Apple Fritters

Recently, since I have had more time, I have been reading more cookbooks.  Also, I have been craving something fried.  So bring the two together and  you have apple fritters.  This is a bit odd for me to make since I don't like cooked apples, but the apples bits are small and nicely speckled throughout the fritters.  This recipe is adapted from one in Cook's Country.  The nice thing about these is that it is a small recipe and therefore I didn't feel bad about making them and trying to figure out what to do with the leftovers.  I quite like treats like this or other baked goods, but don't like that most baked goods make so much that two people can't possibly eat as much as the recipe makes.  But I am pretty sure my co-workers don't complain when I bring extra goodies to work.  All the better when it is a surprise and they walk into the break room with something good to start the day.

This recipe came together quickly.  When frying the fritters, they stuck together really well so that there was very little cleaning of the oil to worry about, so I can easily reuse the oil for another batch at a later time or some other delicious treat which may appear here as well in the next few months.  Plus, you only need one apple to put these together.  For your next fried craving, try some apple fritters.

Apple Fritters

1 granny smith apple, peeled, cored and cut into small pieces

1 cup flour

3 tablespoons sugar

1/2 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg (freshly ground is better)

6 tablespoons orange juice (or apple juice or cider)

1 egg, lightly beaten

1 tablespoon unsalted butter, melted

3 cup canola oil for frying

Glaze (if desired)

1 cup powdered sugar

2 tablespoons apple cider

1/4 teaspoon ground cinnamon

1/8 teaspoon nutmeg

Spread the apples in a single layer on paper towels to thoroughly dry them off.  In a medium bowl combine the flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl.  In a small bowl, whisk together orange juice, egg, and melted butter.  Stir apples into the flour mixture.  Stir the orange juice mixture into the flour and apple mixture.

Set a wire rack over paper towels.  Heat oil in a dutch oven or similar pot until 350 F.  Divide batter into 5 equal portions.  Place batter into the heated oil and smooth the top.  Be sure to keep the temperature between 325 and 350.  Fry until golden brown, about 3 minutes per side.  Transfer to the wire rack to cool. 

If you are using the glaze, whisk together sugar, cider, cinnamon and nutmeg until smooth.  Top each fritter with about 1 tablespoon glaze.  Let set for about 10 minutes before serving.

Norwegian Fattigman - Fried Dough

Fattigman is a Norwegian delight.  It literally means poor man's cakes and traditionally they were fried up for Christmas.  Additionally, you can buy a cutter for the dough specifically for this recipe, but it also works well enough to cut diamond shapes and fold the dough through the slit.  This recipe is very simple and comes from the Scandinavian Baking cookbook by Pat Sinclair.

Fried food is always so bad for you, but oh so good when you eat it fresh from the oil.  They are also so pretty when cooked to a nice golden color and then dusted with powdered sugar.  Just be sure you allow enough time for the dough to chill before frying, but this recipe doesn't take much time to put together other than chilling time.

Fattigman:

Makes about 3 dozen cookies

3 large eggs

3/4 cup sugar

1/4 cup heavy whipping cream

1/4 cup butter, melted

1 1/2 teaspoons vanilla

3 1/2 cups flour

1/4 teaspoon salt

Place the eggs in a bowl and beat until foamy.  Gradually add the sugar and continue beating on low.  Once the sugar is incorporated, beat on a higher speed until thicker and yellow.  Add whipping cream, melted butter and vanilla and beat on low.  Add the flour and salt slowly and stir until a dough is formed.  Wrap and chill for at least two hours, but overnight is fine.

When ready to cook, heat oil to 375 F.  Roll out half the dough on a floured surface to about 3/8 inch thick.  Cut into inch strips.  Cut into diamond shapes about 2 1/2 inches across.  Cut a 1 inch slit in the middle and pull the dough through.  Fry in hot oil until golden brown.  Drain on a paper towel and dust with powdered sugar.  And if you are like me be careful to wait until they are not too hot to burn your tongue!