RubyFrost apples, peeled optional, cored, diced into 1/2-inch pieces - 2 large
all-purpose flour - 1 1/2 cups
brown sugar (light or dark) - 1/3 cup
baking powder - 2 tsp
Pinch of salt -
cinnamon - 1 tsp
milk - 1/3- 1/2 cup
eggs, beaten - 2
apple butter (apple sauce is fine) - 1/4 cup
vanilla - 2 tsp
bourbon (optional) - 1 oz
Angostura bitters (optional) - a couple dashes
Canola or vegetable oil, for frying -
GLAZE -
powdered sugar - 2 cups
milk - 1/4 cup
vanilla extract or a shot of bourbon (for adults only!) - 2- 3 tsp
Angostura bitters (optional) - a couple dashes
Instructions
Position a baking/cooling rack over a large baking sheet.
In a large mixing bowl, combine the flour, brown sugar, salt, and cinnamon. Stir to mix evenly. Create a “well” in the center and add the milk, beaten eggs, apple butter, vanilla, bourbon, bitters, and apples. Stir and fold just until combined and no dry clumps of flour remain.
Add oil to a depth of 2 inches to a large pot set over medium-high heat. Bring the oil to a temperature of about 360 degrees Fahrenheit. If you don’t have a thermometer, you can wait until it’s essentially shimmering, and then test a very small drop of the batter. If it sizzles right away and begins to turn golden brown (i.e. not burn), the oil is hot enough. You may need to adjust the heat as you cook your fritters, as it will vary depending on how many are cooking at any given time. Just use your instincts.
Working in batches (don’t crowd the pan) drop about ¼ cup of batter into the hot oil (this is my preferred fritter size, but you can vary it). I find two spoons to be a perfect way to do this, one to scoop and the other to help ease and sort of spread the apple-filled batter into the oil (it will be very sticky).
Let the fritters cook and brown deeply, turning them once halfway through the cook time; it should take a total of about 4 to 5 minutes. The key is to get the batter fully cooked inside, while not burning the outsides – but dark brown is good. That means they’re crunchy. The bigger the fritter, the longer the cook time, just keep that in mind.
Transfer the fritters to the baking rack to drip/drain and cool a bit while you prepare the rest.
Combine the glaze ingredients in a bowl and, when they’re cool enough to handle, dip/drag the fritters through the glaze to coat, allowing any excess to drip back into the bowl. You can make more glaze if needed. Let the glaze set and harden (if you can wait) before enjoying.