Apple Fritters...

The first memories I have of apple fritters come from a family trip to Colonial Williamsburg, Virginia when I was about seven years old. Up until then, I’d never had them before, but it was obvious that my parents were no strangers; as they hunted down a small bakery just to partake of the treat.

Apple lovers seem to hold these little hand held delights in such high regard that their eyes glaze over when talking of them. Whenever I walk into a good pastry bakery, I always look to see if they make an apple fritter. And get excited when they do.

Down here in the CSRA ~ Central Savannah River Area, the early settlers in the 18th century were made up of a lot of Swiss and Germans. Both groups have a wonderful legacy of cookie, torte, and fritter recipes. This light fritter batter came from The Georgia Home Economic Teacher's Best Recipes cookbook, published by the Georgia Parent Teacher Association in 1948. It's really delicious for fritters made with apples, pears, or plums. I’ve been using this recipe for years now and I always ask… How ’bout them fritters?



Apple Fritters

Ingredients:
3 large apples
Juice of 1 lemon
3 tablespoons sugar, plus sugar for dusting
¾ cup all-purpose flour
¼ teaspoon salt
2 large eggs, separated
½ cup water
1 teaspoon melted unsalted butter
Peanut oil for frying
Confectioners'sugar, for dusting

Core and pare the apples. Cut them into slices ⅓ -inch thick and place them in a bowl. Sprinkle with 1 tablespoon of lemon juice, more or less, and 3 tablespoons of sugar. Toss well and allow to sit at room temperature for 30 minutes.

Sift the flour and the salt together into a medium bowl. Keep the sifter nearby for the final presentation. Make a slight hollow in the center and add the egg yolks, 1 teaspoon of lemon juice, and ¼ cup of the water. Mix with a wooden spoon, then add the rest of the water and the butter, beating hard and pressing the batter against the bowl to break up lumps.

Pour 3 inches of oil into a stockpot or Dutch oven and place over medium heat. Beat the egg whites stiff, then fold them into the batter. When the oil has reached 365 degree F, dip each apple slice into the batter, allowing excess to drain off before dropping them into the oil. Do not crowd the pot and keep the temperature between 350 degree and 365 degree F. Cook until golden brown, about 3 minutes. Drain on paper towels and sprinkle with Confectioners' sugar.

Serves 4

At times, I will use a glaze icing to give a richer & sweeter look to my Apple Fritters ~

Confectioners’ Sugar Glaze

Ingredients:
2 cups confectioners' sugar
2 tablespoons plus 1 teaspoon water
½ teaspoon clear vanilla extract

In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). With a butter knife or small metal spatula, lightly spread glaze on cooled fritters. Let dry for 1 hour.

Makes about ¾ cup

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George’s notes:

• A fritter is any kind of food coated in batter and deep fried. The word comes from the Latin *frīctūra ("frying") by way of Old French and Middle English. It can refer to a dessert, a side dish or a main course food.
• Although fritter’s soft centers can be tricky, it is a common misconception that in this case they contain bread. Fritters are exclusively dough- or batter-based foodstuffs.
• Home Economics ~ also known as Family and Consumer Sciences, is the profession and field of study that deals with the economics and management of the home and community.
• The Central Savannah River Area Regional Commission (CSRA RC) is a public sector, non-profit planning and development agency that serves a 13 county and 41 city region in the eastern portion of Central Georgia.