Now that the nights are starting to chill again, I’m returning to some favorite fall recipes to welcome in the season. This recipes comes from Elinor Klivans’ Donuts, which is such a fun read. This recipe takes about the same amount of time as pancakes (if you start your oil heating before anything else), and they are so yummy. Worth a special breakfast and a great way to use the fall apples. I usually double this recipe, which I guess makes about 2 dozen. 

Cinnamon Apple Fritters

1 c. all-purpose flour
1/4 c. granulated sugar
1 t. baking powder
3/4 t. ground cinnamon
1/2 t. salt
1/3 c. whole milk
1 large egg, lightly beaten
1 T. fresh lemon juice
1/2 t. grated lemon zest
1/2 t. vanilla
1 large apple, cored, peeled, and finely chopped [I’ve also used 1 c. dehydrated apples and soaked them in 1/2 c. warm water while I prepared the rest, and it works really well]
Canola or peanut oil for deep-frying

Cinnamon Glaze
3 T. unsalted butter, melted
2 1 /4 c. powdered sugar, sifted
1/2 t. ground cinnamon
1/2 t. vanilla
2 1/2 T. hot water

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture. Add the milk, egg, lemon juice and zest, and vanilla to the well and stir with a fork until well blended. Add the apple and stir just until evenly distributed.

Line a large baking sheet with paper towels. Pour oil to a depth of 2 inches into a deep-fryer or deep, heavy saute pan and warm over medium-high heat utnil it reads 360 degrees on a deep-frying thermometer.

Using a metal spoon, scoop up a rounded tablespoonful of the batter and drop into the hot oil, or scrape in using a second spoon. Repeat to add 5 or 6 more fritters to the oil. Be sure not to overcrowd the pan. The fritters should float to the top and puff to about double their size. Deep-fry until dark golden on the first side, about 2 minutes. Using tongs, a wire skimmer, or a slotted spoon, turn and fry until dark golden on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet to drain. Reheat to fry the remaining fritters, allowing the oil to return to 360 between batches. [It’s a trick to control the temperature of the oil if you don’t have a deep fryer. For my electric stove, it works best to heat the oil on high for 5-7 minutes, then lower the temperature to about a “6.” I’m sure every stove has its quirks, so the first batch my be a bit of a trial.]

Arrange fritters on a platter and, using a spoon, drizzle about 1 t. of the glaze over each. Let the glaze set for 10 minutes. Serve.

For the Glaze:
In a bowl, whisk together the melted butter, confectioners’ sugar, cinnamon, vanilla, and 2 T. hot water until smooth. Whisk in 1-2 t. more hot water if needed to give the glaze a thin, light consistency. Use right away.