⅔ cup flour
1 teaspoon baking powder
⅛ teaspoon salt
3 tablespoons sugar
½ teaspoon cinnamon
⅓ cup heavy cream
1 tablespoon melted butter
1 large egg
1 small apple, peeled and small-diced
2 cups clean vegetable (or canola) oil
Powdered sugar (for serving)
Whisk together the flour, baking powder, salt, sugar and cinnamon in a bowl.
In another bowl, whisk together lightly the cream, butter and egg. Add the wet mixture to the dry mixture, stirring lightly, then fold in the diced apples. Be careful not to overmix–it’s similar to pancake batter.
Heat a large cast iron (or similar heavy pan) over medium heat to 350 degrees F. Ensure the oil is hot enough by dropping in one apple piece coated in batter–it should sink then immediately float to the surface and bubbles should form around the edges as it fries.
Use a ½-cup measure to scoop out one fritter. Press the batter firmly into the measuring cup, then dump it in your hand to press it flat–you want a flat disk before dropping it in the oil. Do the same with the remaining batter.
Fry 3-5 minutes on one side, or until golden brown (don’t be afraid to get some real color on these), then flip and fry until the other side is golden brown.
Remove from the oil with a slotted spoon and drain on paper towels. Dust with powdered sugar and serve.