*ingredients:

+Apple pies

°1 1/2 cups all-purpose flour

°1/4 cup of sugar

°2 tsp. baking powder

°1/2 tsp. salt

°1 1/2 tsp. cinnamon

°1/3 cup of milk

°2 eggs

°3 tablespoons of apple juice

°2 large Granny Smith or Honey Crisp apples, peeled, seeded, and diced

°Canola oil for frying

+Glaze

°2 cups confectioner’s sugar

°1/4 cup of milk

°1/2 teaspoon vanilla

*How to make :

Place cooling racks on top of baking sheets covered with wax paper. sit aside.

Whisking flour, sugar, baking powder, salt & cinnamon in  bowl.

Make a well in the center and add 1/3 cup milk, eggs, and apple juice.

stir just to combine.

Fold in apples.

Heat 1 – 2 inches of oil in a heavy cast iron skillet, Dutch oven, or deep fryer to 375°F.

Place about 1/4 cup batter for each pancake in the hot oil; Post it as you drop.

Cook each side until golden brown; About two minutes per side.

Removing to paper towels to drain.

Make the glaze

In a large bowl, whisk together 1/4 cup of the milk, the confectioners’ sugar, and the vanilla.

Dip each pancake into the glaze and flip to make sure both sides are covered.

Place on wire racks to air and drip dry.

++notes

• Be careful not to over mixing batter as it may making the pancakes tough.

• Do not crowd the pan when frying so that the donuts are cooked evenly, and the oil temperature is easier to maintain.

• Using a candy thermometer to maintain the correct oil temperature is important.

A Dutch oven or cast iron skillet helps the oil retain its temperature.

• Try to maintain a constant temperature of 375 degrees Fahrenheit. When adding the mixture, the temperature decreases slightly – the heat increases slightly. Then, as you remove the patties from the oil, the temperature will rise, so you’ll need to turn the heat down a bit.

• Remove the fried patties to paper towels to drain excess oil.

• Store cooled and cooked muffins loosely wrapped in paper towels in a brown paper bag. This will keep them fresh for longer.

Enjoy !