Diana's Desserts - www.dianasdesserts.com
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|Servings: Makes 24 fritters|
Apple-picking at a local orchard is one of our favorite Fall pleasures, and this mouth-watering recipe is the perfect way to feature the fruits of our orchard expeditions. Although they were originally intended as breakfast treats or as a side dish for meat-eaters, apple fritters make a great not-too-sweet finish to an early Autumn meal.
For the fritters, use Granny Smith's or any other firm ripe apple for a delicious snack or dessert. Enjoy them sprinkled with a combination of granulated or confectioners' sugar and ground cinnamon. Ground nutmeg and sugar tastes so good sprinkled over them as well.
3/4 cup all-purpose flour
1/8 tsp. salt
1 egg, slightly beaten
1 tbsp. vegetable oil
1 tsp. rum (optional)
1 tsp. vanilla extract
1/2 cup beer (light, not dark)
Vegetable oil, for frying
2 egg whites
4 medium size apples (such as Granny Smith's, MacIntosh, Red Delicious, Golden Delicious or Fuji apples)
1/2 cup confectioners' sugar or granulated sugar
Ground cinnamon or ground nutmeg
Sift flour and salt into a large bowl. Stir in egg, the 1 tbsp.oil, the rum, and the vanilla. Gradually beat in enough beer to make a medium-thick batter similar to thickness of whipping cream. Cover bowl and let stand 1 hour.
Heat oil for deep frying to 350°F (180°C). Immediately before frying fritters, beat egg whites until stiff and glossy. Use a wooden spoon to fold beaten egg whites into batter.
Peel and core apples and cut into 1/4 inch crosswise slices. Dip into batter, 2 to 3 at a time, covering completely. Lower into hot oil and fry until golden brown on both sides. Drain on paper towels. Keep warm. Repeat until all slices are battered and fried.
Sprinkle fritters generously with confectioners' sugar or granulated sugar and ground cinnamon (or ground nutmeg). Fritters are best served very warm.
Makes 24 apple fritters.
|Date: March 18, 2003|