Making apple fritters for a dinner party. What is the best approach soon not frying after the main course?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Diana B is a trusted home cook.
These are made a bit in advance so the glaze has time to cool, so they might be just what you're looking for: http://www.cookscountry.com/recipes/Apple-Fritters/27278/