Ingredients

• 2 c. White Flour (All Purpose Unbleached Flour)
• 1/3 c. Cane Sugar
• 1 tbsp. Double Acting Baking Powder
• 1 tsp. Salt, Table
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Ginger
• 1/4 tsp. Ground Cloves
• 2 c. THRIVE Granny Smith Apple Slices - Freeze Dried broken into smaller pieces
• 3 Raw, Whole Egg (or the equivalent in THRIVE Scrambled Egg Mix)
• 1/3 c. THRIVE Instant Milk
• 2 c. Water
• 2 tbsp. Butter, salted melted or your fave vegetable oil
• 2 c. Vegetable Oil
• 1/2 c. Icing sugar
• optional lemon glaze if you want something really special
• 2 c. Icing sugar
• 1 tbsp. Classic Lemonade (Seasonal) powder
• 2 tbsp. 2% Milk - doesn't really matter what kind of milk. even water will do

Directions

1. sift all dry ingredients together into medium size bowl crumble up your apple slices and add to flour mixture. Toss to incorporate and set aside
2. Toss to incorporate and set aside in smaller bowl, mix up eggs, milk powder and water and 2 T vegetable oil or melted butter
3. pour liquids into dry ingredients and gently stir to moisten all. Set aside for a few minutes to plump up apples. If it looks a little 'dry' to you, add a little more water.
4. Heat your 2 cups of oil (this is just an estimate) in nice large skillet to fairly hot. If its not very hot your fritters will absorb more oil. Its hot enough if you drop a little batter in and it immediately sizzles and starts to brown.
5. When your oil is nice and hot, spoon batter into it in the size you'd like your fritter. About pancake amount is good. Too big and the middle won't cook thru before the outside is too brown. Too small and they'll crisp up too much without that wonderful 'soft donut' texture in the middle.
6. Experiment. Your skillet or pan size will determine how many you'll be able to cook at one time. I usually do 4 or 5 at a time.
7. Don't leave unattended. They really don't take very long! maybe 2-3 minutes on one side, another minute on the other side. When the first side is nicely browned, gently turn over with a fork. Be careful not to splash. Hot oil can make such a mess and I HATE messes.
8. When nicely browned on both sides, gently lift fritters out in the order you spooned them into the oil. Set on a small rack to let excess oil drip off.
9. Once all your fritters are done, lightly dust with icing sugar. Serve. yum yum
10. optional lemon glaze
11. stir lemon powder into powdered sugar to fully incorporate and remove any lumps.
12. slowly, slowly add liquid, 1 Tablespoon at a time, mixing well between to get to desired consistency. You don't want it too runny cause they just stay sticky forever.
13. drizzle glaze over top the fritters. Allow a minute or two to set and serve.