Stopping by at a “pick your own” orchard on a warm autumn day is the best way to get some fresh apples. However, don’t be deterred thinking that you don’t feel capable of climbing up the ladder and picking your own. Most orchards will have some already picked and you should be able to buy a bag full or even a bushel.
For this fritter recipe you can use any apple, but I really like it best with a Gala or Macintosh. My hubby really likes the tartness of Granny Smith apples so sometimes we use them also.
I prefer an electric frying pan so I can control the temperature, but a deep skillet pan with about one and a half of vegetable oil will also work.
Prepare your batter ahead as you will need to set it in the fridge for a while.
4-6 apples
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 in fridge up to 2 hours
After choosing the type of apples you will use, wash and peel and core them.
Slice the apples about 1/8” thick. Dry each slice off with a paper towel to make sure it will be dry enough to hold the batter.
If you are using the frying pan heat the oil to 365 degrees, but if using a frying pan on the stove put it on medium heat.
Remove the batter from the fridge and gently fold in the egg whites. Be sure that you don’t stir it too much.
You will know that the oil is ready when you drop a small ball of batter in the oil and it quickly balls up. Dip the apple slices in the batter and then slide them into the oil.
Watch the clock as the fritters will cook in about 3 minutes. Use a set of tongs or a slotted spoon when turning the fritters over in the oil or when removing them from the pan. Set them on a paper towel lined plat and sprinkle with some cinnamon sugar.
This could easily become one of your family traditions to enjoy each fall.
