Apple fritters

Canola oil
Flour, all-purpose	2 cups
Sugar	½ cup + 3 tablespoons
Baking powder	2 ¼ teaspoons
Salt	1 ¼ teaspoons
Cinnamon, ground	2 teaspoons
Eggs, room temperature	2
Milk, whole, room temperature	¾ cup
Vanilla extract	2 teaspoons
Butter, melted	2 tablespoons
Apples, Granny Smith, peeled, cored, finely diced	2
Powdered or cinnamon sugar	Garnish

1. In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk eggs, milk, butter, and vanilla.
3. Gently fold dry and wet ingredients together until combined; do not overmix.
4. Fold in apples.
5. Heat oil (I use a Fry Daddy Jr., which is fantastically sized for funnel cakes as well); if batter dropped into it sizzles immediately and rises to the top, the oil is ready.
6. Using a small (½-inch) melon baller, drop four to six balls of batter into the oil; brown evenly, about 2 to 3 minutes, depending on size.
7. Drain on paper towels.
8. Dust generously with powdered or cinnamon sugar; serve immediately.

Recipe inspired by the now-closed Applewoods Restaurant in Oklahoma City. From the moment you sat down, it was nonstop fritters and hot rolls.