Looking for apple fritter recipe/technique
I've made both Ree Drummond's recipe (http://thepioneerwoman.com/cooking/2010/03/apple-fritters/) and Thomas Keller's recipe (http://whatsonmyplate.net/2011/01/18/...) with pretty similar results. I'm inclined to think that a good quality cinnamon and some skill with deep frying are more important than the actual recipe you use.
Our personal preferences include making smaller fritters with smaller pieces of apple (as they cook all the way through faster in the hot oil) and using a tart apple to offset the sweetness of the batter. We also forgo any sweet topping, like powdered sugar or icing. Other taste buds might prefer differently. Good luck and let us know how yours turn out!
I have used Alton Brown's doughnut recipe for this with some success. They're not quite like from a doughnut shop, but they're good. I saute some cubed apples with a bit of sugar and butter until they're a bit tender, but still crisp, add cinnamon to the dough with the flour, and fold in the apples. I use a large scoop (the one I use to fill cupcake pans) to portion the dough, and then press them flatter with my hand. Fry like the recipe says and pour over the glaze.