The Yankee Chef: When was the last time?
You just can't find these delicious fritters anywhere. Sure you may see them in the store and they may look the same, but taste-wise, "fah'get-bout-it."
2 c. self rising flour 3 T. sugar 2 eggs, well beaten 1 c. milk 2 c. chopped or diced apples 6 c. vegetable oil or shortening, for frying
Sift together dry ingredients. Gradually add beaten eggs and milk combined. Refrigerate batter for about 2 hours. Place oil or shortening in a heavy pan or deep skillet and heat to 350-degrees F. Stir in the apples. Drop by 1/4-cup size mounds into hot oil and fry until golden brown. Roll in powdered sugar, sugar/cinnamon combination, white glaze or mace Glaze.
1/4 c. milk 2 c. powdered sugar 1/2 t. vanilla
Stir the milk into the powdered sugar until it is smooth, then add the vanilla.
Here is an age old recipe for the perfect accompaniment for the Apple Fritter. You can either substitute the White Glaze for the Mace Sauce or just have a dish of this age-old sauce on the sauce for dipping.
If you have a problem finding mace, and you shouldn't, substitute ground nutmeg. They come from the same source and almost indistinguishable.
1 1/2 c. apple juice or cider 1/3 c. sugar 4 t. cornstarch 1/2 t. mace 2 T. butter or margarine Pinch salt 1 t. lemon juice
In a saucepan, add sugar, cornstarch, salt and mace. Slowly add apple juice and stirring until blended. Cook until thickened. Stir constantly. Add lemon juice and butter. Stir until melted.
Jim Bailey is the Yankee Chef. You can read more online at theyankeechef.blogspot.com.
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