Ok seriously, once in a while you just have to indulge in some deep fried fare - It's good for the soul! I never really ate fried foods when I was growing up and I seldom eat fried foods now, probably less than a handful of times a year. So what I'm trying to say is, eating fried food a few times a year is ok!
I've never actually eaten an apple fritter before so I thought I'd give it a shot, and the result is oh so tasty. When eaten fresh and hot, these are crispy on the outside and filled with creamy, apple-y goodness on the inside. Once they cool to room temperature the texture becomes more like donut holes, fluffy and cake like, delicious. The spice in here isn't overwhelming, it's more of a hint and, as all my desserts, these aren't overly sweet.
From what I understand, most people eat fritters with powdered sugar. Since we don't eat refined sugar, we ate half of them plain which was very delicious, and ate the other half with a vanilla cashew dipping sauce which was equally as delicious! You may serve them as you like.
- 2 tsp Baking powder
- 1/4 tsp Allspice
- 1/2 cup Unbleached All-Purpose flour
- 1 tsp Cinnamon
- 1/2 cup Barley flour
- 1/2 tsp Nutmeg
- 1/3 cup + 1 tbsp non-dairy milk (any kind)
- Canola oil, for frying
- 1 tsp Vanilla extract
- 3 tbsp Maple syrup
- 2 Apples, peeled and shredded
- 1 tbsp Canola oil (non-gmo is best)
- Pour an inch or two of canola oil into a medium saucepan and set over medium high heat while your prepare the fritters.
- In a large mixing bowl, combine the dry ingredients together and mix to combine. In a medium glass measuring cup, whisk together the wet ingredients. Pour the wet ingredients along with the shredded apple into the dry ingredients and mix well with a rubber spatula.
- The oil should be very hot now, so turn the heat down to medium. With a 1 tbsp cookie scoop, drop the batter into the oil and fry them, 5 at a time. Fry for 1 minute, turn them over and fry for an additional minute, until golden brown. Transfer them to a paper towel lined paper bag to drain excess oil. Let them sit for a few minutes, until cool enough to handle then serve warm.