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The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed: Feb. 23, 2008
This is a wonderful recipe. The batter turns out nice and poofy. I did realize soon that I needed to drop the temperature on my oil, but once through that firs test batch, I had no problems. I was lazy and used my Chop Wizard, leaving the skins on, but this is a really great way to wake up.
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Reviewer:

SapphireTigress
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The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed: Feb. 10, 2008
These weren't flat enough- they were more like dumplings. Next time I'll try piping the batter into the oil to try to get it flatter. The batter wasn't sweet enough for my taste. The end result was more like a puffy, savory, scone. Next time I'll add a lot more sugar to the batter and glaze them. The apple to batter ratio was too high. The apple pieces burnt in the oil. I'm going to double the batter next time.
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Reviewer:

sobachatina
Cooking Level: Beginning
Home Town: Anchorage, Alaska, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed: Jan. 1, 2008
I used Braeburn apples and added cinnamon to the batter, and they were very tasty when tossed with cinnamon and sugar. I dusted half of the batch with powdered sugar, but I prefer them dusted with cinnamon and sugar. It's a good idea to drop small spoonfuls of the batter into the oil because the fritters will expand, and they will retain too much oil (and will be soggy) if they're too big.
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mrsredman
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Cooking Level: Beginning
Home Town: Temple, Texas, USA
Living In: Lubbock, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed: Oct. 14, 2007
this was plain but good with the powdered sugar. However, if you top it with vanilla ice cream(or cool whip) and chocolate syrup drizzled on top, it tastes just like the sundae waffles from six flags great america. yummy. I will make this again as a sundae.
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Reviewer:

MIAELAINE
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