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Posted on Sep 18, 2015 |

Rita’s Recipe: Apple Fritters

Rita’s Recipe: Apple Fritters

 

A tasty treat for a fall crop: Apple fritters.

A tasty treat for a fall crop: Apple fritters.

About apples

We know about the debate for years about the “forbidden fruit” mentioned in Genesis, Chapter 3, where we learn about Eve tempting Adam with the only fruit they were not permitted to eat. Some scholars say it may not have been an apple at all, but a pomegranate or apricot.   

We may never know which fruit is the true forbidden fruit, but in my world, apples are it!  And to prove that, I’m sharing my newest and most delicious and yes, easiest, apple fritter recipe. Even the kids can help mix the batter and dust the fritters with sugar and cinnamon.

Rita’s apple fritters

I don’t peel the apples, since they come from our trees. You can peel them if you like.  Nothing like a warm apple fritter dusted with cinnamon sugar!

Fritter batter:

  • 2 heaping cups apples, diced very, very small
  • 2 cups flour
  • 3-4 tablespoons sugar or less if you like
  • 1-2 teaspoons cinnamon
  • 1 tablespoon baking powder
  • Couple dashes salt
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 2 teaspoons vanilla
  • Cinnamon sugar coating

Place in bag: 1/4 cup regular sugar or powdered sugar with 1/4 to 1/2 teaspoon cinnamon.

Whisk together flour, sugar, cinnamon, baking powder and salt. Set aside.

Whisk together eggs, milk and vanilla. Pour over flour mixture and whisk vigorously until smooth.

Fold in apples.

Have a high sided skillet or pan with about an inch of oil heated to about 370. You’ll know the oil’s hot enough when a small cube of bread browns quickly. I like to heat mine on medium high to start and when I see the oil moving around and rippling, I turn the heat down a bit. (You can also use a deep fryer).

I use a small ice cream scoop for the batter, but a spoon works well too. Carefully drop the batter into the hot oil, leaving room for expansion. Turn the fritters over when they get golden brown on one side and are puffy. The whole process takes only a couple of minutes or so.

Drain on rack and while still warm, toss in sugar/cinnamon mixture. Eat right away. Check out my website for a photo of the finished fritters.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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