Category Archives: Fritters

Apple Fritters

Now there’s a picture of fall, if I do say so. I usually get these (or something very much like them) at the Covered Bridge Festival in Rockford, Indiana. I didn’t make it there this year, sadly, but a warm plate of them on the back porch this morning — accompanied by a hot cup of cider of course — really put me in the spirit. NOW it’s fall!

Start by putting your flour, sugar, salt and spices into a bowl…

…and whisk until blended.

Add your beer.

And a little more elbow grease.

Now then, get your oil heating. You want to use vegetable or canola, in a deep pot that’s no more than half way full. When the oil reaches 380 degrees, dip your apple slices (you want to use fairly thin slices so they cook all the way through…these are Granny Smiths, but just about any baking apple will work):

And gently lay them into the oil, being careful not to splash. Fry for about two minutes, then, using your spider, give them a turn and fry another two minutes.

Lay them out on a paper towel-lined plate to drain. Serve while still warm, dusted with powdered sugar.

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It’s medicinal!

All that talk of drinking made me think, well, why not do a beer batter? They’re as good for sweet fritters as they are for savory fry-ups like fish. All you need is a little sugar in the mix, and to replace the herbs with spices. Like so:

1 cup all-purpose flour
3 tablespoons sugar
pinch of ground cinnamon (and/or a few gratings of nutmeg)
pinch of salt
8 ounces lager-style beer

Blend dry ingredients together, then whisk in beer. Done!

Oh, and for those of you who might be tempted to worry about the alcohol, don’t. It cooks right out when the fritters hit the oil.

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Why not a sourdough version?

Why not indeed? Ever since friend and reader Kristin wrote in to suggest I employ my bread starter to make onion rings, I’ve been battering everything in sight with Kentucky sourdough. Of course, not being made of San Francisco critters, my Midwestern starter can’t properly be called “sourdough”, but “sourdough apple fritters” sounds a lot better than “natural levain fritters”, donchathink? Here you go:

1 1/2 cups sourdough starter
1/4 milk (or water or beer)
1/4 teaspoon salt
1/4 teaspoon fresh ground cinnamon
A few gratings fresh nutmeg

Stir until blended, dip and fry!

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