I use McIntosh apples because they're not too firm, and cook quickly.
Years ago, my dad's father was a fairly well-known chef in the city of Pittsburgh. This apple fritter recipe is one of the few recipes I have that belonged to him. My mother loved these, and would make them as a special treat, on Sunday mornings before Mass. I can still smell the sweet aroma throughout the house. Such a nice wake-up call!
Mom always cooked these in oil or bacon drippings, (just a couple of tablespoons) as they are really supposed to fry like a fritter. You need to replenish the oil in between batches when the skillet gets dry.
1 1/2 cups flour
3/4 cups sugar
2 tsp baking powder
2 tsp vanilla
1/2 tsp salt
1 egg beaten
milk to suit
3 large apples, peeled, cored and cut into 1/4" rings
Combine dry ingredients in large bowl. Blend in egg and vanilla. Add enough milk by hand, to make a working batter (not too thin). Don't over-mix.
Heat oil in fry-pan until a small amount of batter sizzles when added. Dip each apple ring in the batter to coat, and quickly place it in the skillet. Continue until pan is full. Cook on medium-high heat until bubbles appear and pop, through the top of each fritter. Flip. Cook equal amount of time on second side. Test for doneness by inserting fork or toothpick to see if the apple is soft (cooked).
Remove to plate and top with powdered sugar and butter. Yum!