Open Faced Apple Fritters - NBC New York

Open Faced Apple Fritters




    Open Faced Apple Fritter

    (Published Tuesday, Dec. 29, 2015)




    8-10 min


    10 min

    1 pkg prepared pizza dough
    2 apples, peeled, cored, sliced
    2 tsp. butter
    2 tsp. brown sugar
    1 tsp. cinnamon
    Oil for frying
    Optional toppings:

    Confectioner’s sugar for dusting

    In a saute pan melt the butter and add the sliced apples, cinnamon, and brown sugar. Saute until sugar is melted and apples are soft. Remove from heat. If you wanted a little more sauce you could add a touch of cream or brandy, (or both)!

    Divide the dough into 4 – 6 balls depending on the size fritters you want. Work out into disks. Fry in a large saute pan with about an inch of oil over medium high heat or if you have a thermometer at about 350-360 degrees. Turn once after bottom side is a nice golden brown and brown the other side. Transfer to a paper towel lined tray. At this point you could just dust them with powdered sugar and call it a day or top with your apple topping, pecans, and then the powdered sugar. Best when eaten fresh, but can be reheated in the oven!