This is a Venetian style fritter similar to a Zeppole or a donut hole.
I really enjoyed this interpretation because of the addition of green apple to the mix.
It brought a beautiful acidity that cut through the fat and the sugar.
Normally, I prefer a more cloudy fritter over this doughier version, but I only eat one, because they are usually to sweet.
These I ate all without much hesitation.
I also liked how they kept it rustic, by including the apples skin on.
SIMPLE & SUCCESSFUL!
Discussion about this post