I like the recipe I got from Ann_T on the cooking forum, posted above as Torta Di Mele Al Burro. I've made it several times, and I also have a lot of apples this year. Normally when we have an excess of apples, we juice them and freeze the juice in plastic bottles. I do make apple pie as well, but here's my recipe for apple fritters:
Apple Fritters
3 peeled apples (2 cups when diced)
2 Tbsp fresh lemon juice
3 Tbsp butter
1 tsp cinnamon
2 Tbsp raw or brown sugar
1-1/4 cup flour
1/4 cup white sugar
1/4 tsp freshly ground nutmeg
1/8 tsp salt
1-1/2 tsp baking powder
1/3 cup milk
1 Tbsp Calvados (can substitute brandy)
1 egg
Oil for frying the fritters
Glaze:
1 cup unsifted powdered sugar
1 Tbsp milk
1 Tbsp Calvados (can substitute brandy)
Dice the apples into pieces that are no more than 1/8” thick and sprinkle with lemon juice. Melt butter in a small sauté pan, add the apple pieces, and cook for about three minutes on medium heat.
Sprinkle cinnamon and 2 Tbsp sugar over the apples and cook for another two minutes, or until the apples are slightly soft but still somewhat crunchy. Allow to cool.
Heat oil to 375°
Sift together the flour, sugar, nutmeg, salt and baking powder into a medium-large bowl. In a small bowl beat the egg, milk, and 1 Tbsp Calvados together and and pour into the flour mixture along with the cooled, cooked apples. Adjust batter, if necessary, by adding sifted
flour or milk.
Fry heaping scoopfuls (use an ice cream scoop or cookie scoop) of the batter (being sure you get apples in each scoop) until golden brown (about 2-3 minutes). Turn fritters after two minutes using tongs.
Fry in batches of 3 or 4, depending on the size of your pan.
Once fritters are removed from the oil, place them on a cooling rack with paper towels under to catch any drips.
To make glaze, sift the powdered sugar and add 1 Tbsp milk plus 1 Tbsp Calvados. Do not make glaze ahead of time or it will harden.
Drizzle glaze over fritters after they have cooled. Serve warm; reheat in 200° oven if necessary.
Yield: approximately one dozen fritters, or 3-4 servings.
Q