- 2 Granny Smith apples, peeled
- 1/2 cup favorite pancake mix
- 1 cup applesauce (cinnamon flavored if you like)
- Oil, for frying
- Powdered sugar for dusting
- Using a spiralizer with the appropriate blade, cut the apples so they create 2 mounds of long, curly, thick, noodles. Pat them dry with paper towels to help remove the excess water.
- In a large mixing bowl, combine the pancake mix and applesauce. The consistency of the batter should be a little runny but thicker than a crepe batter. Add more applesauce if the batter is too thick and more pancake mix if it's too thin.
- Have a lined sheet tray nearby. Dip the ribboned apples into the batter to coat them. Drain away excess and transfer onto the lined sheet tray, arranging the apples in a round mound so they have holes throughout like a funnel cake. Freeze the apples until hardened, about 4 hours.
- When you're ready, heat the fryer, and drop the apple bundles into the hot oil. Cook until golden brown, about 4 to 6 minutes. Remove from the fryer, drain over paper towels, allow to cool slightly and harden, then dust with powdered sugar. Serve.