Apple Fritters

Apple fritters are simple to make yet delicious enough to be enjoyed for breakfast or as a snack. Try making these apple fritters with the season's best apples.

Subtle in its simplicity, a fritter can be any food dipped in a protective batter, then fried. Fritter batter is thicker than a pancake batter, but not as thick as the dough for biscuits. Some fritter batters contain no other liquid ingredients, only eggs and flour. Fritters appear to have originated from the Middle East then were introduced to European audiences during the Crusades in the 11th to 13th centuries. In America, the sweet apple variety is enjoyed by many. I make my apple fritters by dipping apple slices in a lightly flavored batter and pan-frying them in vegetable oil. Chilled batter is essential to crisp fritters--as soon as the coated apple slices touch the oil, the oil develops a protective layer that retains moisture yet sheds grease. You can serve these fritters with honey for a special breakfast treat or with your favorite ice cream for a decadent dessert.

APPLE FRITTERS
Serves 8

• 2 eggs, separated
• 1/2 cup milk
• 2 tablespoons apple cider
• 1 tablespoon unsalted butter, melted
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup vegetable oil
• 4 Ida Red apples, or similarly juicy variety, such as McIntosh, cored
• 3 tablespoons confectioners' sugar, for garnish (optional)
• 1/4 cup honey, for garnish (optional)

1.  In a medium mixing bowl, blend the egg yolks with the milk, apple cider, and melted butter. Sift in the flour, baking powder, and salt. Combine well, and chill the batter in the refrigerator for at least 1 hour.
2. Heat oil in a large cast-iron skillet over medium heat. Beat the egg whites with a whisk until stiff but not dry. Fold egg whites into the chilled batter with a rubber spatula.
3. Slice apples into 1/4-inch-thick slices, discarding the first and last slice off each apple. Dip the apple slices into the batter. Gently place the coated apple slices into the heated oil in the skillet. Cook the fritters in small batches, until the outside is golden and crisp, about 2 minutes per side. Transfer the cooked fritters to a paper-towel-lined plate to drain well. Serve immediately with a sprinkling of confectioners' sugar or a drizzling of honey.