Food and Garden Dailies started as a way to record my family's favorite recipes. It has come in handy many times when I'm asked for a recipe. I simply email a link to the blog! But I couldn't just stick to recipes. The kitchen is tied to the garden in so many ways...and so I let you into my ever changing garden as well.
If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes
If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes
Saturday, March 12, 2011
Apple Fritters
This is an old recipe from the Joy of Cooking (1975 edition). The first time I made it was about 30 years ago when I was in 9th grade and had to make a food to share with my class from my German heritage. I don't know how authentic the recipe really is, but it sure is good. It's not one that gets made that often (OK...rarely, if ever) because it's deep fried. Recently I made it for my daughter and her friend's sleep-over breakfast. They were gobbled up!
I don't have a deep-fryer or Fry Daddy contraption. So these directions will talk you through it with a plain old saucepan as the fryer. Use caution and don't drip any oil!
Apple Fritters
In a bowl mix together:
2 eggs
2/3 C milk
1 TB melted butter
1 C flour
1/4 tsp salt
1 TB sugar
Peel and chop 2-3 apples. My preference is Granny Smith apples because of their tartness. I love the tartness of the apples with the sweetness of the powdered sugar. Mix the apples into the batter.
Heat oil in a saucepan to 375 degrees. Don't fill it more than 2/3 full to prevent splattering. While the oil heats, get 3 shallow bowls/plates ready. Line two with paper towels, and place about a cup of powdered sugar in the third. Line them up next to the stove.
When the oil is ready, carefully spoon some batter/apples into the pot. It should sizzle, but not burn. Place a couple more spoonfuls into the oil. After a minute or two, when browned on the bottom side, turn over. The fritters should take 3-5 minutes to brown. Remove with a slotted spoon onto one of the paper-towel lines plates.
Roll the fritter in powdered sugar, and then move to the other paper-towel lined plate.
Repeat until the rest of the batter is used. Eat hot!
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