For these sweet and crispy fritters, apple rings are lightly coated in a creamy batter and then fried until crispy and golden on the outside and tender on the inside. My recipe was inspired by one found in Donatella Limentani Pavoncello's cookbook “Dal 1880 ad Oggi”. She served the fritters as part of her family's Hanukkah menu, but they also make great use of a fall apple-picking haul.
Pavoncello sprinkled his fritters with homemade vanilla sugar, as did I. The sugar recipe makes much more than necessary for the fritters, but it keeps for a long time and is useful to have on hand for other baking projects. If you'd rather skip that step, the fritters are equally tasty sprinkled with regular granulated sugar or cinnamon sugar.
