Apple Fritters

Notes:   If we go to our local donut shop, my husband is going to get an apple fritter.   He loves them.   Recently one of the group pages on Facebook, Welcome Home, posted a recipe that was so easy and tasted very similar.   I can't make these very often or he will be completely spoiled and will  never want to go to the donut shop again.  Ha! Ha!

Apple Fritters
Ingredients
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups vegetable oil

GLAZE:
2 cups confectioners' sugar
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

Pour oil into a large deep skillet or a Dutch oven over medium-high heat. You should have at least 2 inches of oil in your skillet or Dutch oven. Test the oil to see if it is ready by dropping a pinch of dough into the oil. It is ready when the dough floats to the top.

Using a measuring cup (I use the 1/3-cup) carefully drop heaping portions of batter to the hot oil. Press batter lightly with back of spoon to flatten. Fry, until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.

Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to the same temperature and repeat with remaining batter. Let fritters cool 5 minutes

Meanwhile, whisk confectioners’ sugar, apple cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Wait approximately 5 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Squash Croquettes

Note:  Getting my boys to eat squash is a challenge.  I love it and they do not.   However, this has been a recipe that they do not object to so much!  

Squash Croquettes

Ingredients
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
½ cup plus 1 tablespoon all-purpose flour
vegetable oil

Directions
In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Drop batter by tablespoonfuls into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain croquettes on paper towels.