Powdered sugar or glaze (optional)
Instructions:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the eggs, then add buttermilk, sugar, and vanilla.
Gently combine wet and dry ingredients until just mixed—do not overmix.
Fold in the diced apples.
Heat 2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C).
Drop heaping tablespoons of batter into the oil, frying 2–3 minutes per side until golden brown and cooked through.
Remove with a slotted spoon and drain on paper towels.
Dust with powdered sugar or drizzle with glaze if desired.
Serving and Storage Tips:
Best served warm or at room temperature.
Store in an airtight container for up to 2 days. Reheat in the oven at 300°F for 5–10 minutes to restore crispness.
Avoid refrigerating, as this may make them soggy.
Variations:
Add-ins: Stir in chopped pecans or raisins for added texture.
Spiced glaze: Mix powdered sugar with apple cider and a pinch of cinnamon for a fall-themed drizzle.
Savory twist: Omit sugar and spices, and use diced zucchini or corn instead of apple for a savory version.
FAQ:
Q: Can I bake these instead of frying?
A: They’re best fried for crispness, but you can try baking at 375°F for 15–18 minutes, flipping halfway. They’ll be softer in texture.
Q: What kind of apples work best?
A: Tart apples like Granny Smith or crisp-sweet ones like Honeycrisp hold up well during frying.
Q: Can I make the batter ahead of time?
A: It’s best to fry shortly after mixing. If needed, refrigerate the batter for up to 4 hours before frying.
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