Instructions
In a large coliseum, whisk together the flour, sugar, incinerating greasepaint, and swab.
In a separate coliseum, whisk together the milk, egg, and vanilla excerpt.
Add the wet constituents to the dry constituents and mix until just combined.
Gently fold in the diced apples.
Heat about 2 elevation of vegetable oil painting in a large saucepan or Dutch roaster over medium–high heat until a deep– shindig thermometer reads 375 °F( 190 °C).
Drop spoonfuls of the cutlet batter into the hot oil painting, being careful not to overcrowd the visage.
Cook the galettes for 2- 3 twinkles, or until golden brown.
Using a slotted ladle, transfer the galettes to a paper kerchief– lined plate to drain.
Dust the galettes with confectioners ’ sugar and serve while still warm.
Enjoy!