This is another outstanding recipe from my Grandma Hindes. I never had her apple fritters, but I did have my mother’s. This dish was one of my mother’s favorites when she was growing up. My mother always mentions what a great cook her mother was, but for some reason my mother didn’t appreciate most of her mother’s cooking when she was growing up. But my mother did love my grandmother’s apple fritters – a lot. I remember hearing my mother explain how my grandfather and my Uncle Nat would come home every noon from the dress factory they owned and worked at in South River, N.J. (The South River Dress Company), to one of these delicious full course lunches. The apple fritters were one of the delicious side dishes she made for them for lunch. My mother made these when I was growing up, too. These are delicious! When most people think of fritters, they think of something that is roundish in shape and deep fried. These are neither. They are more like a pancake, with a light and airy batter, with delectable chunks of sweet apple inside. You have to try them. Really, I can’t tell you how lucky you are to have the opportunity to make this family, heirloom recipe! Don’t miss this rare opportunity!
- 4 extra large eggs
- 1 cup of regular milk
- 1 1/2 cups unbleached flour
- 2 generous pinches baking powder (each one about 1/2 teaspoon)
- 2 pinches Kosher salt (each one about 1/4 teaspoon)
- 2 heaping tablespoons granulated sugar
- 6 large Rome, Winesap, Granny Smith, Yellow Delicious, or other baking apples, cut into thinnish chunks (or blueberries, peaches, nectarines- see note below)
- oil for frying ( corn or canola)
Peel and slice the apples. In a large mixing bowl, whisk the milk with the eggs. Whisk in the flour, the baking powder, the salt, and the sugar until the mixture is as lump free as possible. I usually need to add the 1/4 cup more flour mentioned above if the batter is too thin. Fold in the apples with a rubber spatula.
Heat corn oil or canola oil in a large frying pan, about 1/8 to 1/4 inch high. Drop spoonfuls in about the size of silver dollar pancakes. The batter will get a bit puffy, and when it is nicely browned on the bottom, flip over with a spatula. Brown on the other side, and drain on paper towels. I serve them with granulated sugar served on the side, but I guess you could sprinkle them with confectioners sugar. The taste of the granulated sugar on them is perfect, though!
Note: These may be frozen in an aluminum tin. Lay them so they are not overlapping. Then put a sheet of aluminum foil over the first layer, and repeat with a second layer of fritters. You can heat them directly from the freezer. Put them on a half sheet pan or on a cookie sheet covered with foil into a preheated oven, about 350 degrees until they are hot and bubbly (about 20 min.)
In the summer, I substitute peaches, nectarines, or blueberries for the apples. Nectarines, I don’t peel, which is great.
This morning- June 26, 2011, I just made the above batter, divided in half, added about 1 heavy cup of blueberries to the one half of the batter, and 2 or 3 nectarines, cut up, to the other half of the batter. Now we have some of each!
