Apple-picking at a local orchard is one of our favorite Fall pleasures, and this mouth-watering recipe is the perfect way to feature the fruits of our orchard expeditions.
Although they were originally intended as breakfast treats or as a side dish for meat-eaters, apple fritters make a great not-too-sweet finish to an early Autumn meal.
For the fritters, use Granny Smith’s or any other firm ripe apple for a delicious snack or dessert.
Enjoy them sprinkled with a combination of granulated or confectioners’ sugar and ground cinnamon.
Ground nutmeg and sugar tastes so good sprinkled over them as well.
Makes 24 fritters
INGREDIENTS:
- 3/4 cup all-purpose flour
- 1/8 tsp. salt
- 1 egg, slightly beaten
- 1 tbsp. vegetable oil
- 1 tsp. rum (optional)
- 1 tsp. vanilla extract
- 1/2 cup beer (light, not dark)
- Vegetable oil, for frying
- 2 egg whites
- 4 medium size apples (such as Granny Smith’s, MacIntosh, Red Delicious, Golden Delicious or Fuji apples)
- 1/2 cup confectioners’ sugar or granulated sugar
- Ground cinnamon or ground nutmeg
METHOD
Sift flour and salt into a large bowl. Stir in egg, the 1 tbsp.oil, the rum, and the vanilla.
Gradually beat in enough beer to make a medium-thick batter similar to thickness of whipping cream.
Cover bowl and let stand 1 hour.
Heat oil for deep frying to 350°F (180°C). Immediately before frying fritters, beat egg whites until stiff and glossy.
Use a wooden spoon to fold beaten egg whites into batter.
Peel and core apples and cut into 1/4 inch crosswise slices.
Dip into batter, 2 to 3 at a time, covering completely.
Lower into hot oil and fry until golden brown on both sides.
Drain on paper towels. Keep warm.
Repeat until all slices are battered and fried.
To Serve:
Sprinkle fritters generously with confectioners’ sugar or granulated sugar and ground cinnamon (or ground nutmeg). Fritters are best served very warm.
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