Reviewed: Nov. 4, 2009

Excellent!

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Niekiletta

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Roswell, Georgia, USA

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Reviewed: Oct. 25, 2009

These are good, but I am used to ones that are mostly apple. I will make them again and probably triple the apple amount.

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LEENBEAN

Cooking Level: Beginning

Home Town: Midland Park, New Jersey, USA

Living In: Columbia, Maryland, USA

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Reviewed: Oct. 13, 2009

Oh my, it's been ages since I have had these and this recipe was wonderful. I did add a bit of cinnamon and topped with the orange glaze. Delicious.

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Moedee

Cooking Level: Intermediate

Home Town: Havelock, North Carolina, USA

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Reviewed: Sep. 27, 2009

Made these after picking apples last week. I'm giving it a 4 star rating not because I found faults with it but because I added alot of spices to it. I think it ended up being 1 stick of cinnamon (1 tbsp?) and one clove ground up, and a tsp of nutmeg and maybe a tsp of ground ginger. Made a glaze for them too which was good, but it tended to make them mushy after a little while. Oh well, learning experience. I will do these again.

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Tezcatlipoca98

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Reviewed: Aug. 26, 2009

These were quite good considering I had to subsitute all purpose flour for cake flour and I didn't have orange zest. These actually tasted like mini funnel cakes with bits of chopped apple in them. Very tasty! I will try these again!

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Jan. 20, 2009

Very good, but very rich. We had trouble finishing them all! They were made better with a glaze made of orange juice and powdered sugar. And I used apple butter instead of apples since I had about half of a large jar I needed to use up. It tasted just as good, and just as apple-y!

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AngelVoice23

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Anaheim, California, USA

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Reviewed: Jun. 30, 2007

We really enjoyed these fritters! I actually fried them in a large pot with 1/2 inch canola oil on the stove over medium heat. Only fry 3 or 4 at one time, though. If they look like they are done frying on both sides, fry a few minutes more to assure doneness. Mine were a little underdone. i also added a couple of TBS. cinnamon to batter and glazed the fritters with a glaze I made out of 2 cups powdered sugar mixed with a little orange juice until it was medium - thin. Just put about 1 TSP. glaze on fritter and let it run down over it. Let set about 20 mins. YUMMY!

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meliss

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Reviewed: Apr. 5, 2007

Not what i was looking for but still good.

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Jo And Jay

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Reviewed: Feb. 23, 2007

My husband I thought these were great! They are not too sweet, but they taste great with powdered sugar, dipped in preserves, or anything else. I wouldn't say they are bland, so much as a simple tast to bring out the apples. We had to fry them about five minutes on each side, but they are easy to make and very yummy!

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Dileas8

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Reviewed: Jan. 10, 2007

I was disappointed in this recipe. I just found it to be bland despite adding in cinnamon and cloves as well. I found it difficult to know if they were done as well. I probably won't make these again. Sorry.

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lpcookie

Cooking Level: Expert

Home Town: Rocky Mountain House, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 29, 2006

This is only getting 4 stars from me because my husband and his friend devoured these. They were not what I was hoping for. I probably will not make these again.

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be sweet

Cooking Level: Expert

Home Town: Starkville, Mississippi, USA

Living In: Leavenworth, Washington, USA

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Reviewed: Nov. 10, 2006

These friiters are as good as Dunkin Donuts ever made and really easy to make.

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Janine

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Reviewed: Nov. 9, 2006

I used this recipe but added my own variations since i didn't have all the ingredients. And the results were marvellous considering i've never deep-fried anything before! Very easy to make and very hard to resist. I reccomend to anyone follow the main ingredients, and experiment with flavors-i added apple/cinnamon and no orange peels. But turned out perfect anyway!

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Ms.Erin

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2006

These turned out very well. The only problem was telling whether they were done or not. We ended up making them pretty small in order to make sure they weren't still gooey in the middle. I guess I should have followed the direction "rouned tablespoons". I make a sugar glaze to coat them with. In the end, they were just what I was looking for. (We live in Mexico, and I get a lot of cravings for American goodies that I can't find here)

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K. Crumpton

Cooking Level: Intermediate

Home Town: Ogdensburg, New York, USA

Living In: Orizaba, Veracruz, Mexico

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