-
1
Mix the dough and let it rise .
-
2
Meanwhile, melt the butter in a skillet over medium-high heat.
-
3
Add the apples to the pan and sprinkle with the sugar, cinnamon, and a pinch of salt.
-
4
Cook, stirring, until tender and the liquid becomes a syrupy glaze, about 10 minutes.
-
5
Let cool completely.
-
6
Roll the dough out to a 1/2-inch thickness.
-
7
Spread the apple mixture onto half of the dough, then fold the other half over the apples.
-
8
Using a bench scraper or a large knife, cut the dough into 1/2-inch strips, then cut the strips into 1/2-inch pieces in a cross pattern.
-
9
Scoop up the pieces and rearrange, cutting them again in a cross pattern.
-
10
Make sure the apples are well dispersed throughout the dough.
-
11
Flour your hands really well and form the dough into a log measuring 12 inches long and about 3 inches wide.
-
12
Sprinkle the log with flour and slice it crosswise into 12 pieces.
-
13
Coat 2 rimmed baking sheets with flour.
-
14
Transfer the uncooked apple fritters to the baking sheets, smashing the pieces of dough and apple together.
-
15
Tuck in any apples that stray, and press each fritter into a flat round.
-
16
(Make sure you really press the pieces together and flatten before you let them rise, or the fritters will come apart during frying.)
-
17
Let the fritters rise until puffy, about 20 minutes.
-
18
Sift the powdered sugar into a bowl.
-
19
Add the maple syrup and vanilla and stir until smooth.
-
20
Add enough water to form a loose glaze.
-
21
Set aside, covered with plastic wrap, until needed.
-
22
Fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the pan).
-
23
Heat over medium-high heat until a deep-frying thermometer registers 350 degrees F. Using a spatula, carefully and gently lower 1 or 2 fritters into the oil.
-
24
Dont crowd them.
-
25
Fry for 1 to 2 minutes per side, turning a few times, until the fritters are light golden brown and cooked through.
-
26
Remove with a spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing.
-
27
Repeat with the remaining fritters.
-
28
Be sure to keep the oil temperature consistent while frying.
-
29
While the fritters are warm, dip the rounded side into the maple glaze, letting the excess drain back into bowl.
-
30
Place back on the rack to set.
