Adapted from a traditional recipe (nothing gets by Laura without being adapted, lol) from the classic 1927 Good Housekeeping Institute cookbook "Good Meals and How to Prepare Them." As Laura makes these, they come out about two inches in diameter, but you don't have to make them that large. Smaller ones will cook faster, of course. Except for the glaze, these contain much less sugar than typical fruit fritter recipes, and the apple taste predominates. If you're being really restrictive on sugar, you can certainly leave off the glaze (they still taste great without it).

Before mixing the ingredients, begin heating about three inches of your preferred oil in a 1-1/2 qt saucepan. It's hot enough when a small piece of bread dropped in the oil will sizzle and brown within a minute.



1-1/2 cups sifted all-purpose flour
2 tsp baking powder
2 tsp Ceylon cinnamon
1/2 tsp salt
4 tbsp confectioners sugar
1 tsp vanilla extract
2 eggs, beaten
3 medium apples, peeled and cut into small bite-sized pieces