November 8, 2011

Apple Fritters

applefritters


I mentioned last week that fall flavors might be lacking here, but I've made up for that in my kitchen and I'll be making up for that here, too. I'm loving the combinations, colors, and contrasts of sweet squash with apple and ginger and bright green roasted broccoli. The heartier starchy vegetables alongside a crunchy slaw and a little salad with the last of our greens. The way the crunch of an apple can be cooked into something so soft. We might get snow tomorrow so I am content to spend more time inside with the many warm flavors there are to explore.

These fritters were inspired by a recipe for leek fritters in Plenty that I made a couple of weeks ago. I though they might be good with sweet fruit and spices. They are light and fluffy but have a slightly crispy outside. I used buckwheat flour for a change which I think pairs well with the apple and cinnamon. They are perfect topped with plain yogurt and a bit of maple syrup if you wish.

Apple Fritters
I like the way coconut oil gives the fritters a slightly crispy outside, but you could also cook them in butter.


3-4 small apples (for about 2 cups of grated apple)
1/2 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
3/4 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg white
1 egg
4 tablespoons butter, melted
1/2 cup buttermilk
Coconut oil for cooking


Grate the apples with the peels on. Place the grated apple and any juice in a bowl and mix with the cinnamon, ginger, and nutmeg. Stir the flour, baking powder, and baking soda together in a separate small bowl. Whisk the egg white until it has stiff peaks. Gently stir the egg white into the grated apple and spices. Whisk together the egg and the buttermilk and combine with the flour. Pour this batter and the melted butter into the apples and stir to blend completely.

Heat a skillet to medium and add a tablespoon of coconut oil. When the oil has melted, scoop a quarter cup of batter into the skillet. Cook for about two minutes and then flip. The top should be golden brown. Cook on the other side for two to three minutes or until the fritter is cooked through. Makes about 6 fritters.

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