I was going to put healthy in the title, but they are fried (in grapeseed oil thought the least carcinogenic of the high heat oils that won't make them taste funny ) so I opted for the word old fashioned, cus thats what these things are, old school drop dumplings with a newfangled twist!
When I make my homemade raw apple cider ( real and delicious apple cider does not exist outside of Michigan, sorry, at least not that I have found, and believe me I have tried! ) there is a bunch of wasted amazing fresh apple pulp, and I just couldnt have that so I took a crazy leap of doughnut faith proportions, and used the apple fluff instead of chopped apples, for fritters! As you can tell from the excavation mark it worked pretty darn well. I was truly unsure if it would work until the first bite... these are dangerous little critters, I mean fritters. Dangerously delicious and indulgent so I recommend making them when friends are due over to stop from eating the batch alone in a darkened corner by the light of a pumpkin spice candle (just kidding, I would never burn a pumpkin flavored candle.) My favorite is a chilly monday morning bake, dough keeps in fridge for a few days!) for fresh fritters, my students can have all day.
EASY GLUTEN FREE ORGANIC FRIED DOUGHNUT FRITTERS WITH FRESH APPLES
*Make something like my Raw Apple Cider for Miciganders away from Home before this if you want to create some apple fluff waste.
1.5 cups gluten free (or gluten full!) flour I Love Namaste Organic
1/4 Maple Sugar (coconut would be good too) I get giant tubs of it here
2 tsp baking powder
1/2 tsp salt
1.5 tsp cinnamom ( i use wayyy more)
1/3 cup milk ( I used my home made almond milk)
2 eggs ( I like duck eggs)
1.5-2 cups of Apple Fluff waste from Juicer, or two apples and 3 tablesppons of applesauce
Tub of oil for frying, I use organic grapeseed oil
Maple Sugar Bath- Get a small glass tub or container and mix 1/2 cup maple sugar and a bunch of cinnamon and use this for the dust bath later.
Mix all together in a bowl or silicone bag.
Get the oil nice and hot in a BIG pot, about 2 inches deep of oil with lots of room for it to keep the splattering inside.
Get a big spoon and plop lumps of dough inside.
Turn them over when they are nice and brown.
Spoon them out onto paper towel and roll them around in the yummy maple sugar bath.
Eat now, they are not as good tomorrow;)
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