Friday, January 23, 2015

“I Toss the Apple to You” Fritters

First use of the term “Fritter” was in the 14th century. These are small cake-like bites consisting of a fruit or meat encased in a batter then deep fried and glazed like a donut. The apple, however has been a religious symbol for thousands of years. An exact history is difficult since the word for apple was mistranslated often.

Apples have long been associated with love of one kind or another. In fact, in the classical era, the tossing of an apple was a symbol of saying “I love You”. If that person picked it up or perhaps took a bite.. well you can use your imagination. An epigram by Plato states:
I throw the apple at you, and if you are willing to love me, take it and share your girlhood with me; but if your thoughts are what I pray they are not, even then take it, and consider how short-lived is beauty.”
So slave throws this apple to you!

4 cups all-purpose flour, plus more for dusting
½ cup granulated sugar
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 cup milk
¼ -ounce dry active yeast
1 cup medium-diced apples

1 cup powdered sugar
2 – 3 tbs milk

½ gallon vegetable oil

Wash, peel, and cut up the apples. Put them in a bowl covered with a damp paper towel. This will help keep them from turning brown.

For the fritters:
To prepare the dough, stir together the flour, brown sugar, baking powder, cinnamon, milk and yeast in a bowl, mixing and folding until smooth and well incorporated. If it is just too dry and you have trouble stirring it, add a couple of tablespoons of milk to help it smooth out. Next, add the apples and again stir to mix thoroughly. After mixing, cover the bowl with a damp towel and let sit on the counter for 30 minutes, allowing the dough to rest.

Preheat the fryer or a 2-gallon pot with the vegetable oil to 350 degrees F.
You can use this time to let the oil heat.

For the glaze: During the rest period for the dough, while the oil is heating pour about a cup of powdered sugar into a bowl. Then add about 1-2 tbs of milk. Stir this well until the sugar is dissolved. Remember you can always add a drop or two more of milk but you can't take it away. It will look like a white paste. However this is the same stuff that the donut shops use to glaze their donuts!

Once the oil is heated and the dough has rested, portion out the dough to 3-ounce portions (a bit larger than a tablespoon). Do not over-crowd the oil. Cook no more than 5 or 6 at a time. Fry until golden brown,
flipping once during cooking to ensure even cooking. Set your timer to 2.50 minutes, flip each one, reset then at 5 minutes total scoop them out with a spider.

Once cooked for 5 minutes, remove and place on a cooling rack that is sitting on a baking pan (to catch the drips). Repeat the process until the batter is used up. Now spoon the glaze over each fritter. If you would rather, you could dust them with the powdered sugar and cinnamon.

When slave made these, it was to share with the group that played pinocle. Unfortunately they disappeared before a good picture could be taken. The only debate was over which goes better with these: Hot coffee or cold milk! Num Num!

Master Indy had suggested slave do this tonight and slave was so happy to share!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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