Apples have long been revered as a must have fruit in our kitchens. From pies to strudels, chutneys, ciders, sauces, pancakes, fritters and breads. Not to leave out the number one usage of apples, just eating one. Over 60% of all apples are purchased for personal consumption. It makes sense too. Apples are naturally fat, sodium and cholesterol free. Also worth mentioning, apples contain, trace minerals, antioxidants, fiber and iron. Perhaps, there is a rhyme and reason to “an apple a day keeps the doctor away”.

All across New England one can find numerous apple farms and orchards. Many are pick your own orchards which makes for a great time on a warm and sunny autumn day. You can also purchase small to large bags, pecks or bushels. For this recipe almost any apple will do, however, Macintosh, Braeburn or Gala would make good choices for their texture and crisp and natural sweetness, delicious apples are a bit too soft but can be used if their your favorite.

If you have a deep fryer great, if not, a deep skillet pan with about an inch and a half of vegetable oil will do fine.

Prepare your batter as you’ll want this to sit for a bit in the fridge to reduce the gluten from the flour.

1 Tablespoon melted butter
2/3 cup milk
2 egg yolks (save the whites)
Mix with:
1 cup of all purpose flour (if you’re used to sifting, fine but this recipe works fine without sifting)
¼ teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon
Put batter if fridge up to 2 hours

Now that you’ve chosen the apples you’d like to use, wash and peel and core them. If you don’t have an apple corer, cut around the core and slice you’re apple on the thin side, about an 1/8 inch thick. Four to six apples would work well. Make sure your apples are as dry as possible to hold the batter, pat them dry with a paper towel after slicing.

Heat your oil to about 365 degrees or place over medium heat on your stove. Take your batter out of the fridge and fold in the egg whites. Don’t over work your batter. Your oil is ready when a small drop of batter starts to ball up quickly in your pan. Dip your apple slices in the batter and place in oil. Fritters will cook in about 3-minutes and will need to be turned in the pan, a slotted spoon or tongs work well. When done place the fritters on a paper towel lined plate and sprinkle with cinnamon sugar.

Presentation tip: Hollow out one of your apples and cutting the circle area of the stem and top (use as a lid) make little v shaped cuts in the apple, warm for 2 minutes in the microwave and fill with Maine or Vermont maple syrup. Set in center of plate with fritters piled around.

Happy Cooking and Enjoy!