Reviewed: Oct. 19, 2009

Yummy! I replaced the white flour with Whole wheat pastry flour,Milk for skim milk,Splenda for the sugar & used egg beater's in place of the egg's.replaced applesauce(homade-no sugar with cinnamon) for the oil in the batter,Added 1 Tsp cinnamon to the batter.I grated 2 large honey crisp apple's (skins on) into the batter.Put the cinnamon/splenda mixture in a brown bag, placed the fritters in the bag & shook to coat.I also used my small cookie dough scoop to put them into the hot oil.Worked perfectly!They poofed out very well.A very nice size to handle for adult's & kid's.Very quick and super easy!Slightly crisp on the outside,moist,tender and fluffy on the inside.Great morning treat while we went on our Autumn walk!Great with Coffee!My kid's loved them.No leftover's,Alway a bonus! I will be making these again! I am thinking of trying pumpkin next time!YUM!!Thanks for a great recipe :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Oct. 10, 2009

These are awesome. Very easy to make. Taste wonderful.I made a glaze to put on them.Really really good.

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Shannon

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Reviewed: Oct. 9, 2009

Very Good. Used applesauce in place of the oil in the batter to cut the grease.

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TAMISTAR

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Holland, Ohio, USA

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Reviewed: Jul. 27, 2009

Turned out really good!

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dadsacookin'

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Reviewed: Apr. 22, 2009

I'm crazy for fritters, these were good but not exactly bakery style or shape

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Martha

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Nov. 8, 2008

Love them! I added 3 large apples since I misread the recipe and they still turned out great. Thanks!

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Nicole J

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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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SapphireTigress

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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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sobachatina

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

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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

Cooking Level: Beginning

Home Town: Temple, Texas, USA

Living In: Lubbock, Texas, USA

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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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