Homemade Frybread Apple Fritters Recipe (video)
We based these fritters on a similar dough to the Navajo frybread we did a couple of weeks ago, but with a couple of alterations. We added some sugar and yeast to the dough, and gave it a little bit of proofing time, and just enough kneading to incorporate the apples, which makes a little more gluten development in the final product. These came out delightfully crispy on the outside and very fluffy on the inside. We were partially inspired by Chef John (from foodwishes.com) and his method of cooking the apples a bit first in brown butter before adding them to the dough.
This video is interesting, it sort of shows what not to do in some ways. We tried adding the apples after the dough was ready, but it was only later that hubby realized that we should have added the apples at the same time as we added the milk to help incorporate them better and easier. We managed to get it done, but it would have been easier if we'd done it differently!