Apple Fritters That Don’t Add To Your Ass

I made these two nights in a row.  Quality control (husband and his sis) keeps eating them before I can take a picture.  These aren’t fried, they’re baked.

Plus, it’s an experiment.  I’m awaiting my latest shipment of Better Batter gluten-free flour to make this my own.

I’ll happily try again tomorrow, with pics in tow.

Apple Fritters

• 2 tbsp of softened butter
• 1-1/2 cups chopped apples sauteed in a pat of butter, cinnamon and a dash of nutmeg, dash of vanilla extract
• 1-1/2 cups Pamela’s Baking & Pancake Mix
• 1/2 cup brown sugar
• 1/2 cup vanilla almond milk
• 1 egg
• 1 tsp baking powder
• 1/2 tsp salt 1 tsp cinnamon
• 1 cups powdered sugar
• 1 tsp cinnamon
• 2 tbsp lemon juice
• another dash of vanilla

Directions:

Preheat oven to 350 degrees.  Chop apples, then add to pan with one pat of butter, a teaspoon of cinnamon, a dash of nutmeg, and saute until brown.  In a large bowl, mix butter, Pamela’s, sugar, almond milk, egg, baking powder and cinnamon.  After apples are well cooked through, add a dash of vanilla extract. Mix well.  (Chill the batter if you can.)  Use small ice cream scoop to drop onto lightly oiled sheet, bake for 15 minutes.

In another bowl, mix powdered sugar, lemon juice and vanilla extract and set aside.

When fritters are done, allow to cool and add glaze.