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Tuesday, February 1

Apple fritters

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

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