Tuesday, December 16, 2008

"My mom found this recipe in the newspaper, and asked me to try it. In my first attempt, everyone loved it."

  • For the Apples:
    • 3 small or 2 large apples
    • 2 tbsp sugar
    • 1 tsp cinnamon
  • For the batter:
    • 1 1/2 c all-purpose flour
    • 1/4 c + 2 tbsp sugar
    • 1 tsp cinnamon
    • 1 tsp baking powder
    • 1 tsp salt
    • 2 eggs
    • 3/4 c fresh milk
    • 1 tsp vegetable oil
    • 1 c cooking oil
    • Pancake syrup (optional)
    • Powdered sugar (optional)
  • Peel apples and slice thinly into slightly larger than bite size pieces
  • Combine sugar and cinnamon and toss with the apples
  • Set aside
  • Sift together flour, sugar, cinnamon, baking powder and salt
  • In a separate bowl, whisk eggs until fluffy. Blend in milk and vegetable oil
  • Combine flour mixture with egg mixture, stirring gently until well blended. Fold in prepared apples
  • Heat cooking oil in a deep fryer or heavy bottomed deep pot or skillet. until it begins to sizzle
  • Scoop about 1/4 cup of the batter into the hot oil and fry until bottom is golden-brown. (For smaller fritters, use 2 tbsp per scoop)
  • Turn fritter over and fry other side until edges look crisp. Repeat with remaining batter. Drain fritters on paper towels
  • If desired, serve with pancake syrup or dust with powdered sugar before serving. This is best eaten when newly cooked
  • Servings: 15 medium-size or 22 small fritters
  • Make sure cooking oil is very hot before using. To test, drop a peace of bread cube into the oil. If sizzles, the oil is hot enough to use
  • Remove bits of browned batter from the oil, using slotted spoon, before putting in another batch of fritters.
  • You can also use sliced ripe bananas instead of apples.

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