Homemade Apple Fritters

I'm just going to go right into it - these things are delicious and you should make them, eat them and love every bite! I got the recipe from Pinterest (of course), you will find it here. I even read some of the comments on the post and got a few good pointers. Here's how things turned out for me!

1 "heaping" cup all-purpose flour (I've made these 3 times and my "heaping" was different each time, so whatever!)
1/3 cup sugar
1 tsp. Baking Soda or baking powder (I have only used soda - I love soda!)
dash of salt
1- 2 tsp. cinnamon
1/4 tsp. nutmeg (Once I didn't have nutmeg and just used the cinnamon - things still tasted great)
1/2 tsp. vanilla
1 T. melted butter (because everything is better with butter)
1 egg
1/3 cup milk (I have always had to add more liquid, almost 2/3 cups in order to get a "light cake mix" consistency)
1 - 1 1/2 cups chopped apples, peanut size or smaller

Oil for frying (I've just used vegetable oil)
Powdered sugar and milk for glaze or just powdered sugar for dusting

• Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but don't overly beat, gently fold in apple pieces. The batter should be the consistency of a light cake mix. 

• Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds, about 365degrees) then using a teaspoon, place 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. Anything bigger than a teaspoon will take longer to cook, and may still be gooey on the inside - trust me! It is always a good idea to test one so you can get an idea of cooking time. 

• When they get all bubbly around the edges you know it's about time to flip - almost like pancakes. My cast iron pans love this process by the way.

• I find it convenient to have one plate for the 'just done' fritters and one plate for the glazing (or dusting). I like to spoon a thin glaze (1 cup p.sugar with enough milk to make it thin, like syrup), and even stir them around a little to get everything covered - yum!

Oh my stars! These are so good! I have made them 3 times in the last month and decided to wait a long time before making them again because yes - that is a lot of oil. But now I don't know if I can hold out, ugh!

Let me know if you make these, and if you love them as much as I do!