Instructions

1. In a medium-sized bowl toss apples with sugar and cinnamon and set aside. In a large non-stick skillet melt the butter, sauté the apple mixture until apples are caramelized and very tender, set aside.
2. In a heat-safe pitcher, measure out 1 cup of milk and add the vanilla bean paste and pod. Microwave for 1-2 minutes until milk is hot, set aside and allow vanilla to steep while you mix the rest of the ingredients.
3. In a large bowl, whisk together the flour, baking powder, salt and sugar. Remove vanilla pod from milk, whisk seeds that have floated to the top, add vanilla milk to the flour mixture. Add egg. Mix well, and then stir in the apple mixture.
4. Before you fry, prepare a draining station for your fritters. A cooling rack set into a sheet pan lined with paper towel, works really well.
5. In a large Dutch oven heat 3-4 inches of oil to exactly 375F degrees. Really important to use a candy thermometer to regulate the oil temperature and maintain the heat at 375F. Otherwise if it’s too hot, fritters will burn on the outside and be raw on the inside. Too low and you’ll have greasy fritters.
6. Keeping thermometer in the oil as you fry, dollop 3 spoonfuls of batter (about 2 tsp worth. A 1-inch cookie dough scooper works really well for this)
7. Fry each fritter on each side until golden brown. Remove fritters to drain and then lightly dust with powdered sugar. Serve immediately!