New England Farmgirl (Gibbs-Smith, March 2015) features a delicious collection of heirloom recipes from a farmer’s daughter and her family, along with recipes created in her own New Englan...
In a large pot for frying, add vegetable shortening at about 3 inches deep. Preheat the shortening to about 370 degrees F. Line a baking sheet with paper towels and set aside.
In a large bowl, combine the flour, maple sugar, baking powder, and salt. Pour in the buttermilk, eggs, vanilla, oil and ½ teaspoon cinnamon. Stir with a wooden spoon or spatula until well blended. Fold in the chopped apples until they are evenly combined.
Using a tablespoon, drop the batter a spoonful at a time into the preheated oil. Fry for about 2 minutes on each side, until golden. Fry in small batches, so they do not overcrowd the pan. Remove the fritters from the hot oil and drain on the paper towel–lined baking sheet. Add the remaining 2 tablespoons cinnamon and sugar into a brown paper lunch bag.
While the fritters are still warm, add them to the bag, fold over the top of the bag, and shake.
Remove the fritters from the paper bag and enjoy warm.