In honor of the holiday, today's recipe was chosen by Guinea Pig Mom. We went back to one of my other favorite cookbooks to try this one out for you. From the Southern Living Off the Eaten Path by Morgan Murphy (Oxmoor House, 2011), she asked me to whip up a batch of yummy apple fritters from Lucille's Roadhouse in Weatherford, Oklahoma. You gotta love a woman who's happy with fried dough for a gift. I love you Mom!
Sunday Apple Fritters
Oklahoma, page 181, Off the Eaten Path
Canola oil
2 cups all-purpose flour
2/3 cup sugar
1-1/2 tsp baking powder
1 tsp salt
2 large apples, unpeeled and finely chopped (about 3 cups)
2/3 cup milk
2 tsp vanilla extract
2 large eggs
Powdered sugar
Pour oil to depth of 2 inches into a Dutch oven (or electric wok); heat to 350 degrees.
Combine flour and next 3 ingredients. Stir in chopped apples, tossing gently to coat.
Make a well in the center of the mixture. Whisk together milk, vanilla, and eggs until blended.
Drop batter by rounded tablespoons into hot oil.
Fry fritters in batches, 1 to 2 minutes on each side, or until golden.
Drain on paper towels.
Sprinkle fritters with powdered sugar. Makes 3 dozen.
NOTES
Off the Eaten Path author's note -- "We tested with Braeburn apples." And so I figured why not do the same. In post-consumption discussions with the Guinea Pigs, it was decided that you could also use not-totally ripe peaches, firm strawberries, pears, or mango in lieu of the apples and it would work well too.
The reason I used an electric wok to fry mine up was because (and I know this may come as a shock), I don't actually own a Dutch oven. But the advantages to using the wok instead are (1) I can still set the temperature easily and (2) because of the shape of the wok, even though I use less oil I still have a wide surface area to fry the fritters up in.
As a variation, you could sprinkle your fritters with cinnamon sugar instead of powdered sugar.
Did I mention these were REALLY good?
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