Two of the apple trees in our garden produce very large fruit, old varieties of indeterminate age. Newton Wonder is a wonderful cooker and Gascoyne’s Scarlet is a good all-rounder for cooking, eating or juicing.
This time of year, Apple Fritters are an easy and quick way to use the cookers and I remember my mother making them for us as a sweet treat when we were children. Eating apples can also be used, but it’s best to use an apple variety that will stay firm when cooked and provide a tangy sharpness to balance the sweetness of the cinnamon sugar coating. Both of our cooking apples are great for this recipe, but Bramleys would also do.
Timings
Preparation: 10-15 minutes
Cooking: 2-3 minutes
Ingredients
2-3 large cooking apples
Vegetable oil for frying (quantity depends on the size of the pan)
For the batter:
100g flour
275ml milk
1 large egg
Pinch salt
Cinnamon sugar:
1 tablespoon ground cinnamon
40g granulated sugar
You will also need:
A pan for frying the fritters in oil (or deep-fat fryer if you have one).
2 bowls, one for coating the apple rings in batter and one for coating the cooked fritters in cinnamon sugar.
Preparation
Make the batter by combining all the ingredients in a food processor and zapping for about 20 seconds, or place in a mixing bowl and whisk well until thick, smooth and lump-free. Set it aside to stand while you prepare the rest of the ingredients.
Mix the sugar and cinnamon together well and set aside in a shallow bowl.
Peel and core the apples and slice into thick ‘O’ rings (about 1cm thick).
Cooking
Take a saucepan that is big enough to take 1-2 apple rings and fill with the vegetable oil to about one-third full. Heat to about 180oC (so a drop of batter will quickly sizzle and float to the top).
Dip each apple slice in the batter so it is fully coated and carefully place in the hot oil, cooking both sides until golden brown.
Drain the cooked fritters onto some kitchen towel and then dip into the bowl of cinnamon sugar, ensuring they are well coated.
Eat straight away with cream, ice-cream or just as they come, standing in the kitchen and squabbling over them as soon as they are cooked.
A Kirk family effort!
We aim to post a new recipe each month. Do you have a favourite recipe you’d like to share? We know there are some skilled cooks/bakers/jam makers across the community – or even not so skilled, but have ‘your’ signature dish. Please get in touch by email (rhossilihwb.cymru@gmail.com) or contact Maggie or Isobel directly and we can chat about bringing your favourite recipe to life on the Hwb!