Well, I tried making these today with my hair pulled back in a ponytail
Had mixed results, but probably my own fault.
1.) They didn't really puff up much and that may be because I might have forgotten to add salt to the batter to work with the baking powder.....I thought I did, but not sure
I would have liked for them to be a little more 'cakey', like a donut or cake.
2.) My oil may have been too hot, since the fritter batter cooked much faster than the apples (I went with small chopped), so the apples were crunchy, 'soft' centers that could have cooked just another minute or so, and the outside was bordering on dark brown.
3.) Not that it made any difference.....I did NOT share the sugar/spices between the apples & the batter. I put all the measurements of the mixture into the batter, then mixed a bit separate for the apples with cornstarch.
4.) Also didn't make a difference, but I just sprinkled the tops with powdered sugar......no glaze.
Final analysis, given my mistakes.........overall taste was good, not overly sweet, (in a good way) even with the powdered sugar topping and definitely worth another attempt...and that's from someone (me) that's never been fond of apple fritters
