2 (10 ounces) firm apples, peeled, cored and cut into 1/4” pieces
2 cups (10 ounces) all-purpose unbleached flour
1/3 cup (2–1/3 ounces) granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon (1–1/2 teaspoons if using Ceylon Cinnamon (aka canela)
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/2 – 1 teaspoon Rain’s Choice ground Vanilla Bean Powder (to taste)
2 large eggs
2 tablespoons butter, melted
4 cups vegetable oil for frying
2 cups confectioners’ sugar, sifted if lumpy
1/4 cup apple juice
1 teaspoon Rain’s Choice pure Vanilla Extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Place all glaze ingredients in a bowl and whisk until smooth. Set aside.
Heat oil in a Dutch oven or heavy pot to 350 degrees. With heat source on high this may take 10 minutes.
Place apple pieces on a paper towel.
Sift together flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice and ground vanilla powder.
Mix together the wet ingredients: apple juice, eggs and butter.
Add apples to dry ingredients.
Add wet ingredients to apple mixture.
When oil heats to 350 degrees, gently drop 1/3 cup of batter into the oil, scooping the batter out with a teaspoon or soup spoon. Immediately press down the batter with the back of a large metal spoon to flatten the fritter.
Add another fritter to the pan, keeping a close eye on the temperature of the oil. Keep the oil between 325 and 350 degrees. You may add up to 4 fritters at once.
Cook fritters on each side about 2 minutes, turning with a slotted metal spatula.
When fritters are dark brown, gently lift out of the oil and onto a metal rack positioned over a cookie sheet.
Continue cooking the fritters.
Drizzle cooked fritters with one heaping tablespoon of glaze and let cool 10 minutes so the glaze can set up.
You can serve the bigger pieces if you want, but after they’re glazed, do feel free to cut them into smaller, more manageable pieces if you’d like. That way you can also get some to each diner while they’re still warm.