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This dish came about as a way to use up some of the abundance of apples we picked a few weeks ago. I don’t make fritters all that often, yet every time I do, I rave over them and wonder why I don’t make them more often. Well, probably because not only are they high in carbs, they are also deep-fried. Details….
I concocted this recipe after reading an absolutely terrific book I want to talk about briefly – Ratio by Michael Ruhlman. The entire point of this book is demystifying the ratios that are necessary in baking (and a little cooking, too). He gives ratios (flour to fat to egg to liquid) for almost any baked good you can think of, from cakes to pancakes, cookies to pate a choux, pie crust to biscuits and so much more. There’s also a chapter on sausage and another on making stock at home.
Every serious home cook should own this one. And every serious home baker or aspiring baker should own this book. Once you know the basic ratio for a dish, the adaptable possibilities are endless, and the creative juices really start flowing. This is some of the most valuable cooking/baking information I can think of. This is admittedly the first thing I’ve created using his guidelines. Usually when I’m baking, I turn to a recipe and don’t try and go rogue on you. But this book will certainly change things. Even though my sweet tooth is of the moderate variety, I still love to bake. You’ll see more creations that utilize this book, I promise. In the meantime, you should definitely check it out!
Source: guided by Ratio, by Michael Ruhlman
¾ cup flour
¼ cup sugar
½ tsp salt
1 tsp baking powder
1/2 cup milk
2 large eggs, separated
2 tsp cinnamon
¼ tsp freshly grated nutmeg
2 medium apples, peeled, cored, and chopped
Canola oil, for frying
Powdered sugar, for dusting
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, milk, egg yolks, cinnamon, and nutmeg.
In a separate bowl, whisk the egg whites until soft peaks form. Fold them into the batter. Now fold in the apples.
Heat the canola oil in your deep fryer according to manufacturer’s instructions. When it is ready, start frying your fritters.
Use a small, cereal spoon to scoop up some batter. Working quickly and carefully, lower the spoon into the oil, then slowly slide the batter off while lifting the spoon out of the oil. You have to ever so gently shake the spoon to do this, so please be careful! But doing it this way will keep the fritters in mounds and prevent “spiders”.
Let the fritters fry, turning once, for about 2 to 3 minutes total. They will be golden brown and the oil will get quieter when they are done. Remove with a slotted spoon to a paper towel lined plate and let them drain off any excess oil. While they are still hot, dust with powdered sugar. Repeat until all the batter is used up.