in the fridge for up to two hours or overnight, for the most delicate of fried teats, but here I have not – I wasn’t up for the wait when I first developed these, and have found each time I have made them since (sans resting) they have been just about perfect. 
So, if you’d like to make them the night before for a breakfast the next day of freshly fried apple fritters, by all means, do. But if you get the fritter craving and need it satisfied right away, this recipe will not disappoint.
[yumprint-recipe id=’121′]I’ve got more recipes for bread, rolls, doughnuts and puffs where this came from.