Late Sunday afternoon we went apple picking at Hope Orchards. With a warm sun on our backs and a crisp chill in the air, it was an idyllic hour of September. We put the baby in a backpack and went walking up and down between the trees, spying ripe fruit against a backdrop of bright blue. There were rows and rows of Cortland and Macintosh, small, squat, irregular and tart. These are good snacking apples and even better for baking. Check the schedule for which varieties they’ll have in late September through October. Because the weather is turning cool with gray skies overhead and a whipping wind, we thought of harvest fair food. Fritters: fried, sweet and scrumptious. These are awesome and easy. A good after school snack or Halloween party treat. Pop some popcorn, watch a scary movie, get cozy under a blanket and eat apple fritters. Some people face fall with dread and bitter anticipation. I feel nostalgic and hopeful, and especially excited to share my love of foliage, cider, gourds, costumes, giving thanks, boots, my birthday, wood burning fires, and pies with Violet. Autumn in Maine is so amazing.
Adapted from a recipe by The Pioneer Woman
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 teaspoons cinnamon
- 2 eggs
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter
- 2 cups chopped tart apple
- Canola oil
- Confectioner’s sugar for dusting
- Cinnamon sugar for rolling
In a large mixing bowl whisk together flour, sugar, salt, baking powder, and cinnamon. In a small bowl whisk together eggs, milk, vanilla and melted butter. Stir wet ingredients into dry so that the mixture is just combined, then fold in apple bits.
In a deep skillet or pot heat an inch and a half of oil. When the oil is quite hot (test it with a small scoop of batter) drop fritters by the teaspoon, about five at a time. Cook approximately 2 minutes, flip, then fry another 30 seconds to one minute, until they are deep golden brown. Remove to a paper towel and roll in cinnamon sugar or dust with powdered sugar when cool. Serve with hot coffee, tea, ice cold milk or brandy.