When Brian and I moved into Retro Acres, we discovered an apple tree in the backyard and an electric cast-iron skillet in the kitchen.
Although I wasn’t very thrilled by either prospect — our house in Pittsburgh had a crabapple tree that caused us no end of rotten-fruit annoyance, and the skillet seemed like just one more appliance to clutter the kitchen — my mother convinced me otherwise.
Come October, she said, the hard green bumps in the tree would morph into sweet deep-red lumps of awesome, and the skillet is an excellent device for deep frying foods — no splatters, constant temperature.
What better circumstances for cooking apple fritters? They’re golden brown nuggets of sugary goodness, they are. I’ve had a couple of friends request that I post good recipes on this blog, so here’s my first.
My recipe is adapted from Martha W. Murphy’s excellent The Bed & Breakfast Cookbook, which I highly recommend picking up.
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 6 Tbs. sugar
- 1/2 cup milk
- 2 eggs
- 2 cups peeled, cored apples, chopped fine (about two big apples)
- cinnamon and sugar, for rolling
In a big bowl, mix together flour, powder, salt, and sugar. Measure the milk in a big liquid measuring cup or small bowl, add the eggs, and whisk together. Gradually pour liquid ingredients into dry, mixing well to prevent lumps. Use a rubber spatula to stir in the apples.
In a skillet, heat up 1″ of oil to approximately 340 degrees F. Drop a little bit of batter in the oil while it preheats — when it begins to bubble, puff up, and brown, then the oil is ready for cooking.
Have a paper-towel-lined plate and a shallow bowl of cinnamon sugar ready. Drop heaping tablespoons of batter into the oil and cook for 2-3 minutes per side. When cooked, they should be about 4-5″ across, and a deep golden-brown. You may have to experiment to get them right; I find that making them on the small side prevents a doughy center. If made correctly, the outside should be brown and crisp, and the inside soft, fluffy, and studded with apples.
Drain the fritters on the paper towels for a moment, then roll in the cinnamon sugar. This makes roughly 1 1/2 dozen hot ‘n’ tasty fritters. Mmmm.
Eleanor says that I am “the best mom ever ever ever” (pounding fist on the table for each “ever”) “who makes fritters.” Brian calls apple fritters “the breakfast, lunch, dinner, and snack of champions.” William screamed when we thought he was finished and tried to take his plate away. Jeffrey didn’t say anything, but has learned to snatch up fritters with cat-like reflexes. I think my diet’s ruined, but that’s nothing new (I am down 12 pounds, if I do say so myself.