I'm making deep-fried apple fritters, and the recipe I am using has me drop them into oil as batter (a bit runny). Dropping them in as batter gives them the kind of crispy-bumpy outside I like.
My problem is that they always end up doughy in the center, because if they cook all the way to the center, the outside will be burnt. I have tried making them more doughy (less water) but that gets rid of the crispy-bumpy outside, and makes them quite dense.
Is there some way for me to make them thinner so that they are not doughy, or how else might I be able to get the center well done, and not lose the crispy-bumpyness?