Apple Fritters

I made these apply fritters a couple of weeks ago and let me tell you...they were d-licious! If you don't know what an apple fritter is, it's kind of like a donut (doughnut?) Or more like a donut/doughnut hole really but with little chunks of apple in them. I've only made apple fritters once or twice before and I think I was in middle school. So it's been a while. I didn't take a picture (sorry) it was like 9:30pm when I made these bad boys and didn't waste any time attacking them hot out of the oil. Which I don't advise doing unless you want to dance around waving your hands in front of your face because your mouth is burning. There's also a glaze recipe included that looks amazing but I went the powdered sugar route. Next time.
P.S. if you want a photo..or several..visit the original recipe from The Pioneer Woman.

Apple Fritters
The Pioneer Woman

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 8

Ingredients
FRITTERS
2 cups All-purpose Flour
½ cups Sugar
3 Tablespoons Sugar
2-¼ teaspoons Baking Powder
1-¼ teaspoon Salt
2 teaspoons Ground Cinnamon
2 whole Large Eggs
¾ cups Whole Milk
2 teaspoons Vanilla Extract
2 Tablespoons Melted Butter
2 whole Granny Smith Apples, Peeled And Diced
Powdered Sugar (optional, For Dusting)

GLAZE (optional)
1-½ cup Powdered Sugar
¼ teaspoons Salt
¼ teaspoons Vanilla
¼ cups Milk

Directions:
In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they’ll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don’t get too brown, but cook them long enough to make sure the batter’s cooked through, about 2 to 2 1/2 minutes total.
Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).
Serve warm!

May be heated the next day in a 350 degree oven for 8 minutes.