Apple Fritters With Whisky Glaze

I snuck out to the revered kitchen on a Sunday morning without a chaperone and made these fritters. While the picture does not look as appetizing as I would like, I can say they were WONDERFUL!

These were surprisingly easy to make even for someone like me who never made a donut in my life. The only thing I can say is ….don’t use a little whisk to mix the gluey stuff together because it all gets clumped up inside the little whisk and it’s hard to get out with a butter knife.

Also, make sure you use a teaspoon and not a tablespoon to dollop the things together or they will be too thick and the insides won’t cook. Then you have to nuke them for a minute and I DO NOT recommend that.

Do it all correctly and they are to die for (being a diabetic I actually was testing that theory.)

Breakfast in bed for everyone…… even Polar Bear.

Apple Fritters With Whisky Glaze

Fritter:

1 cup all purpose flour

1/4 cup sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/3 cup milk

1 egg

1 cup chopped apple

Glaze:

2 cups powdered sugar

(Or 1 c powdered and 1c brown sugar)

1 tbs milk

2 tbs whisky or scotch. (I used The Glenlivit )

Directions: Mix the flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined (You can add a little whisky to the dough too if you really want to go all out 2 tbs).

Fold in the apple bits. I would go with a Granny Smith, a Cameo or a Gala. Something with a little stronger flavor and not mushy.

Pour oil into skillet so that it is approximately 1 to 1 ½ deep. Heat oil on high. Oil is ready when a little piece of tester dough floats to the top.

DO NOT EAT THIS TESTER...IT'S HOT.

Carefully add dough to oil in heaping teaspoons. Do not use a tablespoon or they come out too thick and don’t cook through as well.

Cook them until they are brown then flip over CAREFULLY the oil is hot and can SPLASH. Cook them until both sides are brown. Move over to paper towels to absorb excess oil, then transfer them on to a cooling rack.

Make the glaze by stirring milk and powdered sugar and whisky together in a small bowl. If you are using the brown sugar combo heat it a little until it is creamy.

Paint onto apple fritters with a basting brush.

Wait for the glaze to harden, then turn the fritters over and baste glaze over the other side. You may have to rewarm the glaze a little.

Serve warm. (and if you think you can wait until they cool you are a pretty strong person!)