Sweet, seasonal, poppable, and gluten-free.
Use yeasted dough. Laminate the filling into the dough. Roll and cut into small pieces, then press together. We use leftover dough.Don't use pie filling. That's crap. Fresh apples. Sautéed. Apple cider and thicken. Done. You're welcome.It's funny. Even though the recipe now sounded 100x more complicated than I originally anticipated, I suddenly really wanted to make the fritters.I did a little more digging and found some videos backed up exactly what Steve had described.
Frustrated, I almost threw the remaining dough in the garbage. Then I looked at it, grabbed two spoons, and pulled off a little dough from one of the sloppily formed raw fritters. Perhaps size was my problem here. I made some new fritters, this time smaller, more like hush puppy size.
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