1 1/2 c all purpose flour
1/3 c brown sugar
1 1/2 tsp. baking powder
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
1/4 t salt
6 T cold butter cut into small cubes
1 egg
1/2 c buttermilk
1 t vanilla
1 c coarsley chopped apple
For the glaze:
1 c confectioners sugar
2 T whole milk or cream
1 t vanilla
Preheat the oven to 400. Lightly butter the pan.
In a large bowl wisk together the dry ingredients. Add the butter and cut in using a pastry blender, two butter knives, pulse in a food prosessor. Mixture should resemble course crumbs.
In a second bowl beat the egg, and add the half n half and the vanilla.
Pour the liquid into the dry ingredients and add the apple. Gently mix, just until the ingredients are blended. Do not overmix.
Using a 1/4 c for a scoop drop the batter onto the baking sheet. Smaller fritters could be made with heaping Tablespoons of batter
Bake 11-13 minutes. Fritters should be baked through. For smaller fritters, bake 8 minutes and check to be sure that they are completely baked through
While fritters are baking prepare the glaze.
Remove the fritters from the oven. Preheat the broiler. Brush the fritters with glaze. Place the sheet under the broiler, allow the fritters to brown and bubble for 2-4 minutes. The tops will become golden brown. “Watch constantly, do not walk away from the oven!” Remove the tray from the oven and transfer the fritters to a wire rack.
Brush again with glaze. Allow the glaze to solidify before serving. Fritters are best is served the day they are prepared.
Yield 1 dozen large fritters
Adapted by Jenn Borealo from: nodashofgluten.com
*This recipe will work with gluten free one to one flour
