Blueberry-Apple Fritters

For breakfast on this beautiful day after Christmas, my mother-in-law had a recipe for Cranberry-Apple Fritters she wanted to make. (What could be better during this season of excess than fried dough?) The recipe she had called for a lot of unnecessary steps (i.e., separating the eggs and then beating the whites into soft peaks), so I decided to make some changes. Who knows what the original would have tasted like, but our version was yummy. Andy and his mom ate theirs with syrup; I liked them as they were with just a dusting of powdered sugar. Enjoy!

Blueberry-Apple Fritters
2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. sugar
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
2 eggs, lightly beaten
1/4 to 1/2 cup ice water
1 cup blueberries
1 apple, peeled and chopped
Peanut oil
Powdered sugar

1. Combine flour and next 4 ingredients in a mixing bowl. Stir in eggs and next 3 ingredients until combine.
2. Pour oil in a Dutch oven to a depth of 2 inches and heat. Drop batter in tablespoonfuls in hot oil, and cook, turning if necessary, until golden. Drain fritters on paper towels, and sprinkle with powdered sugar just before serving.