Photograph by T. Mike Fletcher
Yield: Approximately 24, depending upon size.
1½ cups apples, unpeeled and cut into 1/3-inch dice
1 egg
1 1/3 cup beer, water, or milk
1 teaspoon vanilla
1¾ cups flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon nutmeg, cinnamon, allspice or ginger or a combination, optional
¼ teaspoon salt
Granulated sugar
Set aside the apple after diced.
Beat the egg and add the beer and vanilla.
Whisk together the flour, sugar, baking powder, spice, and salt. Whisk into the liquid. Add the apples.
In the meantime heat about 1 to 1 ½ inch of oil. To keep from using a lot of oil, I choose a smaller pot and fill it with about an inch of oil or just enough to halfway cover the fritters. The oil should be about 350 degrees. The batter should be fairly loose. Drop it off of a heaping soupspoon and let it fry to a golden brown. Turn it over and fry the other side. Drain on paper towels and immediately roll in granulated sugar.
Just try to wait until they are all fried before diving in!
By Helen Fletcher, The Ardent Cook
