I love making breakfast on the weekends, but I was getting tired of the same old pancakes. These fritters made a great change of pace. They are a cinch to make. All it is is a pancake batter with shredded apples added to the mix. If you use a saucepan that isn’t very wide (7 inches or less) you won’t need to use much oil to get to 1 1/2 inches deep. Also, the oil may be strained and reused for another frying job, so there is almost no waste. These are tastiest when they are hot. Keep the finished fritters in a low oven as you prepare the rest so they’ll all be hot and ready to serve at the same time.
- Canola oil for frying
- 2 c. Bisquick (yes, Bisquick)
- 2/3 C. milk
- 1 egg
- 2 c. apples, shredded, grated, or diced very small ( I used the Cuisinart)
- Powdered sugar
- Maple syrup
Heat the oil in a heavy saucepan until it reaches 360 degrees on a candy thermometer. Combine the Bisquick, milk and egg until well blended. Fold in apples.
Drop by spoonfuls into hot oil. Turn and fry until golden brown on both sides.
Drain on paper towels. Serve hot with syrup and powdered sugar.