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Grandma's famous Apple (fruit) Fritters
Just Like Back Home
I remember eating my grandmother's apple fritters every single holiday. They were perfect as a breakfast appetizer, a mid-morning snack or an after-dinner desert (if you're not full to bursting after a full family meal). These fritters are one of the few foods that increase in deliciousness the next day - as long as you properly care for your leftovers. Smelling them cooking brings back a plethora of memories, and my sense memory when it comes to fritters is nearly overwhelming.
- 1/2 cup Oil
- 1 Egg, beaten
- 1/2 cup low-fat milk
- 2 Teaspoons Sugar, brown or white
- 1 Teaspoon Cinnamon, ground
- 1 Cup Low-Fat Sour Cream
- 1 Cup Self-Rising Flour
- 3 Apples, peeled, cored & sliced horizontally - 1/3-1/4" thick
- dash Powdered Sugar, (optional)
- 1/2 Teaspoon vanilla extract
- Pinch Nutmeg
- 1/2 cup Vanilla Low-Fat Yogurt, (optional topping)
- Heat the oil in a frying pan over medium to high heat (medium heat can cook the batter thoroughly with a longer cooking time, higher heat may brown the fritter faster but can possibly leave the inner batter wet)
- Combine the Milk, Sugar, Cinnamon, Nutmeg, Vanilla, Sour Cream and Egg in a bowl. Mix thoroughly before adding in the flour
- Dip apples (or any other fruit to suite your taste, including apples) in pre-made batter, placing them immediately in the heated oil
- Cook fritters for 2 minutes on the first side, then carefully flip over and cook for an additional 1-2 minutes (if a medium heat is used, cooking times may be between 3-4 minutes)
- Carefully remove the fritters from the pan and drain on a paper towel
- shake powdered sugar over the completed fritter if desired
- Serve fritters immediately - these are best served warm
options and leftovers
If you want to add a formal flair to these deliciously delectable deserts, try mixing some vanilla yogurt with a dash of brown sugar and use this mixture as a topping or dipping for the completed fritters.
If you're cooking for only 2-3 people, even the most delicious desert can be overwhelming. With such a high yield of completed fritters with a high likelihood of batter left over, you have a few options available so that your desert doesn't go to waste. If you cook all of the fritters, refrigerate any leftovers in an airtight container like a Ziploc baggie or Tupperware container. Since they're best served warm, when you decide to bring them back out, your best bet is to reheat them in a pan. Heat some butter over medium heat and reheat the fritters. They are also delicious if you roll them in brown sugar prior to reheating, then leaving them in the pan until the brown sugar has completely browned.
Another option is to not cook all of the fritters when you first prepare the batter. You can refrigerate the leftover batter for up to 2 days after it's originally prepared. Then you can pull the batter out of the fridge, slice up a couple more apples and cook some more fritters - without all of the prep work before hand.