Here’s something completely different! These apple “fritters” can end up coming out closer to apple-packed pancakes, but either way, they’re an awesome, autumn brunch treat.
- 6 apples (any kind should work, but semi-hard baking apples seem to work great! Try McIntosh or Cortland)
- 2 eggs
- 1/2 cup milk
- 2 tablespoons of melted butter
- 1 teaspoon of baking powder
- 1 cup of flour
- 3 tablespoons of sugar
- 1 teaspoon of cinnamon
- 1 tablespoon of confectioners sugar
- Chop up the apples into smallish pieces, around the size of a nickel seems to work best. To be very specific, we’ve been using an apple slicer that slices an apple into 8 wedges, then cutting each wedge into six smaller bits, cutting once along the long side and twice across the width.
- Dust the cinnamon over the chopped apples and mix well.
- In a buttered pan, cook the apples until a bit softened.
- While the apples are being prepared, start the batter by whisking the two eggs and 1/2 cup milk together.
- Stir in the 1 cup of flour, then add the 2 tbsp of melted butter, 1 tsp of baking powder, and 3 tbsp of sugar. Mix well, then let sit for a few minutes.
- After both the apples and batter are prepared, mix together in a large bowl.
- In a hot, buttered pan, dollop the batter + apple mixture in small batches of about 4 fritters of around 3-4″ diameter each. Cook until lightly browned on each side, flipping halfway through, and fully cooked throughout. Recipe makes about 16 fritters.
- Once done cooking, immediately dust the fritters with confectioner’s sugar until well covered.