Fritelle di Mele – Apple Fritters

The holidays always make me think of the fun family gatherings we used to have. With most of the older generation no longer with us, it makes me think even more about the holiday foods I used to watch my paternal grandmother make. Before Hannukah, my grandmother was busy making her famous square chocolate cake, butter cookies, candied almonds, Butter-Mandel Kuchen, which she called Hefeteig (yeast dough) and Schnecken. But one of the treats that we all looked forward to were the fresh apple fritters she would make. The house would smell of sweet oil, apples, cinnamon and powdered sugar. I can smell them now as I am writing this post.

I decided to introduce my family’s tradition of apple fritters for Hannukah to Mr. BT and by the smile on his face, I think it will be a tradition we will continue.

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Fritelle di Mele – Apple Fritters

Adapted from a recipe at Leites Culinaria from The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own by Karen DeMasco and Mindy Fox

Course: Dessert

Cuisine: Italian

Servings: 10 fritters

Ingredients

• 3/4 cup plus 2 tablespoons unbleached all-purpose flour sifted
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 2 large eggs separated
• 1 1/2 teaspoons unsalted butter melted
• 1 teaspoon vanilla extract
• 1/2 cup beer lager or pilsner
• 1 large firm baking apple such as Granny Smith
• 1/4 cup rum brandy or calvados
• Peanut or safflower oil for frying
• Icing sugar

Instructions

1. In a bowl, whisk together the flour, sugar, cinnamon, cardamom, clove and salt.
2. In a large bowl, whisk together the egg yolks, butter, and vanilla. Mix in a third of the flour mixture, then a third of the beer to combine. Add the rest of the flour mixture and beer in two additions; whisk well to combine. Set aside for 30 minutes.
3. Peel, core, and slice the apple into ten 1/3 cm-(1/8 inch)-thick rings. Spread out the rings on a large plate or shallow pan, and pour the rum over the apple slices. Let the slices sit for 20 minutes to macerate in the rum.
4. Whisk the egg whites to soft peaks, and fold them gently into the batter.
5. Fill a high-sided skillet or wide pot with 5 centimeters (2 inches) of oil, and heat the oil to 190C (375F). In batches, dip the apple rings into the batter to coat both sides, and fry, turning once, until the apple fritters are golden and crisp, about 3 minutes. Drain on paper towels, sprinkle icing sugar on top, and serve warm.