Fritters. These little pillowy (how is pillowy not a word?) bites can be filled with pretty much anything – meats, fruit, vegetables, or anything else that pops into your head. Since we recently picked plenty of apples, my choice was an obvious one. I was so pleased with how these fritters turned out. You see, I always have had a problem when it comes to producing perfectly fried foods. The oil always seems to either be too cold or too hot (even with the help of a thermometer) and I end up with either burned or soggy pieces of food. No bueno. Since I like a challenge and am not easily deterred, I had to give it yet another try. This time around, I used less oil and after said oil reached the perfect temperature (350 degrees), I turned the heat to medium low and started to drop in spoonfuls of dough. Out came the most perfect fritters and I couldn’t have been more elated (yes, I am easily entertained). Don’t know if any of the above mentioned changes have anything to do with making beautiful fritters, but I like to think that these fritters are foolproof. If I can do it, you certainly can, too!