I bought one of those little recipe booklets at an apple house the last time I was in North Georgia and I never even cracked it open. It has a checkered front and is called “Old Country Store Recipes.” Now that Davis and Olivia are both in college, I have been cleaning out some spaces. (I’m trying to see if it was them making all the messes in my house or me. Time will tell.) So, I ran across this booklet and opened up to a recipe for Apple Fritters. It’s Saturday and I’m not racing off to school so I thought I’d give this recipe a try.
The air is not crisp or cool here. We are still at a very muggy 93 degree every day in Atlanta, but I thought I could get a few new fall recipes in my repertoire for the cooler days ahead.
These fritters were a cross between an apple pancake and an apple doughnut. The result was more dense than a pancake but not as bread-like as a yeast doughnut. I really liked them and they were a snap to make, HOWEVER plan ahead. They are best eaten right out of the pan and I mean RIGHT out the pan. So, I would cook everything else, keep everything warm, get out a big griddle, start cooking the fritters, load your plates with your other foods and then pile on your fritters as you race to the table. I’m learning that there’s a reason they serve you piping hot, dripping with grease, funnel cakes at the fair. They just taste better that way.
Now, here’s another culinary warning. (Should a recipe come with this many disclaimers?) Do NOT try to use the shriveled up apples in your refrigerator for these fritters . You know the ones I’m talking about…you think you’re going to get around to eating them but you don’t, and you just don’t want to throw “good” food away. Toss ’em now and go buy a good, sweet, juicy apple for this recipe. You really can taste the apple and you will enjoy the fritters much more with a fresh apple.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, beaten
1/2 cup milk
1/2 cup apples, finely chopped
Sift dry ingredients together. Combine beaten egg and milk and whisk into dry ingredients. Stir in apples, mix well. Drop by spoonfuls onto hot oil on griddle. Fry on both sides for two minutes or until golden brown. Drain on paper towels. Roll in a mixture of 1/2 cup powdered sugar and 1 teaspoon cinnamon, if desired. Also good with syrup and butter.
I ate mine with grits, eggs, pesticide grapes (ha ha – couldn’t find organic) and a blueberry-peach-almond milk-yogurt-smoothie. I feel like Wonder Woman with this fortifying start to my day.
My advice, cuz’ I’m full of it, is to crack open an unused cookbook today and find a recipe gem. I’m glad I did.