1. Peel and finely dice the apple. Put into a container and pour 1 ½ tbsp of Honeybush

Pumpkin Chai tea over diced apples. Marinate apple pieces in tea and place them into

the refrigerator until needed.

2. In a large bowl, combine flour, sugar, baking powder, ground Honeybush Pumpkin Chai,

and salt.

3. In another bowl, whisk apple cider, butter, vanilla, and egg together.

4. Slowly pour the apple cider mixture into the flour mixture. Stir until all is combined.

5. Gently fold marinated apple pieces into the combined mixture.

6. Pour oil into a deep pot and heat on the stove. Using a deep-fry thermometer, bring the

oil temperature up to 360°F. Once the oil temperature is reached, test fry a small piece

of batter, making sure doesn’t burn quickly.

7. Fry 3 to 4 fritters at a time. Scoop a heaping tablespoon out of the batter and gently drop

it into the hot oil.

8. Fry fritters for 2 minutes on one side, flip, and continue to fry until golden brown, which

will be another minute or two.

9. If fritters are turning too dark too quickly, turn down the heat. This will help avoid them

being burnt on the outside and undercooked on the inside.

10. Once fritters are cooked, place them on a plate covered with a paper towel or a cooling

rack. This will help remove excess oil.

Apple Cider Glaze

1. Whisk together powdered sugar, cider, maple syrup, and Honeybush Pumpkin Chai tea

together in a small bowl. Combine until smooth.

2. Dip cooled fritters one at a time and glaze until completely covered. Allow excess to drip

off.

3. Allow glaze to set, dust with powdered sugar, and then enjoy!