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At a certain point during childhood you discover that you can no longer amble over to the doughnut and juice table after Mass without steely side glances from parents of younger children. Being on the upper end of the growth chart, my exile from munchkins and endless cups of Ecto-Cooler Hi-C was early and abrupt, so each Sunday my dad would take me to Waldbaums to pick my very own big kid treat. For years I remained true to chocolate frosted rainbow sprinkle-bedecked doughnuts, but one day my eyes wandered in the direction of the apple fritters and an obsession was born.
Apple fritters come in a variety of styles from simple battered apple slices to the monstrous, face-sized fried goodies typically found in bakery cases. The latter type requires plenty of prep time to let the dough rise. If working with yeast terrifies you and the idea of waiting hours for fritter gratification leaves you cold, fear not! You can make a smaller, slightly more rustic (but still intensely delicious) apple fritters at home in about an hour. Dust them with powdered sugar for a comforting fall breakfast or dress them up with a vanilla glaze, if company is coming.
Either way you can expect an empty serving plate.
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