Applewood Farmhouse Apple Fritters

"These fantastic apple fritters accompany each meal at the Applewood Farmhouse restaurant in Sevierville, Tennesee. Roll warm fritters in powdered sugar and serve immediately with cold glasses of milk!"
 
Applewood Farmhouse Apple Fritters created by SuzanneSB
Ready In:
19mins
Ingredients:
8
Yields:
36 fritters
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ingredients

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directions

  • Combine dry ingredients.
  • Add eggs, milk, 1 tablespoonful oil, and apples.
  • Stir just until combined.
  • Drop batter by spoonfuls into hot oil.
  • Cook 3-4 minutes on each side or until golden brown.
  • Drain on paper towels.
  • Roll fritters in powdered sugar.

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  1. Jeanie P.
    these are good, but more like a donut than apple barn's fritters
     
  2. SuzanneSB
    Applewood Farmhouse Apple Fritters Created by SuzanneSB
  3. Funkymunky613
    Made this 2 times. Once I used milk the other I used soy milk. Both turned out great. I found I had to make smaller fritters (never did this before) so they would cook all the way through. I would probably add cinnamon or nutmeg or both next time just to be adventurous. :).
     
  4. Queen Roachie
    Wonderful recipe! My first time making apple fritters and won't be the last. Followed the directions exactly, except rolled them in cinnamon/sugar rather than confectioners... I didn't have any. Like another reviewer, I had no self-rising flour, so used recipe #5247, since I can never remember the right amount of baking powder to add. Thanks for sharing a great recipe.
     
  5. Dazy5224
    I have been making apple fritters since I was 14 (I am now 28), and I have tried SO many different recipes, from old Amish recipes to new modern ones. But these are the BEST fritters I have ever had, and the easiest! I cut the apples into bite size chunks and they were perfectly coated. I made my own self rising flour using Recipe #5247. I ignored my greedy eyes and dolloped large tablespoons of battered apple into about 3/4" of hot oil in my cast iron skillet, and they cooked up perfectly golden and melt in your mouth crisp on the outside, with a light, fluffy, moist but not soggy interior. I will be making these every week I am sure, thankyou SO much for sharing!!<br/>PS I made a half recipe, and it was more than enough for myself and my twin 2 1/2 year old sons.
     

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