After making Zucchini Corn Fritters I decided more fritter recipes would be in my future. I spotted a 1929 recipe for apple fritters in The Farmer’s Wife Comfort Food Cookbook that looked like a perfectly simple one to try.
The recipe called for ingredients I have on hand all of the time, so they were easy to pull together for a post-Sunday-dinner treat. I love those basic, old recipes that are stripped down to their essence, and these did not disappoint. They are delicious!
Most of them went into the freezer so they stay fresh until we’re ready to eat them. It would be far to dangerous to keep them out on the counter because they’d all get eaten in about two minutes.
They’re definitely better eaten right away rather than after sitting out on the counter for a few hours. But I had good luck warming them in a 350° oven for about 15 minutes. They crisped back up and were much closer to that just-fried taste.
Adapted from The Farmer’s Wife Comfort Food Cookbook
- 1 1/2 cups freshly milled hard white wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 egg, whisked
- 2 medium-sized sour apples (I used a Granny Smith and a Golden Delicious because that’s what I had), peeled and diced small
- canola oil for frying
- powdered sugar for dusting
- Heat a pan of oil over medium to medium-high heat. Place a rack on a baking sheet for draining the cooked fritters and set to the side.
- In a medium bowl, combine the flour, baking powder, and salt.
- Stir in the milk and egg just until dry ingredients are combined, then stir in the apples.
- Drop by large spoonfuls into the hot oil and flatten out a bit so they’re not rounded and are about an inch thick. Fry for a few minutes until the bottoms are golden brown, then carefully flip over and fry the other side until golden.
- Remove each fritter from the oil when done cooking and place on the prepared rack to cool.
- After cooled, dust with powdered sugar and enjoy.