Apple-picking at a local orchard is one of our favorite Fall pleasures, and this mouth-watering recipe is the perfect way to feature the fruits of our orchard expeditions. Although they were originally intended as breakfast treats or a side dish for meat-eaters, apple fritters make a great not-too-sweet finish to an early Autumn meal.
Honey-sweetened dipping sauce makes a fun accompaniment.
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup plain yogurt
2 eggs, separated
1 tablespoon unsalted butter, melted
2 tablespoons sugar
2 cups apples, such as Granny Smith or Gala, peeled, cored, and grated
Vegetable oil for frying, such as canola
1/2 cup honey
1. Preheat the oven to the lowest possible setting (no more than 250F) and line a baking sheet with paper towels.
2. Mix together the flour, baking powder, cinnamon, ginger, and salt. In a separate bowl, whisk together the yogurt, egg yolks, melted butter, and sugar. Add the flour mixture and stir well. Let sit for at least 30 minutes or up to 1 hour.
3. Squeeze the grated apples completely dry, reserving the juice.
4. Whip the egg whites until they form soft, moist peaks. Add the apples to the yogurt and flour mixture. Fold in the whipped egg whites very slowly and gently.
5. In a heavy skillet, heat about 1/8-inch of oil over medium heat. Drop the batter by heaping tablespoons in to the oil, spreading it gently into an oval shape about 2 1/2 to 3 inches long. Avoid pressing or flattening the fritter with a fork. Cook for 2 1/2 to 3 minutes on the first side. Turn and cook for 2 minutes on the other side. The fritters should be quite dark. Place them on the baking sheet and keep warm in the oven. Heat any additional oil used for each batch before frying.
6. While the fritters are frying, reduce the reserved apple juice by cooking in a small, heavy saucepan over high heat until one-quarter of the liquid remains. Skim off any foam. Add the honey and bring to a boil for 3 minutes.
7. Serve the fritters with the apple-honey dipping sauce on the side.
Makes 15 fritters.
Adapted from Covered in Honey, by Mani Niall (Rodale, 2003). Copyright (c) 2003 by Mani Niall. Reprinted by permission of Rodale Press.
Adapted from Covered in Honey, by Mani Niall (Rodale, 2003).