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BS: Apple fritters
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Subject: RE: BS: Apple fritters From: EBarnacle Date: 08 Feb 07 - 10:22 PM Why limit yourself to apples? Tonight, I did stringbeans with the same matzohmeal breading I had just used for the fish. |
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Subject: RE: BS: Apple fritters From: Sorcha Date: 08 Feb 07 - 08:43 PM I just dice the apples small and stir them in the batter. If you don't have the 'proper' pan you could thin the batter down a bit and do regular or oven pancakes. |
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Subject: RE: BS: Apple fritters From: ClaireBear Date: 08 Feb 07 - 11:44 AM Mo -- No, I believe you just drop a random apple chunk into the batter once it's in the pan, and it all works out fine. As I recall, I tossed the apple chunks with lime juice and a bit of turbinado sugar before I dropped them into the batter, nominally to keep the apples from turning brown while waiting for their turn to get 'skivered. They tasted wonderful! |
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Subject: RE: BS: Apple fritters From: GUEST,Mr Red Prefers Banana Fritters Date: 08 Feb 07 - 07:26 AM |
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Subject: RE: BS: Apple fritters From: Mo the caller Date: 08 Feb 07 - 06:31 AM Mmmm, yes I did mean flour, though maybe the ones I dropped tasted best. Do you need a special knife to cut the apple globes, for the danish sort, as well as a special pan? |
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Subject: RE: BS: Apple fritters From: Donuel Date: 07 Feb 07 - 12:00 PM mmmmmmmm I'm a Homer simpson for fritters mmphff |
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Subject: RE: BS: Apple fritters From: Scrump Date: 07 Feb 07 - 10:52 AM Why not make the apples into [hard] cider, as the Good Lord intended? :D |
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Subject: RE: BS: Apple fritters From: GUEST,.gargoyle Date: 06 Feb 07 - 11:18 PM Sorcha - the round balls of Danish Apples are so...So....SO....easy to make fresh, from scratch....and so, So, SO delicious
.........................................who; but Ol' Scratch himself..............................
.......would conceive of being lazy, Lazy, LAZY....and always doing them fresh?
Sincerely, |
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Subject: RE: BS: Apple fritters From: Sorcha Date: 06 Feb 07 - 10:50 PM I have an aebleskiver pan!! Found it at an antique store, all rusty. Cleaned it up, seasoned, it and USE it! They are fab, but almost deep fried...you melt butter in the little wells. After cooking, they freeze beautifully and nuke in a couple minutes. |
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Subject: RE: BS: Apple fritters From: ClaireBear Date: 06 Feb 07 - 05:17 PM Q, my theory is that you are talking about aebleskiver....or at least that these might fill the bill. And they aren't even deep fried! Aebleskiver/ebelskiver/abelskiver are Danish pancakes, but in three dimensions: little globes, optionally filled with apple or other fruit. The cakes are made in a hot, buttered cast iron pan that has hemispheric hollows into which the batter is dropped. The apple slice, berries, or what-have-you are then dropped into the batter, and when done on the bottom the cakes are turned to cook on all sides. They come out completely spherical. Does that sound like a possibility? If so, details, a recipe, and a picture of the pan are available here. (I haven't tested that recipe. I made aebleskiver once, years ago, using a Williams-Sonoma recipe I no longer have. They were very, very good.) Cheers, Claire |
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Subject: RE: BS: Apple fritters From: Bee Date: 06 Feb 07 - 02:36 PM CAT hair, of course. |
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Subject: RE: BS: Apple fritters From: Bee Date: 06 Feb 07 - 02:35 PM I do hope you meant flour - otherwise, in my house, there'd be at hair and bits of bark, and such... |
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Subject: RE: BS: Apple fritters From: Mo the caller Date: 06 Feb 07 - 02:00 PM Success from Mudcat. The combination of creamy batter and dry, floor-coated apples, cooked in a frying pan worked fine. |
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Subject: RE: BS: Apple fritters From: Q (Frank Staplin) Date: 18 Nov 06 - 07:58 PM The sliced apples were cooked and sealed within the pancake. It was not a crepe yet not thick enough to be related to a tart or pie. One, with bacon, etc. on the side, was a meal. Maire-aine, I think yours is the classic fritter. That's about the way my grandmother made them. We stopped cooking with deep fat some time ago, but the memory of the wonderful taste and smell still come back to me. |
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Subject: RE: BS: Apple fritters From: The Fooles Troupe Date: 18 Nov 06 - 07:55 PM Ah - Granny Smith - the green skinned sour type ones - made the best apple fritters. "they sell cans of the things here" - the pineapple rings, that is. Now you can get the very thin ones too as well as the original thicker slices. |
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Subject: RE: BS: Apple fritters From: The Fooles Troupe Date: 18 Nov 06 - 07:51 PM A fairly common item here in Oz is 'pineapple fritters' - a ring - they sell cans of the things here - the core is removed. Fish and Chip shops usually have them on the menu here. Banana fritters used to be a family hit here, when things were cheaper. Think I had apple fritters when a kid - seem to remember they were done in a cored ring like the pineapple ones. |
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Subject: RE: BS: Apple fritters From: maire-aine Date: 18 Nov 06 - 07:16 PM I've used this batter all my life. I think it came from a little cookbook from Metropolitan Life. Fritter batter 2 C flour 3 t baking powder ½ t salt Sift together dry ingredients & set aside. 1 egg 2/3 C milk Combine egg & milk, then mix into dry ingredients. Batter will be very stiff. For corn fritters, add 1 8-oz. can of corn, well drained. For fruit fritters, add 1 C of apples or whatever, chopped small. Drop by tablespoon into hot oil (I use canola oil) and let them fry until they're golden brown & float to the surface. Take them out with a slotted spoon & put them on paper towels to absorb the oil. They will continue to cook inside, so let them. Serve with maple syrup, or dusted with powdered sugar. This makes about 18 fritters, so you can cut this in half. |
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Subject: RE: BS: Apple fritters From: bobad Date: 18 Nov 06 - 06:08 PM Were the pancakes thin like crepes? If so here is a recipe for ya: Apple Crepes Ingredients: 3 whole eggs 1/2 cup milk 1/2 cup flour, sifted 2 tablespoons sugar (for batter) 4 tablespoons sugar (for filling) 2 large apples 3 tablespoons butter 1 tablespoon vegetable oil Directions: Peel, core, and thinly slice the apples. Toss them with 4 Tbsp. sugar. Melt the butter in a non-stick pan, add the apples and saute until soft. Set aside. Beat the eggs with the milk, add the flour and remaining sugar. Give the batter a few swift strokes to avoid lumping. Heat a 6-inch non-stick pan almost to the smoking point, add a few drops of oil, then just enough batter to coat the bottom of the pan. Allow the crepe to brown, then flip. Repeat the process until all the batter is used. Lay the crepes out on a work surface, place some apple filling in each and roll. Reheat in the oven or serve at once. Dust with powdered sugar. |
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Subject: RE: BS: Apple fritters From: Q (Frank Staplin) Date: 18 Nov 06 - 05:38 PM Some years ago. I was at the Bayshore Inn in Vancouver. For breakfast I ordered a 'pancake' that was stuffed with sliced apple. The apples had been slightly pre-cooked, I presume, with cinammon and sugar, but still had an element of crispness. Wonderful! I have tried to make tham but they never came out quite right. Anyone have the recipe or suggestions? |
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Subject: RE: BS: Apple fritters From: Mo the caller Date: 18 Nov 06 - 05:18 PM In the UK we have self-raising flour, so maybe not. |
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Subject: RE: BS: Apple fritters From: Peace Date: 18 Nov 06 - 02:32 PM Mo, maybe she used just a pinch or two of baking powder? |
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Subject: RE: BS: Apple fritters From: Mo the caller Date: 18 Nov 06 - 02:21 PM Mudcat wins hands down. One answer in 5 mins, and 6 in less than six hours. I asked on 3 other forums (forii?), no answer yet on 2 of them, on another, whose sole purpose is to answer people's questions it took almost 6 hours to get 1 answer, another 2, 2 hours later. the answer bank gives some interesting recipes, I can see I shall be busy experimenting till all the apples are used up (or have been given away or gone bad and been thrown out) |
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Subject: RE: BS: Apple fritters From: Sorcha Date: 18 Nov 06 - 09:09 AM P precook the apples, just til barely tender, sometimes add sugar, cinnamon, etc to make something like a VERY thick pie filling. I guess this might work better with a sealable short crust instead of batter. |
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Subject: RE: BS: Apple fritters From: gnomad Date: 18 Nov 06 - 08:42 AM Thickness of batter; about as thick as double cream. No lumps for choice, but small ones aren't critical. Hotter oil will crisp the batter more quickly, and should be absorbed slightly less, thus marginally healthier. The trick as I see it is to balance the time at temperature so as to cook the fruit through, without overcooking the batter shell. Maybe tackle getting the batter mix/cooking right first, then increase or decrease the thickness of slice so that it is cooked how you prefer it. I'm told there are thermometers with which you can be certain of the oil temp, but deep frying is something I seldom do these days. BTW, I didn't answer about pans before, saucepan for me, I don't think I have ever had success using a frying pan for battering food, though I did once use one to drive [batter] in tent pegs. |
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Subject: RE: BS: Apple fritters From: Mo the caller Date: 18 Nov 06 - 08:17 AM Thanks for the suggestions, My problem yesterday was batter that wouldn't crisp up, I'll try hotter oil. The apple bubbled out where batter hadn't properly covered the slices, I'll be more careful with drying, and try the dusting of flour. Gnomad, what is your eye looking for when making batter, thick and elastic, creamy, or very runny. Or lumpy, which mine come out when I'm on the third batch and getting flustered. Jim likes golden syrup on his, I prefer the crunch of granulated sugar. I don't think my mother would have used any thing much in the batter, this was a cheap option in my hard-up childhood. |
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Subject: RE: BS: Apple fritters From: GUEST,catlin Date: 18 Nov 06 - 06:38 AM Thank you Elmer Fudd for that yummy sounding recipe. I plan to try these soon. It's funny, my being attracted to an apple recipe after helping my church make over 1000 apple dumplings for a fundraiser. Must be a glutton for punishment. |
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Subject: RE: BS: Apple fritters From: gnomad Date: 18 Nov 06 - 05:40 AM Long time since I've made these. I would use flour & milk, plus a tiny bit of salt, can't give quantities as it was just by eye. Drying slices well on kitchen paper, then a dusting of flour before battering, should both help with adhesion. You are dead right in not using a basket. If the apple isn't getting cooked through try very slightly cooler oil, so that it cooks slower but longer. Slicing thinner rings will also work, but you are then getting a higher proportion of batter to fruit, which isn't ideal. Never had the apple running out, so am unsure what to suggest. A bit of ground cinnamon is good in the dusting sugar, but syrup is supreme. You can see why I don't do these any more, to think I used to be downright skinny. |
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Subject: RE: BS: Apple fritters From: Elmer Fudd Date: 18 Nov 06 - 04:05 AM from Gourmet Magazine: APPLE FRITTERS Makes about 32 fritters 1 cup all-purpose flour 3 tablespoons granulated sugar 1/4 teaspoon salt 1 cup cold beer (not dark) 10 cups vegetable oil 2 apples (1 lb), peeled, halved lengthwise, cored, and sliced 1/4 inch thick Confectioners sugar for dusting Stir together flour, granulated sugar, and salt, then add beer and whisk to combine. Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners sugar. |
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Subject: RE: BS: Apple fritters From: Peace Date: 18 Nov 06 - 03:41 AM I'm thinking she might have used more than flour and water for the batter, Mo. |
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Subject: BS: Apple fritters From: Mo the caller Date: 18 Nov 06 - 03:36 AM I tried to use some of my porchful of apples as fritters yesterday. I remember my mother making them and I think she used just flour and water for the batter. I had 2 problems. Making the batter stick to the apple slices and not run off as you put them into the fat. Getting the texture right,crispy batter and soft apple. One mistake I didn't make this time was using the chip basket and finding the fritter embedded in the wires. If you don't get things right the filling bubbles out (this is even worse with cheese fritters). Has anyone made them sucessfully? How runny do you make the batter? Do you fry in a frying pan or saucepan? 'Capfuls, hatfuls, little heaps under the bed' (and the mice get them if we put them in the garage, so we can't get into the porch between October and December) |
