• Cooking Time:
  • Servings: 20
  • Preparation Time:



  • 20 Rhodes™ Dinner Rolls, thawed and partially risen
  • 3 granny Smith apples, peeled and diced
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 egg, beaten
  • oil for deep frying
  • Glaze:
  • 1 cup powdered sugar
  • 1/3 cup milk or half & half


  • Preheat oil to 350° F, enough that a 6-inch fritter can float freely. Combine apples, sugar, cinnamon and nutmeg in a bowl.
  • Transfer the mixture into a strainer over the bowl so excess juice can drain.
  • Spray counter lightly with non-stick spray.
  • Roll each of two rolls into a 6-inch circle.
  • Brush one circle lightly with beaten egg.
  • Sprinkle with 2-3 tablespoons of the apple mixture, avoiding the edges.
  • Lay the remaining circle over the apple mixture and match up the edges.
  • Seal thoroughly by pressing the edges together several times.
  • Fry until deep golden brown on both sides.
  • Place on a rack to drain.
  • Repeat with remaining rolls.
  • For glaze, whisk together powdered sugar and milk. Brush warm fritters with glaze and serve when glaze has set.

Categories: Biscuit  Bread  Misc. Bread  Roll 

Author Credit: Rhodes

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