Apple Fritters

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I now have tried this recipe with self rising flour. Big difference. They were delicious. The only complaint is that I have so much batter left over. So I cut up some bananas, DEE LISH OUS!, I liked them better than the apples..I still had a bunch of batter left over, seems wasteful so next time I will cut the recipe down a bit.

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Yummy!!!!!!! Yummy Happy Thanksgiving Paula and family

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I thought it was a great small dessert that the family loved especially with vanilla ice cream. Thank you Paula for this recipe it was wonderful.

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Recipe has a typo on the oil amount. On the episode that featured this recipe she used a 1/2 cup of oil to fry these.

I modified the recipe slightly: I added 1/2 teaspoon of vanilla, a pinch of nutmeg, and pepper. I also substituted brown sugar for white sugar.

Recipe came out okay. Tasted good with powdered sugar and preserves. Not used to apple fritters that have only one large chunk of apple in them. Next time I will save myself some trouble and fry these outside in a fry daddy rather than inside. They made a huge inversion layer in my house.

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I tried Paulas Apple Fritter , they are sooooo good, and my family really like them um um good.

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Has any one tried to deep fry them? I thought it may be easier.

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2 tbsp of oil? that doesn't sound right? I would think you need more.

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This recipe is almost identical to my Mother's. I always loved when she fixed them. She always topped them, while still warm, with a cinnamon and sugar mix.

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A real winner!! My family loved this recipe for breakfast. I did add a little more sugar to the batter and a little vanilla, however you could use less and top them with maple syrup. I took organic vanilla yogurt and added those glazed walnuts for a sauce topping. I also used apples instead of pears, but either one would have been good. I fried the fritters in batches and kept them warm in the oven. I used seven apples----made lots of fritters. Very easy and will make this recipe again.

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The taste was great, but when I fried it on the temp that she recommended, the dough was not done on the inside, it was still wet. For me, it needs to be fried on a lower temperature so that the dough has a chance to cook and be done.