Many thanks to Robyn Webb who shared the original recipe, which I have adapted. It comes from her cookbook “You CAN Eat That! Awesome Food for Kids with Diabetes.” Unfortunately, the book is no longer in print. We love these apple fritters as a snack or dessert (or even for a special holiday breakfast!).
4applesany color, peeled, cored and cut into small dice
1cupall-purpose flouruse wheat/gluten-free, if needed
2Tbsp. sugar
1/2tsp.baking powder
1/2tspground cinnamon
2eggsseparated
1/2cupmilk
1Tbspbutteror use vegetable oil or nonstick cooking spray
1/2cupmaple syrupor 1/4 cup powdered sugar (optional)
Instructions
In a medium-size mixing bowl, whisk together the flour, sugar, baking powder, and cinnamon.
In a small mixing bowl, beat together the egg yolks and milk. Stir the egg mixture into the dry ingredients, then fold in the apples.
With an electric mixer in a medium-size mixing bowl beat the egg whites on high until they form stiff peaks.
Carefully fold the egg whites into the fritter mixture.
Coat a 12-inch nonstick skillet or griddle with cooking spray (or use 1 Tbsp. vegetable oil or butter) and heat over medium-high until a drop of fritter batter sizzles immediately. Drop tablespoonfuls of the batter 2 inches apart and cook until golden brown, 2 to 3 minutes per side.
Transfer the fritters to a warm platter and continue with the remaining batter. Serve warm with pure maple syrup, if desired, or powdered sugar.
Notes
Reheating Information: Leftovers can be reheated in a toaster oven using a light to medium toast setting or in a skillet, over a medium-high heat, for 1 minute per side, or until heated through.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!