2 C chopped apples (about 2 large apples)
2 C flour
1/2 C sugar
1 1/2 tsp salt
1 Tb baking powder
2 tsp cinnamon
2/3 C milk
1/2 tsp vanilla
3 C powdered sugar
2 Tb butter, melted
5 Tb milk
1 tsp vanilla
Peel, core and chop two large apples. You will need 2 cups total.
In a large mixing bowl, add 2 C flour, 1/2 C sugar, 1 1/2 tsp salt, 1 Tb baking powder and 2 tsp cinnamon.
Toss them together with a fork to combine.
Pour 2/3 C milk into another medium bowl.
Add 2 eggs and 1/2 tsp vanilla and whisk it all together with a fork.
Add the wet ingredients to the dry and mix just until combined.
Fold in the apples. Be careful not to over mix.
Pour about 4 cups of canola or vegetable oil into a deep skillet. You want about 1 1/2 inches of oil to cover the bottom of the pan.
Heat it up over medium high heat (closer to high, than to medium).
You want to be sure the oil is hot enough for frying before you place the batter into it. You can test it by placing a tiny spoonful of batter into the oil. If the oil bubbles and the dough "floats" the oil is ready.
Carefully set spoonfuls (about 1/3 C each) of batter into the hot oil.
Spread the center of each piece out as much as you can (with your spoon) so they aren't too ball like.
Allow them to brown on the bottom and then turn them over to cook on the other side. Should only take about 2-3 minutes per side.
Set the cooked fritters on a large cookie sheet covered with paper towels to cool.
To make the glaze, place 3 C powdered sugar, 2 Tb melted butter, 1 tsp vanilla, 5 Tb milk and a dash of salt into a medium sized mixing bowl.
Whisk it together to combine. Add a bit more milk if it gets too thick.
Place a wire rack on top of a large cookie sheet.
Set the fritters on the rack and drizzle the glaze over the tops. Wait for the glaze to set (should only take 2-3 minutes). Then turn the fritters over and glaze the other side.